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Summary
Summary
The author of the runaway hit Sheet Pan Suppers expands her repertoire with easy and delicious recipes for dutch ovens, skillets, casserole baking dishes, and more.
In One Pan & Done , Molly Gilbert shows you how to use your oven to your advantage, letting it do most of the work to turn out juicy, crispy roasts, succulent vegetables, rich stews, flaky fish, and, of course, sweet treats. Think of it as fast slow-cooking, but with the benefits of baking, roasting, and broiling for concentrated, intense flavor every time. The best part is that with Molly's simple, hands-off recipes, you'll have time to savor your meal and enjoy your company. Whether you're an over-scheduled parent, a busy young professional, or even an accomplished cook, you deserve food that's big on flavor, but simple on steps.
With Molly's recipes, you get in the kitchen, and you get out. Kick the oven door shut as you walk away-your meal is One Pan & Done .
Author Notes
MollyGilbert,agraduateoftheFrenchCulinaryInstitute,isthe author of Sheet Pan Suppers , a foodblogger(dunkandcrumble.com),former cooking instructor andprivatechef,and former recipe testerinthekitchenof Saveur . ShelivesinSeattlewithherhusband and son.
Reviews (1)
Publisher's Weekly Review
Gilbert's follow-up to her debut, Sheet Pan Suppers, collects recipes for every meal of the day that cook in the oven in one single pot or pan. Her goal is to provide simple meals that can slide into the oven so that whomever is cooking has hands-off time to finish other tasks or relax. The wide variety of recipes includes an herbed egg and blue cheese soufflé, artichoke gratin, baked spring risotto, and cookie bites. Simple chicken tikka masala, chicken cassoulet, and Asian turkey burgers with sugar snaps provide some international flair. Gilbert focuses on big flavor and little clean-up in this tasty compilation of one-pan oven wonders. (Feb.) © Copyright PWxyz, LLC. All rights reserved.
Excerpts
Excerpts
INTRODUCTION They call me the Sheet Pan Queen. I mean, okay, I don't have a shiny crown or anything, and truth be told, I've only been called that once in my life (and it was by a family member, so I'm not even sure it counts), but for a few years now, cooking meals on a sheet pan has kind of been my thing. My first cookbook, Sheet Pan Suppers , focused on simple, flavorful meals pulled straight from the oven on a sheet pan. No mess, no fuss, plus the easiest cleanup on the block. Sounds pretty nice, right? (It is.) But can I tell you a secret? I have more than one kind of pan in my kitchen. Oh, and also? Sometimes I want to eat soup. . . . . . . STOP THE PRESSES AND CALL OPRAH, PLEASE. But really, why should sheet pans have all the fun? Doesn't your mom's old Dutch oven deserve some glory? Doesn't that trusty glass baking dish work hard for the money? The answers are: They definitely shouldn't. It does. And yes, it really does. So this go-round, we're focusing on simple, flavorful meals pulled straight from your oven . . . on a sheet pan, in a Dutch oven, a cast iron skillet, a glass or ceramic baking dish, even cake pans and muffin tins! We've got a whole arsenal of cooking vessels to work with--and after years of straight sheet pans, I feel like a sophomore on spring break in Cancún . . . with a muffin tin. Or something. The point is, in One Pan & Done you'll find a cache of simple, smart, and flavorful dishes that use just ONE pot or pan, in a totally fuss-free and (mostly) hands-off method. Because who has time for fussy? Not me. In truth, I cook this way because it's how I like to eat--simply, elegantly, heavy on comfort but also on health, without too much cleanup. And I find that most people, whether overscheduled parents, busy young professionals, or even the accomplished cooks I know who are well versed in the art of the dinner party, agree. Because, at its heart, food is about comfort, nourishment, family, and community. It's about bringing people to the table and enjoying a shared experience. And even when I'm eating alone, I think it's important to take time to savor and enjoy. So making an elaborate meal, pulling out ALL of my kitchen equipment, trying to tame four pots at once, and still keep the kitchen clean, all while simultaneously charming my dinner guests or chasing after my son or just debriefing the day's events with my husband, just doesn't work. In my mind, a handful of great ingredients treated simply and respectfully, one pot or pan, and the occasional helpful shortcut (like store-bought biscuit dough) are where is at. In One Pan & Done I will show you how to use your oven to your advantage, letting it do most of the work to turn out juicy, crispy roasts, succulent vegetables, rich stews, flaky fish, and, of course, the occasional (likely chocolaty, maybe fruity, possibly crumbly, probably buttery) sweet treat. Covering everything from brunch, starters, and snacks and sides to vegetarian main dishes, meat, fish, poultry, and sweets, my goal here is to give you the best of both worlds--the deeply roasted goodness of sheet pan suppers plus the rich comfort of soups, stews, and pasta, too. And the loveliest part is that with our simple, hands-off approach, you'll be able to take time to hang out with your family (or catch up on Game of Thrones ) during weeknight dinner prep, and actually enjoy the company of your guests at the party you're throwing. Sheet Pan Queen? I'll take it. But I'd rather be One Pan & Done. Excerpted from One Pan and Done: Hassle-Free Meals from the Oven to Your Table: a Cookbook by Molly Gilbert All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.