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The Complete Cooking Light Cookbook Hardcover – June, 2000

73 customer reviews

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Product Details

  • Hardcover: 528 pages
  • Publisher: Oxmoor House; 6th Printing 2001 edition (June 2000)
  • Language: English
  • ISBN-10: 084871945X
  • ISBN-13: 978-0848719456
  • Product Dimensions: 1.2 x 9.5 x 10.2 inches
  • Shipping Weight: 3.4 pounds
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (73 customer reviews)
  • Amazon Best Sellers Rank: #597,623 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

92 of 93 people found the following review helpful By Renee Geller on July 12, 2000
Format: Hardcover
This is one comprehensive cookbook. Featured are 1,000 recipes within chapters such as appetizers/beverages, breads, desserts, fish/shellfish, grains/pastas, meatless main dishes, meats, poultry, salads/dressings, sandwiches, sauces/condiments, soups/salads and veg. side dishes.
In true "Cooking Light" fashion, there are complete nutritional breakdowns, serving size recommendations and prep times for each recipe. The additional handy chapters, which describe essential kitchen tools, pantry must-haves, and food substitutes help arm you with the knowledge you need to make healthy eating a lifestyle.
But best of all, there are many full-color photos throughtout the book which give inspiration to those of us who are visually-oriented. Most ingredients can be found in any supermarket and most recipes can be completed within 30-45 minutes (according to the prep and cooking times given).
The only qualm I have is that some of the recipes are repeats from previous Cooking Light cookbooks, and the number of desserts featured. There are too many for my taste, but for those of you who do make desserts often, you'll have plenty to choose from!
All in all, a worthy addition to your cooking library.
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73 of 73 people found the following review helpful By dltstl on January 6, 2003
Format: Hardcover
... this should be the one. The annual collections are great (and after using this for a while you'll probably wind up subscribing to the magazine and buying the annual collections, too), but they're definitely frustrating to search through.
This, as the title states, is a "complete" (ie general purpose) cookbook. It's organized by categories, making it easy to browse through and look for something appealing--as you certainly will with such a wide variety of recipes! According to the introduction, it contains the "top 10%" of the 10,000 recipes that the magazine published since its launch in 1987.
The book is well-illustrated in color, with lots of helpful step-by-step technique photos. Info boxes every few pages offer additional information on ingredients, equipment, tips and techniques, etc. Organization, typeface, and layout are as important to me in a cookbook as content, and I think this really scores on those counts, as well. Unlike so many cookbooks, it also boasts a well-laid-out, practical index (albeit with a few frustrating quirks, like listing Baba Ghanouj as "Ghanouj, Baba"). It took me just a minute to glance through and confirm that many of my favorite CL recipes are included.
I got 5 Star Recipes as a gift, but I really don't use it. I don't agree with a lot of their "5 Star" choices, and it's really limited in scope. Quite a few of those recipes are repeated in this volume. For just a few dollars more, this would have made a MUCH better gift!
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79 of 80 people found the following review helpful By A Customer on August 8, 2000
Format: Hardcover
This cookbook has become my standby. The recipes are surprisingly tasty, given the low fat content in most of them. With the exception of the roasted garlic potatoes, which do not cook in the time specified in the recipe and in fact did not turn out well at all, all the recipes I have tried from this book have turned out to be both scrumptious and impressively presented. I have particularly enjoyed the broiled Australian lobster tails, the Barbecued Oriental Flank Steak, and the Carribbean Style Rice and Beans. I agree that there is a heavy slant toward desserts, with more than half the book being devoted to such recipes; however, the remaining recipes consist of everyday items you could easily whip up for dinner in a very short time. Many of the recipes are accompanied by very helpful step-by-step illustrations. There are also inset boxes that give you tips on what to look for when purchasing a particular item, or how to cut an ingredient a certain way. In that respect, this book is both an instructional manual and a cookbook. I subscribe to the magazine and have found this book to be a nice extension of the magazine and its contents.
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59 of 62 people found the following review helpful By Jeannette DeVaux on July 11, 2000
Format: Hardcover
I am a big fan of the magazine 'Cooking Light.' I love the articles, but sometimes find the recipes too daunting for a week night - either too much time or too many ingredients.
This cookbook is not like that. This cookbook is aimed at being the one-stop shop for all of your cooking needs. Whether it's the Thanksgiving turkey or weeknight fajitas on the table in a half hour, it's all in there. (There are in fact multiple fajita recipes!)
The reecipes are designed so that a minimal amount of ingredients delivers the most flavor in the simplest fashion.
This book has all of the most requested, best recipes from Cooking Light including the award-winning Italian Cream Cake.
This book is logically formatted by food topics -- cakes, cookies, meatless entrees, poultry, sauces, etc...with numerous simple menu suggestions (and I mean really simple, do-able in under an hour).
If you are someone that is looking for a top-notch healthy cook book, then this book could be for you.
I hope you enjoy it as much as I have!
All of the recipes have excellent written instructions that make every recipe a success every time.
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42 of 43 people found the following review helpful By Carol Peterson Hennekens on July 12, 2001
Format: Hardcover
First off, this is a greatest hits collection. The book has over a thousand recipes culled from thirteen years of the magazine. That's a pretty nice place to start. Then, unlike the annual books, this is an organized book so all of the desserts are together and such.
But why buy this instead of "Five Star Recipes" (the "best of" book released a couple of years ago)? For starters, this book has at least five times as many recipes. Also, FSR is mostly pretty fancy stuff - great for entertaining but more complicated than most of us want for every day. This book has enough room for both the showy and everyday standards. For example, it has about six versions of meatloaf alone.
But the part I wasn't expecting and found most wonderful are all of the sidebars filled with wisdom on the basics. For example, there's a nice section on tricks for boiling eggs that teaches you how to avoid getting the green rim around the yoke.
Bottom-line: This is a winning cookbook. Veteran cooks will find good recipes and still learn new tricks. I'm also thinking that it has great potential as a bridal shower/college graduation gift.
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