Cook It Light: Pasta, Rice, and Beans [Illustrated] [Paperback]

Jeanne Jones (Author)

Book Description

Publication Date: December 29, 1997

Jeanne Jones takes readers favorite pasta, rice, and bean recipes and lightens them, reducing the calories, fat, sodium, and cholesterol while preserving all of the terrific flavor. Today more than ever people are trying to eat healthy without depriving themselves of hearty flavors and traditional recipes. Grains are more popular than ever, with people adding more pasta, rice, and beans to their diet to increase energy and ward off disease. You can enjoy Creamy Spinach Pasta with Sun-dried Tomatoes, Wild Mushroom Risotto, and Tarragon Chicken and White Beans without the guilt. Each recipe provides complete nutritional information. Jeanne Jones is the author of 20 books, including Cook It Light One-Dish Meals, Cook It Light Desserts, Cook It Light Pasta, Rice, and Beans, Cook It Light Classics, and Cook It Light, all published by Macmillan. Known as the Dear Abby of the food world, she writes the spa menus for Canyon Ranch, the Four Seasons hotels, and many other well-known spas and restaurants. She lives in La Jolla, California.

Editorial Reviews

From Publishers Weekly

Jones's ( Cook It Light Classics ) syndicated column, "Cook It Light," is popular in part because the recipes unveiled there cut back on our common enemies: sodium, fat, calories, cholesterol. Her latest book provides fresh additions to that general roster, and healthful "revisions" of forbidden fruits requested by her readers. Her recipe for a "lightened" chicken fettuccine Alfredo, for example, calls for margarine, olive oil and low-fat milk, rather than the expected butter, cream and egg yolks; the per-serving calorie count is a mere 388. Elsewhere, the versatile bean is a frequent ingredient, whether with red snapper, salmon, or in numerous side dishes (bright beet risotto, spring vegetable stew, fava bean salad, black bean bisque with crab, and various chilis). The 200 recipes are new, not recycled, and should bring more of the faithful into the heat of Jones's kitchen. Desserts are not included; bread is. Photos not seen by PW.
Copyright 1993 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

From Library Journal

Jones is the author of a hugely popular syndicated column called "Cook It Light," as well as of several previous Cook It Light cookbooks. This collection reflects the concerns of her column readers, many of whom ask her for more healthful versions of their favorite recipes. Here are lots of simple economical rice, pasta, and bean soups, salads, side dishes, and entrees, inspired by a variety of cuisines that should appeal to busy family cooks. These humble staple ingredients have become the newest culinary stars, and Jones's book is sure to be in demand. Literary Guild alternate; BH&G Book Club alternate.
Copyright 1993 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

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Product Details

• Paperback: 256 pages
• Publisher: Wiley; 1 edition (December 29, 1997)
• Language: English
• ISBN-10: 0028621506
• ISBN-13: 978-0028621500
• Product Dimensions: 6.4 x 0.6 x 9.2 inches
• Shipping Weight: 14.4 ounces (View shipping rates and policies)
• Average Customer Review: 4.2 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #2,515,399 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

5 of 5 people found the following review helpful:

3.0 out of 5 stars Recipes Look Great -- But Check Carefully for Errors, October 18, 2000

By 

Pat Trimbell (Chico, CA USA) - See all my reviews

This review is from: Cook It Light: Pasta, Rice, and Beans (Paperback)

I am a retired Registered Dietitian and a person who likes "healthy eating" and interesting recipes. I just purchased this book. As my first foray into making a recipe, I prepared "Burgundy Beef in Pasta Shells with Tomato Sauce", p.194. I carefully followed the recipe and ended up with twice as much filling and 1/2 as much sauce as needed for 16 shells. Plus, I needed a much larger casserolle, 9x9", than recommended. Either the author has not prepared the recipe, or, more likely, the errors slipped by in the proof-reading stage of publication. My revised version (with canned spaghetti sauce) tasted great. I look forward to trying several other recipes, but I will be careful to ask myself if the ingredient proportions seem right.

3 of 3 people found the following review helpful:

5.0 out of 5 stars This book makes us all look like professional chefs, February 3, 1999

By A Customer

This review is from: Cook It Light: Pasta, Rice, and Beans (Paperback)

This pasta and grains recipe cookbook is your doorway to good eating, excellent health and longevity. All the way from Northern Italy and Sicily and throughout the world, it brings you an alternative diet that has proven to be creative, delicious, and exciting awakening for people around the world.

1 of 1 people found the following review helpful:

4.0 out of 5 stars My "Go To" cookbook, October 9, 2008

By 

W. Timm - See all my reviews
(REAL NAME)   

This review is from: Cook It Light: Pasta, Rice, and Beans (Paperback)

I bought this book a number of years ago, before I went on the low carb thing. When I went lo-carb, I eschewed most anything that said low fat or light.

Since then, I've seen the light and gone more with the glycemic index, rather than rely on purely carbohydrate counts.

What I DO find myself doing an awful lot lately is referring to this book, mainly because I find the recipes so easy to use and the ingredients are usually in the house. That's what I find so frustrating about most cookbooks; I find myself needing to make a trip to the market if I can't think of a decent substitution for one or more items.

I don't care so much that the book says it's "Light". I just love using legumes, pasta, and rice in my everyday cooking. Besides, if it was really that light, it wouldn't include a recipe for "Southern Seasoning", which is really only a kind of pork stock made from smoked ham hocks (and it is so, so, gooooood; yum!).