Rachael Ray's Look + Cook

Rachael Ray's Look + Cook

by Rachael Ray

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Product Details

ISBN-13: 9780307590503
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 11/02/2010
Pages: 320
Sales rank: 500,348
Product dimensions: 7.30(w) x 9.00(h) x 1.00(d)

About 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.

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.

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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Rachael Ray's Look + Cook 3.3 out of 5 based on 0 ratings. 147 reviews.
Anonymous More than 1 year ago
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.
Anonymous More than 1 year ago
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"
Anonymous More than 1 year ago
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.
DMAB46 More than 1 year ago
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.
Anonymous More than 1 year ago
DELICIOUS recipes in just the trial edition if the cookbook Yumo!
Anonymous More than 1 year ago
Nice cook good. I have tried of few and this one is just a nice average cook book.
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Joy Kozak More than 1 year ago
this is one of my fav rachel ray cookbooks-i love the pics!
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