Cookbook #17 in my Cook the Bookshelf Challenge is Amazing Recipe Makeovers from the editors of Cooking Light. Amazing Recipe Makeovers About the Book This cookbook was sent to me from my friends at Cooking Light and the Cooking Light Diet along with some of their other cookbooks that were not yet in my collection. This cookbook has so many delicious recipes for comfort food, takeout favorites, appetizers, sides, and desserts--all with half the fat, calories, salt, and /or sugar. About the Author Cooking Light is a lifestyle publication that provides delicious low-calorie recipes and tips. The monthly magazine is no longer available but they do publish 4 single issue magazines a year that are filled with their delicious recipes and healthy eating tips. The Recipe I Chose To Make A photo of the Cheddar Cheeseburgers with Caramelized Shallots is on the back cover of this cookbook and it caught my attention. When this burger was posted on Cooking Light Diet's
Cookbook #16 in my Cook the Bookshelf Challenge is All-Time Best Recipes from Cook's Illustrated All-Time Best Recipes from Cook's Illustrated About the Book This cookbook is a bookazine (single-issue magazine) from 2009. It is full of recipes that have been tested and perfected by the experts at America's Test Kitchen. The recipes in this special edition are recipes that the editors at Cook's Illustrated believe are more than worth the expense and effort of making them. The Recipe I Chose To Make I made Hearty Tuscan Bean Stew from page 49. This recipe called for brining dried cannellini beans overnight; a technique they go over in great detail in the introduction to the recipe. The result was creamy textured beans that did not fall apart while the stew was cooking. Hearty Tuscan Bean Stew How Was It? This was a delicious and hearty stew that used many ingredients that I keep stocked in my pantry. I made this on a rather warm day