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On April 14, 2007, The All-New Complete Cooking Light Cookbook won an International Association of Culinary Professionals' Cookbook Award in the compilations category. The I.A.C.P. awards are the Oscars of cookbook publishing, so this award is very exciting and a tremendous honor for Oxmoor House, Cooking Light, and the talented team who made this big book happen. "The award doesn't surprise me as this book is simply spectacular. It is so much more than a pretty book, it really delivers for the reader - comprehensive information, delicious recipes, beautiful design and photography."
--Brian Carnahan, VP and Publisher
This is the biggest, most complete cookbook in Cooking Light history! Every appetizer, side, entrée and dessert is guaranteed to be the most temptingly delicious, decadent food you’ve ever tasted…yet they’re all light and healthy. You'll find more chapters than ever: Entertaining, Appetizers & Beverages, Breads, Cakes, Cookies, Desserts, Pies & Pastries, Fish & Shellfish, Grains & Pastas, Meatless Main Dishes, Meats, Poultry, Salads & Dressings, Sandwiches, Sauces & Condiments, Soups & Stews, and Fruit & Vegetable Side Dishes. You’ll enjoy recipes like Spiced Parmesan Cheese Crisps, “Barbecued” Meat Loaf, Whole Wheat Pizza Dough, Tomato-Basil Tart, Lemonade Layer Cake and many more! But that’s not all—you’ll also get: - More than 1,000 Cooking Light recipes
- More than 500 full-color photos for instruction and inspiration
- Dozens of serving and entertaining ideas, including wine pairing tips
- Cook and prep tips for every recipe
- Classic recipe makeovers and quick menus in every chapter
544007 |
All-New Complete Cooking Light Cookbook |
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Was: $34.95
Now: $24.96
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Dimensions - 9-13/8" x 10-1/4"
564 Pages
Hardcover
Over 1,000 Recipes
More than 500 full-color recipe photos
200 step-by-step photos |
BLT Bread Salad (See photo in more views)
Prep: 15 minutes * Cook: 20 minutes
Here's our salad version of a classic BLT (bacon, lettuce, and tomato) sandwich. It's best to make it while summertime tomatoes are at their juicy peak.
6 cups (1/2-inch) cubed French bread or other firm white bread (4 ounces)
Cooking spray
1/4 cup white wine vinegar
2 tablespoons water
2 tablespoons fat-free mayonnaise
2 1/2 teaspoons sugar
2 teaspoons extravirgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
3 cups torn curly leaf lettuce
2 cups chopped seeded tomato
2 tablespoons thinly sliced green onions
4 bacon slices, cooked and crumbled
1. Preheat oven to 400°.
2. Place bread cubes in a single layer on a jelly-roll pan. Lightly coat bread cubes with cooking spray. Bake at 400° for 10 minutes or until golden, stirring once.
3. Combine vinegar and next 7 ingredients in a large bowl, stirring with a whisk. Add toasted bread cubes, lettuce, and tomato; toss gently to coat. Sprinkle with onions and bacon. Serve immediately. Yield: 6 servings (serving size: about 1 1/3 cups).
CALORIES 159 (29% from fat); FAT 5.2g (sat 1.2g, mono 2.4g, poly 1.2g); PROTEIN 5.0g; CARB 23.4g; FIBER 2.1g; CHOL 4mg; IRON 1.7mg; SODIUM 402mg; CALC 48mg
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Raspberry-Cream Cheese Brownies (See photo in more views)
Prep: 20 minutes * Cook: 30 minutes
Raspberry and chocolate are a hard-to-beat flavor combination, so when you add a rich cream cheese filling, you get brownies that are irresistible.
Filling:
1/3 cup sugar
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
2 teaspoons all-purpose flour
1/2 teaspoon vanilla extract
1 large egg white
Brownies:
Cooking spray
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup sugar
2/3 cup unsweetened cocoa
1/4 cup butter, melted
1 tablespoon water
1 teaspoon vanilla extract
1 large egg
2 large egg whites
3 tablespoons raspberry preserves
1. Preheat oven to 350°.
2. Beat first 5 ingredients with a mixer at medium speed until well blended.
3. To prepare brownies, coat bottom of an 8-inch square baking pan with cooking spray (do not coat sides of pan). Lightly spoon 3/4 cup flour into a dry measuring cup; level with a knife. Combine flour, baking powder, baking soda, and salt in a medium bowl. Combine 1 cup sugar and next 6 ingredients, stirring well with a whisk. Add to flour mixture, stirring just until moist. Spread two-thirds of batter in bottom of prepared pan.
4. Pour filling over batter, spreading evenly. Carefully drop remaining batter and preserves by spoonfuls over filling; swirl together using tip of a knife to marble. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack. Yield: 16 brownies (serving size: 1 brownie).
CALORIES 161 (28% from fat); FAT 5g (sat 3g, mono 1.4g, poly 0.2g); PROTEIN 3.3g; CARB 25.9g; FIBER 0.2g; CHOL 26mg; IRON 1mg; SODIUM 113mg; CALC 18mg |
Spinach and Artichoke Dip (See photo in more views)
Prep: 11 minutes * Cook: 30 minutes
To make this hearty dip ahead, assemble it the night before, cover and refrigerate, and bake it just before serving.
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup fat-free sour cream
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 teaspoon pepper
3 garlic cloves, crushed
1 (14-ounce) can artichoke hearts, drained and chopped
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1. Preheat oven to 350°.
2. Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, pepper, and next 5 ingredients in a large bowl, and stir until well blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with baked tortilla chips or crackers. Yield: 4 1/2 cups (serving size: 1/4 cup).
CALORIES 99 (50% from fat); FAT 5.5g (sat 1.8g, mono 0.8g, poly 0.1g); PROTEIN 8.1g; CARB 4.3g; FIBER 0.5g; CHOL 19mg; IRON 0.6mg; SODIUM 204mg; CALC 169mg
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Sample Recipe 1
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Sample Recipe 2
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Sample Recipe 3
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