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On Thu, 15 Dec 1994 15:06:08 -0500 tkreider@census.gov wrote: >
Several people have asked for Author/Publisher/ISBN info for the >
"500 fatfree recipes" book. I will check tonight and post.
Schlesinger, Sarah. 500 Fat-Free Recipes, A Complete Guide to
Reducing the Fat in Your Diet: 500 recipes from soup to dessert
containing one gram of fat or less. 1994. Villard Books. ISBN:
0-679-41589. (OVO-LACTO)
Ornish-based cookbook. All recipes have less than one gram of fat per
serving. No high-fat ingredients whatsoever. Heavy on egg whites and
skimmed milk products. Almost vegetarian, does call for defatted
chicken stock in many recipes. Very comprehensive, includes
breakfast, lunch, snacks, and drinks. 500 recipes.
* full list available via ftp as
ftp.rahul.net:/pub/artemis/fatfree/FAQ/book.list.veg
or via email-server, send following message:
To: ba-fatfree-request@hustle.rahul.net Sujbect: archive Body of
message: get FAQ/book.list.veg
Posted by Michelle Dick
16] Dec. 16, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
1.80á
Servings: 1 servings
500 Fat-Free Recipes Recipe brought to you by Recipe Ideas
Categories: Miscellaneous
The History of Recipes
It is quite feasible to follow the history of recipes back into antiquity, in fact as far back into history as the Egypt of the Pharoahs, and possibly even further. However, mostly, these ancient cookbooks were just very simple pictorial instructions for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to food historians is a series of clay tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful and exhilarated. As we move into Roman times 25BC a roman called Apicius compiled a collection of scripts describing recipes prepared by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, main course and afters, something that is very familiar to us today. This early Roman chef informs us how the chefs of Roman times used many spices, including some that we all recognise such as basil, fennel and dill. Later, in the fifteenth century, knights returning from the crusades brought back many spices and herbs from middle-east cuisine, including parsley and basil. These new foods and spices caused a torrent in cookery books, some of which are now in academic collections. The revolution that is television brings us TV cookery programs and the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing everybody to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this 500 Fat Free Recipes recipe.
