Review: Cooking Thin With Chef Kathleen

Cooking Thin With Chef Kathleen
  Kathleen Daelemanas
  ISBN: 061822632X hard back 2002
  suggested retail price $27.00
  This one has no photos
  
  Chef Kathleen used to have a show on the Food Network by the same
name s this book. It lasted a couple seasons. She showed guests on her
show how to change their eating habits to loose weight. Kathleen used to
weigh 205 pounds. She was chosen to become head chef at a spa in Hawaii.
In this book she shares her weight loss success story along with
recipes she created to help her loose and keep that weight off.
  
  I have a couple complaints about this book. The fist and biggest is
there are no nutritional values listed. I find this very strange for a
healthy cookbook. Although this is also true for many of Suzanne Somers
Somerize cookbooks. The second complaint is the white print in the
orange boxes. I find this very hard to read as is the light orange title of
the recipes.
  
  I got this book from one of my favorite places to add to my
collection, Paper Back Swap. I decided to try the parsnip chips to try and
satisfy a potato chip craving. I decided to only make one
serving in case I didn't like them but Sarita and I both liked them and
I'll be making these again.
  
   I don't think this is a book I'll be cooking from very often. When
thumbing through I didn't find that many recipes that appealed to me.
Another reason is that many of them seem higher calorie and fat wise than
I'd expect to find when trying to eat healthier. She even mentions on
a few recipes you shouldn't make it when you're trying to loose weight.
I assume she means it's for maintaining or why else would she put it
in a book titled Cooking Thin. Despite the complaints I have with this
book there are a few other recipe I want to try and maybe a few more to
try when I reach my weight goal.
  
  Paul's Parsnip or Beet Chips
  
  4 servings
  
  1 pound parsnips, peeled and sliced paper thin, or 1 pound beets,
peeled and sliced 1/8 inch thick
  1 tablespoon olive or peanut oil
  coarse grained salt and cracked black pepper
  
  Preheat oven to 425 F. Spray a cookie sheet with cooking spray and
set aside. Place parsnips or beets in a plastic bag, add oil, sprinkle
with salt and pepper, seal bag, and shake until evenly coated. Spread on
cookie sheet. Bake one hour, turning every 15 minutes, beets only need
to be turned once. Remove any darkened ones early, since a few will
cook faster. Serve immediately. They're best hot.