- Hardcover: 302 pages
- Publisher: America's Test Kitchen; 1 edition (January 1, 2010)
- Language: English
- ISBN-10: 1933615575
- ISBN-13: 978-1933615578
- Product Dimensions: 11.1 x 8.5 x 1 inches
- Shipping Weight: 2.6 pounds
- Average Customer Review: 4.4 out of 5 stars See all reviews (21 customer reviews)
- Amazon Best Sellers Rank: #387,791 in Books (See Top 100 in Books)
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Light & Healthy 2010: The Year's Best Recipes Lightened Up Hardcover – January 1, 2010
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Top Customer Reviews
My only criticism is that the binding is not spiral (allowing the book to be folded), but pages are large and lie flat should you need to have information close while cooking.
1. LIght + Tasty: The recipes do live up to my standards of being delicious. Most of what I've made from this book, I'd make again (the exceptions were ones that just took too long). And the foods are very light.
2. Instruction and background: Test kitchen books will tell you why you're doing it a certain way and that's quite valuable so you know where to put your energy into making the dish come out right. They also give you the background on the dish to explain the difficulty in making it light and their decisions along the way. This is instruction on multiple levels. Makes you think about substituting certain ingredients in things you already make.
3. Variety: The book may not have many recipes but the ones provided are of a good variety. I've had books from other creators where they have 80% chicken recipes. Ok, I get it, chicken is low fat. Test Kitchen pulls through here, creating dishes with all sorts of meat, veggies, baked goods, breakfast foods, etc, etc. You may not find a solution to every meal situation, but you won't be completely bored if this is the first book on your shelf
1. Ok, this is 'minor' but the binding on the book is annoying. It's difficult to get it to lay flat and stay open while you're cooking. I'm tempted to cut the book up, hole punch it, and put it in a simple binder :)
2. They don't tell you how long it will take! Of all the details to leave out, I don't know why they did in this book.Read more ›
This book is wonderful. It has a recipe for almost everything you can think of. They first start with analyzing the traditional recipe, where is the fat coming from, calories, carbs, etc. Then deciding if there are any substitutes that are healthier without sacrificing flavor. Every recipe comes with nutritional facts, something most cook books lack. Probably because you don't want to know.
I highly recommend this book for any avid home chef that is looking to cut back on the fat without sacrificing flavor.
My favorites are the Pan-roasted chiken breasts, and the Maple-glazed pork tenderloin.
Philly cheesteak was excellent as well.
Most Recent Customer Reviews
It's a great recipe book, all cooks illustrated books and recipes are great, everything turns out perfectPublished 7 months ago by Mary Rathe
good cookbook. recipes are tasty and do recommend with reservations below:
the binder should have been a spiral binder to open and lay flat so the cook can refer to it... Read more
I was disappointed because the book turned out to be an ex library book which was not disclosed in the descriptionPublished on March 26, 2013 by Erich Taeubel
The books from America's Test Kitchen are always full of useful tips. This book in particular offers many good, light and healthy menu items which are easy to prepare. Read morePublished on September 11, 2011 by Boofar
I think this is the best cookbook I've purchased. Over the past few months, I've stayed pretty consistent with it, and there are very few dishes that aren't outstanding (notably... Read morePublished on July 1, 2011 by carmellow
My boyfriend even loves this cookbook. They have recipes on how to make Philly Cheese Steak healthier, with fewer calories and fat grams. Read morePublished on May 16, 2011 by N. VanLaanen
I can't seem to bring myself to make anything from this cook book. I LOVE Cook's Illustrated magazine, their website and their TV show. Read morePublished on January 5, 2011 by Felicia
They're still struggling with the idea of whole-food, natural food cooking, aren't they?
The picture of a pile of white flour pasta on the cover says it all. C.I. Read more