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What's for Dinner?: Delicious Recipes for a Busy Life Hardcover – April 9, 2013
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Television celebrity chef Stone has compiled a book of recipes covering each night of the week. Monday kicks off with healthy dishes based on chicken and fish. Wednesday brings one-pot meals out of the kitchen. By Friday, recipes limit themselves to just five ingredients, yielding a simple homemade pizza or spaghetti with lemon, garlic, pine nuts, and kale. Saturday nights mean entertaining, so Stone celebrates with grilled lobster and bacon marmalade. The chef’s family Sunday-supper menus feature impressive dishes, such as steak and mushroom “cobbler” topped with cheese biscuits. Recipes traverse all sorts of culinary traditions. From Mexico, a roast chicken stews in tomatillos for a lovely green filling for tacos. Stone makes chicken French with fennel-spiked white beans in a rudimentary sort of cassoulet. America’s South contributes a long-cooked and satisfying mess of pork and greens. Cooks looking for new ideas will find plenty to inspire here. --Mark Knoblauch
“Designed to help make meal time easy, fun and tasty despite everyone’s hectic schedules.”—People
“Full of simple recipes for every busy night of the week.”—The Kansas City Star
“Stone delivers simple recipes, many of which can be made (start to finish) in less than 40 minutes.”—The Atlanta Journal-Constitution
“What could be better than having a new arsenal of Stone's recipes at your fingertips? . . . Charming for both his accent and kitchen knowledge, this man is as down to earth as they come.”—Milwaukee Journal Sentinel
“Curtis Stone gets it. . . . Family favorites, fresh ingredients, and simple prep—all of which is on display on every page of his beautiful book.”—Jenny Rosenstrach, author of Dinner: A Love Story
“A visionary and entrepreneur, he hopes to inspire individuals to ditch the drive-thru and start firing up their ovens at home. . . . A day-to-day guide packed with easy, mouthwatering recipes for every night of the week.”—Spry Living
“The book features a ton of delicious recipes organized by a different theme for every day of the week.”—D Magazine
Top customer reviews
I remembered Curtis Stone from his old, "Take Home Chef" show, he was our favorite chef on TV back then and I stumbled upon this in a search and decided to give it a try after reading reviews and looking inside the book. This cookbook definitely did not disappoint!! All the recipes I have made so far are amazing! And a lot of them reheat well so I take the leftovers to work. I actually appreciate the breakdown of this book! Instead of breaking it down by either course (main dish, breakfast, etc.) or ingredient (poultry, beef, etc) like most cookbooks, this one changes it up! The breakdown of the weekday kind of breaks the recipes down by difficulty level in a sense. I am working my way through what I know I can make, Monday through Thursday are the days I have tried recipes from. I'll try the recipes in Friday, Saturday, and Sunday after I've gained some more practice.
The recipes look deceivingly long if you're not used to looking at cookbooks, but that is because Curtis really breaks everything down for you! I've read and made recipes with little direction and always comes out strange, not with this book! The prep and cook times may be inaccurate if you're not used to prepping and cooking food, I've gotten some of them down after doing the recipes a few times. I also appreciate how the recipes aren't just a single dish, most have a meat and a vegetable with them. If they are single dishes, the book does a good job of suggesting what side salad or dish to make with it (recipe included). And all of the Kitchen Notes are really helpful. AND this is the first cookbook I have seen where every dish is photographed which is SUPER helpful and inspiring as others have noted!
Yes, this book requires a little bit more effort than throwing something in the microwave or if you're a beginner in the kitchen, but the recipes are delicious and there is great variety in not just the type of dish but even the skill level required to do it, so it gives you something to work toward.
Great stuff from a great chef!!