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30-Minute One-Pot Meals: Feed Your Family Incredible Food in Less Time and With Less Cleanup Paperback – August 2, 2016
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“Joanna has created a handy resource for busy home cooks who have limited time but don’t want to sacrifice flavor. I never knew there were so many creative ways to make fabulous meals in only 30 minutes!”
―ELISE BAUER, creator of SimplyRecipes.com
“Fact: Joanna knows good food. Her recipes always taste amazing, and she never compromises good flavor for speed. This book encompasses everything she is known for: incredible food.”
―NAGI MAEHASHI, creator of RecipeTin Eats
“If you're looking for no stress, no mess, 30-minute meals, Joanna’s 30-Minute One-Pot Meals is the cookbook you need!”
―SALLY MCKENNEY, author of Sally’s Baking Addiction
"30-Minute One-Pot Meals is the must-have recipe collection for busy families! With simple, easy-to-follow recipes with everyday ingredients and delicious results, dinner just got a whole lot easier!”
―HOLLY NILSSON, creator of Spend With Pennies
About the Author
JOANNA CISMARU is the founder, writer and photographer of the popular cooking blog Jo Cooks. She lives in Calgary, Canada.
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Top Customer Reviews
This is a great cookbook and I'm so glad I found it. I needed some new ideas for meals and I got a bunch. I love that all the recipes have normal, easily-available ingredients instead of things I've never heard before that I have to go to some specialty store for. I also like that they are simple recipes and not ones with 80 ingredients and 20 steps to making each one.
The recipes are straight forward, yet flavorful – and every ingredient for every recipe is a pantry staple that can be easily bought if you don’t already have it on hand. 100% of the recipes have a glorious color photo of the finished product (which is unheard of in a book at this price point). And the book has enough variety to keep you interested without becoming too eccentric.
Here are some bullet points of the book’s strengths
• Straight forward organization. Table of contents is based entirely upon the type of cooking vessel that chapter uses (i.e., sheet pan; Dutch oven; chef’s pan, etc)
• No repeats within the book. There are no two recipes that are even remotely similar. The author clearly put a lot of thought into ensuring you get your money’s worth.
• The recipes are simple and legitimately can be finished within 30-minutes. In fact, if you do some ingredient prepping in advance as I do (such as chopping onions, slicing carrots, measuring out ingredients, etc), you can likely can complete the recipe even quicker.
• The volume of food a given recipe produces is ‘just right.’ Many will feed 4 hungry people (I usually bring smaller portions to work for the week for lunch – the main reason I purchased this book). I know this seems like an odd thing to mention. However, I see so many other cookbooks where recipes will produce large volumes of food that you may not want. Not this author – the portions are ‘just right.’
• For the recipes that are baked, be sure that your cookware can go to higher temps because some of the recipes call for 450+ degrees – I assume this is to expedite the cooking time (this is not really a pro or a con than it is just an observation)
In a nutshell, this author has nailed the balance between approachable and delicious in a straight forward manner that anyone, from home cook to professional chef, will find worthwhile.
I have posted a picture of the Moroccan Chicken cous cous (from page 135 of her cookbook). It was absolutely fantastic. The recipe called for only 8 ingredients (I am not counting the salt, pepper, bay leaf, olive oil and parsley garnish as ‘ingredients’). I made sure to re-purchase the ingredients because this is one of those recipes I will make repeatedly (yes, it’s that good).