|Digital List Price:||$19.95|
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Cooking Light Fresh Food Fast Weeknight Meals: Over 280 Incredible Supper Solutions Kindle Edition
|Length: 368 pages||Word Wise: Enabled||Enhanced Typesetting: Enabled|
|Page Flip: Enabled||
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* TONS of photos. Every single recipe has at least one photo.
* The recipes give you complete meals. They'll show you how to serve an item, and they give you any needed additional recipes for sides.
* Every recipe has nutrition information.
* Most of the recipes can be easily adapted for allergen-free cooking. My husband is senstive to gluten, corn, dairy, honey, legumes, and some nuts. That's a long list, and I am still able to use most of the recipes in this book with minimal alteration.
* All the recipes are fast to make: very fast. I can complete most of them start to plate in under 30 minutes.
* They taste good. We've been very pleased. On flavor alone, my favorite cookbook is Jamie Oliver's "Food Revolution" book, and these recipes don't compete with those. However, I usually end up cooking out of this one because it's so fast and easy, and the recipes still taste pretty good. They are much better than the Rachael Ray recipes.
* The recipes are healthy but filling, and they still include some comfort-food type dishes.
* The organization is the best I've ever seen in a cookbook. Everything is divided into sections by main course: sandwiches, soups, poulty, etc. Recipes for sides or sauces are on the same page as the main dish, so you don't have to flip pages while cooking. But if you want to get creative and just look for a mustard sauce, there is a "Sauces" section in the index at the back. You do not have to remember that such-n-such mustard sauce went with such-n-such fish dish. You can just look it up.
The not so good:
* Some of the recipes use premade/prepackaged ingredients that are not always easily replaced with fresh, whole foods.
* The serving sizes are off/skimpy, in my opinion. I assume this is because they are trying to promote healthier serving sizes, but I've been caught a couple of times with less food than I expected to have. Most of the recipes seem to serve 3-4, in my opinion.
I would definitely recommend this cookbook, and I plan to buy the other "Fresh Food Fast" cookbook from Cooking Light as well.
Biggest issue (difficult to pick only one): cannot enlarge (or reduce) type-size of anything! I am using hand-held magnifying glass on one of the largest-format Android phones (almost 5" diagonal screen) (less than year old and still considered a mid-to-high-end phone).
Magnifier is sufficient to allow (laborious) reading of a recipe. (How dedicated must we be to try new recipe?). But, magnifier is barely sufficient to decipher Nutritional Content. (Only one other time, of maybe thousand, have I needed this magnifier to read Kindle material.)
Interaction between Table of Contents and recipies seems to have been somewhat addressed. An exception: Downloaded sample showed TOC of more than half-dozen *categories* of food (sounded good, but lacking detail), but offered only recipies from part of first section (Soups). I would suggest next version for sample should include detailed Table of Contents.
Does COOKbook have ingredient index, recipie-specific grocery lists? Easy-to-skim: prep/cook time & other essentials? identifiers of super-fast/super-easy prep? Recipies using garden-fresh ("local") food, ideas for how to use leftovers in another meal?
Major difficulty: Except for the spinach soup (which I do look forward to trying, even with magnifier (which I have *not* needed with other Kindle cookbooks), there is little *I* can try - without the modification & experimentation I want done *for* me (not *by* me).
What's my objection to the recipe-collection? you may ask. Fans of author may already know what to expect; I did not.
If this were a decade or two ago, I would have been impressed with the variety (and more). Now: nearly every dish requires major adjustments for people who don't\can't eat any of: beans, pork/ham, dairy - or is not otherwise tied to the dietary staples of (no offense intended - seriously), menus of "Southern Hospitality" and sensibility.
Perhaps worst of all: For the increasing percentage of people becoming aware of gluten-sensitivity, we want more than our "separate, but equal" cookbooks. At a minimum, indicate which recipies could be "made gluten-free, with minor changes" - so that we don't have to figure it out ourselves.
Similarly, coded tags could indicate: heart-healthy, low-sodium,.potentially vegan (w substitute), diabetes-safe, etc.
Though I have not done the statistics, I would wager that most people who have the rapid food prep needs which you are attempting to address also face at least one major food-challenge issue perhaps household. It is time (overdue) for cookbook-writers to take this factor into consideration.
You have *beginning* of good cookbook here (and several other cookbooks, I believe). Print editions may be better. Please DO improve electronic editions, whether for Kindle, Kindle e-readers, or other formats.
ASSUMING you have done "the hard part" (testing recipies) - I don't have enough data to assess - it is worthwhile investment for you to "perfect the details" by perfecting this part of the contemporary publishing process.
Fixing formatting would add 1-2 stars. At present, for a non-Kindle owner, I can't recommend book, even at discounted price. When improved, I hope publisher brimgs back your cookbooks, especially at Kindle-discounts, to allow us time to discover and appreciate the improvements.
Keep your photographer & tableware! Attractive photos (and presentation), without intomidating or overwhelming the reader. Modest living would enjoy these. Frou-frou would find them comfortable at the beach house or ranch table. (I would welcome most any.)
Thank you for reading.