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Twenty-Dollar, Twenty-Minute Meals*

3.39  ·  Rating details ·  51 ratings  ·  14 reviews
Twenty-Dollar, Twenty-Minute Meals has it all: A bold and irresistible promise make fresh, delicious meals for four for $20 or less, and that take twenty minutes or less to prepare. A dynamic young author with serious fans. And the singular point of view that pulls it all together, from the narrative recipe style to the author s unerring sense of the ingredient-forward way ...more
Paperback, 208 pages
Published May 17th 2013 by Workman Publishing Company
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3.39  · 
Rating details
 ·  51 ratings  ·  14 reviews

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Julie Griffin
Jun 05, 2013 rated it really liked it
Shelves: first-reads
"Recipes have the ability to affect a cook's life in a very real way, by turning strangers into teachers-" writes the cooking expert Caroline Wright, whose recipes have appeared in Rachael Ray and Martha Stewart, but are perhaps best represented by the magazine Real Simple. Her recipes are exactly that--most of them have limited ingredients, most have no complicated cooking techniques required that will intimidate beginning and amateur cooks, and almost all of them have a unique little twist tha ...more
Steven Peterson
May 30, 2013 rated it liked it
The focus of this book? Well stated on page ix: ". . .I wrote those recipes: real food, cooked quickly and inexpensively." A short while later, we read that (page ix) ". . .these recipes use simple cooking techniques." How well does the book live up to these criteria? Overall, fairly well.

At the outset, Caroline Wright notes several principles, among which are: be organized when cooking, use seasonal products, don't stress, keep salad greens on hand, etc. Not bad! I always try to have salad fixi
Jul 09, 2013 rated it liked it
Shelves: cookery
3.5 stars! Complimentary copy received at Book Expo America.*

If you’re strictly a meat-and-potatoes sort of person, this may not be the cookbook for you. A lot of the food in here is to the tastes of the new guard of cooking, popularized by prominent cooking blogs and such—kale, goat cheese, broccoli rabe, things like that. Yuppie food, some might call it. I’m all for this sort of thing (the more interesting ingredients, the merrier!), but it’s probably not the sort of thing most grandmothers wo
Shelly Kittell
Oct 29, 2018 rated it it was amazing
Really interesting recipes that I do hope to try.
May 27, 2013 rated it really liked it
Feed a family of four a good, fresh and healthy main meal for less than 20 dollars? And what is more with it taking less than 20 minutes to prepare. Can that be easily done? This book seems to think so and sets out to get you doing it, not just reading about it.

For less than the cost of a typical takeout you can soon, thanks to this book's help, get cooking and maybe have a little left over for a lunch or snack. What's more, you might even enjoy it and start saving a little money too. This book
Douglas Lord
Aug 20, 2013 rated it it was amazing
This is the best cookbook I’ve seen since David Joachim’s A Man, A Can, A Plan: 50 Great Guy Meals Even You Can Make (Rodale, 2002). Genuinely, the only problem is that some of the names are a little frou-frou. Take “Piadini with Pulled Bresaola, Baby Kale and Parmesan” Your usual dude will say…wha?? But with this cookbook, you’re going to grow up a little bit. Maybe you’re tired of “heat and eat” MREs, maybe you want to impress a ladyfriend. At heart you’re already yearning for knowledge[7] you ...more
May 28, 2013 rated it it was amazing
Shelves: firstreads, cookbooks
I am quite pleased with this cookbook, and I am a stay-at-home wife and a mom of three, so I know good recipes when I see them! I love the way the author designed each recipe, with the instructions laid out like a story and the ingredients highlighted throughout in yellow. The directions are very easy to understand and explained in detail so that even the home cook can master difficult steps like a pro. The author has given a new spin on some traditional comfort foods and in several cases (grill ...more
Jun 12, 2013 rated it liked it
Reading through this book really got me to think about how I could be more creative in the kitchen. I like the focus on using fresh and locally sourced produce. I like that in many of the dishes, there are suggestions for alternate ingredients. Also, the book is visually appealing, with great photographs of all the dishes.

There are two main issues that I have with the book, the first of which is the fact that the ingredients are highlighted in the paragraph and not listed separately; it makes it
May 24, 2013 rated it it was ok
I don't like how the recipes are written (in paragraph form, no list of ingredients, they're just highlighted within the paragraph) and some of them are just plain ridiculous. Example: "French Bread, Chocolate + Red Wine." I mean, really. She actually tells you to eat a piece of chocolate on a baguette and have a glass of wine and calls that a recipe.
Jul 29, 2013 rated it liked it
I thought this book was more of a lunch book. I liked some of the recipes but I am more of a comfort food person. I loved that every recipe had a picture. That the author sometimes gave you more ways to make the recipe.
Deborah Blanchard
May 21, 2013 rated it liked it
Shelves: cookbooks
Just not my kind of cookbook. I liked that the meals were easy, just not to my taste. I am a meat and potatoes Irish girl and this book has too much goat cheese and healthy stuff for me. Might me good for you that are health conscious and love kale also.
Sep 26, 2013 rated it liked it
A little basic, but good for working parents and those in a rut.
May 28, 2013 rated it really liked it
Shelves: first-reads
I really enjoyed reading through this book and can't wait to try out some of the recipes. There was such a really nice variety throughout.
Aug 25, 2014 rated it really liked it
Love all the ideas: also love that the book is affordable and set up like a paperback. Just a fun and excellent format.
Pam Jordan
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Librarian Note: There is more than one author in the Goodreads database with this name.

Caroline Wright is one part ordered editor and one part wandering artist. These qualities, along with an insatiable appetite, combine to support her food editorial career as a cook, author and stylist.

During college in Paris, she fell in love with the rebellious attitude of her friends who adapted their nation