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From Italy to Indiana, Japan to Louisiana, one-pot cooking has been the basis of many cuisines around the world. Before the advent of electric stoves and central heating, a pot would often be hung over the fireplace, and meat and vegetables added as required. This was the hearth, the center of the home, and it was here that families gathered to eat and talk. Many of those same dishes-updated for today's palates-are featured here.
Arranged in chapters by type of pot used-from soup pots to slow cookers to Dutch ovens, Just One Pot includes more than 300 classic recipes, compiled by chefs from around the world. Hundreds of color photos showcase the recipes, and historical anecdotes about the culinary traditions from which they sprung are sprinkled throughout.
Soups. Stir-frys. Casseroles. Curries. What is more satisfying than combining foods cooked together in a single vessel, providing an array of wonderful aromas, textures, and colors?
Whether you're a gourmet chef exploring new methods or a busy mom concerned about easy nutritious meals, Just One Pot offers something for all tastes and every occasion.
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Ting Morris is a freelance author. She is the author and co-author of several cookbooks and was a contributor to Reader's Digest Cookies (ISBN 0-7621-0593-3 Oct. 2003). Morris has a vast knowledge of German, Eastern European and traditional English cuisines. She resides in London.
Hajra Makda's genuine passion and natural flair for cooking and writing have led her to experimenting with, adapting, and creating delicious recipes. An award winner herself, she has judged competitions, regularly contributes recipes to international cookbooks and magazines. Makda lives in Leicester, UK.
Carla Bardi is the author of numerous books on cooking, including Reader's Digest Cakes, Cookies, The Encyclopedia of Italian Cooking, and Mediterranean Cooking. Bardi's Italian roots have given her an abiding love and respect for all aspects of food and wine. Raised in Tuscany, she first learned to cook alongside an extended family of enthusiastic cooks. Bardi has traveled extensively throughout Africa and many parts of Europe and now runs a small vineyard and summertime restaurant on the shores of Lake Bolsena in central Italy.
For home cooks on the hunt for simplicity and savor to spare, this handy volume of one-pot suppers is a treat. American classics like a hearty Roast Leg of Lamb with Vegetables mix comfortably with more exotic dishes like Middle Eastern Meatball Soup, a thick, spicy bellyful that begs to be followed up with baklava and mint tea. Most of the recipes are easy to follow; in fact, only a few call for techniques more complicated than chopping and stirring. A Tropical Shrimp Stir-Fry requires a long list of spices-parika, garlic, cayenne pepper-but the dish itself can be prepared in a flash. Bigos, a Polish hunter's stew rich with sauerkraut and bacon, takes a bit longer, but as it cooks it fills the kitchen with an irresistibly heady aroma. Most of the dishes in this collection are unapologetically heavy, but lighter appetites will find some respite in a parsley-flavored Fish and Vegetable Bake or a bright Summer Minestrone. Dieters should note: these recipes have "hearty" and "tasty" covered, but they get there the old fashioned way; calorie-heavy ingredients like butter, cheese and olive oil grace even the most innocuous-sounding dishes.
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Book Description Readers Digest, 2010. Paperback. Condition: New. Never used!. Seller Inventory # P111606521608
Book Description Readers Digest, 2010. Paperback. Condition: New. Seller Inventory # DADAX1606521608
Book Description Readers Digest, 2010. Condition: New. book. Seller Inventory # M1606521608