|Digital List Price:||$19.99|
|Print List Price:||$24.95|
Save $22.55 (90%)
One Pan, Two Plates: More Than 70 Complete Weeknight Meals for Two Kindle Edition
|New from||Used from|
Kindle Feature Spotlight
Try Kindle Countdown Deals
Explore limited-time discounted eBooks. Learn more.
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
What other items do customers buy after viewing this item?
Would you like to tell us about a lower price?
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
Things I like about this book:
1) Most of these dishes can be made in 45 minutes or less, including prep. I may cook a lot, but it still takes me a while to prepare my mise en place.
2) Meat and vegetables. Occasionally starch/carbohydrate. Perfect and healthy.
3) Excellent size portions - some can be quite large, so a third portion can be saved for lunch during the workweek.
4) Many of the recipes use similar ingredients (carrots, onion, celery, etc.) and you can easily plan to make 3-4 meals to use up all the produce before it goes bad.
5) No dessert section. I'm so tired of cookbooks that claim to have so many recipes but 40 of them are for sugar-laden treats. Yay, actual food.
This book basically cooks meals like the ones I enjoy at my most frequented, favorite restaurants. The recipes are easy to follow, she offers little tips to increase the ease and for substitutions, and seriously, once you've heated the oil in the pan, delicious food meets your plate in minutes.
I really hope more books like this come to market.
I had found myself in a cooking rut that even Pinterest couldn't pull me out of. Online recipes are great, but sometimes they wouldn't come out like they were intended to, or pairing a main dish and a side dish was a bit of a chore, or the two of us would get tired of eating leftovers for three days straight. At the place I was in my life, I needed a book I could just cook my way through that did much of the planning for me.
There are so many good parts to this cookbook. The flavors are creative and very often jaw-droppingly delicious. I love that they're vegetable-heavy and cook with whole ingredients, sometimes with vegetables that I not only tried for the first time, but are now some of my favorite vegetables because of this book. The majority of them have gorgeous pictures, cook in 30 minutes or less, and serve exactly two people, so there is very little wasted food. Since it's one pan, there are no side dishes needed to round out the meal for either flavor or substance. The author included sections at the end of each recipe with ideas to beef up the meal if you're feeling extra hungry and gave wine pairing recommendations. The back of the book groups the recipes into seasons, so you can cook with what's freshest at the moment. I've doubled recipes and served it to guests. I've experimented on guests with completely new recipes not only without issue, but with many compliments. Seriously, y'all. Praise hands and heart eyes every day for eight months and counting.
The only downside I feel I must mention is that there is a fair amount of vegetable chopping required for each meal, since you're cooking with fresh produce. However, I view this more as a natural side effect than a downside. The recipes are vegetable-centric, so to me, taking the time to chop fresh produce is such a small price to pay for the nutritional benefit, and for something so flipping delicious. My spouse and I both work outside the home for 45-50 hours a week, and the lifestyle of cooking daily and eating healthfully has been completely sustainable for the better part of a year for us because of this book.
One more tip I'd give to new users, in addition to reading each recipe all the way through before starting to cook and keeping in mind that eating fresh produce means a little chopping, is to cook mise en place. Lay out all your ingredients on the counter, chop your produce, prep your meats, measure ingredients into separate bowls, all before you even turn on the stove. Since the average recipe has you cooking something for less than 5 minutes before adding a new ingredient to the pan, and sometimes for even less than a minute, there is very little time to be chopping produce while you're cooking. We bought a set of little glass bowls here on Amazon that have been so helpful.
Eating healthfully with minimal food waste can be fun and interesting and sustainable. I cannot recommend this cookbook enough.
This cookbook is full of dependable, relatively quick recipes that produce filling meals that still taste great. For the meat-based dishes at least, there's always a great mix of vegetables and protein. I now have a large number of dog-eared pages full of recipes that I know will dependably make tasty food without a lot of time.
One note of caution: the estimated times seem to be *over*-estimates, at least for my stovetop. The first time I made the braised lentils with keilbasa I accidentally burnt the lentils. Oops...