Best Light Recipe

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Editorial Reviews

From Barnes & Noble
Tasty is good, but tasty and healthy are even better. To create foolproof recipes for lighter foods, the experts of America's Test Kitchen experimented with hundreds of recipe variations before presenting this collection of 300 healthy offerings that don't sacrifice taste. Each recipe lists calories, saturated fat, cholesterol, protein, fiber, and sodium per serving.
Library Journal
In their 39th work, the busy editors of Cook's Illustrated magazine (CI) tackle low-fat, low-calorie cooking, primarily by "rehabbing" classic recipes. For those not familiar with the CI approach, it involves trying all possible variations on a recipe; the editors modify ingredients and techniques until the best-quality result is obtained, taking both flavor and ease of preparation into account. They also include a blow-by-blow description of the process, including what worked and what didn't, which is quite illuminating in itself. The usual recipe bases are covered, from appetizers to salads to main dishes to desserts, totaling 300 dishes as well as 145 illustrations (many of which are black-and-white line drawings, however). Besides the emphasis on calorie cutting, there is also a focus on technique, which makes this a good choice for beginning cooks or for those looking to improve their skills. Overall, a fine book for anyone interested in lightening up tried-and-true favorites or trying some new ideas. Recommended for all cookery collections.-Susan Hurst, Miami Univ. of Ohio Libs., Oxford Copyright 2006 Reed Business Information.
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Product Details

  • ISBN-13: 9780936184975
  • Publisher: America's Test Kitchen
  • Publication date: 3/28/2006
  • Series: Best Recipe Series
  • Pages: 384
  • Sales rank: 329,286
  • Product dimensions: 8.50 (w) x 11.00 (h) x 1.30 (d)

Customer Reviews

Average Rating 4
( 10 )
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Sort by: Showing all of 10 Customer Reviews
  • Anonymous

    Posted February 28, 2006

    The Best Light Cook book, period!

    I must say this has to be the best cook book I've ever purchased. Seriously. It has normal recipes. Not crazy, off the wall things like you find in something like Cooking Light. We're talking Chicken Parm, Spaghetti & Meatballs, Lasagna, Crab cakes, mashed potatoes, scalloped potatoes, dips, salad dressings, soups, brownies, cheesecake, carrot cake, bundt cake, cobblers, and the list goes on. And they do such a good job at thoroughly explaining each recipe...what the best ingredients are, and WHY. They tell you what they've tried...what works, and what doesn't. I highly recommend it.

    4 out of 4 people found this review helpful.

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  • Anonymous

    Posted December 27, 2007


    This is a great cookbook, tasty normal recipies. The recipe for fettucini alfredo is great...who knew the original had 43g of fat per serving. Holy Cow! This book explains the best lower fat lower calorie solutions and why, so you don't try to further cut down the recipe and make it taste like crap. Highly recommend!

    2 out of 2 people found this review helpful.

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  • Posted October 26, 2009


    I am an adamant ATK/Cook's Illustrated follower. Everything they say, I do. While I usually cut half the butter and sugar in other recipes, I always follow ATK to the t because they are perfection, and this book is an added pleasure because they do the calorie-cutting work for you, but still maintain the taste. I cannot wait to try the lighter and improved brownies and cinnamon buns. Can you say "wow"?

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted May 23, 2006

    best lite cookbook yet

    i love the way they compare the old recipe with the new lite version. i have tried several recipes & i am delighted with the results. if you have stopped eating fish & chips (fried) you will love the lite one.

    1 out of 1 people found this review helpful.

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  • Posted April 6, 2010

    They've done all the work for you!

    I love this cookbook. It's not about dieting, it's about lifestyles and how to make the foods you love to eat just a little healthier.

    They've done the research to find out what works and what doesn't and the best part is they tell you WHY they've chosen specific ingredients, or HOW a certain technique is accomplished.

    They tested multiple variations of bread crumbs to make breaded chicken (for chicken parmesan) and NO, their answer is not Fiber One cereal. It's Melba crackers...who knew? But I tried it and it tastes great but is still lower calorie. But they tell you WHY and that's what's great. (Something else was too dry, another swap turned out soggy, etc.)

    This is a practical book that you can use tips and tricks out of for all your home recipes as well as the recipes in the book. And because they tested the recipes many times and fiddled with them until they were just right, you know they'll work without having to experiment yourself whether fat free cream cheese is an appropriate trade off for making lower calorie cheesecake (it's not...)

    Get it! Making healthier foods is easier and tastier than you thought!

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  • Anonymous

    Posted August 29, 2009

    I love this book

    After checking this book out at the library several times, I finally broke down and purchased it. I've made 2-3 of the recipes and was happy with the end result. It explains in great detail how they derived the balance of health and flavor for the low-fat recipes. It may sound weird, but I like to read it just for fun.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted April 13, 2007

    One of the best lite recipe cookbooks I've ever read.

    Enjoyable, helpful, full of tips. The testing to come up with a very tasteful recipe is explained with every recipe and is very indepth. I loved this book - one of my favorites! Lite dishes have come a long way and this book proves it. I've made several recipes from this book and enjoyed every one of them (except for the oatmeal cookies).

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    Posted April 11, 2009

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  • Anonymous

    Posted July 25, 2010

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  • Anonymous

    Posted December 8, 2009

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