The Recipe Doctor

This is the first recipe book I use for every special occasion. I have made desserts for parties from this book and used the recipes for the holidays. The best thing is that know one is aware that the dishes are low cal.

As soon as I read that Elaine Magee,"The Recipe Doctor", is opposed to fat free mayonnaise and cheese I knew I found a kindred spirit. Her recipes cut the fat without cutting the flavor! I began with an alltime favorite, 7-layer Mexican Bean Dip, and found the revised version just as tasty! The "No Boil" Traditional Lasagna" was a winner in my family,too. I have the Tricks of the Trade" taped to the inside of my kitchen cabinet for easy reference. I'd like to see an entire chapter devoted to "tricks". This handy book is definitely a household necessity for those concerned with nutrition and healthy eating.

I am a big fan of The Recipe Doctor column and couldn't wait to get the Recipe Doctor cookbook. You see I clip out the column every week and now have a big folderof them, some of the recipes have stains on them now, some have been lost. This book puts all my favorite recipes in one, easy to find place. I have so many favorites from this book I wouldn't know where to begin. Every recipe I've tried is a sure thing. The Recipe Doctor knows how to make recipes easier and healthier and still delicious. A rare find!

For those of you unfamiliar with the Recipe Doctor column, people send in their favorite, fat-filled recipes for Elaine Magee to transform into more healthful versions that people will still want to eat. Along the way, Magee explains her substitutions, so that the reader understands the rationale behind the various adjustments. Her latest book follows this same format. We are presented with the original reader question, Magee's explanation, and the new recipe. With careful reading, you can pick up common substitutions Magee uses that will help you doctor your own recipes. For example, mentioned frequently is cutting down on the amount of butter by mixing a small portion with fat-free cream cheese. The one flaw of this book is that nearly half the recipes are for sweet items, whether desserts, coffeecakes, or muffins. The cake section alone contains 15 recipes. People who bake often might love this emphasis, but I would have preferred more entrees. That aside, this is a great book to have in your kitchen. Not only are the recipes tasty, but the book offers information you can apply to other cookbooks.