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The Ultimate One-Pan Oven Cookbook: Complete Meals Using Just Your Sheet Pan, Dutch Oven, Roasting Pan and More Paperback – August 28, 2018
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“Julia is an incredible cook, writer and photographer. This book should be a staple for home cooks!” ―Mary Tang, TV personality, host of One World Kitchen, creator of Mary’s Happy Belly
“If you are a fan of quick and easy meals that don’t compromise on flavor, then this is a must-have in your cookbook collection!” ―Dini Kodippili, author of Secret-Layer Cakes, founder of The Flavor Bender
“Julia’s first cookbook will no doubt leave readers excited to explore the many beautiful and delicious possibilities that wait right behind their (oven) door!” ―Sean Bromilow, Taste Canada Gold Winner, creator of Diversivore
“Julia’s gorgeous collection of recipes is as much a feast for the eyes as it is for the belly. It is a tremendous resource for busy home cooks who want to put nutritious, mouthwatering meals on the table. I have no doubt that it will quickly become a family favorite.” ―Alanna Lipson, former Food Editor at Canadian Living Magazine
About the Author
Julia Konovalova received her Bakery Arts Certificate from George Brown College and is the founder of the popular food blog Imagelicious. She lives in Toronto, Ontario.
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I will elaborate:
--The photography in this book does nothing to entice and encourage me. The book features the most unappetizing photos I've seen in quite a while. A lot of the food in the pictures looks un-cooked, spread out on a sheet pan. The photos on her website look better than the ones in the book.
--There are recipes in this book that you will find at Konovalova's website, like "Hearty Roasted Pork Tenderloin with Sauerkraut and Apples", Dill Meatballs, "Roast Radishes and Carrots", and more. So, if you have not checked out her website, you may want to take a look before buying. You may get aggravated trying to wield your way between all the ads.....
--There are many recipes that are just simple variations on what's been done before. There are very few innovative recipes here. Go ahead, take one of her recipes, or ingredient combinations, and do an internet search. I do like her oven adaptations of recipes that she brought with her from Russia.
--The index is poor. Looking for the pork tenderloin recipe I mentioned above? I looked under pork, but it's not there. It is under sauerkraut and tenderloin, or if I had memorized the recipe's name, I would have found it under "Hearty". And the meatball recipe is listed under Dill.
--Where is the discussion on sheet pans? It's hidden in the very back of the book as the third point under equipment. All of four sentences long, and it does not help the reader decide what one to buy. Plus, the sheet pan size changes from recipe to recipe and that size is not displayed prominently in each recipe.
--I guess I have a different idea of the meaning of "convenience". For instance, making "boiled" eggs in a muffin tin in the oven and baking them in their shells for 30 to 40 minutes is not convenient. Caramelizing onions in the oven takes 1 1/2 hours, and turning those onions into soup takes another hour in the oven.
--I was baffled by the unprofessional and strange and thoughtless comments in recipe introductions. Here's one that stands out in my mind: She says of "Spicy Blackened Chicken Legs", that she was going to name the recipe "Jerk Chicken", but even though she's been making this particular marinade "for years", "each time I keep making a mental note to buy allspice, I keep forgetting to do so." Seriously? She sounds serious. But if you are serious about your cooking, you might want to pass on this book, or bear with these kinds of comments that are scattered throughout the book.
--There is a heavy use of dried herbs and Mrs. Dash. Heavy use of powdered onion and garlic, too. Lots of cheese!
--Strange combinations: Rice, frozen green peas and chicken thighs, (after 45 minutes at 400 degrees, then several minutes under the broiler, how tender do you think those peas are, sitting on top of the rice?) And here's one: Defrosted, pre-cooked small shrimp, broccoli florets without stems, cubed feta, lemon and minced garlic baked at 425 degrees for 15 minutes, (Tough tiny shrimp? You bet!) How about fresh green beans, cooked German sausages and peeled and defrosted shrimp dusted with garlic and onion powder and paprika? (We must guess the size of the shrimp and whether they are pre-cooked or not.)
--There are some time lengths here that just not logical, and are just too long to be convenient: Two hours at 400 degrees to roast cauliflower, sweet potato and garlic for a mash, (Maybe 40-45 minutes for garlic, and why not cut the cauliflower and potato into pieces to match the garlic time? Why wrap a whole cauliflower head in foil?).
--Other mistakes: Corn chips called for in the nacho recipe, and tortilla chips are pictured. A "Pastrami-style" chicken breast, but the seasonings are not pastrami seasonings (just paprika, cayenne, garlic, pepper).
--There are recipes that you should not need recipes for: Cheese-garlic butter toasted baguette slices; roast potato wedges; applesauce cornbread (so many online to choose from); sliders on Hawaiian buns, bacon on a pork roast to give it moisture.
--Also, Konovalova came from Russia and lives in Canada, so you may wonder about some unexplained ingredients, like smooth riccota and peameal bacon.
To me some of the recipes seemed off. Here in LA we eat a lot of shrimp. And roasting defrosted, already cooked! shrimp for 15 min at 425 makes for some dry shrimp. The roasted shrimp with feta and broccoli. It seems like you should roast the broccoli and feta and add the shrimp for maybe the last five minutes.
The mixed seafood with sun dried tomatoes wouldn't be so bad but it has squid in her mix, baked for 15-20 min. Squid is a food that either has to be flash fried, or cooked forever, otherwise it's rubbery.
Some of the recipes look good but they are basic find anywhere recipes like potatoes.
Shrimp sausage and green beans is good, at least she started with raw shrimp so it wasn't rubber.
The baked milk was fun and really good over stewed peaches.
Russian style apple blueberry jam was interesting and beats stirring like regular jam.
the easy oven seafood boil was dry and I don't recommend it. A regular seafood boil is also easy and the end result is much better.
I don't hate this book, there are enough recipes that look good to give it at least a three, but the timing and ingredient mix is off on some and the index is weird and makes it hard to find recipes.
The book is highly recommended! It is much more than a "gimmick" book but rather a guide to cooking some very good food in a very convenient way.
The pages are thick and the binding is sturdy, allowing the book to be opened flat without the pages flopping over. Every recipe is accompanied by a full color picture, which I always find to be a really nice feature. The introduction gives a good explanation of the author’s philosophy of oven cooking and discusses changing the recipes according to your own taste. I’m one of those people who cooks well but needs a recipe to follow, almost to a T, so it’s nice to have this discussion laid out for me. In addition, each recipe includes an explanation of how it was developed or why it works so well, which can also give ideas of what you can or may want to change. Oh, and the index is wonderful! You can look up almost any ingredient and get a list of recipes that use it! I get so frustrated when I can’t find things in an index, or all I get when I look up, for example, kale, is “see Greens.”
I’ve only made a couple things so far, but they were easy and worked as presented. And they were tasty! I’ll be putting this cookbook into my regular rotation.