Rachael Ray 30-Minute Get Real Meals (Paperback) by Ray, Rachael
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Paperback; Published 3/24/2005; 256 Pages; ISBN 9781400082537
In fewer than five years, Rachael Ray has radically changed the way America cooks dinner. Her perky-girl-next-door swagger, her catchphrases for techniques, and her dinner ideology of simpler, less expensive and just in time have sold billions of books and placed her at the top of the talent heap of... See complete description »
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Rachael Ray loves carbs and hates trendy diets that go to extremes. The current low-carb craze has us all buying low-carb foods that tast like cardboard and eating too much animal fat. When we give in to the frustration of carb denial, we pig out, causing yo-yo depression from weight loss and regain.
Well, the vicious cycle stops here! Rachael Ray's latest collection is full of recipes that are well balanced and healthful--as well as carb conscious--for those of us who just cannot and will not live totally carb-free!
Chapters include dishes that show how a half-pound of pasta can serve four adults, quick and easy meals like Thai and Mexican lettuce wraps, and tons of burger ideas. The big finish? A dessert section for people who don't bake (like Rachael) and are watching carbs! The best part is that the dishes in this book--like all of Rachael's recipes--can be turned out in 30 minutes or less.
With plenty of hassle-busting tips and a generous serving of Rachael's you can do it attitude, 30-Minute Meals for the Carb-Frustrated makes America's new way of eating as easy and delicious as it is healthful.
Less time in the kitchen going the Rachel Ray route!
I have tried alot of recipes over the years and this book is definately a keeper. I haven't had to alter a recipe yet and I have used a different recipe everyday for over two weeks and they are simply fantastic. My family love them, even the kids.
All Rachael's recipes are awesome - and if you watch your carbs, this is a good book!
bought these for my daughters and they love them! so do i!
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Recipes that call for wine do so to enhance the flavor of the dish- so it's not the time to use that half-opened bottle of red that's been sitting in your fridge for a month. If you wouldn't drink it, then don't cook with it.