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The Complete Cooking Light Cookbook by Cooking Light Magazine

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Notes about this book

  • LanieR on October 12, 2015

    New England-Style Bananas Foster: Very easy but special enough for company. I make this frequently and people always ask for the recipe.

  • 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

  • Mom's banana bread

  • Maple caramel flan

    • monicatgood on August 25, 2018

      page 168 August 26th, 2018

  • Microwave chocolate pudding

    • stacey on June 28, 2011

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

  • 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.

  • Grilled salmon with ginger-orange mustard glaze

    • Aggie92 on July 03, 2016

      Good recipe. Wound up marinating the salmon for close to an hour and a half since hubby decided to mow the lawn right after I got everything together. Even though the marinating time was triple what the recipe suggested, the fish was still mildly flavored from the marinade and the texture was good. Didn't know that we were out of sherry so I had to substitute dry Marsala. Watch the fish closely on the grill as the honey in the marinade will cause the fish to burn. Served with grilled asparagus and a medley of grilled mushrooms with Vidalia onions.

  • 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).

  • 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.

  • 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.

  • 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.

  • Chicken Parmesan

    • chawkins on March 08, 2016

      A solid light version of this dish. On the down side, a lot of pots and pans and dishes were used, so a lot of clean-up.

  • Roasted eggplant-and-cannellini bean salad

    • Larkspur on November 21, 2017

      I left out the tomatoes. Delicious

  • Mexican cobb salad

    • shamby on August 22, 2013

      p. 412

  • 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.

  • 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.

  • 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.

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  • ISBN 10 084871945X
  • ISBN 13 9780848719456
  • Published Jun 01 2000
  • Format Hardcover
  • Language English
  • Edition 6th Printing 2001
  • Countries United States
  • Publisher Oxmoor House
  • Imprint Oxmoor House

Publishers Text

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