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Rachael Ray 365: No Repeats - A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook) (Paperback)
by Rachael Ray
| Category:
Cookbook, Original books |
| Market price: ¥ 218.00
MSL price:
¥ 208.00
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| Stock:
Pre-order item, lead time 3-7 weeks upon payment [ COD term does not apply to pre-order items ] |
MSL rating:
 Good for Gifts |
| MSL Pointer Review:
Now we have such a nice book full of clever ideas, so your busy schedule is no longer an excuse to escape from the kitchen! |
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Author: Rachael Ray
Publisher: Clarkson Potter
Pub. in: November, 2005
ISBN: 1400082544
Pages: 352
Measurements: 9 x 7.4 x 1.2 inches
Origin of product: USA
Order code: BA00951
Other information: ISBN-13: 9781400082544
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- Awards & Credential -
Rachael Ray is a best-selling cookbook author and host of three top-rated Food Network shows, and this book ranks the #194 in Books out of millions on Amazon.com as of February 13, 2007. |
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- MSL Picks -
Rachael Ray's 11th book, Rachael Ray 365: No Repeats: A Year of Deliciously Different Dinners, is an interesting cookbook, the title of which tells plenty. This book is designed to challenge readers to prepare a different meal for each day of the year, as it features numerous distinct recipes, all of which are numbered, and are intended to take no longer than one half-hour. Adding to the challenge is a staggering diversity of recipe variations, which allow readers to take advantage of such possibilities, such as a blending of ingredients from those already provided. For example, by utilizing simple servings of cranberries, nuts, beets, or greens, one can transform a shrimp salad or hog chop-cut sandwiches into a rich Italian pasta mixed with crab flesh combined with vegetable salads. This and an assortment of other preparations are derived from a broad range of not only Italian dishes, but some are integrated with those from Asia as well.
One can wonder how Mrs. Rachael comes up with enough recipes to fill two books a year plus, now, to do a periodical under her brand name. She has left several hints here and there on how she manages to do this. In this book she clearly states that what she writes herself are usually loosely constructed notes which an editorial assistant (or Food Network culinary professional) turns into full-blown recipe.
This book is sure to be a valuable tool for experienced cooks or nascent chefs looking to challenge themselves by exploring the possibility of preparing a dissimilarity of dinners for each day of the year. It will also be a resourceful tool for anyone in search of a variety of possibilities which would free them from the burden to consuming the same dish day by day. As such, Rachael Ray 365: No Repeats: A Year of Deliciously Different Dinners is well worth considering and well reading.
- From quoting Baron
Target readers:
Busy-working people, Food lovers, housewives, professional cooks, or hotel and restaurant managers.
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- Better with -
Better with
Rachael Ray's 30-Minute Get Real Meals: Eat Healthy Without Going to Extremes
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Rachael Ray appears daily on the Food Network as host of 30-Minute Meals, $40 a Day, and Inside Dish. She is the author of nine best-selling cookbooks, most recently 30-Minute Get Real Meals. Rachael lives in the Adirondacks. In 1998, she met with an independent Manhattan publisher about turning her bundle of recipes into a book. 30 Minute Meals ended up being produced that same year and sold 10,000 copies locally. On October 19, 2005, her food and lifestyle magazine, Every Day With Rachael Ray, hit store shelves, followed a week later by her 11th book, 365: No Repeats, which offers a different dish for every day of the year.
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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 comprehensive collection 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!
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Balsamic-Glazed Pork Chops with Arugula-Basil Rice Pilaf
Serves 4
- 3 tablespoons cold unsalted butter
- 1 6-ounce box rice pilaf mix, such as Near East brand
- 3 tablespoons extra-virgin olive oil (EVOO)
- 4 1-inch-thick center-cut pork loin chops
- Salt and freshly ground black pepper
- 1 small onion, chopped
- 1 tablespoon fresh thyme leaves (from a couple of sprigs), chopped
- 1 sprig of fresh rosemary, chopped
- 3 garlic cloves, chopped
- 1⁄4 cup balsamic vinegar (eyeball it)
- 2 tablespoons honey
- 1 cup chicken stock or broth
- 2 cups trimmed and chopped arugula (from 1 bunch)
15 to 20 fresh basil leaves, shredded or torn
In a medium pot over high heat, combine 1 tablespoon of the butter and 1 and 3⁄4 cups water. Cover and bring to a simmer. Add the rice and flavor packet to the water. Stir to combine, reduce the heat, and cook for 18 minutes, covered.
While the rice is cooking, heat a large skillet over medium-high heat for the chops. Add 2 tablespoons of the EVOO (twice around the pan). Season the chops with salt and pepper, then add to the hot skillet. Cook the chops for 5 minutes on each side.
Transfer the chops to a platter and cover with foil. Return the pan to the heat and add the remaining tablespoon of EVOO and the onions, thyme, rosemary, and garlic, then sauté for 4 to 5 minutes. Add the balsamic vinegar, honey, and chicken stock. Cook until the liquids have reduced by half.
While the glaze is reducing, finish the rice pilaf. Add the arugula and basil to the cooked rice, stirring with a fork to fluff the rice and combine the greens at the same time.
Once the balsamic glaze has reduced by half, turn off the heat and add the remaining 2 tablespoons of cold butter. Stir and shake the pan until the butter melts. Add the chops to the pan and coat them in the balsamic glaze. Serve the glazed chops alongside the arugula-basil rice pilaf.
Tidbit
The chicken with tomato, basil, and smoked mozzarella can be served cold as well, making this dish perfect for lunch or dinner buffet entertaining.
Now Try OW... Balsamic-Glazed Chicken with Smoked Mozzarella and Garlic Rice Pilaf
Seves 4
Swap
• 4 6-ounce chicken breast halves for the pork chops
Add
• 2 minced garlic cloves
• 2 vine-ripe tomatoes, sliced
• 8 thin slices fresh smoked mozzarella, cut from a 1-pound ball
• Extra EVOO, for drizzling
Omit
• Arugula
Do not chop or tear all the basil. Keep 8 leaves whole, then shred or tear the rest.
Prepare just as for the first recipe, but when you start the rice, melt the butter in the saucepan and sauté the minced garlic for a minute or so, before adding the water. Finish as before.
Prepare the chicken exactly as you would the pork, giving an extra minute on each side. After you’ve glazed the chicken breasts top with alternating layers of tomato, whole basil, and smoked mozzarella, using 2 slices of each per breast. Drizzle EVOO over the tomato, basil, and cheese and season with salt and pepper.
or TRY... Balsamic-Glazed Swordfish with Capers and Grape Tomato - Arugula Rice
Serves 4
Swap
• 4 1-inch-thick swordfish steaks for the pork chops
Add
• 2 minced garlic cloves
• 1⁄2 pint grape tomatoes, red or yellow, halved
• 3 tablespoons capers, drained and coarsely chopped
• 2 to 3 tablespoons chopped fresh flat-leaf parsley (a handful)
Prepare just as for the first recipe, but when you begin the rice, melt the butter in the saucepan, sauté the garlic for 1 minute before adding the water. Cook as directed. Add the grape tomatoes to the rice when tossing the rice with the arugula and basil.
Cook the swordfish as you would the chops but cook for 1 minute less on each side. When you remove the sauce from the heat and add the butter, add the capers and parsley, too. |
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| View all 15 comments |
Nathaniel (MSL quote), USA
<2007-02-13 00:00>
Rachael Ray has done it again! She has made a delicious cookbook with fun an easy recipes. On every page you find something than sounds even more taintalizing than the last. I made the pine nut crusted chicken and the fennel slaw and they were amazing!
But, just a disclaimer, these are by no means 30 minute meals like it says on the cover. These recipes take at least and hour for me to make. Not all of us have Food Network oompa loompas pre-cutting our vegetables and cleaning the dishes.
Edit: Here's a list of all of the recipes I have made from the cookbook to date. All of them are absolutely delicious.
1. Scramblewiches
2. Southwestern Pasta Bake
3. Rosemary, Parmigiano, Pine Nut Breaded Chicken w/ Fennel Slaw
4. Tomato Basil Pasta Nests
5. Roasted Garlic and Eggplant Marinara Nests |
Lindsay & Paul (MSL quote), USA
<2007-02-13 00:00>
This book is easy and very detailed, enough for me to be able to cook and not spend the whole day in the kitchen. Great book and great gift for someone. Love the fact her recipes have 'real' ingredients in them.
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Janna Jansen (MSL quote), USA
<2007-02-13 00:00>
I am not a very flash cook, and am a bit lazy when it comes to cooking evening meals -not so good for the palate or waistline.
I picked up this book and found recipes that can be prepared, cooked and on the table within 30 minutes -perfect when you've had a hard day at work or the kids are hungry and ratty at the end of the day.
Lots of different ethnicities, flavours etc. Most of the ingredients are common and found in your local supermarket (I get really annoyed about having to go to specialty shops to get ingredients because I am so busy). I have found the recipes I have tried so far great for myself, my husband and our young children like them too.
There is certainly a huge array of recipes, with one for every day of the year. We have chosen 5-6 of our favourites and put them into our regular rotation, but try something new every few days. Highly recommended |
Ellie Reasoner (MSL quote), USA
<2007-02-13 00:00>
How the ever smiling Rachael Ray manages to be as bright and energetically cheerful as she does, while doing several television series, writing cookbooks and travel guides, touring the world for book signings, and on top of all that doing it while being a newlywed defies all explanation, but I sure admire her for it all. This latest volume from the kinetic Ms. Ray features recipes, menus and meal plans for one full year With No Repeats! Everything in this book is kitchen tested and sounds delicious. Virtually every cuisine from around the globe has found its way in here, as have meatless dishes, soups, desserts, salads, picnic and BBQ fare, formal dinners, special occasion dinners, brunches, quickie fixings and more complicated undertakings, it's all here. And what's best is Rachael Ray has made certain even the most uninitiated of household cooks can make everything in this book. It's that tried and tested and it's that easy. Yes, really. I like Rachael Ray and am glad she's getting the kind of recognition her hard work and down to earth genuinely nice personality deserve. I give this cookbook an unhesitant recommendation. |
View all 15 comments |
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