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Ray has made quite a name for herself on The Food Network, where she hosts four shows, and in a baker's dozen of cookbooks mostly dedicated to easy-to-prepare cuisine. To love this book is to love the author's quirks, like calling extra virgin olive oil "EVOO" and hearty soups "stoups." But her recipes are tasty, simple and often sophisticated enough to turn even doubters into fans. This cookbook, the author's 11th, is dedicated to quick after-work meals and is separated into chapters called "Meals for the Exhausted," "Meals for the Not Too Tired" and "Bring it On! (But Be Gentle)." A meal for the pretty much awake, Smoked Paprika Chicken with Egg Noodles and Buttered Warm Radishes, is the sort of thick, nourishing plate a person craves when the thermometer drops. Pasta in a Creamy Artichoke and Saffron Sauce is luxurious with its sauce of saffron, heavy cream and parmigiano. The chicken and chorizo burritos called Dinner, Wrapped Up are cheesy, filling kid-pleasers, even if the accompanying text can be wince-inducing ("it's a way-cool mega-rrito, dude!"). But what's most remarkable about these dishes is that they take less than an hour to prepare-often a lot less-but they taste like they took all day. For busy, exhausted cooks, that's worth all the quirkiness in the world.
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Rachael Ray appears daily on Food Network as the host of 30-Minute Meals, $40 a Day, Inside Dish, and Tasty Travels. She is the creator of her own lifestyle magazine, Every Day with Rachael Ray, as well as the author of ten bestselling cookbooks. Rachael lives in the Adirondacks.
This is a good cookbook my only complaint is there is very few vegetarian options.Published 1 month ago by MeLin
I love it. I Love Rachael and this is one of the cookbooks I reach for over and over. I love the fact that she tells you what you need to stock a basic kitchen. Read morePublished 7 months ago by Alecia Thomas
Don't bother. It's a waste. Go to allreceipes instead. Much more useful.Published 8 months ago by K. Grace
I don't watch Ray on TV; I find her faux-perkiness grating. I was given this cookbook as a well-intended present. But I have no end of issues with it...so I'll make a list. Read morePublished 16 months ago by Michael Cornett