Average Reviews:
(More customer reviews)I am a retired Registered Dietitian and a person who likes "healthy eating" and interesting recipes. I just purchased this book. As my first foray into making a recipe, I prepared "Burgundy Beef in Pasta Shells with Tomato Sauce", p.194. I carefully followed the recipe and ended up with twice as much filling and 1/2 as much sauce as needed for 16 shells. Plus, I needed a much larger casserolle, 9x9", than recommended. Either the author has not prepared the recipe, or, more likely, the errors slipped by in the proof-reading stage of publication. My revised version (with canned spaghetti sauce) tasted great. I look forward to trying several other recipes, but I will be careful to ask myself if the ingredient proportions seem right.
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