Cooking Light The New Way to Cook Light: Fresh Food & Bold Flavors for Today’s Home Cook by The Editors of Cooking Light, Book Download 0848734688

April 5, 2018

 Cooking Light The New Way to Cook Light: Fresh Food & Bold Flavors for Today's Home Cook by The Editors of Cooking Light, Book Download 0848734688

**James Beard Award Winner 2013**

An Instant Classic! Inspired by fresh, local ingredients; and infused with bold, authentic flavors, Cooking Light The New Way to Cook Light is a celebration of healthy cooking and eating in America today. The more than 400 mouth-watering recipes, tips, and techniques in this book represent the new way to cook light–fresh, healthy, and–most importantly–delicious. With Nine Simple Principles of Cooking Light as a guide, this beautiful collection contains recipes that are as fun and satisfying to cook as they are to eat. Enjoy a wide variety of dishes, including quick weeknight meals and special occasion dishes perfect for the holidays.

Review

“The home cook hungry for the fresh, healthy, and real needs this book. This isn’t light-means-less cooking. It’s exciting, bold food from the best healthy test kitchen in the country.”―Rick Bayless, chef/owner of Frontera Grill, winner of Bravo’s Top Chef Masters”Cooking Light proves that the new idea of healthy eating has nothing to do with compromises at all. This is the future of good cooking. At the end of the day, it’s about flavor!”―Ming Tsai, chef/owner of Blue Giner, Emmy Award-winning host of Simply Ming”Electrifying. Hunger-inducing. Smart. These aren’t words normally associated with healthy cooking, but the editors of Cooking Light have put together a handsome, forward-thinking cookbook that’s good for you and for the planet.”―Steven Raichlen, auhtor of The Barbecue Bible

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Review

“The home cook hungry for the fresh, healthy, and real needs this book. This isn’t light-means-less cooking. It’s exciting, bold food from the best healthy test kitchen in the country.”―Rick Bayless, chef/owner of Frontera Grill, winner of Bravo’s Top Chef Masters”Cooking Light proves that the new idea of healthy eating has nothing to do with compromises at all. This is the future of good cooking. At the end of the day, it’s about flavor!”―Ming Tsai, chef/owner of Blue Giner, Emmy Award-winning host of Simply Ming”Electrifying. Hunger-inducing. Smart. These aren’t words normally associated with healthy cooking, but the editors of Cooking Light have put together a handsome, forward-thinking cookbook that’s good for you and for the planet.”―Steven Raichlen, auhtor of The Barbecue Bible

Read more

See all Editorial Reviews

Comments:

When my wife first started to use recipes from the Cooking Light magazine, I was a little annoyed that everything tasted so “light” and “fresh.” I missed my fatty 80% ground beef, and salty suppers. However, after a week or two of experiencing the cuisine in this book, dinner became more fun as I tried to guess what “crazy” fresh ingredients were in the dinner that night. Surprisingly, I came to relish the fact that I could actually taste and identify all the herbs and vegetables that were in the dishes. After a year of my wife clipping recipes and losing them, I decided to get this book for her as a gift. It went over very well and the recipes are also usually very quick to prep. Once you start cooking “light,” your pantry will change and you won’t have to constantly be purchasing new herbs for the dishes. They also often include cheaper alternative ingredients for those on a budget or if you simply don’t feel like going to the store that day for fresh fish (we live in Arizona, there is no fresh fish here). Two years later, we gifted a copy to my mother-in-law who also loves the book now. Maybe next Christmas, my mom will be the next recipient. Highly recommended!
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I admit I have a bit of a problem where cookbooks are concerned. I tend to buy or borrow first and ask questions later. There are always a couple sitting on the counter in the kitchen with utensils or torn bits of paper sticking in them. Until now. I can’t stop making things out of this book. Every recipe is a revelation. I’m a good natural cook, but I haven’t been adulterating things (that much). The recipes are great straight off the page. The flavor combinations are fantastic and unusual. This isn’t a book that will teach you how to cook (though there is a strategies and techniques section), and the timings (as always) have to be adapted to your particular kitchen. Still, I haven’t been disappointed by a single recipe. I only wish there were more menu ideas in the book. The suggestions they have made so far have been spot on.
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I have enjoyed many recipes from the Cooking Light magazines for several years now. Their new cookbook is enormous (over 500 pages!) and it is chock full of delicious recipes and helpful tips on preparation and making your food satisfying while not increasing your waistline. This cookbook covers a full spectrum of recipes including, snack, salads, meat and meatless entrees, soups, baking, and desserts. Most recipes come with full colored photos and all recipes come with their nutritional analysis, which I really like.The last chapter of the book focuses on strategies and techniques, some of which includes essential equipment for the healthy cook, food safety, and a seasonal produce guide. If you like the recipes and style of the Cooking Light magazines I highly recommend this cookbook – and if you are just getting your feet wet in the culinary world – I would recommend it as well!
 

  • Title: Cooking Light The New Way to Cook Light: Fresh Food & Bold Flavors for Today’s Home Cook
  • Autor: The Editors of Cooking Light
  • Publisher (Publication Date): Cooking Light; 1st edition (October 16, 2012)
  • Language: English
  • ISBN-10: | 0848734688
  • ISBN-13: | 978-0848734688
  • Download File Format: EPUB, PDF

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