Review: “The New Way To Cook Light” By Cooking Light Magazine

As a subscriber to Cooking Light Magazine, I will admit I’m probably predisposed to liking this book. But at the same time, I have an expectation of standards that needed to be met. That said, this book will be a wonderful addition to my collection.

One of the things I have always liked about the magazine is the creativity applied to the recipes. You aren’t stuck with just vegetarian recipes that have no flavor or oomph to them. That creativity certainly applies to this collection of recipes.

I didn’t dig through the issues I have on hand, but several of the recipes seemed familiar. While that might be an issue for some, I certainly don’t mind. I’m all for trying to consolidate the best recipes into a single location.

Like many cookbooks, this one is broken down into sections based on the type of recipe: appetizers, meats, poultry, pasta and pizza, desserts, etc. However, check out some of the recipes:

  • Thai Chicken Salad With Peanut Dressing
  • Cajun Steak Frites With Kale
  • Slow-Cooker Char Siu Pork Roast
  • Walnut And Rosemary Oven Fried Chicken
  • Cauliflower With Garlicky Panko
  • Chicken Parmesan Burgers
  • Crab Bisque
  • Cranberry Swirl Cheesecake
  • Bourbon-Caramel Truffles

Yeah, you get the idea. Not your average Good For You recipes for sure.

Bottom line is, if you’re familiar with the magazine, this book will seem very familiar to you. If not, it will still become a valuable addition to your culinary library. Who knows, it might even lead you to a subscription to the magazine. I know mine has been well worth the cost.

Rating: 5 stars (out of 5)