Make Easy One Pot Meals With Recipes From These Cookbooks

ONE POT MEALS COOKBOOKS I

One pot meals are easy and delicious and these cookbooks have the best recipes.
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Tom Valenti's Soups, Stews, & One-Pot Meals

Tom Valenti is Manhattan's grandmaster of comfort food, a much-touted chef who has made this beloved cooking his hallmark. And on any given night, you'll find him at his wildly successful Upper West Side restaurant Ouest, cooking hearty soups and chowders, casseroles, chili, stews, and slowly braised, cut-with-a-spoon tender meats, for the likes of Bill Clinton, Steven Spielberg, Charlie Rose, and Barbara Walters. In Tom Valenti's Soups, Stews, & One-Pot Meals, Valenti and coauthor Andrew Friedman dish up the flavor that we've come to expect from a celebrated New York chef, without any of the fuss. Here are realistic recipes for the home cook--most made in a single vessel--all based on the fact that the right ingredients, left alone cooking in one pot with virtually no intervention from the cook, will steadily build glorious flavor. This is make-ahead food that gets better a day or two later, this is dinner party food, holiday food, food that's made on the weekend and savored throughout a busy week. Beautifully designed with 16 pages of color photography, the book includes more than 125 recipes for delicious, deeply satisfying meals including Tomato, Bread, and Parmesan Soup; Creamy Smoked Cod Chowder; Lentil and Garlic Sausage Stew; Lobser Shepherd's Pie; Texas-Style Chili; and meltingly tender meats, such as Florentine Pot Roast with Red Wine, Mushrooms, and Tomatoes and Slow-Cooked Chicken in a Pot.

One-Pot and Clay Pot Cookbook

One-pot and clay pot cooking are two slightly different techniques. In one-pot cooking, the entire dish is prepared in just one pot or casserole and cooked either on the stove or in the oven. For clay pot cooking, the dish is always baked in a traditional container--such as a tagine, chicken brick, or earthenware dish--but it may be started off in a pan on the stove. This beautiful book is divided into ten easy-to-use chapters, with recipes for every meal occasion and every course. The first three chapters feature a mix of one-pot and clay pot recipes, including soups such as classic bouillabaisse; appetizers such as clay-baked potato wedges and clay pot souffles; and simple side dishes, from oven-roasted red onions to lentil dhal. The main course chapters are divided into two types: stovetop and oven-cooked--which are a mix of clay pot and one-pot dishes cooked in the oven. There are classic stews and casseroles, tender roasts and pot-roasts, rice and pasta dishes, delicious baked fish dishes, superb recipes for shellfish, and a whole range of vegetarian dishes from vegetable korma to paella. To complete the collection, there is a chapter of wonderful desserts, with classics such as bread and butter pudding.

One-Pot Wonders

Woman's Day One-Pot Wonders presents fuss-free dinner solutions for today's busy woman. With a million and one things to do and dinner too, this book offers a wealth of easy and practical recipes that can be cooked or baked in only one pot! Just throw in the ingredients, turn up the heat and walk away...you can attend to your life while a delicious casserole of skillet dinner prepares itself. And with scarcely any dishes to do at the end of the meal, what more of an incentive could one need? One-Pot Wonders is the perfect, simple-dinner-solutions resource.

One-Pot

Cooking in one pot, which could be a wok, a frying pan, or a casserole dish, is simple and undoubtedly delicious. This book features a wide variety of soups and starters such as Mediterranean Leek and Fish Soup with Tomatoes, main meals such as Seville Chicken and Fragrant Lamb Curry with Cardamon Spice Rice, and classic vegetarian meals such as Ratatouille. To complete your meal, there are such irresistible desserts as Lemon Surprise Pudding. With a useful, informative introduction and over 100 simple-to-prepare recipes, this inspirational yet immensely practical book shows just how easy one-pot cooking can be.

The Really, Truly, Honest-to-Goodness One-Pot Cookbook

You know those cookbooks that say they're one-pot, but somehow you are left with a pile of dishes? Well, this is the real thing: 65 fabulous recipes that truly need just one pot and only one pot (or skillet, sauté pan, or Dutch oven), start to finish. Included are dishes for family suppers like Moroccan Chicken with Couscous, or larger gathering with company—Braised Chipotle-Orange Pork with Yams. Cookbook author, chef, and one-pot enthusiast Jesse Ziff Cool braised, stir-fried, steamed, stewed, and simmered to perfection such delectable dishes as Short Ribs with Steamed Vegetables (the vegetables are ingeniously steamed on top of the ribs during the last few minutes of cooking), and Any Season Stir-Fry with Orange, Ginger, and Lemongrass. Recipes also offer suggestions for variations to either lighten up a dish or, when everyone is really hungry, make it more substantial. Plus there are plenty of tips for choosing the perfect pot, techniques on proper timing, and do-ahead strategies to make the prep as easy as the clean up

Pot Pies : Forty Savory Suppers

Homey, comforting food without fuss. Once again, cooks are looking to the basics for meals that are both satisfying and unpretentious. Now, in Pot Pies, renowned cook Beatrice Ojakangas shares the very best main-dish pies from her varied and extensive collection. Pot Pies presents dozens of recipes for delicious ingredient combinations matched with a variety of tempting crusts. Treat family and friends to wholesome one-dish meals such as Scallop, Roasted Pepper, and Mushroom Pot Pie; Chilean Chicken Corn Pie: or Flemish Beef Pie Carbonnades with a topping of hot whipped potatoes. Begin a meal with an elegant Herbed Leek and Chevre Tart, bring along a colorful Piperade Pie on an afternoon picnic, or win over the kids with a Pizza Pot Pie filled with their favorite toppings. Pot pies are a great way to create wonderful new dishes from foods already on hand, and can be prepared ahead of time, making them economical and convenient as well as nutritious. For time-conscious cooks, Pot Pies answers the universal question What's for dinner? with style and flavor.

Pot Luck

Beloved cooking authority Mable Hoffman brings a whole new collection of original one-pot dishes to the cook on the go. These all-in-one-dish entrees include delicious salads, hearty soups, filling sandwiches and meatless main dishes. This book also revamps many of the casseroles of yesterday using contemporary flavors and ingredients. And whether they're cooked on the stovetop, in the oven, or in small appliances like the slow cooker or electric skillet, Mable Hoffman's recipes make delicious meals easier to cook—and clean up—than ever before.

Gratins

For many Americans, gratin is synonymous with a beautifully browned dish containing some combinations of potatoes and chicken baked with cheese and cream until a nice golden crust is formed on top. While that definition is inarguably true, in everyday French cooking, the grain encompasses a wide range of ingredients, from fruit to fish to vegetables, and may be savory or sweet. In this beautifully designed volume, the pastry chef at the Michelin-starred Les Ambassadeurs shares 68 easy-to-prepare gratin recipes, from appetizers to desserts. Some, sophisticated and special, some everyday. All are quick to prepare. Recipes include a French Shepherd's Pie, Gratin of garden Vegetables, and Raspberry-Passion Fruit gratin in Puff Pastry.

One-Dish Dinners

Using the latest innovations in supermarket convenience foods and a lifetime of experience as a great home cook, award -- winning, bestselling author Jean Anderson dishes up comforting pot pies and casseroles, main -- dish salads, warming soups and stews, up -- to -- the -- minute stir fries, zesty pastas, and more -- all as fabulous as they are fast. Jean Anderson has written more than twenty cookbooks. She was inducted into the James Beard Cookbook Hall of Fame and has won four Tastemaker Awards. Cooking in a crunch? Along with great recipes, here are some of the helpful hints you’ll find in One -- Dish Dinners. Cook speedy casseroles in the microwave, but brown them in the broiler. Freeze fresh ginger and slice off portions as needed. Stir orange marmalade or peanut butter into spicy stews to mellow their heat. Whisk dressings right into the salad bowl to cut back on dirty dishes. Quick -- chill cold soups in a shallow metal baking dish in the freezer. Make quick work of cutting sun -- dried tomatoes by cutting with scissors. Preheat a serving bowl for pasta by draining the cooking water into the bowl.

Sensational One-Dish Meals : Simpler the Better

Busy schedules and family demands can make it challenging to create quick, easy–and, at the same time, delicious–meals at home. This one-pot meal cookbook, which features over 125 short, scrumptious recipes, is all about convenience, taste, and presentation with minimum effort and maximum flavor. Leslie Revsin includes elegant yet unfussy dishes–Spaghetti with Pesto and Grape Tomatoes; Spanish Chicken and Garbanzo Stew; Chicken, Basil, and Peanut Stir-Fry; Roast Jerk Pork with Yams and Watercress; Sliced Steak, Baby Spinach, and Roquefort Salad; and Quick Ham Cassoulet, to name a few–that can be made from readily available supermarket ingredients and are simple in terms of the number of ingredients (no more than ten), number of steps (no more than three), and preparation time. And like every other book in The Simpler The Better series, One-Pot Meals includes quick tips, variations, and clever ideas for serving and dressing up dishes.

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