Make It Easy, Make It Light

The flavors, colors and textures in these 200 recipes leave little doubt that eating sensibly is enjoyable when done with imagination. Hour Magazine chef Grad (Make It Easy in the Kitchen, etc.) offers dishes that conform to a rule of moderation rather than strict dietary guidelines. Curried asparagus soup is thickened with vegetable puree rather than cream, while buttermilk and yogurt are light replacements in chilled dilled borscht with chopped cucumber. The reduced sodium and fat content of main dishes, such as turkey scaloppine with raspberry vinegar and grilled swordfish with spinach pesto, does not make them bland. Vegetarian fare is well represented by entrees like baked pasta with spinach-ricotta sauce, salads like sweet-and-sour Chinese cabbage and desserts such as hot strawberry souffle. Preparation times are artificially low because certain tasks are embedded in the ingredients lists. Experience will tell cooks whether to double, triple or ignore the preparation figures given. Sections of this book previously appeared in Los Angeles magazine. Illustrations not seen by PW. Major ad/promo; author tour. (June 16)