by Sybil PrattJune, 1998
It doesn't take light years to get the recipes and the info you need for healthy eating; just read through Cooking Light Annual Recipes 1998. Every single recipe from a year's worth of Cooking Light magazines nearly 900, all with detailed nutritional analysis is gathered between these covers. This collection marks the magazine's tenth anniversary, maybe why tens keep turning up: the ten hottest food trends, from Asian noodles, high in carbs, low in fat, nutty and dense enough to stand up to the spicier flavors we've developed a yen for (Saucy Garlic Beef Lo Mein), to roasting the unexpected (Roasted Summer-Fruit Salad); "new soul food" (Hoppin' John Cakes with Tomatillo-Tomato Salsa); and "new comfort desserts" (sublime Fudgy Souffle Cake with Warm Turtle Sauce). "Our 10 Best Recipes Ever," chosen by the magazine's staff goes (in ascending order) from a bold, distinct Greek-Style Scampi to numero uno, a rich tasting Italian Cream Cake, with only 300 calories per portion. There are "10 Dinners on the Double," "10 Top Foods to Live By," the recipes for these good-for-you foods that make them good-to-eat too, and the "Top 10 Entries from the Recipe of the Decade Contest." There are months of menus, wine picks, suggestions for "Quick and Easy Weeknight" dinners and "cooking classes" with step-by step guidance for all sorts of techniques from creating perfect whipped egg whites to preparing fresh pumpkin. So lighten up and live it up. You have nothing to lose but excess calories, cholesterol, and fat, and everything to gain but weight.
Reviewed by Sybil Pratt.