The one-pot meal reinvented.
It’s amazingly convenient: Cook complete meals on one sheet pan (sometimes two).
Amazingly tasty: Food actually taste better when cooked on a sheet pan, because it uses three techniques—roasting, baking, or broiling—that intensify flavor.
And amazingly versatile: Recipes ranging from easy weeknight dinners to special-occasion meals, plus extras like snacks and sides, ten quick brunch dishes, and irresistible, brilliantly creative desserts.
Simply amazing.
“An ingenious book. It’s all the convenience of a slow-cooker, but the sophistication and creativity of a fine dining restaurant.” —Zoe François, author of Artisan Bread in Five Minutes a Day
From the Publisher
Add to Cart
Add to Cart
Add to Cart
Add to Cart
Add to Cart
Add to Cart
Customer Reviews
4.7 out of 5 stars 10,102
4.6 out of 5 stars 6,747
4.6 out of 5 stars 151
4.5 out of 5 stars 3,027
4.4 out of 5 stars 2,227
4.4 out of 5 stars 66
Price
$11.09$11.09 $7.46$7.46 $18.58$18.58 $8.83$8.83 $9.69$9.69 $17.48$17.48
How to smoke everything, from appetizers to desserts! A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes—every one a game-changer –for smoked food that roars off your plate with flavor. With little skill, surprisingly few ingredients, and even the most unsophisticated of ice-cream makers, you can make the scrumptious ice creams that have made Ben & Jerry’s an American legend. Award-winning author and instructor Raghavan Iyer explores the origin of curry across the globe with 50 recipes in this illustrated cookbook about the simmering, scrumptious history and lore of a globally beloved dish. When you’re in prison, a little money in the commissary can mean the difference between a life of flavorless misery and the pleasure of re-creating a taste of childhood. And it starts with Ramen. By showing that kitchen skill, and not budget, is the key to great food, Good and Cheap will help you eat well—really well—on the strictest of budgets. The IACP Award–winning author of The Vegetable Butcher presents simple lessons and 100 recipes that put irresistible, vegetable-forward dishes in every home cook’s everyday rotation.
Publisher : Workman Publishing Company
Publication date : December 2, 2014
Edition : Illustrated
Language : English
Print length : 304 pages
ISBN-10 : 0761178422
ISBN-13 : 978-0761178422
Item Weight : 1.25 pounds
Dimensions : 7 x 0.6 x 9 inches
Best Sellers Rank: #31,314 in Books (See Top 100 in Books) #5 in Paleo Cookbooks (Books) #17 in Barbecuing & Grilling #240 in Quick & Easy Cooking (Books)
Customer Reviews: 4.3 4.3 out of 5 stars 1,410 ratings var dpAcrHasRegisteredArcLinkClickAction; P.when(‘A’, ‘ready’).execute(function(A) { if (dpAcrHasRegisteredArcLinkClickAction !== true) { dpAcrHasRegisteredArcLinkClickAction = true; A.declarative( ‘acrLink-click-metrics’, ‘click’, { “allowLinkDefault”: true }, function (event) { if (window.ue) { ue.count(“acrLinkClickCount”, (ue.count(“acrLinkClickCount”) || 0) + 1); } } ); } }); P.when(‘A’, ‘cf’).execute(function(A) { A.declarative(‘acrStarsLink-click-metrics’, ‘click’, { “allowLinkDefault” : true }, function(event){ if(window.ue) { ue.count(“acrStarsLinkWithPopoverClickCount”, (ue.count(“acrStarsLinkWithPopoverClickCount”) || 0) + 1); } }); });
L. Mountford –
I really like this — good results so far ….
Sheet pan dinners are becoming a “thing,” but a lot of us have been cooking this way for years. It reduces the number of pots/pans needed to get dinner on the table and allows flavors to combine better than cooking everything separately.I was curious to see the current “state of the art” in preparing one-pan oven-baked/broiled meals. Molly Gilbert has put together some interesting and creative recipes, most of which can be prepared with ingredients found in most supermarkets. There’s a nice variety organized by protein (fish, poultry, meat) as well as some vegetarian options, sides, and desserts.Most of the recipes have photographs, and the instructions are clear and easy to follow. The Kindle edition is nicely formatted, with no obvious “skipping” problems I’ve had with other ebooks. I use the Kindle software on my iPad when I’m cooking and everything works just fine.My usual practice when I review a cookbook is to prepare 3 recipes to check clarity, accuracy, and overall taste. I followed that practice with this book as well.1. Quick Chicken & Baby Broccoli with Spicy Peanut SauceSuper simple and very tasty. You make a spicy peanut sauce, reserve 1/4 C of it for dipping later, and use the rest to coat thin chicken cutlets (I used chicken tenders) and broccoli before broiling for about 10 minutes. So easy, and broiling gives the right amount of “char” to give it almost a grilled taste. This is a keeper and I’ll definitely make it again.2. Pork Tenderloin with Squash, Apples & OnionI cut this recipe in half and made it in my toaster oven (mine has a temperature control that allows me to set a precise temperature). Chunks of butternut squash, granny smith apples, and red onion combine with pork tenderloin and roast fairly quickly in a 450 F oven (a total of about 20-30 minutes cooking time plus 10 minutes resting time. Seasoning is simple, too: garlic, thyme, herbes de Provence, mustard, salt and pepper with some olive oil — which lets the flavors of the apple and onion shine. Very good, another easy recipe to prepare, and I love that I can just make half of the recipe to eliminate some of the leftovers. Another keeper.3. Fajita Flank Steak with Peppers & OnionI made this with skirt steak (it’s listed as a suitable substitute) since that’s what I had on hand. You mix up a marinade with garlic, oil, Worcestershire sauce, lime juice, cumin, chili powder, a little sugar, red pepper flakes, and salt. You reserve 1/4 C for the veggies and use the rest to marinate the steak at least 2 hrs (I put this together around noon, and used it around 6:00 pm for supper). Thinly sliced peppers and onions are tossed with the reserved marinade and roasted for about 10-15 minutes. Add the steak to the pan and broil for 3-5 minutes per side. Serve with heated flour tortillas with the usual toppings (salsa, sour cream, avocado, Cotija cheese). This works well to get fajitas done fairly quickly, everything “done” at the same time. The marinade is wonderful, and I’ll likely use it for other things, too. Another winner.So there it is. I was impressed enough with these three recipes that I’m probably going to keep this in the kitchen for awhile and try some of the other recipes (several of the seafood dishes are calling my name). If you’re looking for easy-to-prepare one-pan meals, give this a look. I love it.
Shadow –
INSANE Flavor in SUPER Quick Meals
Molly Gilbert’s Sheet Pan Suppers is one of the most fantastic cookbooks that I have ever owned. I purchased this book a few weeks ago and have been trying one recipe after another since. From the first recipe that I tried, Bruce’s Barbeque Meatloaf and Potatoes, to the last one I tried, Pears in Prosciutto, I have been blown away by not only how quick these recipes come together but how absolutely packed with flavor they are. I even ended up liking recipes that I cooked for others, though they are not in my flavor wheelhouse, such as the, Warm Tuna Nicoise Salad, (pre-baked partial recipe pic included). I also like that she took the time at the beginning to write about how she shops and the products that she uses so you can replicate the recipes as true to her process as possible. I like to start true to recipes and then tweek to my tastes after trying. There are a huge variety of flavors in these pages that have already taught me a ton about how to use a sheet pan effectively. I am inspired!! Only read below if you want to know where I am coming from before giving this review.I am a somewhat jaded buyer of cookbooks. I traditionally have gotten cookbooks full of hope that they will open up a whole new slate of recipes that I love – only to find two to three recipes that really wow me. I have done some sheet pan recipes from online sources, and I have been very pleased with the ease of cooking them but completely underwhelmed by the actual flavors. I purchased this cookbook as a last ditch effort to find easy sheet pan recipes that I would like and that might inspire me to do my own. I am so glad I did!
L. Jordan –
Eye-opener and belly-pleaser
Great, healthy & tasty recipes! I have now prepared about a third of these recipes with success. I’ve only had one slight disappointment where my chicken thighs dried out a bit more than I would have liked, yet it was potentially operator error.There is a good variety of meal types and styles and everything we’ve made turned out well, and will be repeated. They are easy to follow/apply.It also has great ideas to build on and my eyes have been opened to the wonders available from my sheet pans. So convenient and delicious, I could see myself using these even during a hot summer when I would usually shy away from oven/stove use. I will also be playing with some of them for summer grill use.I have recommended this book, prepared the recipes for guests, and even trust it enough that I would feel comfortable trying out “new” recipes from it for guests (on the first try).
M. A. Hengst –
Easy one pan dinners, I love it!
Bought for myself. Love to cook and try new recipes. These did note disappointment. Great value/price. Would buy as a gift too.
Encarna Serrano –
Lo compré pensando q sería un libro sólo de recetas de platos principales.Más de un 30% del libro son postres.Tiene buenas fotos.
Brian Sh –
Easy to follow. Variety of recipes.The recipes are not complicated or call for ingredients. Almost all of the Ingredients are at my local grocery store.
kicalle –
Davvero un bel libro. Un sacco di ricette interessanti a cui ispirarsi. Per me che sono un ‘amante della cottura in forno: una manna dal cielo. Bisogna masticare un po’ di inglese, ma ci sono le tabelle di conversione per le quantità e le temperature.
Reba G. –
She said that the book arrived ontime and was in very good condition. She enjoys it and said the content is excellent as well!
Jk –
Most of the recipes are great and easy to grasp for an English reader With relatively few American kitchen terminology pitfalls to overcome. Well worth giving this a try for those, right I had a long day at work, so supper needs to be easy. Most of these recipes aren’t much more difficult than opening a ready meal, but healthier, more variety, less expensive and nearly as quick. Just right for anyone, like me, who uses “I just don’t have time/ it’s been a long day” as an excuse for not cooking.