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Cooking Light Way to Cook: The Complete Visual Guide to Everyday Cooking Hardcover – October 20, 2009


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Cooking Light Way to Cook: The Complete Visual Guide to Everyday Cooking + The Elements of Cooking: Translating the Chef's Craft for Every Kitchen
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Product Details

  • Series: Cooking Light
  • Hardcover: 496 pages
  • Publisher: Oxmoor House (October 20, 2009)
  • Language: English
  • ISBN-10: 0848732928
  • ISBN-13: 978-0848732929
  • Product Dimensions: 9.4 x 7.8 x 1.5 inches
  • Shipping Weight: 3.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (25 customer reviews)
  • Amazon Best Sellers Rank: #502,945 in Books (See Top 100 in Books)

Customer Reviews

4.6 out of 5 stars
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I highly recommend this cook book.
Sassy girl
This book is a little simpler than the others in that it basically gives you just the overviews of the different cooking methods.
Kirsten C.
Lots of pictures and nice recipes.
Kathy

Most Helpful Customer Reviews

25 of 26 people found the following review helpful By Laura B. on April 14, 2010
Format: Hardcover
I did not purchase this book from Amazon (although I absolutely love Amazon) however felt very compelled to comment. I made the Angel Food Cake for a family dinner party and was completely shocked to learn after the fact that the Angel Food Cake recipe has a terrible misprint. I've never made Angel Food Cake from scratch before so I was a bit ignorant about the ingredients. When I put my batter into the pan, something just didn't seem right. Well, come to find out the recipe called for 2 egg whites when in fact it should have been 12! I went to another CL cookbook that had the exact same recipe but called for 12 egg whites. I called the company plus emailed them and never received a response. How dissappointing for a cookbook as well known as CL. If it hadn't been for the misprint and lack of response from the company, I would have rated this product higher. Anyone else's book have this misprint?
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23 of 24 people found the following review helpful By Elle on October 29, 2009
Format: Hardcover
UPDATE 12/2/09: Someone commented that his copy of Way to Cook had glossy paper --- I visited a local bookstore this evening, and it seems my copy must be from an earlier batch or a different printer, because the pages were indeed glossy. Just wanted to clear that up with everyone and also mention that I didn't order my copy from Amazon. I bought it at Borders about a week after it was released, so feel free to take your chances glossy-page-wise.

REVIEW:

I'm a big fan of Cooking Light and have several of their compendiums and a few years worth of their magazines, so was quite excited to pick this up a few days ago. Basically, this book is like a collection of the occasional "how to" pages in the Cooking Light cookbooks. Overall, it's a useful book for the beginning-intermediate cook, with helpful colorful, illustrations on how to make a souffle, make Asian dumplings, and cut a mango. As this is a reference book, rather than a recipe collection, there aren't as many recipes as other Cooking Light cookbooks, but the ones provided are thoughtful and classic, with a few surprises that I haven't seen before in other collections (like char siu bao - Chinese BBQ pork buns).

A couple gripes: the book is a thick hardback, but the pages look like the newspaper type - a little grainy and cardboardish. Maybe I'm a too picky about these finer points, but I prefer my cookbooks to have glossy pages, especially since this is a visual aid you're likely to have it propped up while you're cooking. I'm a bit accident-prone, so it'd be nice if the pages were a little more substantial in case I should spill something...

Also, I wish that the layout of the cookbook were a little more intuitive. From the table of contents, which is organized by cooking method, it's not always clear where I'll find the way to cut an avocado, or how to debone a chicken. I think separating sections by food groups might have been more helpful.
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10 of 10 people found the following review helpful By M. H. Ference on December 29, 2009
Format: Hardcover
I'm a novice in the kitchen and healthy eating is important to me. I love that this has an abundance of recipes, contains beautiful photos & teaches me quite a bit. I've already toasted almonds & made dumplings. I recommend it, especially to those who still have a thing or two to learn in the kitchen.
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7 of 7 people found the following review helpful By Antigone Walsh VINE VOICE on May 13, 2010
Format: Hardcover Verified Purchase
For some, the kitchen is a playground. a place of fun and creativity. For others cooking is merely a utilitarian function, necessary for survival, and nothing more. This book helps bridge the gap, providing basic instruction in the methods of cooking and preparing food with easy and tasty recipes with international flair.

The instructions are clear and the book has beautiful, bright photographs.The recipes are fairly simple and straightforward but not dumbed down. There is plenty of flavor and variety, including chinese dumplings, peach mojitos and chocolate souflees. (Many of the recipes have appeared in Cooking Light magazine.) Although I purchased this book for my brother, I wound up making the dinner rolls,the afore mentioned dumplings and mojitos with satisfactory results. My brother is actually enjoying it. He has perfected his omlet making skills and now appreciates the importance of toasting nuts. Again, the emphasis is on technique and as with all Cooking Light compilations, the ingredients are natural and fresh. You will use eggs, butter, salt and sugar although in lesser amounts than in traditional recipes.

So while you can surivve without ever seeding a pommegrante, peeling a mango or making a soufle, life is much tastier when you do.
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4 of 4 people found the following review helpful By Sassy girl on March 17, 2012
Format: Hardcover
Looking for a present for my son, I came across this cook book.
What a truly wonderful book this is for a new chef in the making.
The receipes are delicious, and the pictures really made this book a hit with me.
They cover eveything from using the right tools, measurements,and little helpful tidbits
like adding an apple piece to keep your brown sugar soft in the freezer plus, how to get the meat out of a lobster.
Contents of this book cover how to boil,braise, grill, and bake so many different
meats, fish, chicken, meals.
Some of my favorite receipes were the"Sauteed Baby Squash with Basil and Feta",
"Bourbon-Pecan Tart with Chocolate Drizzle", and the tasty,"Carmelized Onion and Shiitake Soup
with Gruyere-Blue Cheese Toasts".
This is one book you shouldn't be without!
I do have to admit, I bought a copy for myself too.
I highly recommend this cook book.
**By the way........ on page 426, there is a recipe for "Classic Angel Food Cake".
There is a mistake for one of the ingredients.
It should read "12" egg whites" not just "2".
Thanks to those who pointed this out in other reviews on this book.
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