30-Minute Meals

Rachael Ray shows us how to make healthy dishes from basic, fresh ingredients in, ideally, 30 minutes or less. Unlike her later 30 minute meal books, this first in the series does not group two or more dishes into meals which can take less than a half an hour to prepare. This is largely because the book was written before Rachael showed up on the Food Network show of the same name, which introduced the 3 course meal format. In spite of this timing, almost all of the dishes in this book have shown up on early seasons of Rachael's show.In many ways, the grouping of dishes by type rather than by meal is an advantage, making it easier to match up different pasta and salad courses on different days. The drawback is that you have no hints on how to coordinate your time in preparing the three dishes at one time, although this is not exactly rocket science.The main chapter headings / dish types are:Pastas 29 dishesSalads 28 dishes, some suitable as main course saladsTake out lookalike 39 dishes, primarily burgers, sandwiches, pizza, Tex-Mex, and Asian lookalikesComfort Foods 34 dishes such as chilis, sauces, soups, and casserolesFull meals 5 menus for small party (8 to 12) quick cookingMeatballs 5 recipesI believe it is an important symptom of one of Rachael's main objectives that many of her dishes are named after family members. She presents the great Italian love of food and family together when you don't have Nona and three aunts at home all day to do all the prep work and braising.One recent book on cooking traditional recipes slowly to recapture both the joy and flavors of this cooking makes the suggestion that Rachael's style of cooking is too hectic and has too little flavor. While the first has an element of truth, I say it does not remove the `Joy of Cooking'. It actually rescues it from the drive in take out window. On the latter point, this author if plainly wrong. I compared Rachael's Caesar Salad to a recipe from Martha Stewart and Rachael's was superior in taste, as Miss Martha really overloaded her dish with raw garlic.It is very fortunate that the cuisine on which Ms. Ray's food is largely Italian, as the Italian cuisine has spent centuries perfecting the concentration of flavor in foods such as balsamic vinegar, cheeses, hams, and tomato concentrates, all of which are available in first class products at the local American supermarket.The only drawback to using these products and prepackaged meats and vegetables is that you may be paying more for the same meal than if slower, prep intensive recipes were used. For thirty-something parents who are in the early middle of their career, this cost is probably inconsequential when compared to the benefits. It is certainly both economically and nutritionally inconsequential when compared to the fast food fare.I have a lot of respect of Rachael's not overloading the book with suggestions for the pantry. Stocking up a pantry without specific recipes is a waste of time and money. I also strongly suggest the reader play close attention to the tips on knife use. Very important.I'm afraid Rachal's recommendations on equipment are not helpful. One look at her Food Network show and you may see a Dutch oven, two large saute pans, a grill pan, and a blender in action at one time. Don't scrimp on the pots and pans. Do what Rachael does, not what she says in this department. I will give her credit for getting by with just one very good knife.Rachael is not Mario or Martha or Emeril. She is teaching you how to do it fast, without loosing the fun and the flavor. As always, the price of the book is very right. Enjoy yourself!

A big thank you to Rachel Ray for this book! I have been trying to learn how to cook for about 2 years now (with not much success). I was first inspired by Rachel Ray's show, and then sought out the book.She designed the recipes so that you wouldn't have to run out and buy oddball items that you'll never use again. If you buy fresh parsley for one recipe, you'll more than likely use it in the next one. No waste! The fact that I make these recipes and they turn out great make me want to cook more! I would recommend this book to anyone, from the novice to the expert.One more thing I've noticed is that this book teaches you the basics so you can move on to make your own recipes. Don't hesitate on this book-buy it. You won't be sorry. Nor will your full belly after trying some of these recipes...

I love Rachael Ray. Her show, "30 Minute Meals" is a favorite; it focuses on healthy foods, fresh produce and easy to follow recipes. This family friendly style of cooking was translated into her book, "30 Minute Meals" and I have enjoyed each recipe I have tried. A large proportion of the meals are family friendly as well-- my 6 year old and 2 year old are not finicky, but even so they have been very enthusiastic about the recipes.Now for the minuses-- 1) unlike the show, recipes are not grouped together with a main dish, side and a dessert/drink. This is rectified in the sequel, but it is not easy to always pick dishes that can be cooked at the same time and still finish in 30 minutes. 2) no pictures! I like pictures of the finished product. Not a biggie, but it bugged me. 3) I like the "pinch of this" and "dash of that" style of cooking. If you *have* to have precise measurements, this may not be your book. 4) I am a profecient cook, yet many of the dishes are really 40 minute meals for me. If you're a fast chopper and can multi-task, you may get these meals done in 30 minutes on the first try. Otherwise... plan for a little extra time.This is not a book for an advanced chef, it is simple food and it makes no pretensions to anything else. However, if you have a new cook in the family, or you are looking for new ideas for weeknight meals, I highly recommend this book. Ideal for your niece or nephew's first apartment!

Rachael Ray has it right with her 30 minute meals. You really can make a delicious dinner for you and your family in the time it takes to order out. I also find I don't need a lot of special ingredients or tools to make these dishes.This is one of her older books and doesn't 'look' as cool as the others but the recipes are just as great and just as easy. One of my favorites from this book is her pasta e' fagoli. During the winter it is a frequent flier on my weekly menus.I bought this book for my boyfriend's mother recently and she raves about it everytime I talk to her. I highly recommend all of the 30 minute books if you are like most of us and have no time.

Great recipes with easy instructions!!

My wife uses Rachael's books almost everyday. They are written for an American audience but the majority of ingredients are available in the UK too. Since buying them we have never eaten so well. Like Ms. Ray says on her TV show - 'Yum O!'

Bought as a gift - sister loved the variety!

good tips

I am enjoying the cookbook very much!