In Good Fat Cooking, Franklin Becker draws from a lifetime of culinary inspiration-the sun-splashed hills of Positano inform much of what he brings to the table-to create gorgeous recipes that showcase modern, often surprising combinations of the freshest, inherently healthy ingredients available. Here, Becker uses nuts for a bit of earthy crunch and warmth, (mostly) gluten-free grains for texture, avocados for silkiness and density, sustainable seafood for healthy fat protein, and always the freshest seasonal vegetables he can find to create moderately portioned dishes that satisfy and satiate. His legion of fans old and new will want to cook these recipes over and over again, including Mackerel. Oranges, Mint, Chiles, and Lemon Agrumato; Charred Eggplant, Grilled Onions, Pickled Raisins, and Pine Nuts; Black Quinoa with Pine Nuts, Scallions, and Oranges, with Ginger Dressing; Squid Confit with White Bean Stifado; Olive Oil-Poached Cod with Roasted Tomato and Peppers; Slow-Roasted Organic Chicken with Parsley, Sage, Rosemary, and Thyme; Charred String Beans with Tofu-Miso Dressing; Avocado Ice Cream with Lime and Coconut; and much more. Filled with tips and suggestions for keeping food flavorful and healthy, Good Fat Cooking is a must-have collection that is destined to become an instant classic. Book jacket.
