Five Star Recipes: The Best of 10 Years
This was the first cookbook I ever bought so maybe I’m nostalgic. But I’m a fan of cooking light. It’s usually very simple and quick recipes that don’t need a lot of changing to make taste good if anything at all. I tend to usually go full fat milk or sour cream, butter instead of margarine, and real eggs to substitute but otherwise will follow the ingredients and cooking styles.
This is a book that is aptly named. 10 years of the best recipes of cooking light recipes for all occasions. Breakfast, lunches, dinners, sides, desserts, parties, etc. I have dog-eared and written notes on about 1/3 of the pages for all the recipes I’ve tried and made over the years. The gratin potatoes are a thanksgiving staple. The apple coffee cake is a regular for office potlucks. Like with most cooking light recipes, nothing is earth shattering or the best thing ever. But they are reliable and at least a solid template to play with in the future. Maybe it needs a little something extra but these are designed for busy people trying to cook quickly and maintain healthy lifestyles. They’re not complex but they are solid.
Cooking Light, Editor
February 1st 1997