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Rachael Ray 365: No Repeats--A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook) Paperback – November 1, 2005

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Product Details

  • Series: A 30-Minute Meal Cookbook
  • Paperback: 352 pages
  • Publisher: Clarkson Potter; 1 edition (November 1, 2005)
  • Language: English
  • ISBN-10: 1400082544
  • ISBN-13: 978-1400082544
  • Product Dimensions: 9.1 x 7.4 x 1 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (440 customer reviews)
  • Amazon Best Sellers Rank: #12,756 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Food Network darling Ray wants home cooks to become more "instinctual," and this assortment of quick meals is expansive enough to encourage even novices to wing it. The author hopes readers cook their way through the entire book; to that end, she organizes the recipes not by course or main ingredient (though there are indexes), but by number. The organization takes some getting used to. Helpful but occasionally jarring "tidbits" pop up everywhere, and many "recipes" make more than one dish, so cooking just one requires a fair amount of reading. For example, number 16 encompasses "Oregon-Style Pork Chops with Pinot Noir and Cranberries; Oregon Hash with Wild Mushrooms, Greens, Beets, Hazelnuts, and Blue Cheese; [and] Charred Whole-Grain Bread with Butter and Chives." Readers making just the hash must read around the instructions for the other two dishes. Still, the recipes are great. They vary in technique and ethnicity, and many give instructions on expanding the dish (after making Spicy Shrimp and Penne with Puttanesca Sauce, for example, "now try" omitting the olives and capers, swapping linguine for the penne, reducing the number of shrimp, and adding lump crab meat and mussels to make Frutti di Mare and Linguine). As Ray would say, "Yummo." (Nov.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

Rachael Ray appears daily on the Food Network as host of 30-Minute Meals, $40 a Day, and Inside Dish. She is the author of nine best-selling cookbooks, most recently 30–Minute Get Real Meals. Rachael lives in the Adirondacks.

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Customer Reviews

Good flavor but dry.
julie horn
I really like the idea of meals that can be prepared in 30 minutes.
Virginia Allain
Recipes are easy and taste great!

Most Helpful Customer Reviews

167 of 175 people found the following review helpful By Cooking Enthusiast on November 17, 2005
Format: Paperback
I agree that this is Rachael's best and most diverse collection of recipes to date. I actually did a rough count of the recipes by the protein or main ingredient. This is approximately how the recipes stack up: 53 meatless (many do contain cheese, however), 11 lamb, 4 egg, 8 ground turkey, 21 ground beef, 80 chicken, 21 beef (steaks, London broil, etc.), 5 ground pork, 16 pork (chops, tenderloin), 9 turkey (cutlets), 10 ground chicken, 29 fish (halibut, cod, swordfish, salmon, tuna), 11 veal (ground, cutlets, etc.), 30 shellfish (shrimp, crab, mussels, scallops, calamari), and 48 sausage, etc. (ham, prosciutto, chorizo, Italian sausage, breakfast sausage, bacon, salami, pancetta, etc). According to the listings in the front of the book, there are 48 pasta dishes, 33 soups and 20 burgers. I may have miscounted a few, but I think these numbers are fairly close. Perhaps some reviewers got the impression that the ingredients were repetitive because of the technique Rachael sometimes (but not always) uses of providing a master recipe with variations by swapping out ingredients. For instance, there is a master macaroni and cheese with broccoli recipe, followed by macaroni and smoked gouda with cauliflower, Tex-Mex mac and cheddar (with ground beef) and a chipotle mac and cheddar with chorizo and tomato.

While many of the recipes are Italian or Italian influenced, reflecting Rachael's heritage, with Tex-Mex following closely behind, there are also Spanish, Cuban, Indian, Chinese, Thai, Japanese, French, Cajun, Greek, German, and Carribbean influenced recipes as well. There is also plenty of "American" fare as well, although there are fewer traditional "comfort food" dishes in this book than there are in some of her other collections. The subtitle of the book is a hint at that.
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389 of 426 people found the following review helpful By Xina143 VINE VOICE on November 4, 2005
Format: Paperback
Love this book! I have all of Ray's previous books, and I often watch her show when I am cooking my own family dinner. We are huge fans of her Cooking Round the Clock book and her Cooking Rocks (for kids) books. On average, I use recipes from those books at least twice a week.

Her first book that I purchased was her 30 Minute Get Togethers and the first couple menus that I used were NOT 30 minute meals for me. However over the years I have learned to adapt. I have gotten quicker at chopping veggies and will use already prepared things if necessary. Ok, on to the new book.

This is her biggest book by far. I got it the day it came out and spent at least two hours pouring over the recipes and marking ones I want to try. For the most part I was thinking I would be anal here. I would start with recipe number one and go from there, making every single recipe and not skipping a one. But I husband really wanted to try #37-Warm Lemon Chicken Sandwich with Arugula and Pears. Not something I would normally make, but it sounded intriguing. WONDERFUL! Even my picky eaters (I have two) gobbled it up. We then went on to #38-Grilled Flank Steak Sandwich again we were not disappointed.

If you are looking for a cookbook that offers quick, but unique and tasty meals, this is the one.
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32 of 32 people found the following review helpful By Lorelei Cress on March 18, 2006
Format: Paperback
As the mother of a one-year-old who's beginning to want to eat what Mommy and Daddy are eating (until now, too often fast food), I decided I'd better get into the habit of cooking at home. Since I work full-time, the idea of 30-minute meals had a lot of appeal. The recipes I've tried so far were delicious, but I was disappointed that, even with help in the kitchen, none of them has taken only 30 minutes to prepare--they've usually taken an hour or so. I'm not completely inexperienced in the kitchen, so I don't think it's just me being slow . . . maybe Rachel's prep is lightning fast. Also, the recipes are very gourmet, and many call for ingredients that you might not be able to find at your local grocery store. Guess I'll still have to do some more searching for true 30-minute meals (if they exist!).
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73 of 82 people found the following review helpful By Theresa Reed on November 24, 2005
Format: Paperback Verified Purchase
I have read some of the reviews here and there seems to be a consensus that Miss Ray has a very chirpy and annoying personality. I have not had the opportunity to ever watch her show, so I am totally unfamiliar with her persona. So, I basically walked into the Rachael Ray world without an opinion one way or another. I originally avoided her books simply because I like fussy cooking and thought a thirty minute cookbook would be full of convenience foods and probably not very interesting. Lo and behold, my work schedule changed a few months ago and I no longer had the long, leisurely hours to cook - I found myself getting into a total rut - cooking the same quick foods again and again and again. So, I decided to take a gander at Rachael Ray's books and see what the fuss was about.

My busy schedule is no longer an excuse to be in a cooking rut! This is a nice book full of clever ideas. I immediately sat down and skimmed through it, looking for recipes that would appeal to my family (I like the little check boxes next to each recipe that allow you to mark off the ones you want to try and the ones that are a 'keeper'). So far, everything I've cooked from this book is a 'keeper'! There are not that many convenience foods featured - simply real food. We've enjoyed the Rosemary-Orange Pork Chops with Lemon-Butter Broccolini, Chicken in Mustard Sauce with Asparagras, Ricotta Pasta with Grape Tomatoes Peas and Basil - and more.

One of the highlights of this book is the 'master recipes' - which can then be changed to create a 'new recipe' by altering ingredients. Although this may appear like a cheater's way to get in a few recipes, it truly helps to inspire creativity in the kitchen. And yes - the food CAN be done and on the table in 30 minutes!
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