Rachael Ray's Look + Cook Paperback – Nov 2 2010
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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
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
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.
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Top Customer Reviews
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.
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
3.Read more ›
Most recent customer reviews
I thought this would be more everyday recipes, a lot of them I will probably never use. I live in a small town and don't have access to many of the ingredients without planning far... Read morePublished on April 15 2013 by judy pettigrew
The recipes in the book are great when you can't think of what's for dinner. Recipes are easy to follow, great for beginners. Read morePublished on Jan. 12 2012 by Winter Tulip