Weight Watchers All-Time Favorites: Over 200 Best-Ever Recipes from the Weight Watchers Test Kitchens
Author: Weight Watchers
This full-color cookbook is an exciting collection of the best recipes ever developed by the experts at Weight Watchers—225 tempting dishes never before presented in book form. If you’re a fan of the Weight Watchers New Complete Cookbook but are looking even more recipe choices, this new Weight Watchers collection will be an irresistible new kitchen companion. It’s packed with recipes that you’ll love, whether you’re cooking for a weeknight family supper, a casual backyard get-together with neighbors, or a festive gathering with friends.
Christine Bulson - Library Journal
"Where no food is a sin" is a slogan for the British version of Weight Watchers®, and this book illustrates that tenet. The recipes, arranged by type, do not sound like diet food-e.g., Bacon, Egg and Cheese Casserole, Pork and Rice-Stuffed Cabbage, Berry and Cream Cheese Open-Face Sandwiches, Fettuccine with Gorgonzola and Toasted Walnuts, and Boston Cream Pie. Mexican, Italian, German, and Moroccan are a sampling of the international flavors of the all-time favorites. The recipes that are suitable for Weight Watchers' Core Plan are marked with an icon, and POINTS® are listed for the Flex Plan. Nutritional information is also included, and each recipe is followed by a suggestion or hint. Although some of the recipes are similar to those in other Weight Watchers cookbooks, fans of the system will enjoy this new source. Recommended for culinary collections as a general cookbook with simple and fast dishes that are delicious.
Table of Contents:
ABOUT WEIGHT WATCHERS.INTRODUCTION.
ABOUT OUR RECIPES.
1. Starters and Light Meals.
2. Fresh Salads.
3. Robust Soups.
4. Easy Brunches and Lunches.
5. Best-Ever Poultry.
6. Savory Meats.
7. Flavorful Fish.
8. Quick Vegetarian.
9. Simple Sides.
10. Slow-Cooker Specials.
11. 15-Minute Dishes.
12. Sweet Desserts.
MEASUREMENT CHARTS.
INDEX..
RECIPES BY POINTS VALUE.
CORE PLAN RECIPES.
New interesting book: Cheese and Wine or Taste of Home Cookbook
Two Dudes, One Pan: Maximum Flavor from a Minimalist Kitchen
Author: Jon Shook
Just one pan? No problem! You’ll need only a single skillet, or a roasting pan, or a Dutch oven to make any of the 100 knockout recipes that have made this team the hottest culinary duo west of the Rockies.
Today their catering business and restaurant are the toast of Los Angeles, but Jon and Vinny still remember what it was like to cook with a minimum of space, time, and equipment. And they know that it is the feel-good, homestyle favorites that win raves from their clients and will make any home cook’s reputation. In Two Dudes, One Pan they show you how to prepare a surprising array of dishes—from finger foods to sweets and everything in between—using a few simple pieces of equipment and never more than one at a time.
Just as Jon and Vinny depend on fewer kitchen tools and gadgets than most cooks, they also believe it’s possible to eat well without spending a fortune, and their varied, deeply flavored food won’t send you running to the gourmet shop in search of an obscure ingredient. For them, it’s all about what you can do with food from the local grocery store. Pick up your favorite pan and try your hand at dishes like:
Curried Chicken Nuggets with Honey Mustard and Red Onion Slaw * Sake-Soy Sea Bass with Baby Bok Choy * Spicy Roasted Cauliflower, Capers, and Parm * Sherried Salmon and Cipollini Onions * Five-Spice Cornish Hens * Pistachio Tiramisù with Sweet Cherry Sauce * Pumpkin Pie Bars
With full-color photographs, ingredient alternatives, helpful tips and shortcuts, and dozens of straightforward, down-and-dirty recipes that pack a wallop of flavor, Two Dudes, One Pan will inspire you touse less—and cook more.
Publishers Weekly
Through their Food Network reality show and this, their first print effort, the Two Dudes hope to prove the buddy system to be a winning formula. Owners of Caramelized Productions, a Hollywood catering company, the authors present 100 offerings inspired by their early days of minimal money, ingredients and cookware. The guys manage to concoct a fun, fresh collection. The chapters are based upon the recipesa' cooking vessels rather than their ingredients. Therea's "The Big Bowl," "Nonstick Skillet," "Frying Pan," "Dutch Oven," "Roasting Pan" and "Baking Dish." Seafood is their specialty, with dishes such as Sea Bass, Clams, Bacon and Leeks in White Wine, and a Crispy Dill Snapper, which breaks the booka's single-pan rule by utilizing an empty skillet to weigh down the fillets while they cook to keep them from curling. Four types of burgers hit the skillet including one made with lamb and feta cheese and another with pork and a Fennel-Apple Slaw. The Dutch oven is the source of comfort food like Clam Chowder and Buttermilk-Sage Fried Chicken, while the baking dish runs away with the spoon in desserts such as Chocolate-Hazelnut Bread Pudding and Strawberry-Rhubarb Crisp. (Aug.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.Judith Sutton - Library Journal
Shook and Dotolo met at cooking school in Fort Lauderdale and have cooked at high-end restaurants in Florida and Los Angeles, but when they were between jobs, they began a sort of cooking-on-the-fly catering business called Carmelized Productions. Their business has expanded, and they are opening a restaurant in West Hollywood later this year, but their first book is a reflection of their original catering philosophy, "cooking on a budget-a time budget, an equipment budget, as well as a food budget." The recipes are organized into chapters by equipment, because just about all of them require only one pan. The "classic skillet" recipes, for example, include Tuna Steak au Poivre and Killer Garlic Shrimp. With an interesting approach, readable text, and big-flavored recipes, this is recommended for most collections.
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