March 29, 2006 in Food

Books for Cooks

By The Spokesman-Review

The Best Light Recipe

From the Editors of Cook’s Illustrated Magazine, 372 pages, $35

What is left to say about Cook’s Illustrated and America’s Test Kitchen?

The editors are meticulous, exhaustive and they create reliable recipes. Now, the test kitchen has (finally!) turned its attention to making great tasting recipes that are lower in fat and calories.

Cooks Illustrated tricked its experienced tasters with the lighter recipes in this book, from home-style standards to ethnic restaurant favorites. If the results didn’t pass muster they left it out.

Look inside today’s Food section for the recipe for Chicken Parmesan.

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