Eating Stella Style: Low-Carb Recipes for Healthy Living
Author: George Stella
George Stella lost more than 250 pounds on a low-carb eating plan and has turned thousands of fans on to Stella Style -- eating fresh, natural foods prepared with minimum effort for maximum taste. In Eating Stella Style, he shows readers how to tailor his recipes to fit any personalized weight-loss plan, whether it's low carb, low fat, or low calorie. He inspires even the most jaded dieters to begin a new eating lifestyle and shows them how to stay on track.
But Eating Stella Style is really about mouthwatering recipes: How does a Hot Ham and Cheese Egg Roll sound for breakfast? Or Strawberry and Mascarpone Cream Crêpes, Stella Style Baked Eggs Benedict, or Coconut Macaroon Muffins? For lunch or dinner, choose Grilled Portabella and Montrachet Salad, Wood-Grilled Oysters with Dill Butter, Kim's Stuffed Chicken Breasts with Lemony White Wine Sauce, Shaved Zucchini Parmesan Salad, or Spaghetti Squash with Clams Provençal Sauce. Satisfy your snack cravings with Better Cheddar Cheese Crisps, Devilish Deviled Eggs with Tuna, or Cheesy Pecan Cookies. And for dessert, try Pumpkin Pound Cake, Lemon Meringue Pie, Honeydew and Blackberry Granita, or Chocolate Pecan Truffles.
Perfect for both devoted Stella Style fans and new converts, Eating Stella Style will tempt you with tasty, flexible recipes that satisfy everyone!
Publishers Weekly
The host of the Food Network's Low Carb and Lovin' It turns his popular show into text, punctuated by many exclamation points. He has a lot to be excited about: in the introduction, Stella offers his own case history as encouragement, explaining how he lost 260 pounds and helped his wife and children trim down, too, by avoiding sugar, flour and other insulin elevators. The first chapters share tips on building a strong support system and eating until you're satisfied, reading labels and shopping the outer aisles of the supermarket. Most of these will be self-evident to anyone who's tried to diet before; what Stella brings to the equation is a folksy optimism and a Dad-like sense of humor. Building on the Atkins diet, Stella's plan emphasizes fresh whole foods, and most of the recipes are starchless versions of casual restaurant cuisine, like Chicken Fajita Salad, Chili-Rubbed Baked Salmon, and Lemon Meringue Pie. Stella acknowledges the importance of moderation and shows readers how to prepare the occasional sweet, plate of pancakes or cocktail. While neither the diet nor the food are innovative, this work will surely resonate with some readers. (Jan.) Copyright 2005 Reed Business Information.
Library Journal
The old adage of writing about what you know still holds true. In this case, Stella is a chef and also a successful dieter, having lost 260 pounds and kept it off; his family lost a combined total of 300 additional pounds. They did it with low-carbs and fresh foods. The emphasis of this book is staying away from processed foods, whatever their carb counts, and returning to the kitchen. The author outlines his plan and the difficulties with weight that led him and his entire family to it in a substantial introduction. This is followed by approximately 125 recipes ranging from appetizers to desserts, yes, low-carb (often using almond flour and sugar substitutes). Each recipe is accompanied by a sidebar detailing servings, prep time and cook time, and nutritional information. Ways to lower the fat content for each recipe are also provided for those trying to reduce calories as well as carbs. Overall, recommended for cookery collections where low-carb is still of interest.-Susan Hurst, Miami Univ. Libs, Oxford, OH Copyright 2005 Reed Business Information.
Table of Contents:
Acknowledgments Introduction: Getting Started How to Get a Fresh Start Stella Style Breakfast Best Bets
Savories
Riviera Omelet Hot Ham and Cheese Egg Roll Asparagus and Cheese Soufflé
Rachel's Birthday Omelet Stella Style Baked Eggs Benedict Greek Frittata Southwestern Breakfast Bites
Sweets
Cinnamon Toast Pancakes Strawberries and Mascarpone Cream Crêpes Cranberry Pumpkin Muffins Coconut Macaroon Muffins
Christian's Banana Bread Muffins April's Recipe for Success
Satisfying Snacks
Curried Walnuts Boiled Spiced Edamame Fresh Raspberry Fruit Dip Herb Boursin Cheese Spread Turkey Divan Roll-Ups Devilish Deviled Eggs with Tuna Stella Style Goldfish Crackers Better Cheddar Cheese Crisps Cheesy Pecan Cookies
Starters
Jamaican Jerk Sea Scallop and Shrimp Brochettes Ham, Asparagus, and Boursin Pinwheels Buffalo Shrimp Cocktail Bueno Jalapeños Wood-Grilled Oysters with Dill Butter Chicken Pesto Skewers Bacon-Wrapped Teriyaki Scallops French-Style Mussels Clams Parmesan Melon and Prosciutto Bites
Condiments, Spices, and Dressings
Almond Flour
Dressings and Marinades
Basic Vinaigrette Wasabe Ginger Vinaigrette Basil Pesto BBQ Rub Herb Rub
Salsas and Sauces
Cool Cucumber Chipotle Chutney Easy Tzatziki Sauce Foolproof Hollandaise Sauce Low-Fat Hollandaise Sauce Mornay Sauce Dill Butter Quick and Easy Ketchup Summer Squash Salsa Totally Tartar Sauce Jenny's Recipe for Success
Salads and Soups
Liz's Fast Fiesta Salad Blackened Salmon Salad Niçoise Grilled Portabella and Montrachet Salad Grilled Rosemary-Ginger Pork Tenderloin and PeachSalad Iceberg Prairie Salad with Smoky Green Chile Ranch Dressing Stella Style Chef's Salad Chicken Fajita Salad Shaved Zucchini Parmesan Salad Jicama Slaw Cream of Asparagus Soup Mushroom Florentine Soup
Meats
Pork Souvlaki with Easy Tzatziki Sauce Jamaican BBQ Ribs Mojo Pork Roast Uncle Al's Sausage and Peppers Casserole Cuban Lettuce Wraps Crazy Egg Meatloaf Ernie's Greco-Roman Rib Eyes Boredom-Bashing Burger Ideas Grilled Marinated Flank Steak Ground Beef Stroganoff Herbed Filet Mignon with Red Wine Mushrooms Steph's Chuck Pot Roast Grilled Herb Lamb Chops Ginger Pan-Fried Pork Chops Herb-Roasted New York Strip Sirloin
Poultry
Kim's Stuffed Chicken Breasts with Lemony White Wine Sauce Family-Style Chicken Herb-Roasted Chicken Breasts Easy Cheesy Chili Chicken Turkey Fajita Wraps Gourmet Chicken Stir-Fry General Tso's Chicken Chicken Saltimbocca Curried Chicken Thighs Grilled Basil-Marinated Chicken Fish and Seafood Blackened Salmon (or Chicken Breast)
Chili-Rubbed Baked Salmon Roasted Pecan and Herb-Crusted Salmon Thai Scallop and Prawn Stir-Fry Monkfish Kebabs Fried Ipswich Clams Spaghetti Squash with Clams Provençal Sauce Baked Stuffed Shrimp Mornay Tilapia and Prawn Mousse Roulades Kristy's Recipe for Success
Vegetables
Green Beans Casserole Grilled Portabellas, Peppers, and Squash Roasted Vegetables Spinach, Roasted Peppers, and Artichoke Sauté
Summer Squash Sauté
Braised Texas Cabbage Wild Mushroom Brochettes Baked Zucchini Fries Cauliflower Rice Pilaf Vegetarian Entrées BBQ Baked Soybeans Cauliflower "Mac" and Cheese Casserole Italian Marinated Vegetables Eggplant Rolatini Casserole Cauliflower Hash Browns
Beverages
Spiked Tea White Wine Sangria Frozen Margaritas Anthony's Berry Good Smoothies Fresh Fruit Slushees The Danny Cocktail Dinah's Recipe for Success
Desserts
Bites
Chocolate Pecan Truffles Rachel's Marvelous Macaroons Chocolate Almond Finger Cookies Baked Meringue Cookies Cinnamon Crisps
Slices
Pumpkin Pound Cake Breadless Bread Pudding Tiramisù for You Lemon Meringue Pie
Spoonfuls
Balsamic-Grilled Strawberries and Cream Fresh Berries and Sabayon Frozen Custard Ice Cream Panna Cotta and Cranberry Martinis Honeydew and Blackberry Granita
Index
Interesting textbook: Juices Smoothies or New Cook Book Special Pink Edition
Amuse-Bouche: Little Bites of Delight Before the Meal Begins
Author: Rick Tramonto
Amuse-bouche (pronounced ah-myuz boosh) are today what hors d'oeuvres were to America in the 1950s: a relatively unknown feature of French culinary tradition that, once introduced, immediately became standard fare. Chefs at many fine restaurants offer guests an amuse-bouche, a bite-sized treat that excites the tongue and delights the eye, before the meal is served. Nobody does it better than the celebrated executive chef/partner of Chicago’s Tru, Rick Tramonto. Amuse-bouche are a fa-vorite of diners at Tru, many of whom come expressly to enjoy the “grand amuse"--an assortment of four different taste sensations.
Amuse-Bouche offers an array of recipes, from elegant and sophisticated to casual and surprising—but always exquisite—that will inspire home cooks to share these culinary jewels with their guests. From Black Mission Figs with Mascarpone Foam and Prosciutto di Parma to Curried Three-Bean Salad, from Soft Polenta with Forest Mushrooms to Blue Cheese Foam with Port Wine Reduction, Tramonto’s creations will embolden the novice and the experienced cook alike to experiment with unfamiliar ingredients and techniques.
Organized by type of amuse and season of the year, the book also includes a directory of sources for specialty products. With more than a hundred recipes and with fifty-two full-page color photographs by James Beard Award--winning photographer Tim Turner, Amuse-Bouche enchants the eyes as much as an amuse pleases the palate.
Publishers Weekly
Breaking new ground in a previously untackled area of cuisine, the executive chef of TRU restaurant in Chicago and coauthor with Gale Gand of Just a Bite, Tramonto (who also coauthored Butter, Flour, Sugar, Eggs), has paired up with Goodbody to explore the world of Amuse-Bouche, "Little bites of food to amuse the mouth, invigorate the palate, whet the appetite." To this end, the author has produced recipes designed to create a mouthful of delight, whether a spoonful of salad, an espresso cup of soup or a scoop of savory sorbet. Giving the book greater scope, Tramonto suggests that the dishes, such as the simple, flavorful Warm Onion Tart with Thyme, can be used as hors d'oeuvre, "so elusive is the line between." Many of the portions can be expanded or multiplied to form starters or a light main course. Other recipes given a new look are bean salad, which with the addition of curry oil becomes Curried Three Bean Salad, and Potato Salad, which is spiced with cayenne pepper. The recipes require a variety of skill levels and time, although there are always several suitable for all occasions and aptitudes. (Oct.) Forecast: Despite the confusion that this might be just another hors d'oeuvre book, Tramonto's reputation and the striking cover and illustrations give this book a modern, eye-catching appearance guaranteed to leap out from table displays and shelves.
Library Journal
An amuse-bouche is a special little tidbit served as a treat at the beginning of the meal in many upscale restaurants, and Tramonto, chef of Chicago's acclaimed Tru, is a master of the form. Instead of just one, he presents four amuses, or sometimes even more, to each guest. He finds these little bites a perfect way to experiment with flavors and ingredients-and to have fun doing so (he describes the food at Tru as "fine dining with a sense of humor"). But sophisticated as his amuses are, they translate surprisingly well to the home kitchen. Because they are prepared on such a small scale and often include only a few ingredients, the better to highlight individual flavors, preparation of many of them, such as Watermelon Cube with Aged Balsamic, is not the lengthy process typical of most chefs' recipes. Not that there aren't more complicated recipes, too, such as Seared Cumin-Crusted Squab with Horseradish Gastrique, but the recipe instructions are clearly written and accessible. Tramonto also points out that these little bites are a great way for home cooks to serve an ingredient that would otherwise be prohibitively expensive (as in Warm Mini Foie Gras Club Sandwiches) or to taste an unfamiliar, "exotic" ingredient. For most collections. Copyright 2002 Cahners Business Information.
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