Customer Reviews

Complete Idiot's Guide to 20-Minute Meals

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Tod clearly is no dummy when it comes to making tasty and nutritious meals for a busy family. While I am not a novice in the kitchen, many nights I am not in the mood to make elaborate meals. However, I still desire to have something beyond the basic. Tod's book fits that bill perfectly. Its emphasis on fresh ingredients and influences from many cuisines makes it the perfect book for the sophisticated palate that either lacks the hours or the inclination to spend their time in the kitchen. The layout is easy to comprehend, and the explanations of ingredients, tools and methods for less advanced cooks is concise but thorough. Finally, his categorizations make sense and lend the air of a comprehensive text. Overall a great basic cookbook.

"This book is first about dispelling the notion that cooking a tasty, nutritious meal must be a time-consuming process." -Tod Dimmick

I am "slowly" starting to enjoy "fast" cooking. Normally I like to take my time and cook at my leisure. I've learned the bliss of a bread machine and the luxury of a slow cooker, not to mention the fun of an ice cream maker.

However, my love of reviewing has changed my life in various ways. Now I love writing as much as cooking. What is a girl to do? Write or Cook?

In a world filled with time challenges, I choose both. My husband also doesn't have a regular work schedule, so when he arrives home "earlier or later than expected" I have to figure out what to cook and I don't have time to waste. By purchasing ingredients at the start of each week and having cookbooks like "The Complete Idiot's Guide to 20-minute Meals" to inspire me, cooking is more of a pleasure instead of a stressful experience.

Cooking is always in a process of evolution. Often we look for cookbooks to inspire us in our own creativity or we are just looking for new recipes to satisfy our current cravings. Tod Dimmick is known for his writing and weekly "Gourmet Cooking on a Budget" e-mail newsletter that is read by over 75,000 subscribers.

Tod has written this completely wonderful book about cooking in a day when we often feel we don't have time to cook. He made me feel like a pro in the kitchen. There are just some recipes that make me feel like "more of a chef" than others.

There is a recipe for "Chicken Marsala" on page 107 which I absolutely loved. Sure, I made a few changes because in this type of recipe, you can actually play around a bit with how you create the dish. I ended up using only the butter instead of the additional olive oil and using skinless chicken tenderloins. Also, I fried the mushrooms in the butter with the chicken and used a chicken base mixed with water instead of just a canned broth.

This recipe can be taken to the level of gourmet very easily. The reason I had to change the recipe was because I only had frozen chicken and frozen chicken doesn't really like being rolled about in flour and I was saving time by not defrosting them slowly in the microwave. So, I mixed flour with water and thickened the sauce at the end instead. Experimentation is half the fun of cooking!

Contents:

Part 1: Meals Done Quick, Done Right

This section explores the elements of the successful kitchen. You learn everything about kitchen tools to spices, herbs and the ingredients for the perfect pantry.

1. Why 20-minute cuisine is an important part of today's busy lifestyle.
2. Ingredients: The basics for the pantry, the fridge and the freezer.
3. Methods: A review of cooking methods perfect for 20-minute cuisine.
4. Equipment: A review of those key pots, pans, tools, and equipment that make cooking easier.
5. Practical Secrets: Tips for a fun, tasty, and speedy meal.

Part 2: Main Courses

Here are recipes and tips for preparation of quick, tasty entrees. Breakfast, Pizza, Pasta, Seafood, White Meats, Richer Meats, Vegetarian.

Part 3: Make the Meal Complete: Side Dishes, Quick Vegetable Dishes, Breads, Dessert Time.

Part 4: Theme Cuisine: Easy Timesavers, Comfort Foods, Ethnic Magic, Healthy and Delicious, Whirlwind Romance Food, Entertain Sane, Leftovers.

Part 5: Behind the Scenes: Internet Sources, Inspiration, Wine-food parings, Gardening.

Tod also encourage a "love of cooking" instead of just providing recipes. He believes attitude is the difference between something being a hassle or a pleasure. This perspective is built into every chapter. He actually went through a phase where he didn't like to cook and slowly discovered the value of home cooked meals.

Little "Extra Morsel" sections appear throughout the book and are helpful hints. They are just small boxes with info related to the topic at hand. Words and phrases, tips, cuisine content/background info and secrets are all revealed.

You will soon see that cooking a great meal doesn't always require a lot of time. "20-minute cuisine" becomes a pleasurable way you can cook and still have time to spend with your family.

Page 5:

Case Study 1 - Fatigued Friday

"At the end of a long week, I want to relax and enjoy the feeling of the weekend. The last thing I want to do is spend hours in the kitchen. On a night like this, speed is more important than ever, yet at the same time the meal has got to have a touch of class. After all, I want to start the weekend off right."

A recipe for Pasta with Chicken, Mozzarella, and Sweet Red Peppers follows.
Prep time: 5 minutes
Cook time: 15 minutes
Serves 4 to 6

The section on Kitchen Equipment is great as he also introduces you to various "must have" items like a Pizza Stone. Probably not something you would buy being a new cook, but it will make you feel like a pro. In the Entertainment section, many of the recipes serve 8. Most of the recipes seem to serve 4-6 and I've made some of the recipes for two and you can freeze the leftovers..

The Glossary also includes such entries as " right-brain cooking," and "splurge." Some ingredients may seem like an indulgent purchase, but will make the meal. I found most of the ingredients in this cookbook to be economical and still interesting. I especially enjoyed the recipes where you are cooking with wine and making quick sauces.

Recipes that look Delicious:

Feta and Black Olive Pizza
Broiled Soy Salmon
Brewpub Fried Fish
Taragarlic Chicken
Butternut Squash Soup
Spiced Vegetable Kebabs
Bruschetta
Sabra's Meringue Kisses
Lightning Chicken Curry
Broiled Zucchini

If you feel you are often forced to make alternative choices like fast food at the drive through or frozen meals, you will enjoy this book. Tod's philosophy will inspire you to enjoy cooking again as you delve into the pleasure and creativity of cooking.

I love the way this book is written. It is as fun to make the recipes in the kitchen as it is to read the anecdotes and humorous quips while sitting on the couch.

~The Rebecca Review

I am not a "complete idiot" in the kitchen and I love this cookbook. Since the book arrived three weeks ago, I have referred to it almost daily for great ideas about making everything from simple kid's lunches, to elegant adult dinners. The book is all about keeping meal preparation simple, without skimping on nutritious ingredients and fabulous flavors. This cookbook is for any cook, novice or professional, who needs to take a fresh look at what to make for dinner. Buy this book and keep it right on the kitchen counter.

My husband gave me this book for Christmas. It was a struggle to pry it out of my sisters-in-law hands when it was time for us to head home from the holidays.

Tod Dimmick writes in an easy-to-read conversational manner about easy-to-make recipes. I cooked veal scallopini for the first time in my life using Tod's recipe. Given the straightforward directions, I whipped up this dish in 13 minutes while my husband threw together a spinach salad and the rolls baked in the oven. The dinner was everything Tod promises: fast, easy and delicious.

I'm looking forward to making many of the other dishes. This book fast becoming a staple in my cookbook collection.

I have many many cookbooks, and this one is by far my favorite. I have made almost every meal in the book and they are almost all fantastic. If you need to spice up your nightly meals with easy tasty recipes, this is the book for you. I'm a working mom without a huge amount of time and coming home to a quick delicious meal is so nice.

I've always been what Tod refers to as a "Right Brain" cooker, which means I mix and match.. from when I asked for an Orange Cream Pie as a child instead of a Lemon Cream Pie for a dessert when my mom asked, to today when I 'discovered' that mixing a frozen Shrimp Scampi with a garlic seasoned rice and cheesy broccoli tastes pretty good. I'm also a firm believer in pasta and pizza (with premade crusts) as quick, easy and tasty meals. Almost nothing I've ever made has been based on an actual recipe and yet I eat pretty decently for a bachelor.

Recently I've gained the urge to branch out a bit more so have begun to pick up some cookbooks. Tod's book attracted my attention in my search and I picked it up.

The first thing I'll say is that I appreciate that it doesn't assume anything. Whenever any possibly confusing term is used, the definition is introduced. The section on 'what you need in the kitchen' is very helpful. The recipes all seem like I could easily do them (and I will be trying one or two over the weekend). I did find, as I was flipping through this and another cookbook with a similar concept, that different cooks' likes really come out when reading their recipes. The other book had an emphasis on dill. Tod's book, well, let's just say that I think he probably thinks of sour cream as one of the greatest inventions ever (since I like sour cream too, this is not a complaint, only a happy observation!)

I do have one complaint though, and it's that this book is pretty sloppily edited. The very first section's introduction has the word 'hart' instead of 'hard'. Cross references to chapter numbers often don't work (fortunately the chapter title is usually named also so a quick look at the Contents will resolve this for the reader). There's one recipe "Sourdough Buttermilk Pancakes" (or similar) which refers to a mix created in another chapter, only I haven't been able to find the mix. On two facing pages, each has a 'side box' where the last sentence or two is obviously missing. Each individual error by itself isn't much, but taken together it means that I'll be doubly careful when picking a recipe that something's not left out...

That said, I would give this 4 1/2 stars if I could, which would have been my original rating (as I very rarely give out 5's).

I love to cook, but don't do it as often as I would like. As much as I love Ina, Giada and Paula on Food Network, I hate preparing meals that are a huge productions, using blenders, 10 pots, frying pans, multiple sheet pans... well you get the idea. I was surprised that this cookbook offers made from scratch meals that are GOOD! And quick and simple! My favorite is the Chicken and Paprika Cream. I now use paprika in a lot of dishes, I love it. And you have to try the Quick enchiladas. And the Lions Eggs... try them all! :) This is a wonderful book, and even though the recipes are simple and quick, they are meals I would absolutely serve to guests. There are also little tips and suggestions that I've found helpful. And since the recipes are simple, it's very easy to substitute. I'm big on "making do" and working with what I happen to have in the kitchen. So many recipes aren't forgiving that way (as I've learned through some unsaveable meals), but these are. I especially recommend this if you live in a dorm or apartment with a tiny kitchen. Most of these recipes are one pot/pan types. Crucial when counter space is limited. Enjoy!

Many of us fall into the habit of either not making appetizers or making the same appetizers over and over. But with Tod Dimmick's book, that no longer has to be the case. He reminds us that the simple appetizers, as well as the more complex, are within our reach. I was reminded of many of those wonderful combinations - salty prosciutto mixed with cool, slightly sweet melon or rich, creamy blue cheese mixed with pears. Welcome back, appetizers. It's good to see you again.