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.