Search This Blog

Monday, June 17, 2013


ONE-POT WONDERS; cooking in one pot, one wok, one casserole, or one
skillet with 250 all-in-one recipes (John Wiley & Sons, 2013, 430
pages, ISBN 978-0-470-61536-2, $23.99 US soft covers) is by Clifford
Wright, a Beard winning author who writes for magazines and teaches at
cooking schools. Most of his books have dealt with the Mediterranean
basin. Here he covers the world on one pot meals (which includes woks
and grills) with a global slant. He has a description of the types of
cooking vessels you can use. He also has an important sidebar on how to
convert recipes to slow-cookers. Preparations have their ingredients
listed in avoirdupois measurements, but there is no table of metric
Audience and level of use: cooks who like to braise.
Some interesting or unusual recipes/facts: udon noodles with scallops;
salmon with leeks and potatoes; veal-cabbage-pumpkin ragout; pork
carnitas tacos; kielbasa and cabbage with horseradish sauce.
The downside to this book: no illustrations, but I can live with that;
certainly it keeps the weight of the book AND the price down.
The upside to this book: there are lots of tips and sidebar advice.
Quality/Price Rating: 90.

No comments: