The Book of One-Pot Cooking

Rating:
Summary: Great introduction.
Review: In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of One-Pot Cooking, starts with a brief introduction into the basics of cooking in one single pot, and then presents recipe suggestions for all major courses, from soups and first courses to desserts. Special chapters are dedicated to fish and shellfish, poultry and game, (red) meat, and vegetarian dishes. Classics such as barbecue spare ribs, fish and mussel chowder, various pies and casseroles, meatballs in tomato sauce, rack of lamb and risotto appear next to unique recipes such as duck with apples and prunes, flambeed fruit, halibut with orange, mushroom and nut pilaf, orange and ginger lamb, stir-fried ginger shrimp, veal with mushrooms, and warm trout and nut pate.

From baked apples in batter to zucchini gougere, this collection of recipes, while not all-encompassing, is a great introduction to the endless possibilities of cooking food in a single pot - and at a relative bargain price, to boot.