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30-Minute Get Real Meals Paperback – March 29, 2005

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30-Minute Get Real Meals + Rachael Ray 365: No Repeats--A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook) + Classic 30-Minute Meals: The All-Occasion Cookbook
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Product Details

  • Paperback: 256 pages
  • Publisher: Clarkson Potter; First Edition edition (March 29, 2005)
  • Language: English
  • ISBN-10: 1400082536
  • ISBN-13: 978-1400082537
  • Product Dimensions: 0.7 x 7.3 x 8.9 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 3.7 out of 5 stars  See all reviews (155 customer reviews)
  • Amazon Best Sellers Rank: #434,811 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Part of Ray's appeal to legions of Food TV fans is her loose, nonnitpicky approach to cooking at home. Every meal she presents can be prepared in 30 minutes or less, and she consistently emphasizes simplicity and nonfussiness. So it's no surprise that Ray's contribution to the supposedly waning low-carb cookbook genre does not strictly adhere to the diet. Ray adores carbohydrates—"I cannot and will not eat without them"—and she believes consuming them "in moderation" is a healthy option. This selection of recipes, then, does include pasta dishes, but Ray wisely makes them heavy on the meat and vegetables and low on pasta (a half pound for every four entrées). Her devoted viewers will delight at the prospect of Bucatini with Sausage, Peppers, and Onions; Creamy Polenta and Bolognese Sauce; and Eggplant and Wild Mushroom Pasta with Ricotta Salata. Other chapters are just as appealing, offering ideas for main course salads, as well as meat and fish dishes, burgers, soups, snacks and desserts. In keeping with her low-maintenance style, Ray is lax with her instructions, calling for "a couple slices of smoked salmon" in one recipe, and "2 tablespoons vegetable oil (eyeball it)" in another. Ray's standard chatty demeanor, which comes through loud and clear, coupled with interesting, varied recipes, make this book a winner. (Apr.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

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 eight bestselling cookbooks, most recently Cooking Rocks! and Cooking ‘Round the Clock. Rachael lives in the Adirondacks.

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Customer Reviews

Definately low carb but not low cal.
K. Barkman
IT's just what it says, 30 minute meals with real food.(Except she does use canned sauces and such to save time) I have made a few of the recipes and so far, so good.
The recipes are simple, quick and delicious.

Most Helpful Customer Reviews

138 of 152 people found the following review helpful By Tim Janson HALL OF FAMETOP 1000 REVIEWERVINE VOICE on April 7, 2005
Format: Paperback
Well, low carb has been all the rage for sometime now although the fad seems to be slowing down somewhat. But not before TV's spunkiest cook can put her stamp on low carb as Rachael Ray does in her latest book. At 256 pages this is Rachael's largest book yet. I've never quite been able to get meals done in 30 minutes. i guess it probably helps having good editors and a staff but even at 45 minutes or so I've enjoyed every one of Rachael's books. It's good food where taste is first, not fancy presntation and ingredients that have you haunting exotic food stores to find.

The recipes here are not all that low-carb so don't be put off by thinking it's a diet cook book. It's just another great one from Rachael where carbs are used in moderation, but not at the sacrifice of taste. Call them good-sense carb recipes as opposed to low-carb. There's plenty of bread and pasta to be found inside. With all her books the emphasis is on good food and good food done fast and this one, like the previous ones, is right on the mark. Wonderful Italian and Mexican dishes, burgers, even desserts. And it all comes to you in Rachael's endearing, homey way of writing that comes across so well on TV. With her new publisher now being a part of Random House, the book is much more well-presented than her previous ones. Bolder colors that stand out and just plain look better.

Another winner from Rachael!
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39 of 43 people found the following review helpful By K. Corn TOP 500 REVIEWERVINE VOICE on November 14, 2005
Format: Paperback Verified Purchase
We have one Atkins fanatic in our family and several other people, including kids, who want their rice and bread and starches. I've found that the vast majority of recipes in this book can be adapted to suit both tastes.

If you buy any of Rachel Ray's books, you should be prepared to "tweak" them a bit to your personal taste, something she actually encourages. She tells readers to "eyeball" 1-2 tablespoons of olive oil or notes that she puts on a "large piece" of salmon. Clearly, precise measurements aren't her strong suit but I actually like this. It encourages cooks to use her recipes as starting points for their own variations.

Don't worry about going wrong if you put in a bit too much of one ingredient or another. There is plenty of room for experimentation while still allowing the recipes to come out wonderfully.

If you're looking for something that follows ATkins to the smallest detail, this book does not. But if you are familiar with the basics of low-carb cooking and know how to adapt recipes to fit the plan, this book should be just fine. Expect to fine her usual standbys such as EVOO (extra virgin olive oil) but she goes beyond the norm by making reasonable and healthy substitutes for pasta and other high-carb foods.
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24 of 26 people found the following review helpful By Professional Mom on August 2, 2005
Format: Paperback Verified Purchase
I've used all her books and this one is the best in my opinion. I didn't realize when I bought it that it was a "low carb" cookbook, and frankly, one couldn't tell from the recipes. That's what the "real" means... you are eating a better balance of carbs but you wouldn't know it by the taste. I love that 95% of the ingredients are things you would have in your fridge or pantry already, though I was inspired to plant a few herbs because her abundant use of the basic ones is part of what makes these recipes so tasty, healthy and, well, special. I am a stay-at-home mom of 3 small children and my kids liked ALL the recipes I tried (over 10 of them which is a "WOW" for any cookbook!) Dinner becomes so monotonous with kids and this really spiced up our dinnertime. And, the best part, every evening that we use one of her recipes, I wake the next morning weighing LESS than the day before! Oh yea, the recipes CAN be done in 30 minutes IF you have things chopped and cleaned beforehand and not the first time around when one is constantly re-reading the directions. I agree with the other reviewer about too many fish recipes since few people have the time and means to purchase all that fresh seafood and kids rarely like it. If you can afford fish and have kids that will eat it, you don't need a cookbook. I highly recommend this book and cannot wait till she comes out with another like it!
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34 of 39 people found the following review helpful By Bryan Carey VINE VOICE on August 22, 2006
Format: Paperback
"30 Minute Get Real Meals" is one of many Rachael Ray publication's brought to you by the immensely likeable lady from the cable channel known as the Food Network. This cookbook is like many of Ray's books in the sense that it stresses meal making that doesn't consume much time. I love to eat but I was never very interested in cooking, mainly because of the time factor. With my busy working schedule, I always believed that I didn't have time to make fancy food dishes. But with this cookbook by Rachael Ray, most any person, regardless of talent, can be transformed quickly into an amateur gourmet chef. The recipes Rachael Ray presents often require a large number of ingredients, but the preparation is simple and they take little time to complete.

Some cook books are written for more advanced chefs but 30- Minute Get Real Meals takes the opposite approach. It assumes that you know only a few basics about food prep and simple measurements. Rachael Ray walks you through the process for each recipe; holding your hand and explaining exactly what to do. She only makes a few assumptions about what you know and don't know. She does use words like "sear", "saute", "broil", and a few others but she doesn't explain what they mean so if you don't know, you will need to consult a cooking resource. But most people know these basic terms and they should have no trouble understanding how to prepare each recipe.

One thing that makes this cook book a little different from others is its "no frills" approach. Not only are the recipes simple to follow, Rachael Ray doesn't spend much time at all making small talk or discussing the recipes or food in general. At the beginning of the book, there is only a page or two of introductory material before launching directly into the recipes themselves.
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