Perhaps the greatest bonus of a one-pot meal, apart from the range of pots that can be used, is the wide range of cooking times and temperatures that can be brought into play. The recipes in this book are divided into chapters according to the pot in which the dishes are cooked, and each chapter begins with a section on how to select and care for the relevant pot or pan and what it cooks best. All the recipes are for main meals, although some of the vegetarian meals can be served as sides with a simple grilled or broiled entree.
"synopsis" may belong to another edition of this title.
Ellen Brown is the founding food editor of USA Today and author of 40 cookbooks, including The New Cast Iron Skillet Cookbook and The New Pressure Cooker Cookbook (both Sterling Epicure). She writes a column for the Providence Journal, has contributed to The Washington Post and Bon Appétit, and was inducted into the prestigious Who's Who of Cooking in America. Ellen lives in Providence, RI.
"About this title" may belong to another edition of this title.
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