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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 it's still a good book at a great price! (if it is supposed to contain a CD or access code, that may be missing)
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Rachael Ray 30-Minute Meals 2 Paperback – May 22, 2003

4.1 out of 5 stars 135 customer reviews

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Thug Kitchen 101: Fast as F*ck by Thug Kitchen
"Thug Kitchen 101: Fast as F*ck" by Thug Kitchen
Explore more than 100 easy and accessible recipes to give you a solid start toward a better diet. Learn more
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Product Details

  • 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: #516,316 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback
This book, like many others, is often mistaken as a "I hate to cook!" book, when in fact it is more of a "I have no time to cook!" book. Cooking is one of my favorite passions, however working 50 hours a week really doesn't lend well to cooking elaborate meals. Rachael Ray provides a menu-style book that is both cost-effective and does not require unusual ingredients that are hard to find. The meals are easy and always 'homestyle' delicious. The only drawback, as many have pointed out, is that her deserts leave a lot to be desired. But it IS geared towards getting a meal done in 30 minutes, and as mentioned, I usually don't have time to make creme brulee. :-P
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Format: Paperback
Before buying this book, I had taped many of Rachel's shows and had tried the recipes, most of which appear in this book. Some of those meals have become staples in our house and saved me endless hours of frustration in the kitchen, testing recipes which didn't work or didn't taste good.
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.
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Format: Paperback
If you love the show "Thirty minute meals" on the food network, you would absolutely enjoy this book. She gives the whole menu-including the main, the side(s), and sometimes even dessert. They are listed together in 2 or 3 pages so that way everything is right in front of you. You don't have to fumble through pages to find what you need. There is a wide variety of food choices-fruits, vegetables, soups, salads, pasta, seafood, chicken, steak, drinks, dipping sauces, bread with toppings, and quick desserts(mostly ice cream with unique toppings that are simple). Ingredients are common and she doesn't use spices that you will probably never use again. The sections include:
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.
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Format: Paperback
Rachael Ray combines three or more recipes into a meal which can be made at home by inexperienced cooks from ingredients available at your local supermarket in about 30 minutes, with some minimal advance preparation. She does this very, very well in her books and on her Food Network series.
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.
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