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Cooking Light: Dessert Hardcover – September 1, 2006

4.7 out of 5 stars 9 customer reviews

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Editorial Reviews

About the Author

Launched in 1987, Cooking Light is America’s favorite food magazine. Every month, more than 11 million readers turn to it for the freshest ideas in food and fitness to help them eat smart, be fit, and live well.

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Product Details

  • Hardcover: 144 pages
  • Publisher: Oxmoor House; 1 edition (September 1, 2006)
  • Language: English
  • ISBN-10: 0848730666
  • ISBN-13: 978-0848730666
  • Product Dimensions: 9 x 0.8 x 8.9 inches
  • Shipping Weight: 1.5 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Best Sellers Rank: #262,801 in Books (See Top 100 in Books)

Customer Reviews

5 star
67%
4 star
33%
3 star
0%
2 star
0%
1 star
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Top Customer Reviews

By M. Peters on January 28, 2007
Format: Hardcover
I can't believe no one has commented on this book yet. It has the creme of the crop from years past, all with beautiful photos of the finished recipe. So far I have made: Double Crust Apple pie, Texas Sheet Cake, Pecan Pie, and the New York Cheesecake. All of them have been absolutely delicious, with easy to understand directions and ingrediants that can be found just about anywhere. There are many more that I have marked to try yet, in fact thumbing through the book I find very few recipes that don't make my mouth water.

Also included throughout the recipes are little tips and suggestions to help the beginner and more advanced cooks alike. Included in the end of the book is some general guidance describing various kitchenware and baking techniques. This would definately be helpful for the beginning cook. I would have liked to see a section that shows you how to take a recipe and lighten it up. However, take any of these recipes and search online for the full calorie version and it's not too hard to see where they make their changes.

What you may not find: Low carb dieters or people with diabetes probably would be best to look elsewhere. Cooking Light doesn't necesarily shy away from sugar, flour, or other carbs. Conversely the recipes frequently aren't low fat either. A lot of the recipes use small amounts of full fat butter and even occasionally shortening. If this scares you, you can pretty easily adapt the recipes to fit your diet (probably sacrificing some taste). This book focuses more on great taste and portion control. All the recipes have reasonable caloric levels, but sometimes there portion sizes are a little small, so if you worry about that "just one more bite" mentality... the recipes in this book could be dangerous. Myself, I portion everything out for the week.
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Format: Hardcover Verified Purchase
Just made the apple cake and it is worth the price of the book. I don't bake much but really like Cooking Light recipes. I see a Strawberry jelly roll, I made one from my old Betty Crocker and it is delicious, recipe looks close to the same. I am surprised that they didn't include the Italian Crème Cake---by all means search their site for the recipe. Banana Foster looks like one I make, but rum will do fine instead of buying the specialty liquer. I intend to try the caramel layer cake, it seems to be one of their highest rated cakes.
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Format: Hardcover Verified Purchase
The book is absolutely gorgeous! All the pictures (to every single recipe) make your mouth water and want to start immediately. The instructions are very easy to follow; the book also has an important tip or little historical fact to every recipe. Each of them have portion size and full nutrition information (sometimes even nutrition information for the substitute, when you want to make cake instead of cupcakes for instance).So far I've tried Texas sheet cake, Butterscotch cookies, Angel pound cake and Key lime pie - everything came out wonderfully! Going to make Butterscotch cookies for the 4th (!!) time this weekend. To sum it up, I was really surprised to find that there are almost no reviews on this amazing book. It's a must-have - good-tasting desserts and a feast for your eyes.
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Format: Hardcover
As has already been said in the previous review, this book is definitely a keeper for those who aren't necessary concerned about extreme low-fat/low-calorie recipes but would like to "lighten" the desserts you eat. These are awesome recipes and very tasty!! I haven't tried them all yet but what I have tried has come out really good. I definitely give it a 5-star rating!!
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Format: Hardcover
If you only have room for one light dessert cookbook, Cooking Light Desserts is a good one to have. As others have alluded to, its small size does not mean that it is lacking in recipes. Rather, its size is more of an indication that it has been well edited to include only the best recipes from Cooking Light's pages. What you'll find is a comprehensive collection of classic recipes as well as some with more unusual flavors. In other words if you need recipes for things like pumpkin pie, lemon squares, oatmeal raisin cookies, banana pudding, strawberry shortcake, and fruit cobbler they are all here. I can't think of a single standard dessert this book doesn't have.

Beyond the comprehensive nature of this book another asset is the abundance of color pictures. You get a picture for each recipe, which isn't common in all cookbooks, but really helps to inspire the imagination and give you an idea of what the end result should look like. I love this because it makes the cookbook enjoyable to browse through.

The only thing that could have made this cookbook better would be increasing the size of the cooking class section which includes tips on stocking your kitchen, tips for measuring, and essentials for making staples like layer cakes and pastry. I would love to see even more tips on how to lower the fat in baking recipes in general for when I am trying to give my fattening recipes a makeover.

That small nit aside this is a fabulous book. I recently lent a co-worker my best baking books and this was one I gave her along with Martha Stewart's Baking Handbook.
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