Industrially produced trans-fatty acids, better known as trans fats, are worse for our bodies than saturated fats such as butter and lard — and until recently, food manufacturers weren’t required to list them on labels.
In The Trans Fat Solution, Seattle-based chef and food consultant Cindy Burke and former San Francisco Chronicle food reporter Kim Severson demystify the science of trans fats, offer a formula for detecting trans fat in packaged food, and give shoppers an aisle-by-aisle guide to help them avoid buying it.
The authors also give 60 clear, practical recipes, shortcut mixes, and substitutes for packaged foods that will give readers new tools to create trans-fat–free versions of their favorite foods at home.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything