Rachael Ray's Look + Cook (PagePerfect NOOK Book) [NOOK Book]

Overview

“Inexperienced cooks need more that just a few lines of laconic test to help them along.  Rachael Ray has coached a generation of rookies on her Food Network shows, talking and plopping and emoting her way through dish after dish.  Her latest books, Rachael Ray’s Look + Cook, shows what each stage should look like in big photos.  Betty Crocker, or more specifically, the 1976 edition of Betty ...
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Rachael Ray's Look + Cook (PagePerfect NOOK Book)

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Overview

“Inexperienced cooks need more that just a few lines of laconic test to help them along.  Rachael Ray has coached a generation of rookies on her Food Network shows, talking and plopping and emoting her way through dish after dish.  Her latest books, Rachael Ray’s Look + Cook, shows what each stage should look like in big photos.  Betty Crocker, or more specifically, the 1976 edition of Betty Crocker’s Cookbook, used to be my bulletproof go-to recipe source. But now Ray fills that role.”  — Time magazine
 

From her cookbooks to her magazine to her daily talk show, Rachael Ray’s message remains the same today as the day she wrote her very first 30-minute meal—making delicious, knock-your-socks-off dishes should be fun, fast, fulfilling, and foolproof.

Rachael now presents her best idea yet: Rachael Ray’s Look + Cook—100 brand-new recipes, each featuring beautiful and helpful step-by-step full-color photographs that illustrate how to create each meal, along with photographs of the gorgeous finished dishes. You literally look along while you cook!

But that’s not all . . . at the back of Rachael Ray’s Look + Cook, you’ll find 125 bonus, never-before-published recipes, including 30-Minute Meals; Yes! the Kids Will Eat It; Sides & Starters; Simple Sauces & Bottom-of-the-Jar Tips; and Desserts. As if that weren’t cool enough, Rachael Ray’s Look + Cook also features accompanying real-time video available online for select recipes at www.rachaelray.com.

Rachael makes it easier than ever to prepare delicious home-cooked meals as you follow along with the step-by-step photographs or even the video! Having a last-minute dinner? No worries . . . you’ll wow the crowd with Gazpacho Pasta, Fancy Pants Salmon, or Almost Tandoori Chicken. Looking for some fun twists on classic dishes that will have your kids clamoring for more? The Open-Face Turkey Burgers with Potpie Gravy and the Coconut Fish Fry are sure to be family faves! Wondering what to do with those last spoonfuls in the jars lining your refrigerator door? Check out Rachael’s Bottom-of-the-Jar Sauces and add pizzazz to any meal with Salsa Dressing, Orange Bourbon Glaze, or Spicy Thai Peanut Sauce. Packed with the value that her fans love and have come to expect, Rachael Ray’s Look + Cook has a simple-to-follow recipe to fit every occasion.


From the Trade Paperback edition.
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Editorial Reviews

From Barnes & Noble

On the principle that cooking should be easy, the indomitable Rachael Ray here presents 100 never-before-published main course recipes explained with the help of 600 four-color photographs and a meal-enhancing collection of starters, sauces, sides, and kitchen tips. And as a bonus, this future home cook favorite contains another 125 never-before-published recipes. No nonsense, but much fun; a perfect resource for harried soccer moms and dads.

Publishers Weekly
Just when you thought Rachael Ray couldn't make preparing dinner any easier, she offers a book of 100 simple main courses, all illustrated with step-by-step photos. Cooks who aren't quite sure what dishes are supposed to look like along the way will gain confidence from the six images that accompany each entry, highlighting ingredients, techniques, and in-progress recipes. As You Like It citrus soy stir-fry calls for shelled edamame and a seeded and thinly sliced bell pepper; photos show just how these should appear when they're ready to go into the skillet. One photo supporting the individual Florentine frying-pan pizza depicts dough pressed into a skillet and being filled before baking--so there's no question about whether the reader is doing it correctly. All recipes include a photo of the finished product, too. Chapters are quintessential Ray: "Cozy Food" (cherry tomato and ravioli soup with store-bought ravioli; shepherd's pie stuffed potatoes), "Make Your Own Takeout" (Real-Deal rellenos), "Fancy Fake-Outs" (Moroccan Lemon-Olive Chicken), "‘Yes, The Kids Will Eat It'" (chicken & broccolini with orange sauce), and, of course, "30-Minute Meals." Ray fans should find more of what they love in this book: easy meals that will please most crowds. (Nov.)
Library Journal
Celebrity chef and best-selling author Ray (Rachael Ray's Big Orange Book) here features 200 new recipes in chapters like "Cozy Food," "Make Your Own Takeout," "Fancy Fake-Outs," and "30-Minute Meals." Recipes are written for novices and include step-by-step photos. Fans are sure to find plenty of creative comfort food, such as Margarita Fish Tacos (which calls for tequila, mahimahi or halibut, and avocado) and Autumn Harvest Chili (served inside a butternut squash). [Twelve-city author tour and major national publicity.]
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Product Details

  • ISBN-13: 9780307885821
  • Publisher: Crown Publishing Group
  • Publication date: 11/2/2010
  • Sold by: Random House
  • Format: eBook
  • Pages: 320
  • Sales rank: 758,423
  • File size: 49 MB
  • Note: This product may take a few minutes to download.

Meet the Author

Rachael Ray is a bestselling cookbook author, the host of the Emmy Award–winning syndicated show Rachael Ray, and editorial director of her magazine, Every Day with Rachael Ray. She is also the host of her popular Food Network shows 30-Minute Meals, Tasty Travels, and Rachael’s Vacation. She is the founder of Yum-o!, a charitable organization dedicated to healthy family meals, and Rachael’s Rescue, which helps animals in need.


From the Trade Paperback edition.
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Read an Excerpt

cherry tomato red clam sauce with linguine

serves 6

Salt
1 pound linguine
3 tablespoons EVOO (extra-virgin olive oil)
5 to 6 anchovies
1 red onion, finely chopped
4 garlic cloves, chopped
1 pint small cherry tomatoes
½ teaspoon crushed red pepper flakes
2 sprigs of oregano, leaves stripped and finely chopped
A handful of fresh flat-leaf parsley leaves, finely chopped
Black pepper
1 cup dry white wine
3 tablespoons butter, cut into small pieces
3 pounds Manila clams, scrubbed
½ cup fresh basil leaves, torn


Bring a large pot of water to a boil, salt the water, and cook the pasta to just
shy of al dente.

While the water comes to a boil, heat the EVOO in a large
pot over medium to medium-high heat. Add the anchovies and melt them into
the oil. Add the onions, garlic, and tomatoes to the pot and season with the red
pepper flakes, oregano, parsley, and black pepper to taste. Sauté until the
tomatoes burst and the onions are soft, 8 to 10 minutes. Add the wine and
reduce for 1 to 2 minutes, then melt the butter into the sauce and add the
clams. Cover the pot and cook the clams until they open, 6 to 7 minutes.
Discard any unopened clams and add the pasta to the pot. Toss the linguine
with the sauce for 2 to 3 minutes so the pasta absorbs the flavors. Add the
basil, taste to adjust the seasonings, and serve.


From the Trade Paperback edition.
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Recipe

Cherry tomato red clam sauce with linguine

Serves 6

Salt
1 pound linguine
3 tablespoons EVOO (extra-virgin olive oil)
5 to 6 anchovies
1 red onion, finely chopped
4 garlic cloves, chopped
1 pint small cherry tomatoes
½ teaspoon crushed red pepper flakes
2 sprigs of oregano, leaves stripped and finely chopped
A handful of fresh flat-leaf parsley leaves, finely chopped
Black pepper
1 cup dry white wine
3 tablespoons butter, cut into small pieces
3 pounds Manila clams, scrubbed
½ cup fresh basil leaves, torn

Bring a large pot of water to a boil, salt the water, and cook the pasta to just shy of al dente.

While the water comes to a boil, heat the EVOO in a large pot over medium to medium-high heat. Add the anchovies and melt them into the oil. Add the onions, garlic, and tomatoes to the pot and season with the red pepper flakes, oregano, parsley, and black pepper to taste. Sauté until the tomatoes burst and the onions are soft, 8 to 10 minutes. Add the wine and reduce for 1 to 2 minutes, then melt the butter into the sauce and add the clams. Cover the pot and cook the clams until they open, 6 to 7 minutes. Discard any unopened clams and add the pasta to the pot. Toss the linguine with the sauce for 2 to 3 minutes so the pasta absorbs the flavors. Add the basil, taste to adjust the seasonings, and serve.

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Customer Reviews

Average Rating 3.5
( 146 )
Rating Distribution

5 Star

(39)

4 Star

(23)

3 Star

(40)

2 Star

(26)

1 Star

(18)

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See All Sort by: Showing 1 – 20 of 147 Customer Reviews
  • Anonymous

    Posted December 18, 2010

    I Love Rachel Ray!

    This book is filled with great recipes that anyone, and I do mean anyone can make. I love the sections on make your own takeout and the fancy fake outs make the book worth it. It gave me time to curl up with another book I found on this site, it's called When God Stopped Keeping Score. My words won't do it justice. Look up and see for yourself. You will be glad you did.

    4 out of 6 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted November 30, 2011

    Love This Book, Love Rachael Ray

    I received this book as a gift. My husband said it is the best gift I have ever received and it was not from him! Every recipe I have made out of this book my family has loved.

    2 out of 3 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted April 11, 2011

    Great book!

    this is one of my fav rachel ray cookbooks-i love the pics!

    2 out of 4 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted February 3, 2013

    Love this book

    Loved this book its very easy to understand and very graphic witch helps you vizulize what the meals supossed to look like so it comes out "picture purfect"

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted June 19, 2012

    I Also Recommend:

    Nice cook good. I have tried of few and this one is just a nice

    Nice cook good. I have tried of few and this one is just a nice average cook book.

    1 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted December 31, 2010

    pretty good

    pics are a great help, but recipes aren't as appealing as some of her other books.

    1 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted December 10, 2013

    I Also Recommend:

    AWESOMELY DELISH!!! Book is just as the title says you can look

    AWESOMELY DELISH!!!
    Book is just as the title says you can look & cook. She give you step-by-step instructions & pictures of each step so you can see what it's supposed to look like. Great for beginners but long time cooks will love this book as well. She has some great receipes in this book and I've made about 1/2 of the recipes in this book. So far no complaints about any of them. My family & friends love the food and always ask for more.
    I love Rachael Ray...she's the one that got me back into the kitchen and my family loves her for that as well. You can't go wrong with this book.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted May 19, 2013

    YUM YUM

    DELICIOUS recipes in just the trial edition if the cookbook
    Yumo!

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted February 15, 2013

    Poor food safety as usual

    I used to be a Rachael Ray fan until she started writing blatantly irresponsible recipes. Every single one of her burger recipes calls for medium rare doneness. I wonder how many people have gotten sick using her disgusting cookbooks. Ground meat should ALWAYS be cooked well done according to the FDA. ALL ground meat is contaminated with bacteria. Go learn something about food safety before you further endanger the public, Ray.

    0 out of 7 people found this review helpful.

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    Posted November 17, 2010

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    Posted May 15, 2011

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    Posted November 20, 2010

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    Posted November 11, 2010

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    Posted March 10, 2011

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