Monday, February 25, 2013


I think everyone who loves good food will read Erica Levy Klein’s e-book and find at least a half dozen recipes that they want to try immediately – if only because the names are so enticing. You barely have to use your imagination to be tempted by the drama of “Crabmeat Named Desire,” or the quaint appeal of “French Market Tomato Soup.”  I love Brussels sprouts and vegetables of every ilk and even I will make the “Vegetable Haters Brussels Sprouts” recipe one of these days.  The book is titled – and take a deep breath before reading this out loud -- Skinny Spices: 50 Nifty Homemade Spice Blends That Can Turn Blah Healthy Eating Into Delicious Dining.

Skinny Spices is a user-friendly, searchable e-book that features the aforesaid recipe blends, many of which I plan to reproduce and use on a regular basis. First published in 1993, the book explains the writer’s ultimate motivation for using herbs and spices in cooking: to lose weight. Or rather to make healthy, low-fat meals so palatable that you don’t miss the butter, salt, and sugar that makes so many things taste so good. When people are desperate to lose weight, we will go to great lengths to research, experiment, study, plan and become expert in our knowledge of, and experience with, food. 

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