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Featured Cookbook
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SAMPLE RECIPES:
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The Best Light Recipe - Book Description
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The Best Light Recipe - Read the Inside Flap
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The Best Light Recipe - Read the Back Cover
Book Description
Let’s face it. In America’s Test Kitchen our goal has always been clear: develop the best recipe possible. Only rarely have we stopped to consider the fat or calorie content of the food we make …until now. The Best Light Recipe is different. In response to the increasing interest from our readers to shed the same obsessive attention the right ingredients and techniques for the guaranteed foolproof recipe for lighter foods, we are pleased to offer more than 300 guaranteed foolproof...
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The Best Light Recipe (The Best Recipe Series)
Authors:
Date: March 2006
ISBN: 0936184973
Publisher: America's Test Kitchen - Cooks Illustrated
Hardcover
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300 full-flavored Light Recipes from America’s most trusted test kitchen
Fed up with low-fat failures? So are we.
In The Best Light Recipe, we set out to re-examine the low-fat landscape by reviewing hundreds of published recipes for low-fat fare. Our findings? Miniscule portions, inferior ingredient substitutions, and fussy techniques are what make so many low-fat recipes unappealing. In response, we’ve placed special emphasis on developing easy-to-prepare, low-fat dishes you’ll want to make again and again. We use real food (no fake fats or artificial sweeteners), and our techniques are clear and -practical. The result is healthy American fare you can -actually look forward to making—and eating. And, if we couldn’t lighten a recipe and still make it taste really good (low-fat pie crust fell into this category), then you won’t find it here. The Best Light Recipe features a mix of naturally light recipes as well as recipe makeovers of all your favorite dishes—chicken pot pie, lasagna, brownies—and, yes, even cheesecake. In short, The Best Light Recipe is your essential guide to lighter, great-tasting recipes that deliver every time.
Light Guacamole That’s Creamy, Not Watery Replacing 2 (out of 3) avocados with cooked, pureed lima beans didn’t sound like such an appetizing idea until we dug in—tortilla chips in hand. What did tasters say? "Tastes like real guacamole!"
No More Skimpy Squares of Lasagna Recipes for low-fat lasagna omit the meat and skimp on the cheese or offer portions so small they don’t satisfy. Swapping in ground turkey for the ground beef and pork allowed us to make a rich, thick meat sauce while reduced-fat cheeses and real Parmesan meant we didn’t have to skimp. As for portion-size, you won’t need to reach for seconds.
Crispy Chicken Parmesan That’s Not Fried How did we do it? We traded in the frying pan for a baking sheet and toasted the bread crumbs ahead of time with just a little oil for flavor and color. Baking the chicken on a rack allows air to circulate all around, causing the crust to become extra-crispy all over.
Light Brownies Made with Chocolate and Real Butter Most low-fat brownies rely on cocoa -powder, which is lower in fat than -chocolate, but doesn’t deliver enough rich chocolate flavor. We found that a combination of semisweet chocolate and cocoa powder makes really good brownies. And, an unusual addition—warm water—intensifies the flavor of the cocoa and keeps the brownies moist.
Light Cheesecake That Tastes Like the Real Deal Most low-fat cheesecakes have a grainy -texture. After 28 failed attempts, we finally discovered the secret to success—light cream cheese, low-fat cottage cheese, and -homemade yogurt cheese—all pureed in a food -processor for a lean cheesecake with an ultra-smooth, lush texture.
More Sample Recipes From This Cookbook:
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The Best Light Recipe - Book Description
-
The Best Light Recipe - Read the Inside Flap
-
The Best Light Recipe - Read the Back Cover
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