The Best Light Recipe

by Cook's Illustrated (Editor), John Burgoyne (Illustrator), Carl Tremblay (Photographer)

The Best Light Recipe offers more than 300 full-flavored lower-fat and reduced calorie recipes that still taste great and are guaranteed foolproof by the test cooks and editors who bring you Cook's Illustrated magazine. For the first time ever, the editors at America's Test Kitchen have devoted an entire book and more than 300 recipes lighter versions of family favorites. If we weren't satisfied with the results in our kitchen, the recipe didn't make this book.

Genres: Cookbooks, Cooking, Food, Reference, Nonfiction, Food and Drink

384 pages, Hardcover

First published March 1, 2006

Reviews

[Rebecca · Rating 5 out of 5]

This book is written by the kitchen-testing masters who also publish the PBS show "America's Test Kitchen" and "Cook's Illustrated" -- need I say more? The group is essentially Consumer Reports, but for food.

Although flawlessly executing some of the recipes is not my forte, I am always happy with the outcome. each recipe is the result of cooking and tasting tests that try to use the least-fattening ingredients that will yield a result that tastes as good -- or better -- than the original recipe. Unfortunately, there is no substitute for butter in cookies. I whip out this book every week, to find something new, tastey, and low-calorie. Each recipe also provides a calorie count at the end -- something I wish Joy of Cooking included.

[Juneau Public Library]

Trying to prepare good, low-fat meals can be a cook’s biggest challenge. Fortunately, the writers at America's Test Kitchen have pulled together 300 of their greatest lower-fat recipes. The Best Light Recipe reads like any of the Test Kitchen's publications: first a summary of how the recipe as developed, including trials and errors and how substituting different ingredients altered the result, followed by a step-by-step recipe, including serving size and calorie counts. Interspersed throughout the book are useful tidbits and instructions, such as how to tie up a beef roast, the different kinds of fats found in cooking oils, and the "Makeover At A Glance" sections, which compare the nutrition information between classic recipes and their Test Kitchen lower-fat variations. One thing you won't find in this book is illustrations: none of the recipes have pictures of the final product. Despite that, it's a great overview of the best low-fat recipes developed by America's Test Kitchen so far. The best surprise for me was that the book has its own stir-fry section, including several Asian sauce recipes. For more Test Kitchen recipes, check out Cook's Country magazine at the Douglas library, or Cook's Illustrated magazine at Douglas, Juneau, or the Valley.

Recommended by Jenna

[Tracy · Rating 5 out of 5]

Cook's Illustrated recipes tend to be reliable and safe. They're not terribly exciting, but if you're called upon to produce solid meals for a family this is a good way to go.

So far I've cooked Scalloped Potatoes and One-Pot Chicken and Rice from this book. Both were really good, and the Chicken & Rice recipe was easy to make.

If they put out another edition of this, I'd like to see more attention paid to low-sugar and low-carbohydrate recipes--even though "low-carb" is kind of an icky diet fad, a lot of people are ordered by their doctors to limit their carbohydrate consumption these days (including people I'm cooking for). The Best Light Recipe focuses more on calories and fat, which is, you know, fine. But it would be nice if there were some kind of index showing carbohydrate content.

Aside from the reliability of the recipes, I like these books because they include pages of interesting notes about the testing process, which makes me feel like I understand and like the recipes before I cook them.

[Echo · Rating 5 out of 5]

I love this book. It is such a great idea. Someone else does all the work to find the best way to make favorites into light recipes. They also list nutrition info. for recipes and test kitchen appliances and products. I also love the show that goes along with it "America's Test Kitchen" on KBYU...addicting! I've made the New York Cheesecake from the book and it was awesome! My Mom has done the lasagna & the stuffed peppers and she said they were both fantastic...I think I'll try chocolate chip cookies next or maybe the lemon bundt cake....yummy!

[Joelen · Rating 4 out of 5]

Although this book is done in conjunction of Cook's Illustrated and ATK, its a very good book full of classic recipes scaled down with a healthier, lighter focus. Of course, the real thing can't be beat but recipes in this book come pretty close. My only negative point is that some of the substitutions don't really come through but its the recipes are good nonetheless. I guess its the price to pay if you want decadent dishes converted into something a bit healthier.

[Emilie · Rating 5 out of 5]

The uber-geeks at CI have my undying devotion for publishing the bang-on, hands-down, slam-dunk most reliably excellent cookbooks in the biz. They don't just give you a good recipe. They give you THE recipe, tell you why it's the only one you should bother with, and then actually teach you all the cooking skills to do it right. This light edition is my go-to bible. It's parked a foot away from my gas range, and it never fails me.

[Liz · Rating 4 out of 5]

The second best part about books from Cook's Illustrated is that I know the recipes are rock solid. The best part? Knowing that they explain their process well enough that I know where and when I can tinker. This book does an excellent job of giving us classics (and some not so) and making them just a tad healthier in the process, while avoiding many of the highly processed substitutes of the last fifty years. Yum!

[CraftyBirdies · Rating 1 out of 5]

Okay I know these cookbooks by America's Test Kitchen are supposed to be great, but they are not the type of cookbooks I love. No pictures! How do you have a cookbook with no pictures! I at least like the final picture, but even "in progress" pictures can be helpful, especially if it is for a tricky step.

[Kim M-M · Rating 5 out of 5]

Amazing book!- like everything they print. This breaks down a lot of traditional recipes and redefines them for the health conscious eater. Chock full of tips and illustrations, it's enjoyable just to read as well as to follow.
For the truly analytical cook, and those who really want to know the science behind cooking.

[Linda · Rating 4 out of 5]

The title says it all... can't miss recipes, which doesn't mean I don't change them a little bit but the first time through I stick with the original ingredients and method. I return to this cookbook over and over again... well actually every single cookbook that Cooks' Illustrated has ever printed!

[Jennifer · Rating 4 out of 5]

This book is not nearly as comprehensive as "The Best Recipe" basic cookbook but has some good lighter versions of standard yummy dishes. I recommend the French potato salad recipe (vinaigrette, not mayo).

[Sarah · Rating 5 out of 5]

My sister gave this to me years ago, and I've made a whole bunch of things from it. Yogurt cheese, hummus, carrot cake, corn bread, sugar cookies. They mostly turned out pretty good. It is a nice reference, though sometimes I question if their definition of light is the same as mine.

[Kristen · Rating 5 out of 5]

This is one of my favorite cook books.

[Audrey · Rating 4 out of 5]

These recipes are fussy, but good. Unfortunately there aren't very many "Variations" on the recipes, and there is usually only one recipe for each type of dish.

[Grace · Rating 4 out of 5]

Another classic from Cook's Illustrated. We read a bunch of recipes to learn the general pattern, and then improvise with what we have.

[Sara]

My library only had this book, which my butt/hips will like more than the full fat version...

[Catherine · Rating 5 out of 5]

This is a great addition to the America's Test Kitchen canon.

[Stephanie Mohler · Rating 4 out of 5]

I'm a fan of these cookbooks and the shows. The recipes in this book will help me prepare healthier food for my family.

[Jessica · Rating 3 out of 5]

the recipes can be daunting with their details but generally turn out well.

[Kristin · Rating 4 out of 5]

Buy this book for the stir fry recipes alone. We also love the chicken pot pie.

[Peter Dyer · Rating 4 out of 5]

great cheesecake recipe and they explain really well how they came up with this light version

[Laura Schnettler · Rating 3 out of 5]

Not my favorite cookbook, was a little disappointed that the recipes are not much different than other Cook's Illustrated or ATK cookbooks.