The Book of One-pot Cooking Review

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(More customer reviews)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.
Also recommended:
Around the World Cookbook
Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day
Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery)
Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only
Joy of Cooking: 75th Anniversary Edition - 2006

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With a selection of appetizers, main courses, and desserts, this mouth-watering collection of recipes offers a wide array of dishes that can be made in a single pot, from slow-cooked casseroles to stir-fries, cutting down on preparation and clean-up time. Original.

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