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Product Description

A totally new patented way to cook quick and easy one-pot meals, while keeping ingredients intact and full of flavor.


Elizabeth Yarnell developed her revolutionary infusion-cooking method to avoid often mushy slow-cooker results and to make cooking and cleaning up after dinner a breeze. Now anyone with too many tasks and not enough time can use her technique to get dinner on the table in an hour or less, with no more than twenty minutes of hands-on prep work—and just one pot to clean. All it takes is a Dutch oven and a few basic fresh or even frozen ingredients layered--never stirred. Glorious One-Pot Meals provides the most convenient method yet of serving highly nutritious, satisfying suppers every night of the week.

Product Details

• Amazon Sales Rank: #22339 in Books
• Published on: 2009-01-06
• Released on: 2009-01-06
• Original language: English
• Number of items: 1
• Binding: Paperback
• 240 pages

Features

• ISBN13: 9780767930109
• Condition: New
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

From Publishers Weekly
Sometimes the simplest-seeming cookbooks yield the most surprising revelations, as in nutritionist Yarnell's guide to one-pot cooking. Yarnell's signature infusion method, cooking in a dutch oven at a very hot temperature renders layered vegetables, starches and proteins like tandoori salmon and kale with butternut squash over basmati rice, into a surprisingly well-textured, hearty meal. (It's also foolproof: when you smell the aroma of dinner, you're three minutes from the end of the cooking time.) Dishes like citrus ginger chicken with root vegetables; penne puttanesca; and fiesta steak are simple choices for busy weeknight dinners. The real genius, of course, is the single pot—Yarnell's all-inclusive meals don't require the usual juggling of oven times to coordinate complementary dishes, and cleanup is simplified even further by a preliminary canola oil spritz on the pot. Her emphasis on whole foods, abundant servings of vegetables, moderate amounts of protein and the incorporation of whole grains like amaranth and quinoa justifies her health claims. Yarnell also guides readers in creating their own custom versions of the one-pot meal, even offering a one-pot meal weekly grocery list. (Dec.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review
“When I hear ‘crisp vegetables, tender meats, incredible flavor, ONE pot, and ready in less than thirty minutes,’ I say COUNT ME IN! That’s my Quick Fix mantra! Who doesn’t cherish strategies that deliver wholesome, family-friendly meals in just minutes? All in one pot, which makes for easy cleanup. Glorious One-Pot Meals offers tons of variety, from the fabulously ordinary to the incredibly extraordinary. Fish dishes range from Very, Very Mild Fish to Honey-Chili Trout and Pistachio Halibut (with lavender!). Elizabeth tempts you with All-American Pot Roast and Corned Beef and Cabbage and then wows you with Amaranth Chili. Ready to move beyond Simply Chicken and Chicken Marsala? Then try the African Peanut Butter Stew. Or leap from Glorious Macaroni and Cheese to Aloo Gobi (a flavor-packed, Indian feast). If you’ve got a pot, you’ve got a meal. There’s truly something for everyone.

—Robin Miller, host of Food Network’s “Quick Fix Meals with Robin Miller”

About the Author

ELIZABETH YARNELL is a certified nutritional consultant who holds the patent to the Glorious One-Pot Meal process. She lives with her family in Denver, Colorado.

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Customer Reviews

Great techniques more than anything
I purchased this cookbook when I was given a dutch oven for Christmas. I was excited about the gift, but wanted to learn more about how to use it. The recipes in this book have left me underwhelmed thus far (I've only had it about a month, but I've made two to three dinners from this book a week, so it's getting good use). Some are definitely yummy (Chicken Satay stands out as my favorite), but some just didn't seem to have as much flavor as I was hoping for. Regardless, this cookbook is a must-have for learning how to cook in a dutch oven. I've come up with my own recipes and ingredients, but cooked them as advised and explained in this book and everything comes out wonderful!!! I can't believe how quick and easy it is to get dinner on the table now!

Another note - most recipes call for baking in a 450 degree oven, but my dutch oven (Lodge Color Enameled Cast-Iron 6-Quart Dutch Oven, Island Spice) indicated that it shouldn't be used above 400 degrees. I kept the oven at 400 and kept a close eye to see if I would need to modify the time, but didn't - everything still cooked up perfectly and in the noted time.

These meals are great!
I have been enjoying the original book for a few years now and just had to get the updated version as soon as I heard it was coming out. I am eager to try the many new recipes available. We fixed the Amaranth Chili the day I got the book and it was fabulous. I substituted butternut squash for the zucchini and used venison instead of beef. We are hunters and I have found that elk and venison work great with this cooking method.
I love the ease of preparation and the flexibility in the recipes. It is nice to put together dinner in just a few minutes, clean up after prep in just a few more and then have about 30 minutes to relax before dinner is ready. I appreciate that the recipes all use healthy foods and not cans of "cream of something" soup or other highly processed ingredients. I have found that many of the recipes (especially those with grains included) serve my husband and me for two nights. The enameled cast-iron dutch oven is a breeze to clean - it is like teflon if you spray it first as recommended.
After hearing Elizabeth speak at one of her book signing parties, I am also eager to branch out from the published recipes and try some one-pot versions of our old time favorite foods. This really is fool-proof cooking if you follow just a few basic guidlines - the right pot at the right temperature for the right amount of time.
I highly recommend this book to anyone who wants to eat delicious, healthy meals with little effort.

I really wanted to like this
I really wanted to like this concept and this book. I have now tried 3 recipes (the African chicken stew, the pasta puttanesca, and the chicken satay - that is supposed to be "amazing").

Perhaps for the cook who is moving beyond "hamburger helper" this might be a decent book but for an experienced cook, nothing about this technique works. Everything is soggy and overcooked. And yes - I bought the right sized pots, followed the instructions EXACTLY and recalibrated my oven to provide the perfect temperature and allowed my nose to guide me and it still turned out pretty darn mediocre and mostly in the trash. For the Chicken Satay - the chicken was tough and the snow peas were so overdone that they were limp, for the African Chicken Stew, the flavor was good, but the rice was soggy and the sweet potatoes were too, and the pasta puttanesca was the most disappointing - the shrimp and pasta were overdone and soggy and the broccoli was way too overcooked. This is a very disappointing cooking technique. I like my new La crueset pot however.