The Simpler the Better: Sensational One-Dish Meals

by Rick Rodgers and Leslie Revsin

Book Overview

Revsin's cooking has always been direct, flavorful, and essentially American. Once tasted, her dishes are usually not forgotten. -Gourmet If you love making delicious meals but don't have a lot of... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0471482331
• ISBN13: 9780471482338
• Release Date: January 2005
• Publisher: John Wiley & Sons
• Length: 228 Pages
• Weight: 1.20 lbs.
• Dimensions: 0.6" x 8.2" x 8.3"

Customer Reviews

This book lives up to its name ...

Where to begin? This book is FULL of excellent one-dish meals that are easy to put together with ingredients that can be found in most supermarkets. Most use fresh ingredients, with an occasional need for canned or frozen veggies. But these are not "a can of this, a can of that" recipes. Most use 5-7 ingredients; several have as few as 3; a few have as many as 8. I can't imagine anyone being overwhelmed by any of these recipes. The techniques called for are those any minimally experienced cook should be able to handle: browning meats in a skillet before adding to an baking dish with other ingredients, basic chopping and slicing, etc. Everything is clearly explained. I've made at least a dozen dishes from this book. My favorites so far are the Stuffed Chicken Breast and Rice Casserole (skinless/boneless chicken breasts pounded thin and stuffed with creamy herb cheese, browned, and then baked with rice, mushrooms and shallots); Rice Noodles with Shrimp and Peanut Sauce (shrimp flavored with purchased peanut satay sauce and served with rice noodles, carrots and bean sprouts); and Fettucine with Chicken, Shiitakes and Gorgonzola (a heavenly concoction of chicken breast cut into bite-sized chunks, meaty shiitake mushrooms, and sharp Gorgonzola cheese in a cream sauce flavored with shallots). The author has included some extras with most recipes: "Simple Tips" which explain details on a cooking method or ingredient; "Variations" which provide substitutions for some ingredients as a way to change it up; and "Dress It Up" which gives the cook some ideas for extra special garnishes and seasonings. Most of these recipes serve 4-6, but I've doubled several of them for a larger group. The only downside I can find to this book is the lack of photos. There are a few at the beginning of the book (sixteen in all), but if you need a photo for each recipe, you will be disappointed. That said, the recipes themselves are very clear as to how everything gets put together, so even without photos, I think most cooks will have no problems creating attractive and appetizing dishes. I collect cookbooks, and keep most of my collection in my study. In my kitchen, I keep only those books that I use a lot. This one is in my kitchen.

Classy food - fast

I've been thrilled with this cookbook. I'm ordering several more copies to give to friends who enjoy food. The dishes come together quickly (making them great for weeknight cooking) and are loaded with flavor. They're also classy enough for company. (BTW, the cover dish really looks that good that when *you* make it!) The skills needed are basic (at least for someone who's handy in the kitchen) and the directions are clear. I heartily recommend it. Some favorites: saffron risotto with shrimp (cover), white bean and tuna salad, turkey chili with polenta, red bell pepper and pork tenderloin saute.