From Publishers Weekly
Elaborating on the meal-in-a-pot theme, Dojny and Barnard (AMA Family Health Cookbook) offer quick recipes that can be cooked in a skillet, which they redefine to include the sauté pan. The authors, who write a monthly column for Bon Appétit magazine, begin by advising how to choose the right cookery. Lemon Asparagus Chicken Stir Fry, for instance, can be cooked in minutes in a heavy skillet, as can Cumin-Crusted Pork Paillards with Mojo Pan Sauce; Tuscan sausages and Cannellini Beans on Arugula is best sautéed in a deep, covered pan. Caruso's full-color photos beautifully display such dishes as Thai Fish Bouillabaisse, which is made with coconut milk and red curry paste, or Pan-Seared and Braised Veal Chops Provencal. Dojny and Barnard also cover plenty of timesaving meatless dishes, such as Tunisian Eggplant and Chickpea Ragout; Meatless Mexican Monte Cristo sandwiches; and several varieties of the ultimate skillet meal, the omelet.
Copyright 2003 Reed Business Information, Inc.
People who live in small apartments have no room to store multiple pots and pans in all sizes. They also don't have huge stoves where they can simmer, fry, and saute all at the same time. Brooke Dojny and Melanie Bernard address this issue in A Flash in the Pan
. The only cooking equipment recipes in this book require is a single skillet. Thus, many of the recipes resemble stir-frys. Chicken breast strips and asparagus combine with garlic and lemon. Beef, peppers, broccoli, and onions marry in hoisin
sauce. Some recipes, such as Swedish Meatballs, require a bowl for mixing. Others produce quick versions of classics on the order of sauerbraten and corned beef hash. Best of all, these simple recipes will inspire the imaginative to substitute ingredients to create personalized meals. Mark KnoblauchCopyright © American Library Association. All rights reserved