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Dinners in a Dish or a Dash: 275 Easy One-Dish Meals plus Tons of Time-Saving Tips Hardcover – August 8, 2000


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Product Details

  • Hardcover: 384 pages
  • Publisher: William Morrow Cookbooks; 1 edition (August 8, 2000)
  • Language: English
  • ISBN-10: 0688145728
  • ISBN-13: 978-0688145729
  • Product Dimensions: 9.1 x 7.5 x 1.2 inches
  • Shipping Weight: 2.1 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (15 customer reviews)
  • Amazon Best Sellers Rank: #1,454,205 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Dinners in a Dish and/or a Dash helps today's cooks achieve that most timely of goals: to cook fast. The book's strategy? Use prepped homemade and store-bought food, cook dishes that require a single pot or pan only, and take advantage of the microwave for part of the cooking. The casseroles, stir-fries, skillet dinners, main-dish salads, and savory pies and tarts Anderson presents--250 one-pot recipes in all--exemplify this approach. Beginning with a list of pantry necessities and comprehensive storage tips (on the best ways to freeze food, for example), the book then offers recipes such as Pasta Shells with Sausage, Peas, and Portobellos, Tuscan Vegetable Ragout on Grilled Polenta, and Thai Shrimp with Snow Peas and Peanut Sauce. Recipes for more familiar fare are also present, such as Caesar Salad and Chicken Pot Pie. Anderson's main-dish salads, such as Curried Crab Salad and Tabbouleh with Toasted Walnuts and Feta, make particularly attractive everyday entrees. Throughout, Anderson's food notes and tips ("toasted pine nuts are a staple I always keep on hand" is one) are endlessly useful, as are her extensive dish variations. The comprehensiveness of Anderson's approach, as well as the accessibility and good taste of her recipes, assure the appeal of the book, which novice cooks and more practiced hands alike should find themselves consulting often. --Arthur Boehm

From Publishers Weekly

Anyone who's faced with preparing dinner night after night will welcome this newest from Anderson (The Food of Portugal, The New Doubleday Cookbook, etc.), who presents a thoughtful, discriminating collection of recipes that relies on technique and high-end convenience foods to cut the time it takes to get a meal on the table. Anderson is shameless when it comes to using prewashed salad mixes, broccoli florets and other ready-to-use fresh vegetables, packages of frozen peppers and chopped onions, refrigerator biscuits and pizza dough, and rotisserie chickens, not to mention prepared pasta sauces, salsas and tomatoes. Once she outlines what a well-stocked pantry looks like, she moves on to the recipes, which offer a variety of tastes and traditions. Selections show Chinese, Japanese, Thai influences as well as Mediterranean, French, Middle Eastern, traditional American, Eastern European and Hispanic. There are whole-meal salads like Middle Eastern Salad with Crackly Bread and Yogurt-Mint Dressing as well as kid-pleasing Taco Salad and a curry-scented Madras-Style Chicken. There are soups and stews such as Shortcut Cioppino ("the classic fish muddle") or Thai Coconut Milk Soup with Chicken, Lemongrass and Cilantro. And what could be more comforting than Chicken and Mushroom Soup with Cornbread Dumplings? Stir-fries feature interesting ingredients such as mango slices and soba noodles. With so many skillet dinners, casseroles, traditional pot pies, quiches and pasta selections to choose fromDnot to mention recipes specifically developed for the microwaveDthis book ought to be a pantry staple itself.
Copyright 2000 Reed Business Information, Inc.

More About the Author

Winner of six best-cookbook awards and a member of the James Beard Cookbook Hall of Fame, JEAN ANDERSON is one of America's most trusted cookbook authors, a careful researcher and painstaking recipe-tester. She credits her Cornell food chemistry courses plus years in the New York test kitchens of THE LADIES' HOME JOURNAL for teaching her the absolute necessity of recipes that work.

In addition to writing cookbooks, Anderson writes food and travel pieces for major American magazines and newspapers, among them BON APPÉTIT, FAMILY CIRCLE, FOOD & WINE, the late, lamented GOURMET, MORE, THE NEW YORK TIMES, and TRAVEL & LEISURE.

Known as the 'RECIPE DOC' because she loves nothing better than diagnosing and solving cooking problems, Anderson was for several years the "red phone" both at GOURMET and THE FOOD NETWORK. Got a recipe prob? Click on www.jeanandersoncooks.com and Anderson will do her best to solve it.


Photo by Rudy Muller.

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Most Helpful Customer Reviews

20 of 20 people found the following review helpful By Elaine Stahl on October 11, 2000
Format: Hardcover
I think that Dinners in a Dish or a Dash deserves a premier place in every busy cook's kitchen; I'm so glad I have it in mine and so is my family! I've found so many imaginative recipes that offer a wonderful variety of quick and easy dishes that I can use year 'round. The chapter called Getting Set gave me dozens of new wrinkles on do-ahead items like the Dumpling/Biscuit Topping Mix or Mushroom Paste ( gives a fabulous boost to soups and stews). I particularly like the Notes and Tips that accompany many of the recipes; they really save me prep. time and make the recipe come out perfect every time. I've found that this new cookbook not only saves me valuable time but the recipes are foolproof and not run of the mill at all. Last but not least, I give "thumbs up" to whoever thought to print the ingredients in a different color to the method ... it sure helps to read the numbers more easily (and quickly) when the book is nearly 3 feet away from my eyes on the kitchen counter.
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11 of 11 people found the following review helpful By A Customer on August 26, 2000
Format: Hardcover
I have to say, I kind of expected this book to go on the shelf with all my other "one-pot meal" books and get used maybe once or twice a year. But I think I'll be using it much more often, for inspiration as well as recipes.
Two things that impressed me most: first, Anderson's tips for weekly pre-prep of ingredients you'll be using throughout the week, i.e. rice cooked just enough so that all you have to do is steam it when you're ready to serve it (or add it to a hot stew); minced garlic kept in a little ramekin; a jar of lemon juice you squeeze yourself that will keep for a week in the fridge. (There are many more tips than this!) I like to cook when I come home from work, so I'm not one to do "once-a-week or -month" cooking, but I have to admit that recipes with lots of juicing or mincing or simultaneous pots of boiling water sometimes put me out of the mood to cook anything! And these tips remind me of restaurant cooking, where you have your essential ingredients prepped & at the ready (mise en place). It just makes good sense.
Second: I no longer feel guilty about wanting to make good meals with ground beef! I like to use ground beef, sometimes more than steaks or fillets, because I don't always feel like slicing raw meat or waiting for chunks of roast to brown. Ground beef really is a time saver; the only problem is that I've been getting really tired of the regular old ways to fix it (enchiladas, pizza, pasta, meatloaf, even cabbage rolls & casseroles). Anderson finally brings to the forefront some really good and interesting recipes for ground beef, including some classics that have been adapted to utilize this type of meat (carbonnade and paprikash, to name two). Hooray! And thanks for putting my ground beef woes to rest.
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8 of 8 people found the following review helpful By A Customer on September 13, 2001
Format: Hardcover Verified Purchase
Being super busy, I'm delighted to learn how to put dinner on the table fast. Frankly, I've usually ignored a lot of the ready-to-use salad, slaw mixes and other foods at my supermarket because I thought,I know how to grate cabbage and tear greens. But what I didn't know was how to use these prepped foods in new and unusual ways and that is exactly what this book teaches. And I would never have dreamed of cooking a huge batch of rice ahead of time and stashing it in the freezer. This is a truly global collection of recipes and the ones I've tried have all been great. These prepped foods do cost more, I'll admit, but I figure the time I save is worth a whole lot more.
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8 of 8 people found the following review helpful By A Customer on September 17, 2000
Format: Hardcover
I'm a busy career girl who loves to entertain but has no time to cook. DINNERS IN A DISH OR A DASH has solved all my problems. I've already served a couple of the book's main-dish salads and pastas to friends. They were so impressed and couldn't believe that the recipes were quick and easy. Or that I didn't dirty every pot in the kitchen! THANKS, Jean Anderson. These dinners were so successful, I'm going to cook my way right through your book.
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7 of 7 people found the following review helpful By A Customer on February 13, 2001
Format: Hardcover
Anderson's book was a revelation to me! I was already an enthusiastic buyer of all the time-saving, quick-fixing, pre-chopped/sliced/diced/julienned convenience foods available -- but DINNER IN A DISH/DASH showed me (for the first time) how to make the most and best of them. The recipes are enticing, and the tips on buying, storing, and pre-cooking are priceless. I also like the writing style -- breezy, confident, and clear. Couldn't wait to try the Pacific Rim chicken salad, and my family loved it.
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7 of 7 people found the following review helpful By A Customer on February 3, 2001
Format: Hardcover
I commute to work and am away from home from 7 in the morning until 7 at night. When I finally get to my kitchen I'm not feeling very creative and it is way past time for dinner to be on the table. I just love Dinner In A Dish and A Dash and use it almost every evening. You can just check to see what you have on hand and always find something delicious in this resourceful book to put together fast. I love all of Jean Anderson's books and this one is surely right on for today. My copy is already starting to look kitchen worn, used and loved. I would recommend it for anyone who thinks they are too busy to serve great dinners in a hurry.
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7 of 7 people found the following review helpful By A Customer on October 1, 2000
Format: Hardcover
When it comes to getting dinner on the table in a hurry every evening, I need all the help I can get. I love to cook and have some favorites that I make over and over, but most nights I just look into the refrigerator and sigh. Dinners in a Dish or a Dash has come to the rescue with so many good ideas that I can't wait to try them all. The recipes are easy to make, call for things I am used to buying, and don't result in a sink full of pots to clean up. I can already tell that lots of these recipes are going to join my list of things that I make over and over. And, the first chapter and on-page notes give tips and techniques that are worth the price of the book.
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