The New Way to Cook Light

The New Way to Cook Light

Fresh Food & Bold Flavors for Today's Home Cook

Book - 2012
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Grand Central Pub
**James Beard Award Winner 2013**

An Instant Classic! Inspired by fresh, local ingredients; and infused with bold, authentic flavors, Cooking Light The New Way to Cook Light is a celebration of healthy cooking and eating in America today. The more than 400 mouth-watering recipes, tips, and techniques in this book represent the new way to cook light--fresh, healthy, and--most importantly--delicious. With Nine Simple Principles of Cooking Light as a guide, this beautiful collection contains recipes that are as fun and satisfying to cook as they are to eat. Enjoy a wide variety of dishes, including quick weeknight meals and special occasion dishes perfect for the holidays.


Baker & Taylor
A full color book of more than 400 recipes—including Orange and Avocado Salsa, Arctic Char and Vegetables in Parchment Hearts and Raspberry-Rhubarb Pie —explains how to cook light without completely sacrificing refined tastes or "bad" ingredients and includes sidebars and more than 200 photos. 125,000 first printing.

Baker
& Taylor

Presents more than four hundred recipes for healthy dishes, discussing the best techniques for cooking nutritious, low-fat foods without completely sacrificing refined tastes or "bad" ingredients.

Publisher: New York : Oxmoor House, c2012
ISBN: 9780848734688
Branch Call Number: 641.5635 MOW
Characteristics: 512 p. :,col. ill. ;,27 cm.
Additional Contributors: Pittman, Ann Taylor
Alternative Title: Cooking light (Oxmoor House)

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