Friday, October 30, 2009

Review - How to Lower Your Cholesterol With French Gourmet Food: A practical guide By Alain Braux

If you read the newspapers or hear the news there is cholesterol epidemic in the United States. Chef Alain Braux has created a wonderful cookbook that will help you eat better while having gourmet food.

When I saw the title I though that French Food was loaded with creamy sauces, lots of butter -- thing that you must avoid if you have cholesterol problems. I was surprised when Chef Braux stated that he had lowered his cholesterol by following his "french" diet.

Chef Braux designed this book as a practical guide. It is a nutrition/cookbook hybrid. It contains a great deal of nutrition information specifically targeted on lowering serum cholesterol and recipes to help you apply this information. He explains what is cholesterol and uses himself as an example. The best part is that he suggests what kinds of food you should eat and which ones to avoid.

Chef Braux shows you how to pick your food. We all think we know how to pick food but in this cookbook he explains how vegetable should look before you buy them. For every piece he explains clearly how to pick your food the right way. He then proceeds to tell you how to cook the vegetables the right way.

I also like Chef Braux explanation of cooking terms, such as: Blanching - To blanch vegetables, bring a pot of water to a rolling boil, drop them in the water, bring the water back to a boil and cook for no longer than one minute or until they turn bright green.

Since I am not a great cook, I decided to try a simple recipe. The one I chose was Muffins Fondants aux Noix (Tender Walnut Muffins). It was an easy recipe to prepare and bake. I LOVED them. When you get this book, try them, these muffins will become a staple in your household.

This is one cookbook that I would recommend that you add to your collection.