Cooking Light 2008

by Derwood Hunsdale-Talbot on October 30, 2008

If you’re approaching the holiday season this year with the dread of consuming copious amounts of butter that will lead the the inevitable New Year’s resolution to erase the holiday pounds, pick up Cooking Light 2008.

Cooking Light isn’t all about fat free this, no sugar, sodium free or no taste that. It’s literally about cooking light. Cutting back and substituting where you can and emphasizing the use of spices and flavors over added fat and salt.

If you peruse the pages long enough, experiment with some recipes and take their advice to heart, you will actually change the way you cook and for the better! Substituting skim milk for whole milk, using fat free yogurt or applesauce to increase the moistness and sweetness of a cake while cutting back on the butter and sugar, the liberal use of spices to liven up any dish so that you miss nothing!  Fresh herbs like sage, thyme, rosemary and basil can really increase the tastiness of any dish that’s had the fat trimmed off or eliminated.

Each recipe all also the calorie count, fat, sodium and sugar information at the bottom so you can plan your meals accordingly. The suggested portions sizes are just right to leave you feeling full and not cheated or hungry.

The recipes are very well thought out and have both a science and culinary art to them. You and your guests won’t believe that it’s Cooking Light. The recipes are organized in a regular, alphabetic index, but also by the month of the magazine they appeared in. So if you’re like me and don’t want a stack of magazines hanging around, but also have the subscription to the magazine, the cookbook is the perfect solution.

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