Cooking Secrets for Healthy Living: Featuring America's Finest Chefs (Fish, Kathleen Devanna. Books of the "Secrets" Series.)

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Summary: 42 chefs all in one
Review: What happens when you select 42 four-star chefs, including many culinary superstars and have them come together for one cookbook? It's not the upcoming QVC Book and the Cook event coming to Philadelphia but a new cookbook from Bon Vivant entitled Cooking Secrets for Healthy Living.Many of the recipes have fancy names, but all of them are made with ease. The directions to each recipes are not written with the most detailed instructions, but with sentences that are direct and to the point. Serving sizes for the recipes are designed from between four and twelve people, and most have preparation times of under an hour with many under 30 minutes. Cooks are sure to impress their dinners with meal items such as Halibut and Spring Vegetable Ravioli with Red Pepper Coulis, Lobster Carpccio with Walnut Thyme Basil Pesto, Golden Gazpacho with Tequila and Crab or Ahi Tuna with Vegetable Salad and Ginger Glaze as starters. Entree items could be Baked Pumpkin-Seed Crusted Bass with Coriander Rice, Spiced Mahi Mahi with Sweet Pepper Gazpacho, Cowboy Coffee-Rubbed Quail with Grits, Beef Tenderloin with Chantrelle and Braised Leeks, Risotto with Wild Mushrooms and Asparagus or Grilled Asparagus with a Fig Dressing. Desserts could be Anise, Pear and Cranberry Cobbler with Vinegar Dough or a Ruby Red Grapefruit Segments with Vermouth Granita. Most of the ingredients are available at supermarkets with only a small handful at specialty gourmet shops. Cooking Secrets for Healthy Living offers many personal tips from some of the chefs bringing insight and special techniques to the reader. The book has over 160 recipes on 224 pages that focus on lower fat ingredients without lowering the delicate flavors. Cooking Secrets for Healthy Living by Kathleen Devanna Fish is published by Bon Vivant.Recipes are from top chefs from throughout the world, and are written with basic and short techniques bringing flavors and tastes to the most discriminatory of eaters