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The Complete Cooking Light Cookbook by Cooking Light Magazine

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Notes about this book

  • jannybee on April 10, 2011

    One of favorite go-to cookbooks. The recipes are consistently good.

  • heavysift on May 13, 2010

    My favorite Cooking Light book I have.

Notes about Recipes in this book

  • Creamy four-cheese macaroni

    • unrealmeal on March 18, 2011

      Really good, very very cheesy. I used 4 cups of pasta instead of 3, and there was still a very good cheese to noodle ratio. Make sure you cook the pasta in well-salted water, and don't rinse it before adding to the cheese sauce (just drain well).

  • Microwave chocolate pudding

    • stacey on June 28, 2011

      better than instant puddings, but not as yummy as other stove-top puddings

  • Tex-mex tofu burritos

    • Couture911 on September 25, 2010

      Turned out ok. Good way to pack some veggies and tofu into your diet, but I don't think I'll make it again.

  • Smashed potato-and-broccoli casserole

    • candrika.jo on July 03, 2011

      A good way to cook those potatoes that need to be used. Although the red pepper was good, I think I'll substitute chipotle chile pepper for red pepper next time + add a little more fresh dill. Note: I didn't peel the potatoes.

  • Cranberry chutney

    • krobbins426 on November 14, 2011

      Nice sweet and sour. Very easy. Everyone liked it. I subbed 3/4 cup agave for 1 cup white sugar.

  • Peach Melba crisp

    • chawkins on August 17, 2014

      My peaches were super ripe and juicy, so could have used a bit more cornstarch; otherwise, it is quite good, not overly sweet or buttery.

  • Spicy fish stew

    • chawkins on February 20, 2014

      I used a pound of mahi-mahi, so scaled everything down accordingly with the exception of the crushed red pepper and the red potatoes. I crushed a two-and-a-half inch dry red pepper into the stew, this is probably more than the amount called for and I used three quarter lb of red potatoes, this is slightly less than called for. The stew ended up with enough spice for us but could do with slightly less potatoes.

  • Chicken enchilada casserole

    • chawkins on March 11, 2014

      I did not start with fresh chicken breast. I used the meat shredded from half of a Costco rotisserie chicken, did not drained the tomatoes, used a whole egg instead of 2 egg whites and shredded Mexican blend cheese instead of the cheddar and Monteray Jack, roasted home grown chile for the canned chopped chile and finally 2% milk instead of the 1% called for. Overcooked the white sauce a little, so it was kind of thick but the final result was good even though it might not be as light as the original recipe.

  • Cajun gumbo

    • chawkins on September 10, 2014

      We enjoyed this. Instead of a roux, you just toasted the flour in a dry pan until brown, added to the sweated trinity with a little bit of water, stewed tomatoes and broth. The gumbo did get thickened and had the taste of real roux but hardly any fat. I used home-canned tomato sauce instead of the stewed tomato, turkey broth for the chicken broth and turkey meat instead of shrimp. A tablespoon of filé was added at the end to further thicken the gumbo, but I find that filé powder don't usually have much thickening effect.

  • Mexican cobb salad

    • shamby on August 22, 2013

      p. 412

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  • ISBN 10 084871945X
  • ISBN 13 9780848719456
  • Published Jun 01 2000
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Oxmoor House
  • Imprint Oxmoor House

Publishers Text



Other cookbooks by this author

The Complete Cooking Light Cookbook

Member Rating

Average rating of 4.5 by 5 people