The most basic rule of reviewing cookbooks has to be that you can’t judge them by their text. A recipe collection is only as good as its recipes, and the only honest way to determine that is to take the book into the kitchen and beat it up. Otherwise, you’re like a restaurant critic who only reports that the striped bass looked delicious, not whether it was done right or had any flavor. They’re how-to books, for Child’s sake, not vicarious eating opportunities. I know the goal is to be skinny, but this is typing clearly stretched too thin.