Pinch of Nom
100 Home-Style Recipes for Health and Weight Loss
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3.0 • 1 Rating
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- $11.99
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- $11.99
Publisher Description
The must-have cookbook from the UK's most popular food blog, Americanized for a US audience!
For breakfast, lunch, dinner, and desserts, Kate Allinson and Kay Featherstone's pinchofnom.com has helped millions of people cook delicious food and lose weight. With over 100 incredible recipes, the Pinch of Nom cookbook can help beginner and experienced home-cooks alike enjoy exciting, flavorful, and satisfying meals. From Chicken Fajita Pie and Vegetable Tagine to Cheesecake Stuffed Strawberries and Tiramisu, this food is so good you’ll never guess the calorie count.
Each recipe is labeled with icons to guide you toward the ones to eat tonight—whether you’re looking for a vegetarian dish, hoping to create a takeout meal, want to feed a family of four or more, or have limited time to shop, prep, and cook.
Pinch of Nom is the go-to home cookbook for mouthwatering meals that work for readers on diet plans like Weight Watchers, counting carbs and calories, or following any other goal-oriented eating program.
PUBLISHERS WEEKLY
In this hit-and-miss outing, restaurateurs-turned-food-bloggers Allinson and Featherstone (Pinch of Nom Everyday Light) translate their approach to lighter eating to American audiences, though with a decidedly British feel. For example, they offer recipes for Full English Wraps (a burrito-esque take on the traditional English breakfast of sausage, eggs, baked beans, bacon, and tomatoes) as well as Yorkshire Pudding Wraps (the roast beef, mushrooms, and arugula are saut ed and placed on the "pudding," a baked pita-like bread of flour, eggs, and skim milk). Basing their light approach solely on calorie count (neither author is a certified nutritionist or dietician), and using substitutions (margarine for butter, reduced-fat cheese, etc.) the duo offers pages of lighter riffs on favorites like oven-baked chicken fingers with DIY breadcrumbs; doner kebabs (made with low-fat beef, and served with low-fat yogurt); and chicken breasts and leeks in a sauce of blue cheese and low-fat cream cheese. Not all swaps are appetizing cr me brulee calls for skim milk and subs artificial sweetener for sugar to achieve its signature caramelized crust, and eclairs employ margarine, artificial sweetener, and self-rising flour for the classic choux dough and reduced-fat whipped cream in lieu of custard. Diners interested in incorporating lighter dishes into rotation may find a few winners here, but those serious about sensible, healthy weight loss will find better guidance elsewhere.
