Minceur italienne: Slimming gourmet menus and recipes

Minceur Italienne: Slimming gourmet menus and recipes - "Minceur" - Slimness - has become part of the gourmet's vocabulary, usually associated with French Cuisine. In this elegant volume, Beverly Cox extends the principles and practices of Minceur cooking to the foods of Italy - dishes that, delicious are, are often thought of as being fattening. Here are complete menus and their recipes for lunch and dinner from the many regions of Italy, from Tuscany to Sicily, that make Italian eating so varied and titillating - all chosen with weight factor in mind. But fewer in calories in no way lessen the taste of these delectables, from the wonders of Italian fruits and cheese to the enticing lure of pasta. Minceur Italienne is Miss Cox's answer to all those who yearn for Italian food but are afraid to eat it. Buon appetito! Minceur Italienne is made up of luncheons, dinners and anti pasti from the major regional cuisines of Italy. Generally, Italian cuisine is divided into Northern and Southern in three ways; meat consumption, cooking fats, and types of pasta. Beverly Cox, author the ever-popular Gourmet Minceur, was born in Wyoming, but has spent much of her life traveling the globe. While living for five years in paris, working as a model, she studied cooking at Mixim's, earning the Diplome d'Excellence, and at the Cordon Bleu, earning there the coveted Grand Diplome. Both in Paris and, later, in New York, she served in apprenticeship with the Renowned caterer, Gaston LeNotre.