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Rachael Ray's Look + Cook Paperback – Nov 2 2010

6 customer reviews

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Product Details

  • Paperback: 320 pages
  • Publisher: Clarkson Potter; Original edition (Nov. 2 2010)
  • Language: English
  • ISBN-10: 030759050X
  • ISBN-13: 978-0307590503
  • Product Dimensions: 18.9 x 2.1 x 23.2 cm
  • Shipping Weight: 794 g
  • Average Customer Review: 3.8 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Bestsellers Rank: #149,220 in Books (See Top 100 in Books)

Product Description

About the Author

Rachael Ray is a bestselling cookbook author, the host of the Emmy Award–winning syndicated show Rachael Ray, and editorial director of her magazine, Every Day with Rachael Ray. She is also the host of her popular Food Network shows 30-Minute Meals, Tasty Travels, and Rachael’s Vacation. She is the founder of Yum-o!, a charitable organization dedicated to healthy family meals, and Rachael’s Rescue, which helps animals in need.

Excerpt. © Reprinted by permission. All rights reserved.

cherry tomato red clam sauce with linguine

serves 6

1 pound linguine
3 tablespoons EVOO (extra-virgin olive oil)
5 to 6 anchovies
1 red onion, finely chopped
4 garlic cloves, chopped
1 pint small cherry tomatoes
½ teaspoon crushed red pepper flakes
2 sprigs of oregano, leaves stripped and finely chopped
A handful of fresh flat-leaf parsley leaves, finely chopped
Black pepper
1 cup dry white wine
3 tablespoons butter, cut into small pieces
3 pounds Manila clams, scrubbed
½ cup fresh basil leaves, torn

Bring a large pot of water to a boil, salt the water, and cook the pasta to just
shy of al dente.

While the water comes to a boil, heat the EVOO in a large
pot over medium to medium-high heat. Add the anchovies and melt them into
the oil. Add the onions, garlic, and tomatoes to the pot and season with the red
pepper flakes, oregano, parsley, and black pepper to taste. Sauté until the
tomatoes burst and the onions are soft, 8 to 10 minutes. Add the wine and
reduce for 1 to 2 minutes, then melt the butter into the sauce and add the
clams. Cover the pot and cook the clams until they open, 6 to 7 minutes.
Discard any unopened clams and add the pasta to the pot. Toss the linguine
with the sauce for 2 to 3 minutes so the pasta absorbs the flavors. Add the
basil, taste to adjust the seasonings, and serve.

Customer Reviews

3.8 out of 5 stars
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Most helpful customer reviews

1 of 1 people found the following review helpful By Diane M. Schuller on Aug. 11 2012
Format: Paperback
I've always loved watching Rachel and how she shows people how easy cooking can be so that's why I bought this book. I bought it for my husband who asked for a cookbook that would be easy for him to learn with and have recipes that weren't too complicated -- I was sure this would be perfect. After trying several recipes I'm afraid we became more and more disappointed.

The one thing I have to say as someone who has been cooking for over 50 years is that these recipes could not have gone through any kind of test kitchen. I suppose because they're written by a celebrity, the publisher thought testing the recipes wasn't required. That's the first mistake and it showed through in several recipes. The amounts of spices (such as 1/4 cup of fennel seed in a pasta dish so I told my husband only to use about 2 Tbsp no more) was way too much and made the strong taste of fennel unbearable to eat the food even with the lower amount. That's just one example but we found amounts to be very much out of whack, including liquid amounts in some of the recipes. Sure, some recipes were tasty and not too complicated but my husband found the book very untrustworthy as a beginner.

Another complaint we both had is that many pages don't have page numbers so if you look something up, you need to find a page that is numbered in the general vicinity and then count backwards or forwards to get to the page referenced. Very annoying.

We both found her section on utilizing items from the bottom of the jar/bottle to be really creative and useful. In fact the recipe for using up bottom of the jar pickles on brie was excellent. So it's not a total flop. If you're a new cook, give this book a wide pass. If you only want a book to give you inspiration or a few ideas, then spend the money. We're getting rid of our copy.
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Format: Paperback
I love cookbooks, I must have hundreds and my mother (from whom I inherited my passion for cooking) has thousands. A few of my early purchases were of the "Look and Cook" variety, such as French Country Cookery (Anne Willan's Look & Cook) but I have since moved on to cookbooks that rely on the reader to have mastered the different techniques that are required for each specific dish. Then I saw Rachael Ray on television cook some of the dishes from this new cookbook of hers. I must say that I was impressed with both the style of the dishes and their ease of preparation. The recipes are new, trendy and very approachable. The photos that demonstrate the preparation of the dishes do so in a step-by-step fashion are well shot and very easy to learn from. Some of the recipes in this book were posted on Rachael's website before the book was released so I had the opportunity to try out a few earlier as well as some new ones that are only in the book.

The look and cook portion of the book includes 100 recipes and is divided into 3 chapters:

1. Cozy Food - Includes recipes for some great comfort food, such as: Shepherd's Pie Stuffed Potatoes; Pimiento Mac n' Cheese; and fresh Onion and Wild Mushroom Soup

2. Make Your Own Takeout - Restaurant-style dishes that can be prepared faster than you can pick up something to-go, recipes include: Chinese Orange-Barbeque Cashew Chicken and Crunchy Tuna Tacos

Read more ›
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2 of 2 people found the following review helpful By Marilyn V Drozd on Nov. 30 2010
Format: Paperback
Rachael has once more come up with a great cookbook. Great recipes & just as easy as her others. Would highly recommend it.
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