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Sheet Pan Suppers: 120 Recipes for Simple, Surprising, Hands-Off Meals Straight from the Oven by [Molly Gilbert]

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Sheet Pan Suppers: 120 Recipes for Simple, Surprising, Hands-Off Meals Straight from the Oven Kindle Edition

4.3 out of 5 stars 934 ratings

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Editorial Reviews

About the Author

Molly Gilbert, a graduate of the French Culinary Institute, is a cooking instructor, food blogger (, former private chef, and recipe tester in the kitchen of Saveur. She lives in Seattle.

--This text refers to the paperback edition.

Excerpt. © Reprinted by permission. All rights reserved.


I love a good one-pot meal. Really, who doesn’t? Maximum ease, minimal cleanup, and boom: dinner. But beyond soup, chili, and stew, the one-pot meal quickly loses its legs. It’s pretty much all soupy stuff, all the time. And do you really want to eat Dad’s “famous” beef chili again? (Sorry, Dad.)
    I want the simplicity and ease of a one-pot meal, but I want more. I want the flexibility to get creative. I want an elegant, satisfying, complete meal. And most of all, I want amazing, intense flavor.
    Enter the sheet pan. Also known as a “half sheet” or “rimmed baking sheet,” the sheet pan is one seriously underrated kitchen tool. Sheet pans combine pure ease (easy prep, easy process, easy cleanup) and interesting, sophisticated flavor. Beef stew? Try rack of lamb with herby breadcrumbs and buttered carrots. All on one pan, in the oven. No mess, no fuss. Boom! Dinner.     “Sheet pan cooking” means roasting, baking, and broiling, three methods that concentrate and intensify flavor. That’s just science talking, not me. If you too tune out when science starts to talk, take courage—it’s actually pretty simple: The shallow sides of a sheet pan allow your oven’s dry, even heat to fully surround that chicken breast (or stuffed eggplant or shrimp or cherry tomato) and draw out its natural sugars, producing a crisp brown exterior and an amazingly tender and juicy interior. So you get succulent chicken, syrupy fruit, crisp potatoes, and tomatoes that taste like dinnertime candy, all by tossing a few fresh things on a pan and then simply shutting your oven door. Constant stirring? Nope. Chance of hot oil jumping up and viciously splattering your wall/stovetop/new silk shirt? No, thanks. Browning meat “in batches”? Who’s got time for that when there are guests to entertain, kids to play with, episodes of the latest cable drama to binge-watch?
    This book is a roadmap for getting impressively flavorful food on the table simply and enjoyably. Does it use a few shortcuts, like frozen rice and packaged polenta? You bet it does. Do I care about taking time in the kitchen to cook entirely, 100 percent from scratch? Of course I do . . . sometimes. Other times it’s seven o’clock and I’ve just come home from work and care about nothing but getting a passable meal near my face quickly, instead of throwing my hands up and eating cheese and crackers for dinner.
    The truth is, we don’t always have time to stand over a pot of polenta for an hour to get it perfectly, authentically smooth. That’s okay. I’ve developed these recipes for real people, taking care to focus on fresh and simple ingredients and the occasional shortcut (see: packaged polenta in a tube), in the hopes of making it easy to pull mouthwatering, sophisticated full meals from your oven.
    Sound like a plan? Great. Let’s get cooking.
--This text refers to the paperback edition.

Product details

  • Publisher : Workman Publishing Company; Illustrated edition (December 2, 2014)
  • Publication date : December 2, 2014
  • Language : English
  • File size : 65109 KB
  • Text-to-Speech : Enabled
  • Screen Reader : Supported
  • Enhanced typesetting : Enabled
  • X-Ray : Not Enabled
  • Word Wise : Enabled
  • Print length : 305 pages
  • Lending : Enabled
  • Customer Reviews:
    4.3 out of 5 stars 934 ratings

Customer reviews

4.3 out of 5 stars
4.3 out of 5
934 global ratings
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Top reviews from the United States

Reviewed in the United States on June 15, 2015
1,941 people found this helpful
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Reviewed in the United States on January 20, 2015
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5.0 out of 5 stars Great addition to your everday-use cookbook rotation
By A. Sterk on January 20, 2015
I've made three recipes so far and am in love. Many one-pot meals are stove top or Dutch oven based and I love them but they get old. Sheet pan suppers bring in roasted flavors that just don't come from other cooking methods. One sheet pan is also even easier--if you use a liner, clean up is a snap. But more importantly, the dishes are delicious. We made the chicken with broccolini in a spicy peanut sauce and my husband said it was his new favorite dish--and the hands on part came together in mere minutes. Chicken Jerome was good but we did decide to pour off the sauce and thicken it on the stove and wouldn't put scallions on the top next time but instead mix them in--they charred. The third dishe we tried so far, roasted pork chops with apple cabbage slaw was also a real winner and again only took a few minutes. I like how the book is divided up with vegetarain, beef, chicken, pork, brunch, desserts. This really is a new favorite in our house--highly recommended.
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398 people found this helpful
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Reviewed in the United States on January 30, 2016
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111 people found this helpful
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4.0 out of 5 stars My sister recommended this to my parents
Reviewed in the United Kingdom on October 14, 2015
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2 people found this helpful
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4.0 out of 5 stars Not practicle but interesting.
Reviewed in the United Kingdom on March 28, 2018
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3.0 out of 5 stars This was recommended by a friend
Reviewed in the United Kingdom on March 4, 2016
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One person found this helpful
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4.0 out of 5 stars Time saving meals
Reviewed in the United Kingdom on October 16, 2017
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2.0 out of 5 stars Recipes not recommended if short on time and skills.
Reviewed in Canada on November 5, 2015
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27 people found this helpful
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