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One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More: A Cookbook

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At a guess, between me, Anna, Debbie, Miranda, Hattie (my step-daughter) and our food stylist Pippa probably 650 dishes have been cooked for What’s for Dinner?All so we can be sure that they really do work for you! Who eats all of the food from the testing?! This was the only book that truly encompassed all types of pots and pans, including recipes for a skillet, sheet pan, casserole dish, Dutch oven, slow-cooker, and Instant Pot. This was also the only book that included scaled-down versions of several recipes to serve two, which was greatly appreciated from our fridge full of cookbook-testing leftovers. Judith made the Curry-Roasted Carrots & Lentils With Orange-Yogurt Sauce, and despite being pleased with the amount of curry powder used, found Snyder was not clear on what size to cut the shallots, which burned before the carrots fully cooked. For her second recipe, the Roasted Broccoli With Peanuts & Brown Rice, she appreciated the idea of using peanut sauce to entice kids to eat their vegetables, but would execute it differently if she were to make it again (by following her instincts and cutting broccoli into florets instead of lengthwise into slices, the directions for which she found slightly unclear). Yes! There’s a limited number of signed copies available here from Waterstones. I have lovingly signed them all and I hope they’d make an extra special gift for someone or treat for yourself ❤️ Do I need to have a slow cooker to buy this book?

Michelle made the Classic Pasta Carbonara and found the recipe easy to follow. When it came to the results, Michelle thought it was an easy-to-make dish that was “cheesy, eggy, porky, and herby.” She had equal success with the Spring Mushroom & Pea Risotto, and was pleased because this was her first time making risotto. She was initially worried that the process would be “labor-intensive,” but found Snyder’s instructions to be clear and simple to follow. The book includes 100 brand new recipes, each of those was tested at least 5 times. Then cooked again for the book photography.Taste & Execution: Did the recipe taste good? Were they something we’d want to make again? Were the directions easy to follow or did we have any missteps? I wanted to write the book so that home cooks, and people who aren’t confident in the kitchen, could get good food on that table with relative ease, so a good time could be had by everyone, including the cook.” —Diana Henry We also felt that her recipes had the strongest flavors, with purposefully chosen ingredients strategically layered throughout the cooking process. We especially appreciated her relaxed approach to cooking, creating recipes that, as she notes, “leave the cook ample time to visit with dinner guests.” We aren’t having over any dinner guests just yet, but we still appreciate the sentiment. Boasting 400 thoroughly tested and researched recipes by the staff of America’s Test Kitchen, this book gave us high expectations. While overwhelming at first glance, the organization helped ease us in when searching for recipes to test out in our kitchens. Divided up by types of meals, like soups, poultry, vegetarian, and pasta, each chapter was then further organized by the cooking vessel. With recipes for batch cooking, easy dessert ideas, and a whole chapter dedicated to frying pan pasta, One is guaranteed to liven up your recipe repertoire, minimise time spent in the kitchen, and cut down on your washing up too.

So, in each weekly meal plan, you’ll find two recipes that offer a no-cook side dish alongside the main.

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Needing to give her sheet pans a rest, Judith decided to try out two of the skillet recipes. Using only one pan to cook the Pan-Seared Paprika Salmon With Spicy Green Beans, the recipe came together in minutes—and left a mess-free kitchen. It was clear that the recipe had been tested, with specific notes to use smashed garlic instead of minced so it wouldn’t burn, and to sauté the green beans first before adding water to steam them (charring the beans and preventing them from getting too mushy from over-steaming). She also enjoyed the Crispy Tofu With Warm Cabbage Salad, which to her delight was easy to adapt to one serving. When we received the books to review, we were all drawn to her cookbook first. From the striking cover to the beautiful photographs, along with a well-organized and visually pleasing layout filled with helpful tips and techniques throughout, this cookbook received top marks for presentation, teachable moments, voice, and appearance/engagement.

If carbs and vegetables aren’t included in the main cooking dish, you should be able to serve with a no-cook side dish (a salad, a bread or, at a push, microwaveable rice!).Yes! There are 10 weeks of meal plans, with no repeat recipes. You don’t have to use the book in this way, but they are there if you fancy. Each meal (some when served with the suggested side dish recipe) is complete with carbs and veggies.

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