Busy schedules and family demands can make it challenging to create quick, easy–and, at the same time, delicious–meals at home. This one-pot meal cookbook, which features over 125 short, scrumptious recipes, is all about convenience, taste, and presentation with minimum effort and maximum flavor. Leslie Revsin includes elegant yet unfussy dishes–Spaghetti with Pesto and Grape Tomatoes; Spanish Chicken and Garbanzo Stew; Chicken, Basil, and Peanut Stir-Fry; Roast Jerk Pork with Yams and Watercress; Sliced Steak, Baby Spinach, and Roquefort Salad; and Quick Ham Cassoulet, to name a few–that can be made from readily available supermarket ingredients and are simple in terms of the number of ingredients (no more than ten), number of steps (no more than three), and preparation time. And like every other book in The Simpler The Better series, One-Pot Meals includes quick tips, variations, and clever ideas for serving and dressing up dishes.

About the Author

LESLIE REVSIN, a widely acclaimed chef, food writer, and consultant, gained distinction early in her career as the first woman chef at New York's Waldorf-Astoria Hotel and was also named one of Food & Wine magazine's "Top Chefs." She is also the author of Come for Dinner, a James Beard Foundation Book Award nominee.

RICK RODGERS is the author of over twenty-five cookbooks (including the bestselling 101 series), and has acted as coauthor, editor, or recipe tester on an additional two dozen cookbooks.

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