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One Dish Meals Hardcover – Sep 15 2006

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Product Details

  • Hardcover: 224 pages
  • Publisher: Lebhar-Friedman (Sept. 15 2006)
  • Language: English
  • ISBN-10: 0867309083
  • ISBN-13: 978-0867309089
  • Product Dimensions: 23.5 x 2.1 x 26.2 cm
  • Shipping Weight: 1.3 Kg
  • Average Customer Review: Be the first to review this item
  • Amazon Bestsellers Rank: #909,583 in Books (See Top 100 in Books)
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 4.7 out of 5 stars 15 reviews
8 of 8 people found the following review helpful
5.0 out of 5 stars LOVE it Sept. 30 2009
By Miriam Lamar - Published on Amazon.com
Verified Purchase
I'm going one by one through the book. I'm cooking with ingredients I've never
worked with, shopping in stores I've never shopped.

Each reciepe is a big surprise. Rarely am I disappointed. I've done all the soups and
am nearing the stew section.

I get asked for reciepes a lot with this book.

I even tried quail meat - now I know - I don't like quail. :)
5.0 out of 5 stars Another hit by the CIA April 29 2010
By Robin A. Collins - Published on Amazon.com
Format: Hardcover Verified Purchase
I've got several CIA cookbooks and they are all great. This one is no exception.
The recipes are clear, well written, and very doable. And my wife really likes anything that is "one dish" because I make less of a mess in the kitchen. Although, not every recipe in this book is truly "one dish", some do suggest sides, usually a rice, pasta, polenta type thing to serve the main entree on. Still in all, another hit by the CIA.
71 of 71 people found the following review helpful
4.0 out of 5 stars Another Hit from the CIA Sept. 28 2006
By Silverstreak - Published on Amazon.com
Format: Hardcover
This beautiful book, filled with more than 150 recipes and 100 color photographs, is not your typical casserole cookbook. It takes one dish meals to a whole new level. The recipes prove that one dish meals aren't only for cold weather. They range from long simmering rich and savory winter-type meals to light fare for hot summer days. They also run the gamut from dishes that take hours to cook to ones that take 15 minutes to prepare on those busy days, though casseroles and baked dishes predominate.

Chapters include soups, stews, braises, pastas and baked dishes, sautes and stir fries and light fare. The recipes are very well-written and easy to follow, often with tips and suggestions. If you want to try something unusual and different, you'll surely find it here. In addition to deliciously updated standards such as Shepherd's Pie, Eggplant Parmesan, and Braised Beef Short Ribs, you'll find recipes for Stir-fried Squid with Basil, and Cockles with Chorizo in a Garlic, Wine and Parsley Sauce, and Saigon Subs - offerings from Brazil, Korea, Japan and the Mediterranean.

The one negative in my opinion is the number of ingredients called for that are unlikely to be available in most areas, some of which will be sending you to a food dictionary, such as galangal (an essential ingredient in its dish), duck confit, farro, Korean glass noodles, or wild lime leaves. In most instances, however, substitutions are offered.

Although it's not a book for beginners, the recipes are laid out in great detail and it's an excellent book.
8 of 8 people found the following review helpful
5.0 out of 5 stars Great cookbook! Jan. 5 2010
By Antonio Borba - Published on Amazon.com
Format: Hardcover
My husband bought this book for me and since I received it, two days ago, I cooked from it, following the recipe for "osso buco milanese" and the flavor was great. I am used to cook since I was fourteen, learned to cook with wine from my mother, and back then, we didn't rush the cooking of the food, but I have noticed that lately I have been missing a lot of flavor from my own cooking because I was rushing through it; this book really tells you the minutes or hours that the ingredients should be saute or cooked (a really important detail for anyone who wants a flavorful meal). I am going back to my own method of slow cooking instead of trying to do a stew in a flash! This is one detail that is a big plus in this cookbook. When I read some recipes from other sources I get surprised when they say that carrots cook in seven or eight minutes, or saute onion in five minutes (to get a mellow, flavorful caramelized onionflavor it takes usually longer than twenty minutes depending on the quantity of onions needed and the purpose of the dish). Well, my daughter came over and she loved the book, so my husband bought a couple more books for her from the Culinary Institute of America.
30 of 31 people found the following review helpful
5.0 out of 5 stars An Absolutely Great Selection of Recipies Dec 9 2006
By John Matlock - Published on Amazon.com
Format: Hardcover
When you get a new cookbook and it falls open to crawfish etouffee, it's got to be a pretty great cookbook. Maybe that's because where I grew up in South Louisiana this was a standard in every restaurant. (In every small Louisiana town, back then at least, there was a small, locally owned, family style restaurant that anywhere else would have ranked among the very best - great food wasn't just a New Orleans tradition.)

What this says is that the CIA (not that CIA, but the Culinary Institute of America) has selected recipies from everywhere in the country to feature in this rather special book. Here are dishes that can be prepared to be the whole meal rather than just part of a cooking.

Some of the other dishes Japanese meat and potatoes, Vietnamese beef stew, Italian veal stew with polenta (that's grits to us southern boys), jambalays (cajun again), Mexican seafood with coconut water, Basque lamb shanks and on and on.

Basically there's not a recipie in this book that doesn't look great. I haven't tried them all yet, but I'm working on it.