The Dinner Doctor and over one million other books are available for Amazon Kindle. Learn more
Buy Used
$3.99
FREE Shipping on orders over $35.
Condition: Used: Good
Comment: This book has already been loved by someone else. It MIGHT have some wear and tear on the edges, have some markings in it, or be an ex-library book. Over-all itâ?TMs still a good book at a great price! (if it is supposed to contain a CD or access code, that may be missing)
Add to Cart
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

The Dinner Doctor Hardcover – September 1, 2004


See all 8 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle
"Please retry"
Hardcover
"Please retry"
$0.86 $0.01
--This text refers to the Paperback edition.

NO_CONTENT_IN_FEATURE

New and Popular Cookbooks for Fall
Get inspired with new and popular cookbooks and other food-related titles in Fall into Cooking.

Product Details

  • Hardcover
  • Publisher: Rodale Pr; Deluxe edition (September 2004)
  • Language: English
  • ISBN-10: 1594860920
  • ISBN-13: 978-1594860928
  • Product Dimensions: 8.1 x 7 x 1.6 inches
  • Shipping Weight: 1.6 pounds
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (76 customer reviews)
  • Amazon Best Sellers Rank: #1,286,787 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

For her latest book, the Cake Mix Doctor Byrn turns her attention to doctoring other convenience foods to produce tasty home-style dishes. A QVC regular, Byrn tackles appetizers, salads, main dishes and her trademark desserts with her customary aplomb. The result is full of flavor and easy to produce in a minimum amount of time or supervision, a must for the busy homemaker in today's hectic world. Interspersed among the clearly laid out recipes are sidebars full of helpful tips, such as sizes of dishes to use and ways to doctor French bread. Scattered at intervals are her groups of "15 Ways to Doctor" which covers everything from spicing up canned tuna to putting a slow cooker to best use. From using coleslaw mix in the light sweet-and-sour Fast Asian Slaw to the microwave in the Micro-steamed Hoisin Fish and Vegetables, all the recipes are included for their ability to help cooks save time without giving up flavor. Although she overuses such staples as cream of chicken or celery soup, Byrn certainly shows that she's able to doctor more of the meal than just dessert. Nonetheless, the dessert recipes are the ones that really shine in this book. Whether it's luscious Triple-Decker Peanut Butter Cake or Slow-Cooker Chocolate Chip Pudding Cake, the desserts in this book will satisfy even the sweetest tooth. 16-page full color insert not seen by PW.
Copyright 2003 Reed Business Information, Inc. --This text refers to the Paperback edition.

From the Back Cover

The doctor's at it again—and never has a deli chicken tasted so good.

Serve Wow! for dinner tonight. Sharing hundreds of inventive ideas and tips, the Dinner Doctor shows how to transform convenient supermarket foods, Cinderella-like, into meals that are downright delicious. Coastal Shrimp and Tomato Rice, Five-Minute Gazpacho, Asian Chicken Salad, Savory Pork Carnitas, Frozen Mud Pie, and a baker's dozen of brand-new Cake Mix Doctor cakes—in all, over 230 kid-pleasing, plate-cleaning, ask-for-seconds appetizers, soups, salads, main courses, sides, and desserts.
--This text refers to the Paperback edition.

More About the Author

Anne Byrn is known to millions of fans through her Cake Mix Doctor and Dinner Doctor cookbooks, which she's promoted in more than 200 television appearances on Good Morning America, Roker on the Road, QVC, and local stations. She is also a favorite subject for lifestyle editors in newspapers across the country. Anne lives in Nashville with her husband and three children. You can visit her online at www.cakemixdoctor.com.

Customer Reviews

Also, these recipes are very easy to read and follow.
B. Marold
There are several recipes that I have marked to try and so far really love the Mexican Lasagna recipe.
Missouri Girl
She makes it easy to create great meals without having to spend a whole lot of time preparing them.
Neva Tracy

Most Helpful Customer Reviews

115 of 116 people found the following review helpful By Jimmy Donuts on October 28, 2003
Format: Paperback
I am a huge fan of Anne's Cake Mix Doctors. The books got me into baking (which I was scared to do) and her recipes not only make cake mix GOOD they WORK. (Anne's Banana Cake in the first book made satisfied my nostalgic longing for a similar Sara Lee cake we used to have for family dinners in the 1970s.) So I was happy to give The Dinner Doctor a try if just for the memories (we had a lot of tuna casserole for those family dinners) but this book is not about nostalgia: It is perfect for the modern family to make some quick, easy, tasty meals using things I easily found in the supermarket. I am stuck right now on the deli roasted chicken recipes (we call them rotiserie chickens in NYC). For my money, these chix are tasty, easy, cheap, and abundant but after awhile they are just... well... roasted chickens. Anne must have at least 20 ideas and recipes for taking these chickens and just doctoring them with some fresh ingredients to make something different and, yes, BETTER. I plan on making more but we have tried and loved the Asian chicken salad and also liked the burrito bake. The brownie drops were great and the simple mushroom galette was perfect for the fall. I've only had the book for a week and already I can tell that at the very least I'll have lots of great ideas for meals to come (and a few new cakes to boot!).
4 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
109 of 112 people found the following review helpful By jeffsdate on October 30, 2003
Format: Paperback
I had intended to get this out of the library before deciding whether to buy it or not. But I happened upon it at a bookstore and, after perusing it for a few minutes, decided that I just HAD to have it. It is CRAMMED with terrific recipes, ideas and hints, and has become one of my all-time favorites! Almost everything is quick and easy to make, with very precise instructions. Most things are not horrifically fattening, or at least they can be made successfully with low-fat substitutions. Standouts that have become staples in our house include the Nacho Cheese Soup, Mac & Cheese, Corn/Potato Chowder, Dun-buttered muffins, Asian Chicken Salad, Sour cream-cinnamon loaf and John's Summertime Slaw. I would say 98% of the recipes I've tried have worked beautifully.
One thing I like about this book is that there are not a lot of shameless repeats and recyclings, as there are in the cake books. In this book she gives you variations on the recipe in a small box or sidebar, rather than creating a "new" recipe simply by changing the name and one ingredient. And, like the other books, it's very well written in Anne's chatty and unpretentious style. Right on, Anne!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
20 of 20 people found the following review helpful By Christopher S. Kirby on July 2, 2005
Format: Paperback
I'm not much of a cook, really. I'll heat things up, or maybe throw some meat or veggies on the grill, but other than that I'm fairly limited in the kitchen. Thus, my wife and I resort to eating out far too much - and that gets old fast.

Enter Anne Byrn's Dinner Doctor book. The appeal was immediate and lasting. Quick receipes made from simple ingredients resulting in unbelievably tasty dishes. I fell immediately under the spell of this book and have since produced many of the recipes at home.

Unlike so many cookbooks, the results of these recipes actually look and taste like they are supposed to, and the instructions are quick and to the point. What's more, Byrn includes numerous side notes explaining ways to doctor the recipes even further and she even encourages would-be chefs to experiment with her creations.

I don't give five stars very often, but this is actually a cookbook that lives up to its promise. I highly recommend it!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
14 of 14 people found the following review helpful By Karen Barker on November 30, 2005
Format: Paperback
If you are the type of family who eats spaghetti, frozen pizza, tacos and a few meat-and-threes a week then this is a GREAT pick for your household. My friend got hooked on this book because she doesn't have air-conditioning (big environmentalist) and needed dinners that didn't always demand a hot oven. This book has many recipes that do not need to be cooked at all. I haven't made anything that my family has rejected, and a few are even really good "girl" food. The penne pasta with asparagus and walnuts is one that comes to mind. Another, with smoked salmon in a cream sauce (that took about FIVE minutes to make!) tastes fancier than anything I've ever made. I've tried lots of "quick" "easy" "basic ingredients" cookbooks but this one is the one I use almost every day. There are several recipes that will probably excite children more than parents for picky eaters. A little warning, though: this book doesn't cook from scratch, so it is difficult to keep recipe supplies on hand. You will find yourself having to go to the grocery store every few days to pick up a few things. I'm more of a "stuff-pantry-with-the-basics" person so this took a little getting used to. Also, if you are in any way interested in gourmet food and like cooking classes and all that, you might not like this book. But if you, like me, are a busy mom with a thousand things to do besides cook for two hours a day, this will work well for you. HIGHLY recommended. My girlfriends also love it.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
42 of 50 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on February 4, 2004
Format: Paperback
The premise of `the Dinner Doctor' by Anne Byrn is that good meals can be made with less trouble than if they were made from scratch if prepared foods such as frozen ravioli or deli potato salad or canned baked beans are enhanced with extra ingredients such as diced vegetables or bottled salsa.
It is important to recognize that contrary to two different statements on the cover of the book, the author's premise is not about speed. Byrn praises slow cooking as one technique to achieve `doctored' meals with less trouble and includes an entire chapter on the subject. She also makes the point that she is not interested in holding a stopwatch to the reader to beat.
One should be clear that Ms. Byrn is not entirely a throwback to the style of cooking praised in the fifties where virtually all meals were seen as something out of a box or a can. Healthy food with only a reasonable amount of unnecessary additives is her objective.
The author to which she is the most similar is Sandra Lee of `semi-homemade' fame. Both of these writers could be compared to Rachael Ray's style of cooking, but it is important to recognize the differences. While both Byrn and Lee are concerned with `easy', Rachael is mostly concerned with quick. What is so amazing about Rachel's results is that they are achieved with so few prepared ingredients. I think Rachael succeeds so well at what she does because she relies on a certain level of kitchen skills which may be more than whan Ms. Byrn expects. Almost all of the commercial preparations Rachael uses are achieved from packaged skinless and filleted meats, cleaned and cut vegetables, and canned rather than dry beans. Ray achieves her results by modifying classic recipes to use smaller dices and grilling or stovetop braising in place of oven roasting or braising.
Read more ›
3 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Most Recent Customer Reviews


What Other Items Do Customers Buy After Viewing This Item?