Rachael Ray 365 or How to Cook Everything Vegetarian

Rachael Ray 365: No Repeats: A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook)

Author: Rachael Ray

Even your favorite dinner can lose its appeal when it’s in constant rotation, so mix it up! With her largest collection of recipes yet, Food Network’s indefatigable cook Rachael Ray guarantees you’ll be able to put something fresh and exciting on your dinner table every night for a full year... without a single repeat!

Based on the original 30-Minute Meal cooking classes that started it all, these recipes prove that you don’t have to reinvent the wheel every night. Rachael offers dozens of recipes that, once mastered, can become entirely new dishes with just a few ingredient swaps. Learn how to make a Southwestern Pasta Bake and you’ll be able to make a Smoky Chipotle Chili Con Queso Mac the next time. Try your hand at Spring Chicken with Leeks and Peas and you’re all set to turn out a rib-sticking Rice and Chicken Stoup that looks and tastes like an entirely different dish.

As a best-selling cookbook author and host of three top-rated Food Network shows, Rachael Ray believes that both cooking and eating should be fun. Drawing from her own favorite dishes as well as those of her family, friends, and celebrities, she covers the flavor spectrum from Asian to Italian and dozens of delicious stops in between. Best of all, these flavor-packed dishes will satisfy your every craving and renew your taste for cooking. With so many delicious entrees to choose from you’ll never have an excuse for being in a cooking rut again.

How about a brand-new 30-minute dinner every night for an entire year?

Tired of making the same old same old, week after week after week?

With Rachael’s most varied and comprehensivecollection of 30-minute recipes ever, you’ll have everyone at your table saying “Yummo!” all year long.

It’s amazing what a half hour can do for your tastebuds … 365 days a year!

Publishers Weekly

Food Network darling Ray wants home cooks to become more "instinctual," and this assortment of quick meals is expansive enough to encourage even novices to wing it. The author hopes readers cook their way through the entire book; to that end, she organizes the recipes not by course or main ingredient (though there are indexes), but by number. The organization takes some getting used to. Helpful but occasionally jarring "tidbits" pop up everywhere, and many "recipes" make more than one dish, so cooking just one requires a fair amount of reading. For example, number 16 encompasses "Oregon-Style Pork Chops with Pinot Noir and Cranberries; Oregon Hash with Wild Mushrooms, Greens, Beets, Hazelnuts, and Blue Cheese; [and] Charred Whole-Grain Bread with Butter and Chives." Readers making just the hash must read around the instructions for the other two dishes. Still, the recipes are great. They vary in technique and ethnicity, and many give instructions on expanding the dish (after making Spicy Shrimp and Penne with Puttanesca Sauce, for example, "now try" omitting the olives and capers, swapping linguine for the penne, reducing the number of shrimp, and adding lump crab meat and mussels to make Frutti di Mare and Linguine). As Ray would say, "Yummo." (Nov.) Copyright 2005 Reed Business Information.

Library Journal

This is the tenth cookbook from Food Network star Ray, and it will no doubt be a best seller as well. Of her several TV series, 30-Minute Meals is the most popular, and here she offers 365 new recipes for quick meals. The recipes are organized in no particular order, but lists in the beginning of the book group them into categories like "On the Light Side" and "Fancy Fare." Some are based on her original "30-minute" format-master recipes followed by several variations-but most are standalone. Expect lots of demand. Copyright 2005 Reed Business Information.

How to Cook Everything Vegetarian

Author: Mark Bittman

The ultimate one-stop vegetarian cookbook-from the author of the classic How to Cook Everything

Hailed as "a more hip Joy of Cooking" by the Washington Post, Mark Bittman's award-winning book How to Cook Everything has become the bible for a new generation of home cooks, and the series has more than 1 million copies in print. Now, with How to Cook Everything: Vegetarian, Bittman has written the definitive guide to meatless meals-a book that will appeal to everyone who wants to cook simple but delicious meatless dishes, from health-conscious omnivores to passionate vegetarians.

How to Cook Everything: Vegetarian includes more than 2,000 recipes and variations-far more than any other vegetarian cookbook. As always, Bittman's recipes are refreshingly straightforward, resolutely unfussy, and unfailingly delicious-producing dishes that home cooks can prepare with ease and serve with confidence. The book covers the whole spectrum of meatless cooking-including salads, soups, eggs and dairy, vegetables and fruit, pasta, grains, legumes, tofu and other meat substitutes, breads, condiments, desserts, and beverages. Special icons identify recipes that can be made in 30 minutes or less and in advance, as well as those that are vegan. Illustrated throughout with handsome line illustrations and brimming with Bittman's lucid, opinionated advice on everything from selecting vegetables to preparing pad Thai, How to Cook Everything: Vegetarian truly makes meatless cooking more accessible than ever.

Praise for How to Cook Everything Vegetarian

"Mark Bittman's category lock on definitive, massive foodtomes continues with this well-thought-out ode to the garden and beyond. Combining deep research, tasty information, and delicious easy-to-cook recipes is Mark's forte and everything I want to cook is in here, from chickpea fries to cheese soufflés."
—Mario Batali, chef, author, and entrepreneur

"How do you make an avid meat eater (like me) fall in love with vegetarian cooking? Make Mark Bittman's How to Cook Everything Vegetarian part of your culinary library."
—Bobby Flay, chef/owner of Mesa Grill and Bar Americain and author of the Mesa Grill Cookbook

"Recipes that taste this good aren't supposed to be so healthy. Mark Bittman makes being a vegetarian fun."
—Dr. Mehmet Oz, Professor of Surgery, New York-Presbyterian/Columbia Medical Center and coauthor of You: The Owner's Manual

Publishers Weekly

Marking how mainstream vegetarian cooking has become, the next must-have for the vegetarian cook's shelf comes from New York Times"Minimalist" chef Bittman, an avowed meat eater. And that ensures one of this massive compendium's many attractions: a wealth of recipes that don't scream "vegetarian" and plentiful guidelines to make cooking vegetarian as intuitive as cooking with meat. Like his now classic How to Cook Everything, this book opens with terrifically useful, straightforward discussions of essential ingredients, appliances and techniques, which Bittman builds on throughout in to-the-point sidebars and illustrated boxes. The recipes flow thick and fast in his theme-and-variations style: Green Tea with Udon Noodles is followed by concise instructions for making it 17 different ways, while Coconut Rice gets five additional takes and Kidney Beans with Apples and Sherry four; other lists (six Great Spreads for Bruschetta or Crostini, 10 Garnishes for Pozole with Mole) abound and inspire. New vegetarians and vegetarians cooking for omnivores will appreciate Bittman's avoidance of faux meat products in favor of flavorful high-protein dishes like Braised Tofu in Caramel Sauce and Bechamel Burgers with Nuts. Even owners of the original book will find much new to savor while benefiting from Bittman's remarkable ability to teach foundational skills and encourage innovation with them, which will help even longtime vegetarians freshen their repertory. (Oct.)

Copyright 2007 Reed Business Information

Table of Contents:

Acknowledgments.

Introduction.

Ingredients.

Equipment.

Techniques.

Salads.

Soups.

Eggs, Dairy, and Cheese.

Produce: Vegetables and Fruits.

Pasta, Noodles, and Dumplings.

Grains.

Legumes.

Tofu, Vegetable Burgers, and Other High-Protein Foods.

Breads, Pizzas, Sandwiches, and Wraps.

Sauces, Condiments, Herbs, and Spices.

Desserts.

Menus.

Recipes by Icon.

Sources.

List of Illustrations.

Index.