Available:*
Library | Call Number | Status |
|---|---|---|
Searching... R.H. Stafford Library (Woodbury) | 641.555 DUP | Searching... Unknown |
Bound With These Titles
On Order
Summary
Summary
In the final installment of her "reality cooking" trilogy, the popular hostess of cooking shows on both PBS and The Learning Channel once again comes to the rescue of harried cooks, this time with a collection of recipes for flavorful meals that can be prepared in under an hour.
Reviews (2)
Publisher's Weekly Review
In this no-steps-wasted book, companion to her new TV series, Dupree (Nathalie Dupree Cooks from a Well-Stocked Pantry) counsels organization as key for speedy, stressless cooking. Among her tactics are planning meals in advance, limiting exotic ingredients, doubling recipes in order to freeze the extras and measuring ingredients early in the day. Other suggestions, such as flattening butterflied Cornish hens under a weight before cooking, or setting something to cook on the stove while unpacking groceries, may prove challenging in practice. While ``whetters'' (Blink-of-the-Eye Antipasto; Grits with Shrimp) do indeed take the edge off appetites and buy the cook some time, they also take planning and preparation. And entrées such as Grilled Lamb Chops with Herbed Garlic Paste or Chicken with Rutabaga and Potatoes, while elegant and streamlined, are presented as one of several courses, thus calling into question Dupree's proclaimed half-hour from kitchen to table. Recipes for breads (Squash and Carrot Nut Bread; Olive-Rosemary Focaccia) and desserts (Chocolate Raspberry Won Ton Packets), while sumptuous and direct, are sometimes demanding. Beginners are advised to allow extra time. (Feb.) (c) Copyright PWxyz, LLC. All rights reserved
Booklist Review
"Stress-free cooking" just might be the most recent in a long string of food preparation oxymorons. But Dupree, in her sixth collection and last book in what her publisher has dubbed the "reality" series, lightens considerably the load of home cooks by refusing to succumb to exotic ingredients and by relying on both fresh and packaged foodstuffs. Each of her 180 recipes reveals that, indeed, " good meals in a hurry" has become her mantra; stir-frying and sauteeing, pan-searing and steaming, grilling and broiling are her shortcuts. --Barbara Jacobs
