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Sheet Pan Suppers: 120 Recipes for Simple, Surprising, Hands-Off Meals Straight from the Oven Paperback – Illustrated, December 2, 2014
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"This smart new entry for our One-Pot Nation celebrates the utility of the rimmed baking sheet, the most underappreciated workhorse of the kitchen and a baking, roasting, and broiling marvel. Cooks looking to shape up their routine will appreciate Molly Gilbert’s modern, playful recipes. Noteworthy: a Chunky Mango Chutney that we’re spooning on everything from cheese to chops to shrimp." –Cooking Light
"You can’t beat this one-baking-sheet meal for ease of preparation." –Washington Post
"We love how pan roasting gives vegetables a toasted flavor. So Molly Gilbert’s new book…got our attention. There are appetizers and desserts, but it’s the whole meal idea…that won us over." –Chicago Tribune
"Molly Gilbert presents dozens of easy recipes for dishes (and even full meals) that are roasted, baked or broiled in one pan." –Today.com
"Our kind of fast food." –PARADE Magazine
"The perfect (stress-free!) salad, side, entrée and dessert for your next fete." –People Magazine
"There’s something extra special about sitting down to a beautiful, healthy family breakfast on a holiday. And when every recipe is made on a sheet pan in the oven, there’s less work and more time for togetherness!" –KIWI Magazine
“The holy grail of the single-tray category…a paean to maximum ease, minimal cleanup, and flavor intensification of roasting and broiling.” –Deb Perelman, Smitten Kitchen
About the Author
Molly Gilbert, a graduate of the French Culinary Institute, is a cooking instructor, food blogger (dunkandcrumble.com), former private chef, and recipe tester in the kitchen of Saveur. She lives in Seattle.
- Publisher : Workman Publishing Company; Illustrated edition (December 2, 2014)
- Language : English
- Paperback : 304 pages
- ISBN-10 : 0761178422
- ISBN-13 : 978-0761178422
- Item Weight : 1.48 pounds
- Dimensions : 7 x 0.8 x 8.9 inches
- Best Sellers Rank: #27,106 in Books (See Top 100 in Books)
- Customer Reviews:
"A timely novel highlighting the worth and delicate nature of Nature itself." -Delia Owens Learn more
Top reviews from the United States
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Alas, that is not the case.
The first chapter is for appetizers, not suppers, that just happen to be made on a sheet pan. So, think of any appetizer that happens to be made on a baking sheet. For example, bake a wheel of brie--on a baking sheet! Or crispy chickpeas, or spiced nuts, or roasted radishes. That's the first chapter: 18 recipes that I do not need and which are not supper.
The poultry chapter does have dinner recipes. But...a good number rely on "cooked shredded chicken." I thought the whole point was to cook the entire meal on the sheet pan? And then other recipes just seem dumb or gimmicky, like cook turkey burgers on a baking rack set on the sheet pan or, hey, instead of roasting a chicken in a roasting pan, roast it on a baking sheet!
The meats chapter relies on some pretty expensive cuts--different steaks, rack of lamb (!), leg of lamb, sirloin steak, beef tenderloin, etc. I am not tempted to cook a $15 steak or $40 rack of lamb on a sheet pan. Other recipes, like cook meatloaf on a sheet pan (which has been around a long time) rather than in a pan. Fish recipes largely rely on very expensive fish that are not available in most places (e.g., recipes calling for two whole red snappers, black cod, arctic char, thick-cut halibut, swordfish).
And then some vegetarian recipes , like pasta, that require you make the pasta separately. Or french bread pizza (come on). Some strange recipes here, too, more appetizers than supper. For example, Caesar salad on garlic toast is a vegetarian supper (?), or stuffed mushrooms accompanied by "garlic knots" which are simply canned crescent rolls brushed with garlic olive oil (?).
After going through the entire book, I have three supper recipes that I wish to try that will work for my family, One is the cover recipe, and it will not be one we can have often due to the high cost and limited availability of arctic char.
What follows the mains (the suppers) is a slew of recipes that range from the obvious (standard cookies, such as chocolate chip and peanut butter) to the bizarre to the unusable. The strangest one if the the "doughnut apple cobbler." This is the recipe: toss apples with sugar, spices and butter on a sheet pan, than bake, Remove from the oven and top with 8 whole, glazed doughnuts and bake until doughnuts are warmed through. What??? Then there is a 16-step, 3-page long recipe for homemade poptarts, as well as standard recipes, such as scones, elaborate cinnamon rolls, focaccia, garlic bread, plain roasted potatoes, granola, biscuits, chocolate sheet cake, tart, or, annoyingly, desserts baked in ramekins that are SET on a sheet pan. Really? Nothing surprising, these are recipes that are always baked on sheet pans for heaven's sake. These are not suppers.
It would be ok if the "other" recipes were limited to being a few bonus recipes, but no:
Pages 6-40: Appetizers.
Pages 41-180: Suppers, most of which do not fit the model of what is on the cover.
Pages 182 through 284: desserts and biscuits etc, NOT suppers
More than half the book--61 out of 120 recipes-- are NOT suppers.
Top reviews from other countries
Many of the recipes have a LOT of prep required. Food processors are a must! You're making sauces and marinades, chopping up many ingredients to make toppings/sides/etc.
I was expecting super simple recipes.