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Rachael’s \u003ci\u003eBig Orange Book\u003c\/i\u003e is the ultimate resource for busy cooks. Need kitchen inspiration? It’s all here and it’s all new—and bigger than ever!\u003cbr\u003e\u003cbr\u003eJust one for dinner tonight? Forget the cold cereal. Rach has a chapter of recipes that make dining on your own a thoroughly civilized occasion, with great meals that won’t leave you with a fridge full of leftovers. Vegetarians on the guest list? No problem! Choose from dozens of meat-free meals that are every bit as satisfying as your tried-and-true standards and savory enough to please the carnivores in your crowd. Observing a Kosher menu? Check out the selection of menus just for Kosher cooks, all ready in less than, you guessed it, 30 minutes. There's even a mother lode of burger recipes for fans of the bun—so many options you could make a different burger every day for a full month!\u003cbr\u003e\u003cbr\u003eIn addition to her latest 30-minute creations, Rachael has put together an array of menus and recipes for easy entertaining, from quick snacks to serve for game night and easy hors d’oeuvres, to soup-to-nuts menus for her favorite holidays and special occasions. Whip up a pasta buffet for a special mom on Mother’s Day, please a crowd with a super-simple Oscar party menu, and give thanks for not one but four fantastic menus that keep holiday stress to a minimum by getting you out of the kitchen in record time. \u003cbr\u003e\u003cbr\u003eBest of all, these recipes have all the huge flavors you’ve come to expect from Rachael, with something to please every taste—and every food budget. You’ll even find the treasured family recipes that Rachael and her husband, John, have enjoyed for years; see if they don’t become beloved family traditions in your home as well. Whether this is your first introduction to cooking the 30-minute way or you are a long-time convert, you’ll find irresistible new recipes here to make the most of every second you spend in the kitchen.","brand":"Rachael Ray","offers":[{"title":"Paperback \/ softback Trade paperback (US)","offer_id":46888886763680,"sku":"9780307383198","price":12.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/8637\/5072\/files\/BNCImageAPI_9e1267b3-fa6d-4069-ad1a-5d4f7d9e1efc.jpg?v=1694371267"},{"product_id":"9780307383181","title":"Rachael Ray: Just in Time","description":"In this irresistible collection Rachael continues to work her 30-minute magic with nearly 100 awesomely delicious brand-new recipes. From pasta to pizzas, soups to sammies, and chicken, fish, and meat, you’ll find a 30-minute-meal to suit every appetite.\u003cbr\u003e\u003cbr\u003eBut what if you don’t have even 30 minutes? No worries, Rachael has you covered with her quickest-ever 15-minute meals. Why order pizza when you can have Proven\u003cb\u003ec\u003c\/b\u003eal Tuna Melts, Italian Surf ‘n Turf Salad- even a fabulous paella- on the table in just 15 minutes? You’ll never reach for the take-out menus again when super speedy Pea and Parsley Soup with Canadian Bacon and Skillet Tamale Pie are the delicious alternatives. \u003cbr\u003e\u003cbr\u003eAnd what about those days when you want to slow things down a bit? Rachael’s got the perfect recipes for those times, too. Her 60-minute meals like Paprika Chicken Stew with Potato Pierogies, Chicken, Corn and Tomatillo Lasagna, and Swordfish Rolls with Spaghetti Squash don’t require any more effort from the cook, but they tale advantage of a little extra time in the oven or simmering on the stove to develop those great, deep flavors we all crave on lazy days. Among these dishes are some of Rachael’s “Double Duty Dinners,” recipes that you cook once, serve twice, but look and taste so different that no one will be the wiser (such as Chicken in Creamy Mushroom Sauce with Chive Egg Noodles in which the base magically morphs into Tarragon-Tomato Chicken and Bread Soup another night).\u003cbr\u003e\u003cbr\u003eYou’ll also fine fun Rachael Ray signature meals like:\u003cbr\u003e\u003cbr\u003eBLD (meals you can eat for breakfast, lunch, or dinner)\u003cbr\u003eMYOTO (Make Your Own Take-Out Meals) that feature ethnic flavors but no mystery or fats\u003cbr\u003eDate Night Dinners and Fancy Fake-Outs that are every bit as elegant as the fare from your favorite little bistro\u003cbr\u003eThe Kids Will Eat It meals (besides chicken nuggets) that will bring even the pickiest eaters to the table\u003cbr\u003e\u003cbr\u003eThis is Rachael’s most versatile book yet, the one that will help you get the very most out of every minute you spend in the kitchen- whether you’re rushing to the beat of the clock or taking advantage of a little extra time to stop and smell the veggies roasting. 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Food Network’s indefatigable   cook Rachael Ray guarantees you’ll be able to put something fresh and exciting on   your dinner table every night for a full year... without a single repeat! \u003cbr\u003e\u003cbr\u003e Based   on the original 30-Minute Meal cooking classes that started it all, these recipes   prove that you don’t have to reinvent the wheel every night. Rachael offers dozens   of recipes that, once mastered, can become entirely new dishes with just a few ingredient   swaps. Learn how to make a Southwestern Pasta Bake and you’ll be able to make a Smoky   Chipotle Chili Con Queso Mac the next time. 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In \u003ci\u003eExpress Lane Meals\u003c\/i\u003e, Rachael provides her personal go-to list of must-have items—so you can do a big shop every week then simply zip  through the Express Lane to make any of these 30-minute meals.\u003cbr\u003e\u003cbr\u003eShe divides the recipes into three categories: “Meals for the Exhausted,” “ Meals for the Not Too Tired,” and “Bring It On! (But, Be Gentle).” No matter which you choose you’ll learn handy tricks and shortcuts to get the most impressive-looking meals on the table in 30 minutes or less. \u003cbr\u003e\u003cbr\u003eThese are Rachael’s quickest and easiest recipes yet and a breeze to shop for—because you shouldn’t have to spend all of the time Rachael saves you in the kitchen standing in line at the grocery store!\u003cbr\u003e\u003cbr\u003eRACHAEL RAY IS A VERY BUSY LADY . . .\u003cbr\u003e\u003cbr\u003eAnd she knows you’re busy, too. 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From everyday meals to complicated culinary feats, Rachael reveals what she herself cooks for her family and friends for one whole year.\u003cbr\u003e\u003cbr\u003eEver wonder what Rachael Ray cooks when the cameras aren’t rolling? Here she gives you an inside look into her kitchen for one full year. \u003ci\u003eMy Year in Meals \u003c\/i\u003eoffers intimate access to tasty dishes that will take you from breakfast to dinner. From the meals she whips up at a moment’s notice to family feasts, and dishes inspired by her travels around the world, you can now enjoy twelve incredible months of Rachael’s homemade favorites.\u003cbr\u003e \u003cbr\u003eNeed something to get you out of bed in the morning? Try the Almond Custard Brioche Toast or Eastern Egg Sandwiches with Bacon. Looking to fire up that backyard barbecue? Try the Baby Back Ribs with Bourbon BBQ sauce. For something simple that will knock your guests’ socks off, try Rachael’s Egg Tagliatelle with Truffle Butter and Butternut Squash Risotto. Rachael even shares her husband John Cusimano’s amazing cocktail recipes, guaranteeing that you’ll never reach for store-bought Margarita mix again. To top it off, Rachael includes personal stories behind many of the dishes and her own never-before-seen photos of these culinary creations. In no time at all, you’ll feel like you’ve stepped into \u003ci\u003eher \u003c\/i\u003ehome for a change!\u003cbr\u003e \u003cbr\u003e***\u003cbr\u003e \u003cbr\u003eA year of delicious food is only enhanced by a selection of equally tasty cocktails, and Rachael’s husband, John Cusimano, is no stranger to the cocktail shaker. Now he’s sharing his secrets with you. Whether shaken or stirred, straight up or on the rocks, with a cherry or a twist, John’s creations—like his Strawberry Velvet featuring honey liqueur, strawberries, and lime—are always fresh, fun, and certain to make any gathering more memorable. With plenty of options for every occasion and season, such as the Pomegranate Margarita, the Halloween Fizz, and the Nod to Nog, these fabulous concoctions are the perfect complement to Rachael’s year of great eating.","brand":"Rachael Ray","offers":[{"title":"Hardback","offer_id":46888887812256,"sku":"9781451659726","price":10.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/8637\/5072\/files\/BNCImageAPI_761994f1-7536-43f8-bf7e-78e281f0b9dd.jpg?v=1694371516"},{"product_id":"9781891105302","title":"Classic 30-Minute Meals","description":"An outstanding collection of Rachael Ray's best 30-Minute Meals, now in one volume. 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Fricassees, itouffies and grillades, meat pies and oyster fries, red beans and rice, and jambalayas and gumbos in endless, mouthwatering variety--each recipe is spiced with the unabashed joy of cooking and eating that makes every Louisiana meal a feast.\u003c\/p\u003e\u003cp\u003eOn a delicious tour of back roads and bayous, from country cabins in Acadia to the refined town houses of Creole aristocracy, Emeril, accompanied by co-author Marcelle Bienvenu, finds that Louisiana is  more than a geographical state--it's a culinary state of grace.\u003c\/p\u003e\u003cp\u003eLouisiana's colorful history has made it an extraordinary culinary crossroads, where the cooking customs of France, Spain, Africa, and the Caribbean meld into a unique New World Cuisine. In charming tales and tempting recipes, Emeril traces the roots of Creole and Acadian (or \"Cajun\") dishes, and honors the pioneer cooks who blended traditional tastes and techniques with the region's native ingredients. 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But to call these sisters cookbook authors may be a they're more like a wacky comedy team touring Hoboken doing the low-fat-zealot routine for admiring audiences. No, Crazy Plates is not just about low-fat recipes. There's much, much more here, including fat facts (a pound of body fat--representative of 3,500 calories--if shaped into a ball, would be the size of a softball and equal four sticks of butter), \"Trivial Tidbits\" (baking soda used to be added to the water for boiling vegetables until it was discovered that it destroyed the veggies' vitamin C), \"You Do the Math\" (substituting Canadian bacon for the regular high-fat stuff once a week for a year will cut your fat intake by 1,196 grams), and a lot of corny humor (\"Did you hear what happened to the peanut when he walked through the park? He was a salted\"). Then there are the recipes--accompanied, of course, by cartoons--like Salmon Davis Jr., broiled salmon steaks in a spicy tomato sauce; Mercedes Buns, cinnamon rolls with less than three grams of fat per serving; My Yammi Spice, oven-baked fries with cumin, paprika, and oregano; and Berry Maniloaf, a lemon and raspberry bread loaf with 161 calories per slice. The recipes are well laid out, not time-consuming, aimed at the home cook with a family to feed, and will please the palate of those wanting gourmet fare without the fat. But how do the Podleski sisters accomplish this rare feat? Spices are an essential ingredient of many Name That Tuna Salad, for example, gets its character from basil, mint, garlic, and Dijon mustard--with no help from that scary sidekick, mayo! 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With fit-for-real-life chapters like \"The Freezer Is Your Friend,\" \"That One Shelf in the Back of Your Pantry,\" and \"Who Does the Dishes?\" (a.k.a. One-Pot Meals), \u003ci\u003eShelf Love\u003c\/i\u003e teaches readers how to flex with fewer ingredients, get creative with their pantry staples, and add playful twists to familiar classics.  \u003cbr\u003e\u003cbr\u003eAll the signature Ottolenghi touches fans love are here--big flavors, veggie-forward appeal, diverse influences--but are distilled to maximize ease and creative versatility. These dishes pack all the punch and edge you expect from Ottolenghi, using what you've got to hand--that last can of chickpeas or bag of frozen peas--without extra trips to the grocery store. 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You’ll catch his enthusiasm just by watching his hit Food Network television shows Chef at Home and Chef Abroad. Now he’s back with the much-awaited follow-up to his first book, \u003ci\u003eChef at Home\u003c\/i\u003e, which has sold over 28,000 copies. \u003c\/p\u003e\u003cp\u003e\u003ci\u003eThe Best of Chef at Home\u003c\/i\u003e is a collection of the recipes that Michael is most passionate about, the everyday comfort food his own family craves. Both simple and easy to adapt, the recipes reflect Michael’s belief that making great food is about relaxing, enjoying the process, and losing yourself in the moment. \u003c\/p\u003e\u003cp\u003eIt includes everything from quick recipes for weekday meals, like macaroni and cheese, to fancier fare for entertaining guests, like short ribs braised in red wine. 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