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200 Best Sheet Pan Meals: Quick and Easy Oven Recipes One Pan, No Fuss! Paperback – March 1, 2016
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About the Author
Camilla V. Saulsbury is a freelance food writer, recipe developer, cooking instructor and creator of the healthy cooking blog powerhungry.com. She's been featured on Today, Good Morning America, The Food Network, and in the New York Times. She is also the author of The Complete Coconut Cookbook, 500 Best Quinoa Recipes, Piece of Cake! and 5 Easy Steps to Healthy Cooking.
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Top Customer Reviews
The book is a convenient size (approx. 7"x10") with 240 pages.
The information concerning the size and metal material your sheet pan must be is very good and the information about using foil or parchment paper lining is good to know. There is a tip for how to remove the baked on brown bits that may have accumulated in the corners of the pan.
The ingredient measurements are given in both "American" and metric. In the ingredient list they do not intrude upon each other, but within the recipe there are a lot of parentheses.
The ingredients are definitely easy to find in a grocery store. You will probably even have enough ingredients already on hand to make some of the recipes immediately.
I made Smoked Sausage Hash Brown Casserole (page51), but I made half the recipe since there were only two for dinner that night and used my quarter sheet pan (9"x12" with a 1" rim - not a cookie sheet, still the same commercial grade material as the larger pans). I wish the author had thought to mention this size pan because it is so much more convenient if you are cooking for two or three people. You get the same heavy gauge metal, just in a smaller size. The recipe was easy to make but I had learned my lesson about blandness by now so I added black pepper, garlic powder, and a smidge of cayenne. It was delicious with hot biscuits. Breakfast for dinner!
Another recipe I have tried is Roasted Chicken with Butternut Squash, Apples and Thyme (page 144). This went very well and was very good. I had not thought about pairing butternut squash and apples and that was a success. I did switch out the dried thyme for mixed Italian herbs because we like that flavor combination better.
This book makes me realize how visually oriented I am with a cookbook. There are three sections in the book which each have eight full color recipe photographs - a total of 24 pictures in this book. Out of 200 recipes only 24 are in color. This bothered me.
There is no "color" on the pages. Everything is white paper, black print, grey heading box. This also bothered me.
I try to follow a recipe the way it is written the first time, but these recipes are bland.
So far, of the recipes I've tried, we thought most needed more flavor and one failed completely.
I was going to a meeting at the home of a friend so I offered to bring the main brunch item to cook there: Broccoli Cheddar No-Crust Quiche (page 18). I even took my sheet pan so everybody could see what I'm talking about when I mention one-pan oven meals. (I do a lot of one-pan dinners.) The recipe was easy to assemble, it cooked well, but everyone thought it needed more flavor. This was the opinion of six women.
I made the Blackberry Buckle (page 37) but substituted blueberries since we don't like blackberries. I did not have self-rising flour so I followed the "Tip" for turning all-purpose into self-rising. First, the recipe says to use melted vanilla ice cream but it never tells you the ice cream should be warm. When that melted but still cold ice cream hit that melted butter and flour it turned into mega-lumps that required beating on high with an electric hand mixer to make it resemble any type of cake batter. Once the buckle was cooked, the baking powder (used to make all-purpose into self-rising flour) taste was so overwhelming it burned the mouth of everyone who tried it. The entire thing - minus four wedges - went into the trash.
So my overall feeling is that the book is visually boring, but my advice is to trust your own instincts for how you like to season your food but use this book to help you learn or increase your recipes for that most wonderful idea of a full meal prepared on one pan in the oven. I couldn't do without them after experimenting with sheet pan recipes for several years. Also, last year I heard about a way to double - no triple the delight of Rice Crispy Treats by using browned butter. That recipe is included in this book so if you haven't tried that yet............well, just try to get some of the treats on the pan so your family can at least get a taste!
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