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Here?s great news for cooks who love creating fabulous meals with fewer calories and far less fat. Now, from the world?s largest epicurean magazine comes its biggest collection of gourmet-inspired, easy-to-prepare, and health-conscious recipes ever. Spanning 17 years, The Best of Cooking Light features more than 500 of the editors? hand-picked favorites.

About the Author

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Banish 5 o’clock guilt forever with the new, wonderful-to-read, wonderful-to-cook Essential Recipe Collection–Weeknight. It features more than 50 Cooking Light kitchen-tested recipes for family-pleasing, health-conscious meals that don’t take a lot of advance planning. Easy entrées, one-dish dinners, soup and salad, and make-ahead meals–they’re all here, and they’re all incredibly tasty. Just what you’d expect from Cooking Light!

From Publishers Weekly

Anderson, author of more than 20 cookbooks, dedicated almost four years to creating her latest collection of 300 uniquely Southern recipes—and her hard work, dedication and passion are evident throughout this extensive book. Along with classic dishes, Anderson shares stories about the South’s culinary history (such as the creation of Coca-Cola syrup in Atlanta, and the legend behind Tabasco sauce) and important food figures like Maryland native Frank Perdue and Krispy Kreme Doughnut founder Vernon Rudolph. Appetizer, soup, main course and dessert sections include popular favorites like Shrimp Gumbo, Smothered Pork Chops and Baked Virginia Ham. But the insider recipes like Shirt Tail Pies (fried apple turnovers), Tidewater Peanut Soup, Charcoal-Grilled Shad Roe and East Tennessee Stack Cake made with bourbon are what truly make this book special. Anderson’s instructions are easy to follow and The Language of Southern Cooking section is helpful, giving definitions of commonly used ingredients. (Oct.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

“Readers, whether from the South or not, will love the warmly written and carefully researched A Love Affair with Southern Cooking. . . . The 434-page book includes 200 classic and contempoarary recipes, plus anecdotes and personal reminiscences, all smartly told.” (4 stars — Outstanding) — Baton Rouge Advocate

A New York Times Best Book of 2007 — “This treasurable book is plentifully studded with capsule essays (on the likes of Duke?s mayonnaise or RC Cola) and mini-profiles (Mary Randolph, George Washington Carver) as well as a running timeline of historical tidbits.” — New York Times

A fascinating journey through the rich, complex history of southern foodways. Southern Cooking is a classic. — William Ferris

A tome that will win over workaday cooks and budding food scholars alike. — John T. Edge, author of Southern Belly: the Ultimate Food Lover’s Companion to the South

Jean Anderson’s splendid, entertaining and most useful new book is her truly essential volume to all who enjoy southern cooking. — William C. Friday, President Emeritus, University of North Carolina

Jean Anderson?s splendid, entertaining and most useful new book is her truly essential volume to all who enjoy southern cooking. — William C. Friday, President Emeritus, University of North Carolina William C. Friday, President Emeritus, University of North Carolina William C. Friday, President Emeritus, University of North Carolina William C. Friday, President Emeritus, University of North Carolina William C. Friday, President Emeritus, University of North Carolina William C. Friday, President Emeritus, University of North Carolina William C. Friday, President Emeritus, University of North Carolina

Recipe after delicious recipe will have y?all gathering round the table to celebrate the South?s rich culinary heritage. — Ben and Karen Barker, authors of Not Afraid of Flavor: Recipes from Magnolia Grill

Superb…comes as close as I can imagine toward providing a detailed guide for the recreation of an ancient cuisine. — Reynolds Price, author of Kate Vaiden

[A] charmingly intimate, authoritative, and deeply soul-moving tribute to the peerless cookery of our beloved South. — James Villas, author of The Glory of Southern Cooking

See all Editorial Reviews

Amazon.com Review
Book Description
“For me, there are few things that are more relaxing than lingering at the table with good friends… But I know that for a lot of people, putting together a meal, especially for guests, is the opposite of relaxing… I’m here to tell you: It doesn’t have to be that way.”–from the Introduction

Aussie Curtis Stone, host of TLC’s Take Home Chef, is best known for his laid-back approach to cooking. Though he’s worked as head chef in several Michelin-starred London restaurants, some of his most memorable meals are the ones he’s shared with friends at home. Now, Curtis shows you how to have as much fun in the kitchen as your guests are sure to have over a comfortable, unforgettable meal.

In Relaxed Cooking with Curtis Stone, you’ll find everything from “First Thing in the Morning” bites and “Brunches to Blow Their Minds” to “Weekend Lunches” and “Something to Eat on the Sofa.” With the home cook in mind, Curtis avoids off-putting culinary lingo and hard-to-find ingredients. Instead, he picks what’s in season and just around the corner. This down-to-earth approach results in wonderfully interesting and flavorful taste combinations that are perfect for parties or just hanging out with a close friend or loved ones.

Recipes include:

• Caramelized Nectarines with Yogurt and Honey
• Crispy Tortilla with Ham, Chile, Spinach, and Fried Eggs
• Heirloom Tomato and Burrata Salad with Pepper-Crusted New York Steak
• Pan-Fried Calamari with Roasted Asparagus Salad
• Homemade Salted Caramel Popcorn
• Baby Baked Potatoes with Sour Cream and Chives
• Sticky Chicken Drumsticks
• Red Curry with Lobster and Pineapple
• Veal Cutlet Coated in an Aged Jack Cheese Crust
• Slowly Cooked Brisket with a BBQ Bourbon Sauce
• Creamy Mascarpone and Parsley Polenta
• Brownie Cupcakes

These delicious recipes and Curtis’s infectiously easygoing attitude are all it takes to end your entertaining stress and get you and your guests into a relaxing mood.

From Relaxed Cooking with Curtis Stone: Fresh Linguine with Garlic Shrimp and Homemade Pesto

This satisfying dish just takes minutes to put together. Despite the speedy preparation, it seems really indulgent and tastes fresh and healthy at the same time. When making pesto, you can vary the consistency to match the purpose: Make it nice and thick to spread over bruschetta, or thin it with extra olive oil so it’s easy to toss through pasta, as in this version.

Ingredients

For Pesto:

• 1 1/2 cups (lightly packed) fresh basil leaves

• 1/2 cup pine nuts, toasted

• 1/2 cup freshly grated Parmesan cheese

• 1/4 cup extra-virgin olive oil

• Salt and freshly ground black pepper

For Linguine:

• 12 cherry tomatoes on the vine

• 4 tablespoons extra-virgin olive oil

• Salt and freshly ground black pepper

• 9 ounces fresh linguine (from the dairy case)

• 2 garlic cloves, minced

• 20 large shrimp, peeled and deveined

• Parmesan shavings, for garnish

(Serves 4)

Directions

To make the pesto: Grind the basil, pine nuts, and grated Parmesan cheese with a mortar and pestle until a smooth paste forms. (If you don’t have a mortar and pestle, use a food processor instead.) Slowly add the olive oil, grinding until a smooth sauce forms. Season the pesto with salt and pepper to taste. Then cover and set it aside.

Preheat the oven to 450°F. Place the vine of tomatoes in an ovenproof skillet. Drizzle 1 tablespoon of the oil over the tomatoes, and sprinkle them with salt and pepper. Roast the tomatoes in the oven for 8 minutes, or until heated through.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the linguine and cook, stirring occasionally to prevent it from sticking, for about 2 minutes, or until al dente.

While the linguine cooks, heat the remaining 3 tablespoons olive oil in a medium sauté pan over medium heat. Add the garlic and shrimp and sauté for about 3 minutes, or until the shrimp are just cooked through and the garlic is tender. Stir the pesto into the shrimp mixture.

Drain the linguine, reserving about 1/2 cup of the cooking liquid. Toss the linguine in a large bowl with the shrimp-pesto mixture, adding enough of the reserved cooking liquid to moisten the sauce so that it coats the pasta evenly.

Using a two-pronged carving fork, swirl some pasta around the fork. Slide it off the fork, letting it mound in the center of a plate. Repeat. Arrange the shrimp and the roasted tomatoes around the pasta. Garnish with the cheese and serve.

From Relaxed Cooking with Curtis Stone: Lazy Asparagus Omelet

One of my favorite parts of going on holiday is heading down each morning to the hotel’s breakfast buffet. I always make a beeline for the omelet station–even a chef loves having someone else man the omelet pan sometimes! Back at home, I make this much easier version and find it has all the flavor of those yummy holiday omelets. Taleggio is a creamy cheese similar to Brie, with a slightly stronger flavor; it pairs really well with asparagus. Serve this with some hot, grainy toast.

Ingredients

• 15 thin asparagus spears (about 6 ounces total), tough ends trimmed

• 12 large eggs

• 1/2 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 1 tablespoon unsalted butter

• 2 ounces Taleggio cheese, shaved into thin slices

(Serves 4 to 6)

Directions

Bring a medium saucepan of water to a boil over high heat. Cut the tips of the asparagus spears into 3-inch lengths; then cut the remainder of the spears into 1/4-inch-thick slices. Cook the asparagus in the boiling water for 30 seconds, or just until it becomes bright green. Drain the asparagus and submerge it in a large bowl of ice water until cool; drain again.

Preheat the broiler. Using a fork, whisk the eggs, salt, and pepper in a large bowl to blend well. Melt the butter in a 12-inch nonstick ovenproof sauté pan over medium heat, swirling the pan to coat it with the butter. Add the eggs and asparagus, and gently stir with a silicone spatula to lift the cooked egg off the bottom of the skillet and stir it into the uncooked portion (be careful not to overstir the omelet). As the omelet begins to set, give it one last gentle stir. Then scatter the cheese slices over the top. Place the pan under the broiler and cook for about 1 minute, or until the omelet is set on top and the cheese has melted. Using the silicone spatula, loosen the omelet from the pan, slide it onto a platter, and serve.

Review

“Curtis shows that making beautiful, delicious, satisfying food can also be fun. With recipes like these, you’ll be inviting people over a lot more often.”
—Todd English

See all Editorial Reviews

Product Description

About the Author
Cooking Light, America’s leading epicurean magazine and authority on healthy cooking, is dedicated to helping its more than 12 million readers eat smart, be fit, and live well. With a staff of registered dietitians and culinary professionals-and over 20 years of experience-Cooking Light is unrivaled in identifying emerging food trends and providing flavorful and healthful recipes as well as detailed information about healthy cooking techniques and tips. 

Product Description

Frustrated by wasting food you just can’t eat or ingredients you can’t use up? Tired of trying to figure out how to scale down a recipe so it doesn’t serve an army?

For this innovative cookbook, the editors and cooks at America’s Test Kitchen thought big but cooked small. We revamped our best recipes from the year to serve two. You’ll find everything from simple weeknight fare to special occasion dinners to salads, soups, sides and desserts. Birthday cake for two? We’ve got you covered!

A great gift for empty nesters, newlyweds, single people, young families (because new moms & dads are sick of eating mac-n-cheese) and more. Cooking for Two includes our guaranteed and much-loved equipment recommendations, Notes from the Test Kitchen feature, and ingredient ratings. The Smart Shopper’s Guide in the front of the book instructs your grocery shopping and meal planning by helping you make the most of ingredients.

Product Description

Product Description

After Hurricane Katrina devastated New Orleans thousands of people lost their keepsakes and family treasures forever. As residents started to rebuild their lives The Times-Picayune of New Orleans became a post-hurricane swapping place for old recipes that were washed away in the storm. The newspaper has compiled 250 of these delicious authentic recipes along with the stories about how they came to be and who created them. Cooking Up a Storm includes the very best of classic and contemporary New Orleans cuisine from seafood and meat to desserts and cocktails. But it also tells the story recipe by recipe of one of the great food cities in the world and the determination of its citizens to preserve and safeguard their culinary legacy.

Product Description

Frustrated by wasting food you just can’t eat or ingredients you can’t use up? Tired of trying to figure out how to scale down a recipe so it doesn’t serve an army?

For this innovative cookbook, the editors and cooks at America’s Test Kitchen thought big but cooked small. We revamped our best recipes from the year to serve two. You’ll find everything from simple weeknight fare to special occasion dinners to salads, soups, sides and desserts. Birthday cake for two? We’ve got you covered!

A great gift for empty nesters, newlyweds, single people, young families (because new moms & dads are sick of eating mac-n-cheese) and more. Cooking for Two includes our guaranteed and much-loved equipment recommendations, Notes from the Test Kitchen feature, and ingredient ratings. The Smart Shopper’s Guide in the front of the book instructs your grocery shopping and meal planning by helping you make the most of ingredients.

Product Description

About the Author
Cooking Light, America’s leading epicurean magazine and authority on healthy cooking, is dedicated to helping its more than 12 million readers eat smart, be fit, and live well. With a staff of registered dietitians and culinary professionals-and over 20 years of experience-Cooking Light is unrivaled in identifying emerging food trends and providing flavorful and healthful recipes as well as detailed information about healthy cooking techniques and tips.