Low-Fat Soul Book

Soul food is the culinary proof of a people's ability to take lemons and make lemonade. Brought to America in shackles and fed on scraps and leftovers from their masters' tables, African slaves took pigs' cheeks, hocks, and tails, supplemented them with what they could catch (possum, rabbit, or squirrel) and what they could grow (okra, greens, or lima beans, for example), and worked a kind of culinary alchemy, creating a cuisine that was both filling and tasty. No one worried in those days about too much fat or sugar in their diets, since field work had a tendency to burn off excess calories in a hurry. Times have changed since then, however, and modern lifestyles don't do as well with soul food's high-fat, high-calorie content. Enter Low-Fat Soul, the answer to every health-conscious, soul-food-loving cook's prayer. Low-Fat Soul offers up an exciting blend of old and new: Hoppin-John and Moroccan Vegetable Stew, catfish that's oven-fried instead of deep-fried, Southern Cornbread Dressing with half the calories and all the flavor, and much more. Sometimes it's the ingredients that have changed, and sometimes it's the cooking method, but the more things change, the more they stay the same. Low-Fat Soul helps you keep the traditions and the flavors--the soul--of your favorite dishes and stay healthy at the same time.Read More