Synopses & Reviews
One pan + fresh ingredients = dinner for two! With an emphasis on reducing prep time and the usual sinkful of dishes, cooking instructor Carla Snyder serves up the ideal couple's guide to simple, complete, and truly delicious meals—imagine Balsamic Braised Chicken Thighs with Figs and Creamy Polenta or Thyme-Rubbed Salmon with Shallots and Caramelized Cauliflower "Risotto"—that can be made in one skillet, in less than 60 minutes. With recipes for home-cooked pasta, grains, sandwiches, beef, pork, chicken, and seafood, plus wine or beer pairings for each dish, One Pan, Two Plates will nourish couples, from newlyweds to empty nesters, every night of the week.
"The tried-and-true workhorse of pans is the cast iron skillet, and cooking instructor Carla Snyder elevates the heavy-duty fry pan to an innovative level for the home cook in this collection of main dish recipes. Simple, hearty, and nutritionally complete, each one-pan wonder is made from scratch and fresh ingredients. Cooks need only utilize a few basic techniques browning, braising, and sauce reduction for single skillet cooking. Efficient in terms of preparation and cleanup (30 minutes to 1 hour per dish), Snyder's one vessel method yields two time-saving and satisfying plates. Recipes present a 'range of cuisines' from India, Mexico, Thailand, France, and China, each with a protein focus, featuring 'the meat-centered meals we all associate with dinner.' Yellow Curry Chicken with Green Beans and Potatoes offers a sweet, spicy dish. Black Cod Fillets poached in Five-Spice Broth are rounded out with bok choy and Udon. There are risottos and pasta dishes, too. Wine pairings accompany each dish, and Snyder's 'Kitchen Counter Points' provide tips for increasing cooking speed and success. This 'streamlined' and uncomplicated approach to delivering weeknight meals promises to reduce stress and enable cooks to create a comforting culinary adventure for two in one pan. Good review. (Apr.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
About the Author
Carla Snyder has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, culinary team-building company owner, freelance food writer, and co-author of five cookbooks, including the James Beard– nominated Big Book of Appetizers. She lives in Ohio.