In the kitchen
Authentic-ish Italian
Nonna's Classics, Lightened
Sixty Italian dishes changed on purpose, with every swap costed and every number traced. Includes the chapter on the six dishes that do not survive lightening at all.
The series
The books
One cuisine a book. Same method every time: the traditional dish, the exact changes, what each change costs you, and the numbers traced back to a named database. Plus the chapter naming the dishes that can’t be lightened without wrecking them.
In the kitchen
Authentic-ish Mexican
Abuela's Classics, Lightened
Lard, deep-fried tortillas and the crema on top, handled honestly. Plus the entry in the swap kit that says leave the avocado alone, which is there because otherwise somebody tries.
In the kitchen
Authentic-ish Indian
Home Classics, Lightened
Ghee at 900 kcal per 100g is the most concentrated ingredient in the series, and this is the cuisine with the most room to move. Includes the swap that says leave the tarka alone, because it is the first thing people cut and the last thing they should.
In the kitchen
Authentic-ish French
Mamie's Classics, Lightened
Butter and cream, which is most of the problem and most of the point. More of this book is technique than substitution: reduce harder, emulsify later, build the body from the stock rather than the dairy.