- Paperback: 255 pages
- Publisher: Lake Isle Press; 1st edition (May 22, 2003)
- Language: English
- ISBN-10: 1891105108
- ISBN-13: 978-1891105104
- Product Dimensions: 7.1 x 0.8 x 10.2 inches
- Shipping Weight: 13.6 ounces
- Average Customer Review: 4.1 out of 5 stars See all reviews (135 customer reviews)
- Amazon Best Sellers Rank: #792,725 in Books (See Top 100 in Books)
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Rachael Ray 30-Minute Meals 2 Paperback – May 22, 2003
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Top Customer Reviews
Most of hers not only taste as if they took far longer than 30 minutes to fix but satisfy a wide range of tastes, from experienced gourmets to picky eaters. Using her example, I've learned how to get a tasty meal on the table nearly every night of the week, saving time and money (we eat out less often).
Having said that, a few caveats:
1. You do need to try out the recipes before serving them to guests and may need to tinker with the seasonings and amounts. Although she does note how many teaspoons, cups, etc to use in recipes, Rachel often notes, as an aside, that cooks should just "eyeball" the amounts and if you watch her tv show regularly, you know that she rarely measures anything...so amounts listed are really just "jumping off" points for your own preferences. I like this. Those who feel they need more guidance may not.
2. The dessert section relies strongly on ice cream, sorbets and pre-made cookies...with some notable exceptions. Her shortened "Baklava" , for example,is preferred by my family over the super-sweet, traditional Baklava and her easy apple cake truly does turn a cake mix into a cake that seems homemade.
3. Some of the helpful tips on the tv show are omitted from the cookbook (Soaking onion slices in ice water to cut down on their irritating qualities).
Even with these shortcomings, however, I'd recommend this cookbook. In fact, I'm giving several copies to friends this holiday season, including one friend who is a beginning cook.
MAKE YOUR OWN TAKE-OUT
MONDAY THRU FRIDAY DINNER SPECIALS
BIG NIGHTS: VERY SPECIAL DINNERS
HEALTHY HUNGER BUSTERS
Alot of the menu plans are exactly from her show. I think most of the newer episodes. Not sure about that though. The only thing that I would like different is if it had pictures. It only has about 5 pages in the middle of the book. However, I highly recommend this book- Rachael Ray fan or not.
Rachael's TV series is shown somewhere between Mario Batali's ethnic Italian cuisine and Martha Stewart's high end cooking / entertaining demonstrations. Herein lies the moral of the story. Rachael does not feature haute cuisine, ethnic Italian, formal entertaining, fancy pastry, high nutrition, low calorie, economic preparations, or vegetarian. She does good food at home in a short time. This doesn't mean her meals are not nutritious or fattening, or use poor technique. Her preparations use a very high percentage of fresh ingredients and a low percentage of suspect animal fats and overly prepared ingredients. Many meals are a Mediterranean diet for everyman. Her use of extra virgin olive oil rivals Mario and her use of garlic would make Emril proud.
Her techniques are sound and very achievable for anyone with at least one very good knife, a food processor, a grill pan, and a few large saute pans and a large dutch oven. The only culinary skill one needs are fairly good knive skills, plus the discipline to keep that one knive very sharp. For those critics who say they learn nothing from Rachael's presentations, I say they miss the point. She is showing you how to eat well without great chops in the kitchen.
The thing which impresses me the most is that in spite of her retro 50's décor on her show, her food does NOT emulate the 50's food doctrines focusing on assembling easy meals from prepared foods.Read more ›
Most Recent Customer Reviews
I love the 3rd ipes but wish their were pictures of the recipes as well.Published 13 months ago by rockin reviews
Did not like recipes at all. Nothing appealed to me. Amazon just gave me a credit and I didn't have to send it back.Published 17 months ago by scrappy
More of 30-minutes meals. Always good to follow the recipes and which come out nicely. Need tweeking for use in India, though.Published on August 16, 2014 by Subhash Mehta