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Twenty-Dollar, Twenty-Minute Meals*: *For Four People Paperback – May 7, 2013
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About the Author
CAROLINE WRIGHT, author of Twenty-Dollar, Twenty-Minute Meals, is a food writer and recipe developer whose work has appeared in Cooking Light, Real Simple, Every Day with Rachael Ray, Women’s Day, and more. Ms. Wright lives with her family in Seattle, Washington.
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Top Customer Reviews
In fact, the book is full of surprisingly elegant small meals. Now, these are very small - even the author admits that she normally supplements them with a salad. This is a bit more like a portion of a meal, to be honest. But these little meals are unfailingly elegant and easy to make.
Each meal is accompanied by a gorgeous full color picture. Instead of an ingredients list, the ingredients are included only in the text of the recipe. While that makes it a little more difficult to make a quick shopping list, it's great for those of us who, shamefully, don't read the recipe before cooking. The ingredients are highlighted so that you can, if you insist, run down the recipe and make a quick list if you're in a hurry.
Now, as I selected a few meals to try, I was faced with a challenge. The Resident-Five-Year-Old. Since the meals seemed more fit for a small, chic dinner party than something that pairs well with chocolate milk, I was very curious how they would go over.
In fact, many of the meals can be made kid-friendly with a few substitutions (i.e. remove anything green before serving!). Luckily, since it's just the two of us, the meals were ample enough to acquiesce to her request for seconds.
All in all, this is a fun book of elegant, tiny meals. Be prepared to supplement with Salad, Bread, and maybe some veggies, but the meals are beautiful and easy to make.
I did try three of the recipes. The Merguez Burgers with cucumber dressing were good. The lamb was nicely spiced and the dressing tangy and refreshing. The California Salmon burgers would have benefited from more seasoning. Finally, I tried the Lemon Posset which I served with fresh blueberries. I thought it was okay, pleasingly creamy and not terribly sweet although my other taste testers were less impressed finding it bland and unmemorable.
The book is attractive featuring colored photos of each dish. It is nicely written with the recipe ingredients highlighted and notes, tips and suggestions in the margins. I do however prefer a list of the ingredients preceding the directions. It just makes it easier to determine what you need. Most of the ingredients are available at larger grocery stores.
I can't envision using this book often. It doesn't really have a theme and none of the recipes intrigue or impress. Still it is appealing in appearance and the recipes are not hard. I would suggest checking it out in the library before committing to purchase.
Some favorites of mine and my husband:
Spring Green Salad with Poached Chicken + Buttermilk Dressing
Grilled Summer Squash + Haloumi Salad
Greek Lemon + Egg Soup with Dandelion Greens
Cauliflower Soup with Capers + Parsley
California Style Salmon Burgers
Three Onion Pizza
Breaded Chicken Cutlets with Pea Salad