9780684852164

Dining with the Duchess Making Everyday Meals a Special Occasion

by ;
  • ISBN13:

    9780684852164

  • ISBN10:

    0684852160

  • Format: Paperback
  • Copyright: 1999-05-05
  • Publisher: Touchstone
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Summary

Straight from the kitchen of the world's most famous Weight Watchers member, Sarah, The Duchess of York, come over 125 easy-to-prepare, guilt-free, mouthwatering recipes.Once harshly scrutinized by the unyielding glare of the media, The Duchess has come into her own as a chic, slimmed-down single mother with a new and exciting career. With her weight woes well behind her, she truly has become a role model for anyone who wishes to turn his or her life around. In fact, her triumph over adversity is just one reason why she is the perfect Weight Watchers member.Dining with The Duchessis a unique collaboration, combining the Duchess's taste and style with the culinary and dietary expertise of Weight Watchers.Organized into full menus to make planning any meal a breeze, each recipe includes these very special features:* Weight Watchers revolutionaryPOINTSfood system from the123 SuccessWeight Loss Plan* Basic nutritional breakdown important to any dieter* Helpful cooking hints and tips on presentation* No complicated counting andno forbidden foodsWhether for a simple weeknight dinner or an elegant holiday feast, these menus make everyday meals a fine dining experience.Dining with The Duchessis the perfect cookbook for anyone who wants to prepare light, healthy, and delectable meals with distinction and flair.

Author Biography

Sarah, The Duchess of York started her career in public relations at an art gallery and worked for a publisher before marrying Prince Andrew and becoming The Duchess of York in 1986. She is the mother of two daughters, Beatrice and Eugenie. The author of several books, including an autobiography, she travels extensively for Weight Watchers International. She lives with her daughters just outside London, England.

Table of Contents

Contents

Introduction

A Weekend Lunch with Friends
Classic Bloody Marys
Genoa Canapés
Classic Vegetable Frittata
Baked Chicken with Wine
Light Cheese Popovers
Ginger Pears
Mulled Peaches

Writer's Respite
Ginger-Carrot Soup
Spinach Salad with Tangy Orange Dressing
Crusty Bread
Vanilla-Poached Fruit
Pot of Tea

A Highlands Picnic
Easy Cream of Tomato Soup
Mediterranean Tuna Salad
Mesquite Chicken Salad
Honey-Orange Biscotti
Fuji and Granny Smith Apples

After-Workout Reviver
Red Snapper Primavera
Lemon Capellini
Fresh Mesclun with Basic Vinaigrette

Quick and Easy Family Dinner
Steak Frites
Corn Salsa
Cucumber Relish
Minted Zucchini
Frozen Yogurt Sundaes

Sunday Night Supper
Cider Pork Chops
Ginger Pear and Apple Sauce
Stuffed Sweet Dumpling Squash
Parsley Rice
Angel Food Cake with Lemon Curd

A Tuscan Dinner
Crock of Italian Olives
Warm White Bean Salad
Lemon Chicken
Steamed Broccoli
Spicy Polenta
Bittersweet Fruit

A Working Mother's Lunch
Gorgonzola and Pear Pizza
Arugula and Watercress Salad
Fresh Tangerines

Supper after a Horseback Ride
Sun-Dried Tomato and Smoked Mozzarella Crostini
Fennel and Blood Orange Salad with Sweet Onions
Haricots Verts
Braised Leeks
Basil-Rice Pilaf
Strawberries in Champagne

A Casual Weeknight Supper
Chicken Calvados
Oven-Roasted Root Vegetables
Peppered Parsley Noodles
Parmesan-Baked Asparagus

Holiday Buffet
Mediterranean Tian
Proven&ccedl;al Beef Tenderloin
Turkey Breast with Cremini Mushrooms and Leeks
Risotto di Pavia
Venetian Radicchio
Assorted Breads
Blueberry Zabaglione

Traveler's Repast
Citrus Red Snapper
Baked Potato
Crunchy Fennel Salad
Pears with Peppered Goat Cheese
Pot of Herbal Tea

Gardener's Supper
Twenty-Minute Minestrone
Stuffed Baby Eggplant
Lemon Couscous
Asparagus Vinaigrette with Parmesan and Prosciutto
Raspberries with Citrus Sauce

A Provençal Feast
Mediterranean Fisherman's Stew
Tarte Provençale
Crusty Baguette
Assorted Cheese and Fruit Platter

A Simple Pasta Dinner
Linguine Riviera
Roasted Pepper Salad
Fresh Fig and Pear Plate

A Quiet New Year's Eve Celebration
Red Potatoes with Caviar and Cheese
Tricolor Salad with Gorgonzola Dressing
Lamb Chops with Mint Salsa
Orzo Pilaf
Individual Ginger-Peach Soufflés

A Birthday Gala
Dilly Dip and Vegetables
Honey-Dipped Crunchy Chicken Nuggets
Celebration Birthday Cake
Sugar Cookies
Chocolate-Coconut Fruit Kebabs
Strawberry Lemonade

Saturday Night Supper and Videos
Tuscan Soup
Mixed Green Salad with Orange Dressing
Balsamic Strawberries

Après-Ski Lunch
Mushroom-Caraway Soup
Crunchy Sesame Chicken Salad with Ginger Dressing
Cinnamon-Nut Baked Apples with Maple Glaze
Espresso with Kahlúa Cream

An American Barbecue
Cowboy Beans
Rainbow Cole Slaw
Roasted Corn on the Cob with Cilantro Butter
Barbecue Beef Sandwiches
Zesty Barbecue Sauce
Sandies
Iced Tea

An Ideal Breakfast
Summer Fruit Salad
Whole-Wheat Toast with Marmalade
The Perfect Pot of Tea

Cocktails at Six
Parmesan Cheese Straws
Not-So-Devilish Deviled Eggs
Saucisson en Croûte
Dumplings with Ginger Dipping Sauce
Spiced Olives with Lemon and Fennel

A Formal Luncheon
Sesame Breadsticks
Roast Chicken and Chutney Tea Sandwiches
Minted Carrot Salad with Lemon Vinaigrette
Orange Tea Biscuits with Citrus Glaze
Chocolate Profiteroles
Kir Royales

An Argentinean Feast
Turkey Empanadas
Roasted Pork Loin
Baby Lamb Chops
Classic Roast Beef
Quinoa Salad
Shoestring Beets and Arugula Salad
Tarragon Vinaigrette
Alfajores

A Perfect Picnic
Chilled Honeydew Soup
Spinach Chicken Salad
Tomato Parmesan Toasts
Mixed Berry Turnovers

A Winter Weekend Supper
Rosemary Roast Chicken
Herbed Parmesan Biscuits
Radicchio Salad
Crumbled Parmesan Vinaigrette
Strawberry-Rhubarb Compote

A Poolside Lunch
Watermelon Slush
Summer Vegetable Salad with Sirloin Tips
Spicy Pita Chips
Fresh Blueberries with Sliced Mango and Kiwi

Afternoon Tea
Open-Face Ham Sandwiches
Cucumber Sandwiches
Blackberry Scones
Almond Biscotti
Pear-Port Quick Bread
Chocolate Mousse Tartlets

A Girlfriends' Get-Together
Roast Chicken Salad (with Afghani bread)
Beet and Apple "Napoleon"
Chardonnay

A Midday Snack
Assorted Breadsticks
Parma Ham and Honeydew Wedges with Parmesan Shavings
Platter of Crudités
White Bean-Basil Dip
Roasted Red Pepper Dip

Wining and Dining

Index

Excerpts

A Working Mother's Lunch

Sooner or later, every working mother realizes the importance of having a solid support system in place.

As a young working girl, living in Clapham and before my engagement to Prince Andrew, I subsisted on black coffee and ill-balanced meals. As a result, I became a weak, jittery wreck, completely wired. I used to feel faint in the middle of the day through lack of food.

I was always dieting, at least when I wasn't bingeing.

Thankfully, I have since learned the importance of finding time to eat three balanced meals each day. I have also learned that the road to happiness is not paved with a thin body, and no one need struggle alone when it comes to weight. Now, I turn to my old friends and new Weight Watchers friends to provide support when I need it.

Serves 4

Gorgonzola and Pear Pizza

Arugula and Watercress Salad

Fresh Tangerines

Gorgonzola and Pear Pizza

Makes 4 servings

1/2 pound prepared pizza dough

1 teaspoon extra virgin olive oil

1 large pear, thinly sliced

1/3 cup crumbled Gorgonzola cheese

1. Spray the grill rack with nonstick cooking spray; preheat the grill.

2. On a lightly floured surface, divide the dough into fourths; roll out each into rounds 1/8" thick. Carefully place the dough directly onto the grill rack; brush the tops with the oil. Grill until the dough bubbles on the top and begins to char on the bottom, about 2 minutes; turn over. Divide the pear and cheese over the crusts; cover the grill or tent with foil and grill until the cheese melts and crust is crisp, 3-5 minutes.

Per serving:282 Calories, 6 g Total Fat, 2 g Saturated Fat, 8 mg Cholesterol, 423 mg Sodium, 49 g Total Carbohydrate, 4 g Dietary Fiber, 8 g Protein, 74 mg Calcium.

POINTS PER SERVING:5

Tip

If you find whole-wheat pizza dough (which gives a crisper crust than white-flour dough), it is ideal with these toppings. Ask for it at your local pizzeria or bakery.

Arugula and Watercress Salad

Makes 4 servings

1 1/2 teaspoons Dijon mustard

1 garlic clove, minced

1 1/2 tablespoons honey

1 tablespoon champagne vinegar

1 bunch watercress, cleaned and coarsely chopped

1 small bunch arugula (about 1/4 pound), cleaned and coarsely chopped

1 carrot, shredded

1. In a small bowl, mix the mustard and garlic; whisk in the honey and vinegar.

2. In a large salad bowl, combine the watercress, arugula and carrot. Drizzle with the dressing; toss to coat.

Per serving:46 Calories, 0 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 37 mg Sodium, 10 g Total Carbohydrate, 1 g Dietary Fiber, 2 g Protein, 88 mg Calcium.

POINTS PER SERVING:1

Tip

Remove all of the thick, woody stems when cleaning fresh watercress.

Copyright © 1998 by The Duchess of York and Weight Watchers International, Inc.



Excerpted from Dining with the Duchess: Making Everyday Meals a Special Occasion by Sarah Ferguson, Weight Watchers International, Inc. Staff
All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

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