Dinner Illustrated
175 Meals Ready in 1 Hour or Less
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- 74,99 lei
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- 74,99 lei
Publisher Description
Dinner Illustrated is a meal kit in book form, perfect for busy people who love to cook but are short on time and inspiration.
In a revolutionary new layout, each recipe appears as a visual walkthrough of preparing a complete meal, including any sides and salads. Yes, a complete meal, so there's no worrying about whether this will go with that. All in an hour or less. There's no advance prep required: Just gather your ingredients, pick up your knife, and follow the step-by-step photos until dinner is ready. You'll become a faster cook as we show you when to prepare each ingredient during the cooking process for maximum efficiency (this is the way many seasoned pros cook at home).
Break out of your dinner rut with 175 globally inspired ideas. Try the Za'atar Chicken with Pistachios, Brussels Sprouts, and Pomegranate; it achieves incredible flavor thanks to two popular Mediterranean seasonings. Or Garlicky Spaghetti with Basil and Broiled Tomatoes, a fresh update on aglio e olio, the classic Italian pantry dinner. To make this book even more helpful, we included nutritional information for recipes, and list the gluten-free, vegan, and vegetarian options.
So open Dinner Illustrated on any busy weeknight and expand your repertoire of dinner standbys (and pocket the money you'd spend on meal kits or takeout).
PUBLISHERS WEEKLY
This super-accessible cookbook helps busy home cooks prepare simple weeknight meals with recipes that feature step-by-step photo illustrations. With such dishes as ginger beef, ramen noodle soup, and pomegranate chicken accompanied by a warm farro salad, this book highlights over a dozen cuisines including French, Italian, Mexican, Indian, and Nepalese that will appeal to a wide range of eaters. The editors include a significant number of vegetarian, vegan, and gluten-free recipes, such as quinoa taco salad, black bean and sweet potato tacos with avocado crema, and blackened snapper with saut ed spinach and black rice. As with ATK's previous cookbooks, this book uses an educational approach by opening each recipe with a handful of helpful notes such as ingredient substitutions ("We like using Asian pear in this recipe for its bright crispness, but Bosc or Anjou pears will also work") and informative cooking explanations ("Cooking the fish in a foil packet keeps it moist and allows it to pick up the flavors of whatever you add to the packet"). Photographs illustrate each of the steps for every recipe, indicating exactly how to prepare, cook, and plate each ingredient. With nutritional information, a list of pantry essentials, and ingredient prep tips, this book is an indispensable resource for busy home cooks.
