From her cookbooks to her magazine to her daily talk show, Rachael Ray's message remains the same today as the day she wrote her very first 30-minute meal--making delicious, knock-your-socks-off dishes should be fun, fast, fulfilling, and foolproof.
Rachael now presents her best idea yet: Rachael Ray's Look + Cook--100 brand-new recipes, each featuring beautiful and helpful step-by-step full-color photographs that illustrate how to create each meal, along with photographs of the gorgeous finished dishes. You literally look along while you cook!
But that's not all . . . at the back of Rachael Ray's Look + Cook, you'll find 125 bonus, never-before-published recipes, including 30-Minute Meals; Yes! the Kids Will Eat It; Sides & Starters; Simple Sauces & Bottom-of-the-Jar Tips; and Desserts. As if that weren't cool enough, Rachael Ray's Look + Cook also features accompanying real-time video available online for select recipes at www.rachaelray.com.
Rachael makes it easier than ever to prepare delicious home-cooked meals as you follow along with the step-by-step photographs or even the video! Having a last-minute dinner? No worries . . . you'll wow the crowd with Gazpacho Pasta, Fancy Pants Salmon, or Almost Tandoori Chicken. Looking for some fun twists on classic dishes that will have your kids clamoring for more? The Open-Face Turkey Burgers with Potpie Gravy and the Coconut Fish Fry are sure to be family faves! Wondering what to do with those last spoonfuls in the jars lining your refrigerator door? Check out Rachael's Bottom-of-the-Jar Sauces and add pizzazz to any meal with Salsa Dressing, Orange Bourbon Glaze, or Spicy Thai Peanut Sauce. Packed with the value that her fans love and have come to expect, Rachael Ray's Look + Cook has a simple-to-follow recipe to fit every occasion.
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November 01, 2010
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Excerpt from Rachael Ray's Look + Cook by Rachael Ray
cherry tomato red clam sauce with linguine
1 pound linguine
3 tablespoons EVOO (extra-virgin olive oil)
5 to 6 anchovies
1 red onion, finely chopped
4 garlic cloves, chopped
1 pint small cherry tomatoes
? teaspoon crushed red pepper flakes
2 sprigs of oregano, leaves stripped and finely chopped
A handful of fresh flat-leaf parsley leaves, finely chopped
1 cup dry white wine
3 tablespoons butter, cut into small pieces
3 pounds Manila clams, scrubbed
? cup fresh basil leaves, torn
Bring a large pot of water to a boil, salt the water, and cook the pasta to just
shy of al dente.
While the water comes to a boil, heat the EVOO in a large
pot over medium to medium-high heat. Add the anchovies and melt them into
the oil. Add the onions, garlic, and tomatoes to the pot and season with the red
pepper flakes, oregano, parsley, and black pepper to taste. Saut? until the
tomatoes burst and the onions are soft, 8 to 10 minutes. Add the wine and
reduce for 1 to 2 minutes, then melt the butter into the sauce and add the
clams. Cover the pot and cook the clams until they open, 6 to 7 minutes.
Discard any unopened clams and add the pasta to the pot. Toss the linguine
with the sauce for 2 to 3 minutes so the pasta absorbs the flavors. Add the
basil, taste to adjust the seasonings, and serve.