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Martha Stewart's Healthy Quick Cook. (Anglais) Relié – 28 octobre 1997

5.0 étoiles sur 5 1 commentaire client

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Présentation de l'éditeur

No one epitomizes the pursuit of healthy pleasures more than Martha Stewart. And nowhere is this clearer than at home in her kitchen.  Now, the millions of fans who seek her guidance can prepare the food that gives Martha her remarkable energy and vitality. Martha Stewart's Healthy Quick Cook presents an all-new collection of 52 quick, easy menus--with more than 175 sensibly lightened recipes--for the kind of food we want to eat today.

Over the years, almost effortlessly, Martha has changed the way she cooks and eats. With unparalleled style and good sense, she has trimmed the fat and intensified the flavor of her favorite recipes to create meals that are unfailingly delicious, absolutely healthy, and strictly no-nonsense. A wonderfully filling frittata, flavored with sage, "enlightened" with egg whites, and paired with herb-infused garlicky stove-top potatoes, is a terrific low-fat, nutrient-rich meal to begin--or end--the day. Simple, yet no less special, sandwiches and incredible salads of brilliantly matched ingredients--seared tuna burgers splashed with soy sauce and swabbed with fiery wasabi mayonnaise, sugar snap peas mixed with whole mint leaves, and delicate shavings of baby golden beets tossed with fresh basil--reflect Martha's genius for casual yet sophisticated cooking.

Instead of concentrating on calorie counts, fat grams, and sodium content, Martha teaches how to eat well intuitively: how to make a variety of grains, fruits, and vegetables a delicious part of everyday eating; how to create menus that are supremely satisfying and nutritionally sound; even how to indulge a sweet tooth properly by enjoying small portions of such classic desserts as whisper-thin lemon tarts, ginger cookies, and fruit crisps. And her recipes come from all over the world, making healthy meals as exciting as they are fulfilling.

In her chapters of spring, summer, fall, and winter menus, Martha explains how to use simple low-fat cooking techniques to transform the freshest ingredients of each season into fabulous dishes. You'll find quick grills and sautés of such light delicacies as butterfish, softshell crabs, woodsy portobello mushrooms, and mangoes. There are high-heat roasts of winter root vegetables, succulent poussin, pomegranate-lacquered rack of venison, red snapper--even juicy plums. She uses flavor-raising steam for Brussels sprouts, baby spinach, and halibut packaged in grape leaves--and there's an easy stove-top smoked salmon, too.

This is inspiring food, presented as only Martha Stewart can. This book will change the way you think about healthy cooking--and what you create in your kitchen every day.

Martha Stewart presents a collection of brand-new recipes for the healthful foods that energize her every day. These 52 quick, easy menus represent the effortless style and practicality we have come to expect from Martha. The more than 175 sensibly lightened recipes--all exquisitely prepared and photographed--will change the way you think about healthy cooking and what you create in your kitchen every day.

Japanese Risotto
Grilled Scallops with Spring Greens
Roasted Root Vegetable Ragout
Seared Beef and Oranges with Arugula
Sage Egg-White Frittata
Mussels and Baby Artichokes Barigoule
Wine-Poached Chicken with Charmoula
Poached Salmon Trout with Poppy Seed Vinaigrette
Seared Tuna Burger with Wasabi Mayonnaise
Farmstand Salad with Grilled Turkey Sausage
Vegetable Handrolls

Biographie de l'auteur

Martha Stewart is the author of 12 best-selling books on food, entertaining, gardening, and home renovation. She is chairman and chief executive officer of Martha Stewart Living Omnimedia. Martha Stewart lives in Connecticut and on Long Island.

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Par Joelle Gruel le 16 novembre 2009
Format: Relié
voila un livre plein de bonnes recettes diététique pour rester en bonne santé mais qui en plus sont rapides .Livre en anglais mais les recettes faciles à adapterà nos produits.Excellent achat si occasion
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Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: HASH(0x8a1799e4) étoiles sur 5 18 commentaires
24 internautes sur 25 ont trouvé ce commentaire utile 
HASH(0x8a186534) étoiles sur 5 Beautiful But Flawed 30 octobre 2001
Par disco75 - Publié sur Amazon.com
Format: Relié
Typical to a Martha enterprise, this book is well-conceived, thoughtful, and gorgeously produced. It contains a wide variety of meals, arranged according to season. This concept allows the cook to find recipes for foods that are fresh in the market and make the most of what is in peak flavor. The recipes include familiar dishes with new twists and unique dishes that tempt. Unfortunately, the recipes seem not to have been tested adequately, as sometimes the amounts were off or the cooking times were wrong. This seems to be a problem in some of the recipes presented in the Martha Stewart Living magazine. Also, ... not all of these dishes are exactly quick. The criticism about underseasoning in the dishes is valid; final products were at times quite bland. In a cookbook de-emphasizing fats, use of herbs, spices, and seasonings becomes important. For an experienced cook with a critical eye, this may be a source for ideas. ...
16 internautes sur 16 ont trouvé ce commentaire utile 
HASH(0x8a186588) étoiles sur 5 This Delivers 12 mars 2004
Par C. Ebeling - Publié sur Amazon.com
Format: Relié
Most people think it is impossible to deliver on a weeknight a dinner that is elegant, healthy and quick. This book makes the impossible quite possible.
The only reason I've nicked it a star is that for some, a cookbook titled "healthy" requires nutritional data, which this does not have, and quick in this instance sometimes means more simple than last-minute preparation. MS makes a case for not including the read-outs, about learning to fly without training wheels (sorry about the mixed metaphors). As for the simple vs. last-minute, a case in point: the wild rice pilaf with dried fruit is elegant and very easy to prepare, but it does require cooking the wild rice ahead and setting it aside. If you start an hour before dinner is to be served, no problem; in fact, starting the wild rice that early leaves you quite a bit of time to throw in a load of laundry or complete other chores before you pull together the rest of the recipe in the last 10 minutes.
I've never had a problem with a MS recipe. Things always cook up in the allotted time, they always make the proposed quantity, they brown as they're supposed to, rise as they're supposed to . . . The charge has been made by another reviewer that dishes are underseasoned or bland. I suspect that is because the MS style is to emphasize the natural flavor of the basic ingredients. A lot depends, then, on the integrity of the ingredient.
13 internautes sur 14 ont trouvé ce commentaire utile 
HASH(0x8a1869c0) étoiles sur 5 Martha's "healthy pleasures" 9 septembre 2003
Par Alejandra Vernon - Publié sur Amazon.com
Format: Relié
This 1997 book grew out of what Martha Stewart calls her "ever-growing search for the new and different", and it has many interesting ideas and recipes for fresh, healthy eating, and menu planning. As one would expect from Martha, the appearance is almost as important as the contents, with marvelous photography, and great use of vintage plates and Depression glassware
It is divided into seasons, and as I live in California, and primarily eat fruits and vegetables, the Spring and Summer sections are of most interest to me; they have novelties like "Cool Jicama Slaw" (pg. 77), which consists of julliened jicama, minced jalapeño peppers and chopped cilantro, in a orange and lime juice dressing, and a fabulous "Corn, Fava Bean and Cucumber Succotash" which includes red bell pepper and white onion to make up this colorful and wholesome recipe.
For the colder climates, there are wonderful hearty soups and stews, roasted vegetables, and rice, quinoa, and couscous dishes. There is a lot of what Martha calls "clean food", where "the flavors are clear and straightforward" and come from the "quality of the ingredients rather than elaborate techniques".
There are some unique desserts, like "Frozen Chai" (pg. 126), which can be made without an ice cream maker, using a food processor instead, and a "Rosé Gelatin with Blackberries", which I have not tried but looks lovely. Some of the desserts, like the rich chocolate sorbet pictured on page 193, are served in teacups with saucers, making an attractive table setting.
This is a beautiful book to look at, and it is full of ideas on how to add interest to a health-conscious diet, with simplicity, and a lot of flavor.
16 internautes sur 18 ont trouvé ce commentaire utile 
HASH(0x8a186d8c) étoiles sur 5 The pictures were great...but did anyone test the recipes? 23 septembre 1998
Par Un client - Publié sur Amazon.com
Format: Relié
As usual, this is a beautiful book. Martha Stewart has presentation down. Unfortunately, cooking takes more than presentation. I am health conscious and have very little time to cook, so I thought this book would be ideal. I prefer a cookbook that has more good recipes than bad, though.
I have never been one to turn down dessert, but I threw out the mini blueberry shortcakes before I finished one. They tasted terrible. Also, there is a butternut squash soup recipe that has bad proportions. There was too much squash even after using only one (the recipe called for two). Unless we just have exceptionally large squashes in California, I don't know how this could go unnoticed. There is a handroll made with rice and vegetables that would be delicious except for one small problem. Has anyone tried to bite through nori? It is the seaweed used in sushi. I have never found a piece of untoasted nori I could chew threw.
One good recipe: the cranberry oatmeal dessert. It is very simple, but is best eaten fresh & not kept for left-overs.
23 internautes sur 27 ont trouvé ce commentaire utile 
HASH(0x8a186b1c) étoiles sur 5 Pretty? Yes. Tasty? Not Really 3 mai 1999
Par Un client - Publié sur Amazon.com
Format: Relié
The foods are beautifully presented and the ingredients are interesting and upscale enough that you can serve some of this stuff to guests with pride. Unfortunately, in general the recipes are under-seasoned (bland and one-dimensional) and don't taste nearly as good as the pictures might imply. Some of the recipes--fruit sushi and grilled fruit panini come to mind--are downright silly in addition to being time-consuming and not very appetizing. Overall, a good book to learn about presentation, but disappointing recipes.
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