The author of the runaway hit Sheet Pan Suppers
expands her repertoire with easy and delicious recipes for Dutch ovens,
skillets, casserole baking dishes, and more.
In One Pan & Done, Molly Gilbert shows you how to use your oven to
your advantage, letting it do most of the work to turn out juicy, crispy
roasts, succulent vegetables, rich stews, flaky fish, and, of course, sweet
treats. Think of it as fast slow-cooking, but with the benefits of baking,
roasting, and broiling for concentrated, intense flavor every time. The best
part is that with Molly's simple, hands-off recipes, you'll have time to savor
your meal and enjoy your company. Whether you're an over-scheduled parent, a
busy young professional, or even an accomplished cook, you deserve food that's
big on flavor, but simple on steps. With Molly's recipes, you get in the
kitchen, and you get out. Kick the oven door shut as you walk away--your meal
is One Pan & Done.
MY REVIEW: For me, a cookbook is a hit when it makes me
hungry—when it makes me read the recipes and text, view the food photos, and
say “I want that right now”. On that basis,
“One Pan & Done: Hassle-Free Meals from the Oven to Your
Table” is an unqualified success. Written in a warm, personable style by Chef
Molly Gilbert, this is a book to go to time and time again for food that is
“about comfort, nourishment, family, and community”. Molly had me from “Bacon
Biscuit Bread”, and things just got better and better from there. The format of
this book is very user-friendly. The size is easy-to-hold, and the layout is
clean, uncluttered, and easy-to-read. Since this is a book about one-pan meals,
various types of pots and pans are given their due, and the recipes are each
marked with a symbol for the pot or pan called for to make the dish. Pantry
staples are also covered, with the author explaining why each item is always to
be found in her well-stocked kitchen. The recipe sections include: “Breakfast
and Brunch”; “Starters, Snacks & Sides’; “Veggie Mains”; “Poultry”; “Fish”;
“Meat”; and “Sweets”. Here is a sampler of the recipes which have me ready to
“get out in that kitchen and rattle those pots and pans”: “Herby Egg & Blue
Cheese Soufflés (made in muffin tins, these can be stored in the refrigerator
for up to 5 days and reheated in the microwave—perfect “on-the-go” breakfast
bites); “Warm Buttermilk Doughnut Muffins”; “Linguine Primavera”; “Thai Turkey
with Carrot Noodles”; “Quick Chicken Pot Pie”; “French Chicken Stew”; “Roasted
Shrimp & Chickpea Salad”; “Garlic-Broiled Scallops with Cherry Tomatoes
& Pancetta”; “Sweet & Salty Pork Chops with Snow Peas”; “Maple-Roasted
Pork Tenderloin with Sweet Potato Fries”; “Shepherd’s Pot Pie”; “Gramma’s
Banana Cake with Peanut Butter Frosting”, and “Chocolate Molten Caramel Mini
Cakes”. Hungry yet?
Book Copy Gratis Clarkson Potter Publishers via Blogging for
Books
"Sheet Pan Suppers: 120 Recipes for Simple, Surprising, Hands-Off Meals Straight from the Oven" by Molly Gilbert
It’s the one-pot meal reinvented, and what is sure to become every busy cook’s new favorite way of getting dinner on the table. It’s Sheet Pan Suppers—a breakthrough full-color cookbook with more than 120 recipes for complete meals, snacks, brunch, and even dessert, that require nothing more than a sheet pan, your oven, and Molly Gilbert’s inspired approach.
The virtue of cooking on a sheet pan is two-fold. First there’s the convenience of cooking everything together and having just one pan to clean up. Then there’s the cooking method—roasting, baking, or broiling—three techniques that intensify flavors; in other words, food tastes better when cooked on a sheet pan (move over, slow cooker). But the real genius here is Molly Gilbert’s fresh, sophisticated approach. There are easy dinners for weeknight meals—Chicken Legs with Fennel and Orange; Soy-Mustard Salmon and Broccoli; Roasted Pork Tenderloin with Squash, Apples, and Onions. Special occasion meals—Rack of Lamb with Herby Bread Crumbs and Buttered Carrots; Asparagus and Black Cod in Parchment. Meatless meals—Israeli Couscous-Stuffed Peppers. Plus surprise extras, including in-a-snap party snacks—Baked Brie and Strawberries, Corn and Crab Cakes with Yogurt Aioli; quick brunch dishes like Greens and Eggs and Ham, and Baked Apricot French Toast; and, of course, dessert—Stone Fruit Slab Pie, Halloween Candy S’mores.
Maximum ease, minimal cleanup, and mouthwatering recipes. In other words, a revelation that will change the way we cook.
Molly Gilbert, a graduate of Amherst College and the French
Culinary Institute, is an author, podcast host (andeatittoopodcast.com), food
blogger (dunkandcrumble.com), former cooking instructor, private chef, and
recipe tester in the kitchen of Saveur Magazine. She lives in Seattle with her husband, Ben.
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