Rachael Ray is becoming a household name and a bestselling author, thanks to her fabulous recipes, freehand style of cooking, and unfailing good results. This latest collection of recipes, a companion book to her show, will feature flexible menus for cooking great, low-carb meals 24/7.Rachael Ray is becoming a household name and a bestselling author, thanks to her fabulous recipes, freehand style of cooking, and unfailing good results. This latest collection of recipes, a companion book to her show, will feature flexible menus for cooking great, low-carb meals 24/7.Read Less
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Very good. Book has appearance of light use with no easily noticeable wear. Millions of satisfied customers and climbing. Green Earth Books is the name you can trust, guaranteed. Spend Less. Read More.
Publishers Weekly, 2005-03-14 Part of Ray's appeal to legions of Food TV fans is her loose, nonnitpicky approach to cooking at home. Every meal she presents can be prepared in 30 minutes or less, and she consistently emphasizes simplicity and nonfussiness. So it's no surprise that Ray's contribution to the supposedly waning low-carb cookbook genre does not strictly adhere to the diet. Ray adores carbohydrates I cannot and will not eat without them and she believes consuming them in moderation is a healthy option. This selection of recipes, then, does include pasta dishes, but Ray wisely makes them heavy on the meat and vegetables and low on pasta (a half pound for every four entrEes). Her devoted viewers will delight at the prospect of Bucatini with Sausage, Peppers, and Onions; Creamy Polenta and Bolognese Sauce; and Eggplant and Wild Mushroom Pasta with Ricotta Salata. Other chapters are just as appealing, offering ideas for main course salads, as well as meat and fish dishes, burgers, soups, snacks and desserts. In keeping with her low-maintenance style, Ray is lax with her instructions, calling for a couple slices of smoked salmon in one recipe, and 2 tablespoons vegetable oil (eyeball it) in another. Ray's standard chatty demeanor, which comes through loud and clear, coupled with interesting, varied recipes, make this book a winner. (Apr.) Copyright 2005 Reed Business Information.
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