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One-Pot Wonders : Over 120 Innovative Recipes, With Minimal Washing Up!
Internationally acclaimed chef Conrad Gallagher cooks up simple dishes that are simply delicious! Simple dishes, readily available ingredients, and a wealth of enticing recipes that involve only one pan--what could be better? Whether it's a wok, frying pan, casserole, griddle, saucepan, or roasting pan, Conrad Gallagher delights in easy ways to create unashamedly modern and sublime appetizers, sensational main dishes, and delicious desserts. Entertaining is much more fun without the hassle of endless washing up afterward, and with only one cooking pot, the pleasure of simplicity is assured. From the tools to the table, all is explained in One Pot Wonders by internationally acclaimed chef Conrad Gallagher. Contemporary gourmet recipes that are as simple to prepare as they are impressive Full-color photographs throughout by award-winning food photographer Gus Filate Hardcover binding ensures this book will sail through years of successful use 120 of the most-requested recipes from some of Ireland's and America's leading restaurants.
- GenresCookbooks
160 pages, Paperback
First published February 12, 2001
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Displaying 1 - 3 of 3 reviews
August 25, 2022
Understandably, this is not the best cookbook in the world. I dont say this to insult the author, more to state that as a thought of mind - into the process of a chef, this could have been a wonderful read. But as a recipe book, it fails to excite me as I wish it could.
The recipes on the outset are simple and easy to do but delivered in a way that seems more mechanical; rather than inspiring me to cook, I feel more spoken at. It is hard for chefs to step out of the 'chef' role and think in terms of food writing.
Food writing should inspire and entice; chef writing is functional and to the point.
This could have been great, but instead, it's just fine.
The recipes on the outset are simple and easy to do but delivered in a way that seems more mechanical; rather than inspiring me to cook, I feel more spoken at. It is hard for chefs to step out of the 'chef' role and think in terms of food writing.
Food writing should inspire and entice; chef writing is functional and to the point.
This could have been great, but instead, it's just fine.
March 20, 2022
Untaugliches Kochbuch mit einem unpraktischen Quadratformat. Sehr wenige Bilder und ausschließlich vom fertigen Gericht, nie von Zubereitungsschritten. Der Titel selbst wird nicht gehalten. So gut wie alle Gerichte erfordern mehr als einen Topf/Pfanne. Hinzu kommt noch, dass der Verfasser eine Vorliebe für "einfache Zutaten" hat, wie Krebsscheren, Trüffel u.ä., die in einem Normalhaushalt ja quasi täglich verzehrt werden.
January 25, 2016
Not your everyday (save myself some time) easy dish, feed my family cookbook. Oh No This Is Not!
From the inside flap: "Simple dishes, readily available (where?) ingredients, and a wealth of enticing recipes that involve only one pan; what could be better?"
The book is an odd square size (9x9) with plain paper (not glossy) pages, many of the recipes have attractive color photos (if you like yellow & orange). Titles are a large grey bold font, ingredients are in a small (I need my tri-focal and had to get really close up) bold font, and the instructions are in a difficult to read sans-serif small regular font.
Contents include: sauce pan; deep pan; shallow pan; frying pan; saute pan; casserole dish; roasting pan; chargrill and grill; wok; baking sheet; baking dish; deep-fryer; salads, etc., and index.
Recipes include: asparagus w/ poached eggs; peas & morels ("readily available"?) w/ fried quail eggs; pumpkin risotto w/ trompettes de mort (again, "readily available"?) and pancetta; john dory w/ coconut and curry; cappuccino of navy beans (?) w/ morels and seared scallops; pappardelle w/ rabbit loin(still again, "readily available"?), mustard and parsley; kangaroo medallions ("readily available"? oh yeah) w/ harissa & spicy masala sauce; octopus w/ roasted pepper, olines, & sun dried tomato pesto; and gratin of fig w/ mascarpone.
More basic recipes include: soba noodles w/ soy, cilantro & marinated squid; tomato & goat cheese pizza w/ chorizo & arugula; lemon tart; thai green curry w/ baby eggplants & sticky rice; omelette stuffed w/ ground pork; roasted salmon w/ saffron cream sauce; several different mussel & clam dishes; roast squab w/ green olives, saffron & preserved lemons; roast new potatoes w/ coarse salt & rosemary; and seared scallops w/ guacamole, cilantro & chiles.
Many of the recipes sound wonderful, but too many do not. This book is not for smaller cookbook collections, rather for those who have "elevated" taste & standards, as can be attested to by the following quote from the back flap: "....He was quickly discovered by the Waldorf Astoria where he became the youngest ever sous chef. Alain Ducasse then offered him the 'rare privilege of working at the 'Michelin 3-star Hotel de Paris' (only 3-stars?) where Conrad, revelling in the superb standards, stayed for a year....." Ok, so this explains why the ingredients are "readily available"....
I'm going to pass on this one.
From the inside flap: "Simple dishes, readily available (where?) ingredients, and a wealth of enticing recipes that involve only one pan; what could be better?"
The book is an odd square size (9x9) with plain paper (not glossy) pages, many of the recipes have attractive color photos (if you like yellow & orange). Titles are a large grey bold font, ingredients are in a small (I need my tri-focal and had to get really close up) bold font, and the instructions are in a difficult to read sans-serif small regular font.
Contents include: sauce pan; deep pan; shallow pan; frying pan; saute pan; casserole dish; roasting pan; chargrill and grill; wok; baking sheet; baking dish; deep-fryer; salads, etc., and index.
Recipes include: asparagus w/ poached eggs; peas & morels ("readily available"?) w/ fried quail eggs; pumpkin risotto w/ trompettes de mort (again, "readily available"?) and pancetta; john dory w/ coconut and curry; cappuccino of navy beans (?) w/ morels and seared scallops; pappardelle w/ rabbit loin(still again, "readily available"?), mustard and parsley; kangaroo medallions ("readily available"? oh yeah) w/ harissa & spicy masala sauce; octopus w/ roasted pepper, olines, & sun dried tomato pesto; and gratin of fig w/ mascarpone.
More basic recipes include: soba noodles w/ soy, cilantro & marinated squid; tomato & goat cheese pizza w/ chorizo & arugula; lemon tart; thai green curry w/ baby eggplants & sticky rice; omelette stuffed w/ ground pork; roasted salmon w/ saffron cream sauce; several different mussel & clam dishes; roast squab w/ green olives, saffron & preserved lemons; roast new potatoes w/ coarse salt & rosemary; and seared scallops w/ guacamole, cilantro & chiles.
Many of the recipes sound wonderful, but too many do not. This book is not for smaller cookbook collections, rather for those who have "elevated" taste & standards, as can be attested to by the following quote from the back flap: "....He was quickly discovered by the Waldorf Astoria where he became the youngest ever sous chef. Alain Ducasse then offered him the 'rare privilege of working at the 'Michelin 3-star Hotel de Paris' (only 3-stars?) where Conrad, revelling in the superb standards, stayed for a year....." Ok, so this explains why the ingredients are "readily available"....
I'm going to pass on this one.
Displaying 1 - 3 of 3 reviews