A completely revised edition of the James Beard-nominated The Ultimate Low-Fat Mexican Cookbook, this new book reinvents Anne McCann's award-winning and nationally renowned Southwest dishes. Boasting nearly one hundred new or revised recipes of dishes such as Los Cabos Shrimp Cocktail, Veal Chops with Manchego Mushroom Sauce, and Lettuce Wrap Tacos, McCann's culinary creations combine the flavorful with the exotic, while still preserving a low-fat and low-carb health value for the weight- or health-conscious-of particular significance in today's Atkins mindful America. McCann's expert and detailed advice, drawn from years of experience, and the clear and concise presentation of recipes, make this cookbook especially reader-friendly.

"The Low-fat, Low-Carb Southwest Cookbook is more than just an update; it goes beyond recipe makeovers... [it's] a book that's as appropriate for weeknight meals as for easy weekend entertaining." - The Dallas Morning News

"Greer's recipes pack flavor without all the guilt...she has opted for straightforward recipes with realistic portions and readily accessible ingredients." - Los Angeles Daily News

"... a new edition packed with recipes and tips for reducing fats and carbs." - Midwest Book Review

"The Low Fat Low Carb Southwest Cookbook," provides dishes that will satisfy taste buds but not expand that ever-worrisome waistline. - The Bristol Herald Courier

"...those on a low-fat or low-carb diet—or both—need not expand the waistline to enjoy the satisfying flavors from South of the Border." - The Daily Oakland Press

"This cookbook should be on the shelf of any fan of Southwestern cooking who wants to serve healthful, satisfying and colorful dishes." - The Advocate.Com, (La)

"This cookbook should be on the shelf of any fan of Southwestern cooking." - Advocate

"Not just for dieters, but for anyone who enjoys Southwest cuisine and is looking for a healthier lifestyle." - St. Petersburg Times

"Check out this book for some exciting flavors and healthful fare next time you crave Southwest cooking." - Plain Dealer