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Summary
Summary
In the 10 years since she served up her first 30-minute meal--and thousands of delectable dinners later-- Rachael Ray has learned just about all there is to know about getting a great tasting meal on the table in a hurry, whether it is one of her patented 30-minute miracles or something just a tad more involved for a special gathering. Rachael's Big Orange Book is the ultimate resource for busy cooks. Need kitchen inspiration? It's all here and it's all new--and bigger than ever!
Just one for dinner tonight? Forget the cold cereal. Rach has a chapter of recipes that make dining on your own a thoroughly civilized occasion, with great meals that won't leave you with a fridge full of leftovers. Vegetarians on the guest list? No problem! Choose from dozens of meat-free meals that are every bit as satisfying as your tried-and-true standards and savory enough to please the carnivores in your crowd. Observing a Kosher menu? Check out the selection of menus just for Kosher cooks, all ready in less than, you guessed it, 30 minutes. There's even a mother lode of burger recipes for fans of the bun--so many options you could make a different burger every day for a full month!
In addition to her latest 30-minute creations, Rachael has put together an array of menus and recipes for easy entertaining, from quick snacks to serve for game night and easy hors d'oeuvres, to soup-to-nuts menus for her favorite holidays and special occasions. Whip up a pasta buffet for a special mom on Mother's Day, please a crowd with a super-simple Oscar party menu, and give thanks for not one but four fantastic menus that keep holiday stress to a minimum by getting you out of the kitchen in record time.
Best of all, these recipes have all the huge flavors you've come to expect from Rachael, with something to please every taste--and every food budget. You'll even find the treasured family recipes that Rachael and her husband, John, have enjoyed for years; see if they don't become beloved family traditions in your home as well. Whether this is your first introduction to cooking the 30-minute way or you are a long-time convert, you'll find irresistible new recipes here to make the most of every second you spend in the kitchen.
Author Notes
Rachel Ray was born in Glens Falls, New York on August 25, 1968. While a buyer at the gourmet market Cowan & Lobel, she taught a course in which she showed how to make meals in less than thirty minutes. These 30 Minute Meals classes eventually lead to her first cookbook 30 Minute Meals in 1999 and her first Food Network contract in 2001. She has written numerous cookbooks including Comfort Foods, 30-Minute Meals 2, Rachael Ray 2, 4, 6, 8: Great Meals for Couples or Crowds, Rachael Ray's Look + Cook, The Book of Burger, My Year in Meals and Week in a Day.
Her 30 Minute Meals television show received a Daytime Emmy Award for Outstanding Service Show in 2006. In September 2006, The Rachael Ray Show premiered as a daytime talk show and received the Daytime Emmy Award for Outstanding Talk Show/Entertainment in 2008. With the help of Bill Clinton, she launched the Yumo-O! Organization in 2007 to help combat childhood hunger and to educate children and families on healthy eating.
(Bowker Author Biography)
Reviews (2)
Publisher's Weekly Review
Ray offers up her biggest collection of recipes to date. Dedicating whole chapters to kosher and vegetarian meals, meals for one, burgers, holiday menus, starters and appetizers, her trademark 30-minute meals and more, Ray covers the gamut in this tome named after her favorite color. Recipes are designed for cooks of all levels, and meals with more than one course are marked so that cooks can maximize time and effort. Dishes range from the familiar, such as a weeknight pot roast, to the more ambitious lemon and garlic chicken with grilled prosciutto-wrapped asparagus served with a pesto three-bean salad. Ray includes something for every appetite, from the hearty Buffalo chicken chili mac and sausage mushroom ragu with rigatoni to the more refined tomato and shrimp salad with horseradish dressing. She also includes family hand-me-down recipes and dishes that require longer than 30 minutes. Lavish photographs accompany each dish, making even the simplest meal mouthwatering. With its attractive package and moderate price tag, Ray's multitude of fans will flock to this extensive collection, making it a great holiday gift purchase. (Nov.) (c) Copyright PWxyz, LLC. All rights reserved
Library Journal Review
Verdict: Because of the popularity of Ray's program on the Food Network, this book will surely be in demand by library patrons. Recommended for all libraries. Background: As on TV, Ray (Rachael Ray: Just in Time!) exudes personality in her rendition of recipes in this collection, using terms such as "sammies" for sandwiches and "EVOO" for extra-virgin olive oil to express her unique self throughout. Her latest book consists of sections on 30-minute meals, vegetarian dinners, kosher meals, and holiday menus. All recipes are straightforward, involving fresh fruits and vegetables, and requiring ingredients that are available in most stores. All corners of the world are represented, with special emphasis on Italian, Mexican, and American cuisine. Ray has also simplified old favorites such as chicken and dumplings by using prepared gnocchi for the dumplings. Colorful full-page photos are generously dispersed throughout.--Ann Weber, Bellarmine Coll. Preparatory Lib., San Jose, CA (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Excerpts
Excerpts
Turkey Sweet Potato Shepherd's Pie Serves 4 • 2tablespoons EVOO (extra-virgin olive oil) • 2pounds ground turkey or chopped leftover turkey • Salt and pepper • 2teaspoons poultry seasoning • 2 1/2 pounds sweet potatoes, peeled and cubed • 1onion, peeled • 2carrots, peeled • 4celery stalks from the heart, chopped • 4tablespoons (½ stick) butter • 2tablespoons all-purpose flour • 2cups turkey or chicken stock • A few dashes of Worcestershire sauce • 1(10-ounce) box frozen peas • 1very ripe banana, sliced • A few dashes of hot sauce • 2cups shredded sharp yellow cheddar cheese Preheat the oven to 425°F. In a deep ovenproof skillet or a Dutch oven, heat the EVOO over high heat. Add the turkey and break it up with a wooden spoon; season with salt and pepper and the poultry seasoning. Place the sweet potatoes in a pot with water to cover. Cover the pot, bring to a boil, then salt the water and cook the potatoes for 15 minutes, or until tender. Grate the onion and carrots directly into the skillet with the turkey. Add the celery, stir, and cook for 5 minutes. While the vegetables are cooking, heat 2 tablespoons of the butter in a small pot over medium heat. Add the flour to the melted butter and whisk for 1 minute, then whisk in the stock and season with salt, pepper, and Worcestershire. Cook for a few minutes, until thickened, then add to the turkey mixture. Stir in the peas into the turkey mixture and turn off the heat. Drain the potatoes and return the hot pot to the heat. Add the remaining 2 tablespoons of butter and melt over medium heat. Add the banana and potatoes to the pot and season with salt, pepper, and hot sauce. Mash the potatoes and banana to combine, and adjust the seasoning. Spoon the potatoes onto the meat, and cover the potatoes with the cheese. Bake uncovered for 5 minutes to melt the cheese. Excerpted from Rachael Ray's Big Orange Book: Her Biggest Ever Collection of All-New 30-Minute Meals Plus Kosher Meals, Meals for One, Veggie Dinners, Holiday Favorites, and Much More! by Rachael Ray All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.