"One to Five: One Shortcut Recipe Transformed Into Five Easy Dishes"--by Ryan Scott--invites home cooks to think creatively about cooking while using supermarket staples.

One to Five: One Shortcut Recipe Transformed Into Five Easy Dishes   by Ryan Scott



If you can't prep it, cook it, and sit down to eat it in less than an hour, chef and television personality Ryan Scott doesn't want to do it. It's just that simple.

One to Five is cooking for real life: master one basic recipe and learn to spin it into five quick, affordable, and crowd-pleasing dishes. Discover how Ryan's killer marinade, a simple rotisserie chicken, or an easy slow-cooker roast can turn into soul-satisfying meals like carnitas, stuffed egg rolls, sliders, a Vietnamese salad, and a hearty stew.

From taco night to breakfast as dinner, this book is all about flexibility as Ryan invites home cooks to think creatively about cooking while using supermarket staples. He offers ingenious strategies, tricks, and guidance on stocking the freezer and pantry so that great-tasting meals are always ready at the drop of a hat.

One to Five makes cooking so simple that readers can eat a delicious home-cooked meal without the hassle - and have fun while making it.


MY REVIEW:   Cooking provides sustenance, but it also provides pleasure. Food for family and friends should always be fun—especially for the cook. “One to Five: One Shortcut Recipe Transformed into Five Easy Dishes” by chef Ryan Scott (with a foreword by star chef Rachael Ray) is written with enjoyment and love of subject. With the motto for cooking at home of “prep it, cook it, and sit down to eat it in an hour or less”, the author shows how he does just that with more than 100 quick and tasty recipes that are a blend of scratch-made dishes, precooked ingredients, and ready-made foods. The “Staples: Stocking your Fridge, Freezer, and Pantry” and “Essential Kitchen Tools” sections offer very helpful, detailed information that will be appreciated by both beginners and seasoned cooks. Ryan Scott has an interesting inside note for each recipe, and the love and influence of family and friends is felt throughout the book. The chapters are designated by the main ingredient like Eggs, Biscuit Dough, Ground Beef, and more. Here’s a sampler of the recipes you’ll find: “Ryan’s Deviled Eggs”; “Garlic-Basil Biscuit Bombs”; “Broccoli-Kale Slaw”; “Sweet ‘N’ Hot Pickled Cauliflower”; “Carrot, Cranberry, and Zucchini Muffins”; “Kale Caesar”; “Mozzarella-Stuffed Crispy Portobello Burgers”; “Lesley’s Biscuit Chicken Turnovers”; “Elvis Pancakes”; “Many Onions Pork Shoulder”; “Mama Pat’s Meat Sauce”; “Rogue Pot Pie”; “Pot Roast Breakfast Hash”; “Green Chile Hushpuppies”; “Danny’s Lemon-Pepper Scampi”; “Brown Rice-Stuffed Cabbage Rolls”; “Cream Cheese Custard French Toast Casserole”; “Mama Pat’s Chocolate Brownie Pie”; and “Kitchen Sink Cookies”. Ryan Scott is a chef, restaurateur, and an Emmy-Award winning food host. He appears regularly on national television, including Today and Rachael Ray, and is the host of The Ryan Scott Show, a weekly radio show. Ryan is chef and owner of Finn Town in San Francisco. One to Five is his first cookbook.

Book Copy Gratis Oxmoor House via Shelf Awareness


RYAN SCOTT

Chef Scott, a graduate of the California Culinary Academy, has cooked and learned in the kitchens of many of the country’s best chefs including Gary Danko. You may recognize him from his appearances as the emmy award winning host on Food Rush, HSN, on Top Chef, special guest appearances on NBC's Today Show, Bar Rescue, The Rachel Ray Show, and The Talk. You can hear him weekly on his highly rated radio show, The Ryan Scott Show, on KGO 810, San Francisco Bay Area.

https://www.ryanscottenterprises.com/