Cooking Light Five Star Recipes: The Best of 10 Years

by Cooking Light

To celebrate their 10th anniversary, the staff at Cooking Light magazine has compiled 300 of the top-rated recipes from the first decade of issues. Throughout the book, readers will find quotes and tips from the magazine's editors and test kitchen home economists, along with 17 of the staffs' personal favorites which are highlighted as "editor's choice" recipes. From this collection of the "best of the best" light recipes, the Cooking Light staff reveals the top five recipes of the decade.

Genres: Cookbooks, Cooking, Nonfiction

240 pages, Hardcover

First published September 1, 1996

About the author

Cooking Light is an American food and lifestyle magazine founded in 1987. Each month, the magazine includes approximately 100 original recipes as well as editorial content covering food trends, fitness tips, and other culinary and health-related news.

Reviews

[Kathleen · Rating 4 out of 5]

This book sets out to highlight some of the best Cooking Light Recipes from the past ten years. Included are a few illustrated step by step instructions for some of the more difficult recipes and a few pictures of the completed dishes which of course make you want to try out the recipe immediately.

I tried page 212's Mocha Fudge Pie and it was very good. Not as great as the editor made it out to be but good nonetheless and I'll make it again. I've never made a light Fettuccine Alfredo that I liked but there is one on page 91 that looks like it just might be the one I was searching for all these years. I'm also excited to try the Deviled Chicken Breasts on page 108.

I think any foodie would find a handful of "must try" recipes in this book.

[Michael Smith · Rating 1 out of 5]

Since being diagnosed with diabetes a while back, and being a dedicated foodie and decent cook, I’ve been collecting recipes appropriate to my new situation. Happily, there’s quite a bit out there, and I had hopes for this nicely illustrated collection since it’s published by one of the most popular food magazines around. Instead, I’m appalled at what they consider “light” cooking! “Roasted Vegetable Pitas” at 5 grams of fat and 54 grams of carbohydrates each! “Broccoli-Rice Casserole” at 7 fat and 48 carbs per serving! “Mocha Fudge Pie” at 7 fat and 52 carbs per slice! They also seem to consider “one serving” of pasta as being about three times the usual recommended amount -- 1-1/2 cups instead 1/2 cup. I don’t think they understand what’s really needed by those trying to cut back on fat, starch, and sugar, or else their name is meaningless.

[Kim · Rating 4 out of 5]

My go-to book for lower calorie receipes. Many of my "standards" started here.

[Mckinley · Rating 1 out of 5]

I like Cooking Light recipes. So I was really disappointed with this cookbook. The few recipes I tried were not very tasty. I will be getting rid of this book.