by
Rachael Ray
05/08/2006
From Publishers Weekly
Ray has made quite a name for herself on
The Food Network, where she hosts four
shows, and in a baker's dozen of cookbooks
mostly dedicated to easy-to-prepare
cuisine. To love this book is to love the
author's quirks, like calling extra virgin
olive oil "EVOO" and hearty
soups "stoups." But her recipes
are tasty, simple and often sophisticated
enough to turn even doubters into fans.
This cookbook, the author's 11th, is
dedicated to quick after-work meals and is
separated into chapters called "Meals
for the Exhausted," "Meals for
the Not Too Tired" and "Bring it
On! (But Be Gentle)." A meal for the
pretty much awake, Smoked Paprika Chicken
with Egg Noodles and Buttered Warm
Radishes, is the sort of thick, nourishing
plate a person craves when the thermometer
drops. Pasta in a Creamy Artichoke and
Saffron Sauce is luxurious with its sauce
of saffron, heavy cream and parmigiano.
The chicken and chorizo burritos called
Dinner, Wrapped Up are cheesy, filling
kid-pleasers, even if the accompanying
text can be wince-inducing ("it's a
way-cool mega-rrito, dude!"). But
what's most remarkable about these dishes
is that they take less than an hour to
prepare-often a lot less-but they taste
like they took all day. For busy,
exhausted cooks, that's worth all the
quirkiness in the world.
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