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Rachael Ray's Look + Cook Paperback – November 2, 2010

4.4 out of 5 stars 132 customer reviews

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  • Rachael Ray's Look + Cook
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  • Rachael Ray's Big Orange Book: Her Biggest Ever Collection of All-New 30-Minute Meals Plus Kosher Meals, Meals for One, Veggie Dinners, Holiday Favorites, and Much More!
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Editorial Reviews

Amazon.com Review

Fall into Cooking Featured Recipe: Midwinter Minestrone from Rachael Ray’s Look + Cook

Serves 4


2 tablespoons EVOO (extra-virgin olive oil)
1/4 pound sliced pancetta, cut into 1/4 -inch dice (optional)
2 carrots, peeled and chopped into 1/4-inch dice
3 celery stalks, chopped into 1/4-inch dice
2 bay leaves, fresh or dried
3 to 4 garlic cloves, finely chopped or grated
1 large or 2 medium red onions, chopped
Salt and pepper
1 ounce dried porcini or mixed wild mushrooms, chopped
1/2 cup soft sun-dried tomatoes, thinly sliced
1 quart chicken or vegetable stock
1 small bunch of purple or green kale, washed and dried
1 cup semolina or whole-wheat ditalini or other short cut pasta
1 (15-ounce) can chickpeas
Pecorino Romano cheese, grated or shredded, to pass at the table

Place a heavy-bottomed soup pot over medium-high heat with the EVOO. Add the pancetta to the pot (if using) and cook until crispy, 3 to 4 minutes. Add the carrots, celery, bay leaves, garlic, and onions to the pot, season with salt and pepper, and cook until the veggies are tender, 7 to 8 minutes more.

Add the mushrooms, sun-dried tomatoes, stock, and 2 cups water to the pot, and bring up to a boil.

Hold the kale by the stems and curl up your opposite hand around the greens at the base of the stem. With a quick jerking motion strip the greens off and away from the stems and chop the greens.

Add the kale, pasta, and chickpeas to the soup pot, and cook until the pasta is al dente. Season the soup with salt and pepper to taste. Discard the bay leaves.

Ladle the soup into shallow bowls, top with the Pecorino Romano, and serve.

From Publishers Weekly

Just when you thought Rachael Ray couldn't make preparing dinner any easier, she offers a book of 100 simple main courses, all illustrated with step-by-step photos. Cooks who aren't quite sure what dishes are supposed to look like along the way will gain confidence from the six images that accompany each entry, highlighting ingredients, techniques, and in-progress recipes. As You Like It citrus soy stir-fry calls for shelled edamame and a seeded and thinly sliced bell pepper; photos show just how these should appear when they're ready to go into the skillet. One photo supporting the individual Florentine frying-pan pizza depicts dough pressed into a skillet and being filled before baking--so there's no question about whether the reader is doing it correctly. All recipes include a photo of the finished product, too. Chapters are quintessential Ray: "Cozy Food" (cherry tomato and ravioli soup with store-bought ravioli; shepherd's pie stuffed potatoes), "Make Your Own Takeout" (Real-Deal rellenos), "Fancy Fake-Outs" (Moroccan Lemon-Olive Chicken), " ÿYes, The Kids Will Eat It' " (chicken & broccolini with orange sauce), and, of course, "30-Minute Meals." Ray fans should find more of what they love in this book: easy meals that will please most crowds. (Nov.) (c)
(c) Copyright PWxyz, LLC. All rights reserved.

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Product Details

  • Paperback: 320 pages
  • Publisher: Clarkson Potter; Original edition (November 2, 2010)
  • Language: English
  • ISBN-10: 030759050X
  • ISBN-13: 978-0307590503
  • Product Dimensions: 7.5 x 0.9 x 9.1 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (132 customer reviews)
  • Amazon Best Sellers Rank: #57,029 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

By Timothy B. Riley HALL OF FAMETOP 100 REVIEWERVINE VOICE on November 2, 2010
Format: Paperback Verified Purchase
I love cookbooks, I must have hundreds and my mother (from whom I inherited my passion for cooking) has thousands. A few of my early purchases were of the "Look and Cook" variety, such as French Country Cookery (Anne Willan's Look & Cook) but I have since moved on to cookbooks that rely on the reader to have mastered the different techniques that are required for each specific dish. Then I saw Rachael Ray on television cook some of the dishes from this new cookbook of hers. I must say that I was impressed with both the style of the dishes and their ease of preparation. The recipes are new, trendy and very approachable. The photos that demonstrate the preparation of the dishes do so in a step-by-step fashion are well shot and very easy to learn from. Some of the recipes in this book were posted on Rachael's website before the book was released so I had the opportunity to try out a few earlier as well as some new ones that are only in the book.

The look and cook portion of the book includes 100 recipes and is divided into 3 chapters:

1. Cozy Food - Includes recipes for some great comfort food, such as: Shepherd's Pie Stuffed Potatoes; Pimiento Mac n' Cheese; and fresh Onion and Wild Mushroom Soup

2. Make Your Own Takeout - Restaurant-style dishes that can be prepared faster than you can pick up something to-go, recipes include: Chinese Orange-Barbeque Cashew Chicken and Crunchy Tuna Tacos

Read more ›
8 Comments 111 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
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Format: Paperback
Rachael Ray has published a cookbook a bit different from her others and there are 125 new recipes in it. Some of them are actually almost gourmet but yet simple. You could really wow your family or company by following these simple directions, which include step by step pictures for many of the recipes. A beginning cook or those that feel challenged by trying to create a nice meal would do well to get this book.
Even her cozy food/comfort food has slight twists in the ingredients that would impress, plus - surprise be better for you; like shepherds pie with sweet potato crust rather than just plain white mashed potatoes and made with turkey rather than ground beef, Caesar spaghetti with escarole will `sneak' some green vegetables into even a picky eater's diet. Don't miss the sausage and fish one pot for something different and easy to prepare and good to eat, as are many of the meals in here.
There are suggestions for additions to the main dish to make a complete meal and recipes for them, with the page number included.

About the only problem I had is that many pages are missing page numbers and you have to go back several pages to make sure you have found or are near the right page. Also, it is surprising how much more appetizing the meals are that have pictures; there are 86 pages without pictures and all of that print is done in red, which for some people might be hard to read, especially the ingredient list which is overprinted on a rose colour section.

The book contains recipes for: cozy food/comfort food, make your own take out, such as cashew chicken, fancy fake outs, 30 minute meals, meals that kids will eat, sides and starters, simple sauces and such to use that last bit of the jar of things such as olives or barbeque sauce and desserts.
A beginning cook or an experienced one who would just like something a bit simpler would enjoy this cookbook.
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I pre-ordered this book cause I saw an episode on her Rachael Ray morning talk show where she was preparing a pasta and shrimp dish that looked so delicious. So I just had to try it which I did last night and it was a hit in my home. I look forward to trying some more recipes from this book.
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So far all the recipes I have cooked from this book are delicious. But unlike all her other books, there is very little commentary which left me feeling like it was a bit impersonal. Granted its book on cooking and not talking but I do like the intro that usually accompanies her recipes. It just gives that human touch. Speaking of human touch, so far I understand, those are her hands in the pictures. LOL, which sounds silly, but made a difference to me!!

I gave this book 5 stars anyway because it is a good cookbook. So far my favorite recipe was the Chicken Piccata (pg 70) which was simply outstanding! A great (mouth watering) romantic dinner.
Also, I liked the tidbits at the end for the bottom of the jar sauces. Very clever! Oh and she had some desserts too.

Just a note, I have a few other RR books and I think this one is a bit more advanced. It may not be so to the experience RR cook but for those who are new to her style I suggest her Express Meals (or one of her earlier books). That book gives an insight into her kitchen and not all the recipes have many steps or require more than one pan. Even though this book is touted as foolproof, I still think it can be overwhelming to newbie cooks.

Best wishes and happy cooking :)
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