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Summary
Summary
The most useful piece of cookware in any household is a good heavy skillet. Bon Appetit's Brooke Dojny and Melanie Barnard share their extensive culinary experience with this indispensable kitchen helpmate to create a collection of entrees so delicious it's hard to believe they only need one pan and 30 minutes or less to get them to the table. Serving up a meal of Garlic Shrimp Marbella can be just that easy. Same goes for Corned Beef Hash the old-fashioned way. From down-home favorites like Beer-Battered Fish 'n' Chips to more exotic fare like Curried Couscous with Chickpeas and Dried Fruits, now dinner can be ready in, well - a flash in the pan!
Author Notes
Brooke Dojny and Melanie Barnard write the monthly column Every-Night Cooking for Bon Appetit magazine. They have coauthored numerous cookbooks together and are also frequent contributors to a variety of food and lifestyle magazines. Both live in Connecticut.
Maren Caruso is a San Francisco-based photographer whose work also appears in The New Complete Coffee Book (0-8118-2867-0).
Reviews (3)
Publisher's Weekly Review
Elaborating on the meal-in-a-pot theme, Dojny and Barnard (AMA Family Health Cookbook) offer quick recipes that can be cooked in a skillet, which they redefine to include the saute pan. The authors, who write a monthly column for Bon Appetit magazine, begin by advising how to choose the right cookery. Lemon Asparagus Chicken Stir Fry, for instance, can be cooked in minutes in a heavy skillet, as can Cumin-Crusted Pork Paillards with Mojo Pan Sauce; Tuscan sausages and Cannellini Beans on Arugula is best sauteed in a deep, covered pan. Caruso's full-color photos beautifully display such dishes as Thai Fish Bouillabaisse, which is made with coconut milk and red curry paste, or Pan-Seared and Braised Veal Chops Provencal. Dojny and Barnard also cover plenty of timesaving meatless dishes, such as Tunisian Eggplant and Chickpea Ragout; Meatless Mexican Monte Cristo sandwiches; and several varieties of the ultimate skillet meal, the omelet. (July) (c) Copyright PWxyz, LLC. All rights reserved
Booklist Review
People who live in small apartments have no room to store multiple pots and pans in all sizes. They also don't have huge stoves where they can simmer, fry, and saute all at the same time. Brooke Dojny and Melanie Bernard address this issue in A Flash in the Pan. The only cooking equipment recipes in this book require is a single skillet. Thus, many of the recipes resemble stir-frys. Chicken breast strips and asparagus combine with garlic and lemon. Beef, peppers, broccoli, and onions marry in hoisin sauce. Some recipes, such as Swedish Meatballs, require a bowl for mixing. Others produce quick versions of classics on the order of sauerbraten and corned beef hash. Best of all, these simple recipes will inspire the imaginative to substitute ingredients to create personalized meals. --Mark Knoblauch Copyright 2003 Booklist
Library Journal Review
Dojny and Barnard, who have collaborated on more than half a dozen cookbooks, also write Bon Appetit's "30-Minute Main Courses" column. Although this book is not a spin-off of the column, it's in the same vein, with 100 easy recipes that are quick enough for a weeknight meal but often perfect for entertaining as well. Take, for example, Peppered Filets Mignons with Brandy and Blue Cheese, for example, or Fennel-Crusted Pork Chops and Charred Lemons. The headnotes include menu suggestions, and the authors also provide lists of staples to have on hand in "The Flash Pantry." For most collections. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Table of Contents
| Introduction | p. 6 |
| Choosing the right skillet | p. 8 |
| Skillet cooking basics | p. 12 |
| The flash pantry | p. 13 |
| Poultry | p. 16 |
| Pork | p. 42 |
| Beef | p. 64 |
| Veal + lamb | p. 86 |
| Fish | p. 102 |
| Shellfish | p. 122 |
| Meatless | p. 144 |
| Index | p. 164 |
| Table of equivalents | p. 168 |
