Customer Reviews

Cooking Light Annual Recipes 2002

5 star:		(7)
4 star:		(1)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

This is my sixth "Annual Recipes" book. I expect that it well be as well used as the previous five simply because Cooking Light recipes consistently provide the interesting and healthy meals we crave. This book contains all of the recipes from the ten issues published in 2001 as well as the "how to" sidebars for the recipes.

So what distinguishes this book relative to its predecessors? First, the opening pages contain the staff's favorite recipes. This is a nice place to start since the entire book can be a little overwhelming. The bigger distinction is that the magazine's special theme in 2001 was a series on how to cook various ethnic cuisines. These recipes strike me as be light versions of the authentic dishes without much dilution for American tastes. The cuisines featured include: Chinese, Italian, French, Caribbean, Greek, Spanish, South America, Middle Eastern, Indian and Mexican.

My edition (bought directly from the publisher) included a card with a password supposedly giving me access to a website for book owners only. This website is supposed to include more pictures and a gizmo to match what's in my pantry with recipes. So far (three weeks), I haven't been able to access the site.

Otherwise, this book is a good addition to my shelf. Now if they'd only publish an index for all six volumes....

I absolutely love this book. I have always loved baking but was not very interested in cooking. This book changed the way I think about cooking. The recipes inspired me to be more conscious about eating healthier and encouraged me to try new things. The dishes include a variety of ingredients and if you follow the monthly chapters, you can select recipes which include ingredients that are in season. The best thing is the recipes aren't heavy and fattening, so you can use it every day. I pick 3-4 recipes each week and base my grocery shopping off the required ingredients. I can't say enough nice things about this cookbook and many of my friends have requested recipes based off the meals I have prepared for them.

I love the magazine, but just don't want to hold on to every back issue to save the wonderful recipes. The annual cookbooks allow me a cleaner appearing shelf and happy dinner guests!

There is nothing like these recipes for healthy eating. I always check the nutrionial analysis because I can't believe the low calories and the small amount of fat in the recipes (and the food tastes great).

I have been a fan of Cooking Light magazine since 1996 and just started buying the cookbooks so I could throw away the magazines I've collected over the years.

Excellent cookbook!

The Cooking Light website has this same book for only $31.46. I'm not sure why it is so much here. This is a great book because it allows you to keep one year's worth of magazine recipes in an organized way-no folded down corners and searching for that certain recipe. I would recommend it to anyone that is trying to keep their meals low in fat but with some taste left. Take a look and enjoy your cooking.

So many receipes jump out @ me when I think of this cookbook, but one I really loved was the White Russian Tiramisu! It is lowfat & tastes wonderful!!!

Another winner from Cooking Light! This cookbook contains all of the recipes from the 2001 magazines, and the front section highlights the editors' favorite recipes from the year. The first few pages offer pictures of these 5-star dishes and information on where those recipes can be found in the book. In my experience, the editors' picks are always the best recipes.

We've made lots of great dishes from this book, including an knock-out pasta with proscuitto and peas, a roasted corn and tomato tart, and the beef with rosemary mushroom sauce. One caveat - sometimes, Cooking Light portions tend to run on the small side. Keep an eye on this if you're counting calories or fat based on the nutritional information included with each recipe.

I'm a Cooking Light subscriber, and I make dishes featured in the magazines as they come out. Because I don't have the space to store tons of magazines, I transfer my recipe notes to the cookbook when it comes out at the end of the year. I end up with a cookbook full of tasty, heathly recipes that are enhanced by notes I've made about our personal preferences for each dish. Yum!

I love the Cooking Light Annual Recipes books. I have 2001-2008. Most of the dinners I cook are a Cooking Light recipe. When I'm making our weekly menu, I search for recipes on the Cooking Light website and note the year and month they were originally published. Then when it's time to make the dish, I pull out the corresponding Annual Recipe book. I don't have to hassle with printing the recipe out, etc. Love it!