The Low-Fat, Low-Carb Southwest Cookbook
The Low-Fat, Low-Carb Southwest Cookbook by Rebecca Persons, published by new edition, Taylor Trade Publishing, 2005
Fajitas? Delicious. Sour cream and guacamole? Fabulous. If you are anything like Dallas-based writer Anne Greer McCann, then you love Southwestern cuisine. For decades McCann has tried to narrow down what constitutes Tex-Mex and Cal-Mex. What she has discovered is that the beauty of Southwestern cuisine is the usage of regional ingredients with flair. And in today’s Atkins- and South Beach-crazed world, what better way to be innovative than to create delicious and healthy Southwestern dishes. In the new edition of The Low-Fat, Low-Carb Southwest Cookbook, McCann has added more than one hundred recipes that are sure to inspire.
Inside you’ll find a forward by celebrity chef and Texas native Stephan Pyles followed by some of his tips on healthy cooking and eating out. Other goodies include a fun quote at the beginning of each chapter and a “nutritional analysis” under each recipe that lists carbs, fat, calories, and protein. Of course the highlight is the recipes themselves, everything from salsas and stews to entrées and desserts. How about a Mexican Lime Soufflé? Or Crab Quesadillas? Or Grilled Red Snapper With Warm Shrimp Salsa? Forgetting this is low fat yet? As James Thurber says in Chapter 2: “Seeing is deceiving. It’s eating that’s believing.” Indulge in a Southwestern meal that you don’t have to feel guilty about.
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