The New Way To Cook Light: Fresh Food & Bold Flavors for Today's Home Cook

by Cooking Light

Editors of Cooking Light

Genres: Cookbooks, Cooking, Nonfiction, Food

512 pages, Hardcover

First published October 16, 2012

About the author

Cooking Light is an American food and lifestyle magazine founded in 1987. Each month, the magazine includes approximately 100 original recipes as well as editorial content covering food trends, fitness tips, and other culinary and health-related news.

Reviews

[Bert Edens · Rating 5 out of 5]

From my book review blog at:

http://kickinbooks.wordpress.com/2013...

As a subscriber to Cooking Light Magazine, I will admit I’m probably predisposed to liking this book. But at the same time, I have an expectation of standards that needed to be met. That said, this book will be a wonderful addition to my collection.

One of the things I have always liked about the magazine is the creativity applied to the recipes. You aren’t stuck with just vegetarian recipes that have no flavor or oomph to them. That creativity certainly applies to this collection of recipes.

I didn’t dig through the issues I have on hand, but several of the recipes seemed familiar. While that might be an issue for some, I certainly don’t mind. I’m all for trying to consolidate the best recipes into a single location.

Like many cookbooks, this one is broken down into sections based on the type of recipe: appetizers, meats, poultry, pasta and pizza, desserts, etc. However, check out some of the recipes:

- Thai Chicken Salad With Peanut Dressing
- Cajun Steak Frites With Kale
- Slow-Cooker Char Siu Pork Roast
- Walnut And Rosemary Oven Fried Chicken
- Cauliflower With Garlicky Panko
- Chicken Parmesan Burgers
- Crab Bisque
- Cranberry Swirl Cheesecake
- Bourbon-Caramel Truffles

Yeah, you get the idea. Not your average Good For You recipes for sure.

Bottom line is, if you’re familiar with the magazine, this book will seem very familiar to you. If not, it will still become a valuable addition to your culinary library. Who knows, it might even lead you to a subscription to the magazine. I know mine has been well worth the cost.

Rating: 5 stars (out of 5)

[Martha · Rating 5 out of 5]

The best collection of recipes I have seen in one book. I have been using it for six weeks and my family, guests and friends have been delighted with the results. Sweet Chipotle Snack Mix, Blackberry Margaritas, Grilled Romaine with Creamy Herb Dressing, Fresh Cherry Tart. Most recipes have a gorgeous picture. The preparation, presentation and satisfaction have been east/fast, beautiful and delicious. And my husband says he is at his lowest weight in three years because of the dinners I have prepared from this book. I am going to buy this one!

[Laura · Rating 5 out of 5]

This book is awesome. It gives cooking time, prep time, and all relevant nutritional information. There is a broad mix of recipes, but most could be accomplished by the novice cook and many of them could be accomplished in less than an hour!

My only quibble is that some of these (or similar) have been published in the magazine, so if you're a loyal reader of the magazine some of these may be familiar. But this is a really great book - I took it out of the library but may have to buy it!

[Ruth · Rating 4 out of 5]

I love Cooking Light magazine, and this cookbook is the magazine on steroids. Great tips that can be extended beyond the recipes contained in the book itself. The vegetarian section is really good--lots of new combinations of ingredients to keep a vegetarian happy! There are precious few recipes in this book that I won't try. A powerful addition to any cookbook collection.

[Terri Moore · Rating 5 out of 5]

Great recipes!

[Willow · Rating 5 out of 5]

If I could only buy 1 cookbook for the rest of my life, it would be the Joy of cooking... and then this one! LOL!

[Stephanie sesame · Rating 5 out of 5]

This is a staple cookbook in our home!