Cooking for Jack
Cooking for Jack by Tommy Baratta, published by Pocket Books in 1996, offers a collection of over one hundred low-fat recipes inspired by the culinary needs of actor Jack Nicholson. This edition, written in English and spanning 176 pages, presents a variety of simple yet flavorful dishes that emphasize fresh ingredients and straightforward preparation. The book is rooted in the philosophy that Italian cuisine can be both satisfying and health-conscious, making it accessible for those looking to enjoy delicious meals while managing their dietary goals.
Readers will find a diverse array of recipes designed to promote health and well-being, including breakfast options like Basic Frittata and No Problem French Toast, as well as a light dessert featuring Rice Pudding with rum-soaked raisins. Cooking for Jack not only reflects the culinary journey of Baratta and Nicholson but also serves as a guide for anyone interested in low-fat cooking, regional Italian flavors, and healthy eating practices. The book’s focus on quick, full-flavored dishes makes it a practical resource for home cooks aiming to create nutritious meals without sacrificing taste.
Official synopsis Publisher
When Jack Nicholson needed to lose the twenty-five pounds he’d gained to portray the lead character in the film Hoffa in order to star in Wolf, he called on his longtime pal, chef Tommy Baratta. The “Jack Nicholson Diet”, now on the menu of Baratta’s popular Greenwich Village restaurant, Marylou’s, is the basis for the simple, low-fat, yet soul-satisfying recipes in Cooking for Jack. To help Jack slim down, Tommy drew on the philosophy that fine Italian food means fresh ingredients, simply prepared, and he created a powerhouse repertoire of quick, full-flavored dishes that are low in fat and calories. Eating Tommy’s way, Jack dropped those extra pounds – and so did Tommy! Cooking for Jack includes more that one hundred of the recipes that keep Jack lean and energized, from breakfasts such as Basic Frittata and No Problem French Toast to his favorite dessert, a luscious but light Rice Pudding with rum-soaked raisins.
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