Cooking Light Crave!: Stacked, Stuffed, Cheesy, Crunchy & Chocolaty Comfort Foods: Pizzas, Burgers, Sandwiches, S... (Paperback)
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The healthy cooking experts put a new spin on what would usually be not-so-healthy treats and provide reworked recipes for the snacks and comfort foods that everyone craves, in all their gooey, chewy, crunchy, salty and sweet forms. 90,000 first printing....more
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The healthy cooking experts put a new spin on what would usually be not-so-healthy treats and provide reworked recipes for the snacks and comfort foods that everyone craves, in all their gooey, chewy, crunchy, salty and sweet forms. 90,000 first printing.
At 25 years, Cooking Light is the nation's leading epicurean brand with the largest audience, most epicurean editorial and the most recipes. Cooking Light is the only epicurean brand positioned at the intersection of great-tasting food and healthfulness, serving an important and growing consumer need. The brand delivers innovative recipes, nutrition advice, and resources to live a healthful lifestyle via its magazine, website, and portfolio of cookbooks; across all tablets; through the highly-acclaimed Cooking Light Quick and Healthy Menu Maker app; and on social media platforms including, Facebook (Facebook.com/CookingLight), Twitter (@Cooking_Light) and Pinterest (Pinterest.com/CookingLight). Cooking Light is published by the Time Inc. Lifestyle Group, a division of Time Inc., the largest magazine media company in the U.S.
- Genre:
- COOKING / Courses & Dishes / General
- Audience:
- General/trade
- Format:
- Paperback
- Pages:
- 336
- Language:
- English
- Publisher:
- Oxmoor House
- Publish Date:
- 02/12/2013
- Copyright Year:
- 2013
- ISBN:
- 9780848737382
- Height:
- 8.25 in
- Wdth:
- 8.25 in
- Thickness:
- 1.0 in
- Unit weight:
- 1.9 lb
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0Product Q&A
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are there any artificial sweetners used? If so what kind?
Thanks
slyone2 on Feb 10, 2013
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Thank you for your question. Unfortunately we do not have information on the sweeteners used in these recipes.
overstockcustomercare1 on Feb 12, 2013
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