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Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About
Our Friends Often Say, “I know I should eat less fat, but I don’t have any good recipes.” Everyone wants to eat lighter, but the question is, how to go about it?
Over the years, almost instinctively and without conscious effort, we’ve both watched our cooking styles change. As professional cooks (and passionate eaters), we both like foods with full flavor—and aren’t about to give up their pleasures. Although our experience includes all kinds of food, from spa cuisine to chocolate extravaganzas, we always come back to the simple foods in which our tastes are grounded, and these are thick soups, luscious pastas, mashed potatoes, hearty stews, and comforting desserts.