When Sarah Ferguson first burst upon the world's consciousness as the soon-to-be wife of Great Britain's Prince Andrew, she was redheaded, freckled, and most definitely full-figured. Several years later, the red hair and the freckles remain, but the husband and the weight have both been shed, leaving the Duchess of York a slimmed-down single mom with a new career as, among other things, a spokesperson for Weight Watchers. In Dining with the Duchess, the author doesn't give any marital advice, but she does share her favorite low-fat recipes from the Weight Watchers program--everything from a simple weeknight meal to a festive holiday occasion. Menus range from the hearty warmth of a Tuscan dinner featuring Warm White Bean Salad, Lemon Chicken, Spicy Polenta, and Bittersweet Fruit to a holiday buffet that includes Provençal Beef Tenderloin, Risotto di Pavia, and Blueberry Zabaglione, among other delights. There are menus for birthdays and for New Year's Eve, for a night spent at home in front of the TV and for a follow-up to a day spent skiing. Each menu is introduced by the Duchess with an anecdote from her personal life. Dining with the Duchess lets you eat like royalty without getting Henry VIII's waistline.


From Publishers Weekly
The author, the former wife of Britain's Prince Andrew and mother of two children, is an official spokesperson for Weight Watchers, the weight management organization. When she was a royal, the Duchess's problems with weight were widely publicized. Attributing her success at weight loss to Weight Watchers (and friends), she adds personal narratives to 125 recipes that mix healthful eating and good taste with considerable panache. Arranged in menus (e.g., Cocktails at Six, A Simple Pasta Dinner, Holiday Buffet), a few suggestions are unexceptional (Genoa Canapes, slices of salami and mustard on party rye; Baby Lamb Chops broiled with garlic and salt). Many, however, yield appealing, uncomplicated fat-reduced dishes: a rolled Turkey Breast with Cremini Mushrooms and Leeks; Risotto di Pavia with asparagus, sherry, shallots and Parmesan cheese; Individual Ginger-Peach Soufflee made with dried peaches and egg whites. Convenience sometimes reigns (Celebration Birthday Cake uses a reduced-fat cake mix and canned frosting). But most recipes, sprinkled with suggestions for serving and substitutions, call for a reasonable number of fresh ingredients that can be combined in straightforward techniques. All come with nutritional analyses and points, the Weight Watchers unit of measurement. The Duchess's commentary is somewhat self-absorbed but will undoubtedly interest readers who follow the royals. Copyright 1998 Reed Business Information, Inc.


From Library Journal
Although some food writers and editors have been heard to say "fat-free is dead," that's apparently not yet the case, as these three new titles demonstrate. Schlesinger's first batch of 500 Fat-Free Recipes (Villard, 1994) was a best seller, and she's added others to the series, including 500 (Practically) Fat-Free Past Recipes (LJ 2/15/97). Odd then, that her health information is out of date, for her introduction asserts that dietary cholesterol contributes to high cholesterol (it doesn't) and that everyone should avoid salt because it can cause high blood pressure (sodium is a danger for only a small percentage of the population). So there's no fish or poultry, let alone meat, no salt, and almost no fat in her recipes. Most are short and simple; there are indeed 500 recipes, but some seem little more than variations on a theme. For libraries where Schlesinger's other books are popular. Bluestein and Morrissey have several other titles in their "Fat-Free" series too, including 99% Fat-Free Appetizers and Desserts (LJ 2/15/96). This time they offer easy menus for entertaining, for "family meals," and for lunches, brunches, and casual dinners, along with an extra chapter of desserts. Their recipes are more imaginative and more sophisticated than Schlesinger's, and each menu includes a game plan for preparation and presentation; nutrition analyses give the essentials only, calories and fat. For most diet collections. In comparison to these two titles, the recipes in Fergie's book seem practically decadent, with some of them containing 10 grams or more fat per serving. The Duchess is a spokesperson for Weight WatchersTM (WW) now, and she presents menus from their plan (recipes include the number of WW points as well as nutrition analyses). Admitting that she doesn't really cook herself, Fergie provides the text here, from the reminiscences about Castle Balmoral that introduce A Highlands Picnic to the memories of meeting Prince Andrew for the first time that accompany the Formal Luncheon menu. The recipes are mostly simple and on the sophisticated side; expect demand.Copyright 1998 Reed Business Information, Inc.


Book Description
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 Duchess is 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 revolutionary POINTS® food system from the 1•2•3 Success® Weight Loss Plan * Basic nutritional breakdown important to any dieter * Helpful cooking hints and tips on presentation * No complicated counting and no forbidden foods Whether for a simple weeknight dinner or an elegant holiday feast, these menus make everyday meals a fine dining experience. Dining with The Duchess is the perfect cookbook for anyone who wants to prepare light, healthy, and delectable meals with distinction and flair.


About the Author
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.

FROM THE PUBLISHER