Customer Reviews

The Best Skillet Recipes: A Best Recipe Classic

5 star:		(19)
4 star:		(1)
3 star:		(2)
2 star:		(0)
1 star:		(1)

 

 

I've owned this book for less than a month and am already addicted to it.
Not everyone has a large and well-equipped kitchen with several stovetop burners and a large selection of pots and pans. Not everyone has all day in which to prepare a meal.
This cookbook satisfies both stumbling blocks.
Most of the meals can be prepared in much less time than traditional recipes and with many needing only one pan means that cleanup is also quick and easy.
I'm now retired so do have more time to cook than I did in the years in which I worked, however I also have other activities that sometimes take up a lot of my time and I still want to have a good home-cooked meal. (Not at all a fan of fast food.)
Some of the recipes do take longer to prep and have a significant list of ingredients but the directions are clear and concise and easy to understand.
I like that the book contains CI's ratings of various "quick" ingredients such as Supermarket Chicken Broth, Extra-Virgin Olive Oils and even Fish Sauce.
Many of the recipes are down-to-earth plain foods but there are also recipes for more exotic dishes for the cook who wants to be a bit more adventuresome.

I have particularly found this cookbook helpful when unexpected guests arrived and the weather was somewhat nasty and no one felt like going out to a restaurant. I was able to put together a lovely main dish (Chicken and Couscous with Fennel and Orange) for four people with very little effort.

First off, I agree completely with the other 5-star reviews here. So I'll try to add something constructive. This is not a Coffee Table book. Don't expect traditional color pictures, there are almost none. There are, however, clear illustrations. This book is teaching me to cook with confidence and, unbelievably, eagerness. Even without photos, these recipes look manageable and inviting. Along the way, you build a repertoire of techniques and habits (setting up your "mise en place") that apply to all your cooking and baking. I think it appeals to all levels of cook, and would make a wonderful gift equally at at a wedding shower or a retirement celebration. Or for ypurself.

Yes, this a great book, and practical too, one that I consult and use constantly. But even more importantly, it covers a technique that I'd been very curious about, and had not seen described in any other cook book: "Pan Roasting" -- starting meat or fish on the top of the stove, and finishing it in the oven. Now, when your waitress says, "The chef is just finishing your dish in the oven," you'll not only know what she means, you'll know how to do it. Would you like to turn out restaurant quality rack of lamb? With this book I was able to do it in a few minutes on the very first try!

First, several of the recipes in this book are really wonderful: skillet meatballs and spaghetti, pies, all clearly detailed with each step spelled out.

BUT, if you already own several ATK cookbooks, or subscribe to the magazines or website, much of the book won't be new to you; they've merely repeated information from other books, especially their Family cookbook and "The Best Recipe." Almost the first 80 pages are taken up with how to saute chicken, steaks, pork, etc. While this will be valuable to a new cook, it's really basic for anyone who already has some knowledge, or who is an ATK fan.

Still, there are enough novel ideas for me to rate it four stars.

I used an electric skillet for years to prepare dinners quickly for our family. My kids always ate well when I would throw together several ingredients along with noodles or rice and often plenty of vegetables. I find now as empty nesters that I am not all that thrilled about preparing dinners and found myself thinking that going back to the skillet meals seemed like an easier, faster approach once again. I was thrilled to see this new book as an answer. It is very nice to sit down with this book and look through all the offerings. I can mark a couple, write down a few ingredients and pick them up at the next trip to the store. I have also found that skillet cooking often uses several ingredients in many recipes, thus it is easy to keep a supply on hand. In a pinch one can often trade out one ingredient for another and create a whole new dish. Add a salad, french bread or bisquits and everyone enjoys sitting down together to eat. It is also easy to make up a plate for someone coming in late or taking leftovers as lunch the following day.

I have several books from this line, but I think this one is my favorite. The instructions are clear and the food is really, really tasty. Basics like chicken and potatoes are made with only a few ingredients (garlic, lemon, red pepper flakes) and the results are...amazing. I was surprised by the pasta dishes. I never thought I could create such delicious pasta using one skillet. The best part of this book? Fewer dishes to wash after the meal. I highly recommend this book to anyone who wants to eat well, but doesn't have the time to spend hours cooking and washing dishes (Rachel Ray cannot compare).

I have made these dishes so far: Shrimp Scampi with Campanelle, Chili Mac, Spicy Mac & Cheese, Southwestern Meatloaf, Pork Loin with Spicy Glaze, Pasta Primavera, and Sauteed Chicken Cutlets with Porcini Mushroom Sauce. Cherry Cobbler is on the horizon!

I really enjoy making the pasta dishes, and only using one pan. (I use the All-Clad 12" Nonstick Skillet. The book has information on another non-stick skillet that costs less, but it's no longer available.) All of the flavor of the sauce is absorbed by the pasta. Using fewer pans is always a plus.

I'm a better cook for having this cookbook. I am excited to try new things, and the recipes WORK.

I received this cookbook a week ago and have poured through it. I owned the Best New Recipe already (and I absolutely love it). I have heard complaints that recipes show up in multiple cookbooks so I was afraid that they were all already in my other book. There may be a few overlaps (but really, what if someone doesn't own my book, there is nothing wrong with some overlaps to ensure that great recipes get printed) but these are all one-dish meals so that even basics, such as potpies and mac & cheese, are different. As far as the quality is concerned, two, yes, two nights this week I made the apple german pancake because it was so quick, easy, and delicious the first night. Tonight, my husband actually was intrigued by the book so he asked if I would make a dish with him (he can't make a pb & j!) We made the penne alla vodka. He said it was the best pasta he has ever had as well as noting, "hey, we didn't dirty up a pasta pot or a strainer." That is because all the pasta dishes are cooked in the sauce which I think also makes them more flavorful. Anyway, this book is a hit in my house. I can't understand the few who have ranked it low although you can't please everyone (to put it nicely).

Last night I had a dinner party and 2 of the recipes from this book were on the menu - we had the Ziti with sausage as the pasta course and chicken saltimbocca as the main course.. One of my friends had come early to help me cook and catch up on life (and drink wine of course.) She was fascinated by the book and totally hooked after the meal. April 1 is her birthday and she BOLDLY said to me: "can you send me this book for my birthday?" My sister-in-law was at the table and also said - "I know I'm not until October but can you get me one too?" Too funny.

Seriously, I have had the book for about 6 months and bought it because I am a fan of Cooks Illustrated Magazine. I have a reputation among friends and family for being a VERY good cook. I will credit the magazine and the America's Test Kitchen cookbooks(and my grandmother) for REALLY teaching me about cooking - If you like to read cookbooks, each of the recipes is preceded by a "story" about what they were trying to accomplish, what worked and didn't work, what ingredients the test staff liked, and what totally failed.. After using this book, I will never again buy a jar of pasta sauce - I have a case of whole tomatoes in my cupboard and with a little help from my fridge, I can make one better than ANYTHING you can get in a jar.

This book and a good cast iron skillet will open up many culinary doors!

enjoy!

We've only had this about a week, but it's been great so far. The recipes are simple - you only need a single pan to make. But the food is tasty. The first recipe we tried was the skillet lasagna (cover photo). It was simple to make and tasted great. This is great for weeknight meals when you don't have a lot of time to cook but want to have a decent meal. Highly recommended.