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Ever wonder what Rachael Ray cooks when the cameras aren t rolling? Here she gives you an inside look into her kitchen for one full year. "My Year in Meals "offers intimate access to tasty dishes that will take you from breakfast to dinner. From the meals she whips up at a moment s notice to family feasts, and dishes inspired by her travels around the world, you can now enjoy twelve incredible months of Rachael s homemade favorites.
Need something to get you out of bed in the morning? Try the Almond Custard Brioche Toast or Eastern Egg Sandwiches with Bacon. Looking to fire up that backyard barbecue? Try the Baby Back Ribs with Bourbon BBQ sauce. For something simple that will knock your guests socks off, try Rachael s Egg Tagliatelle with Truffle Butter and Butternut Squash Risotto. Rachael even shares her husband John Cusimano s amazing cocktail recipes, guaranteeing that you ll never reach for store-bought Margarita mix again. To top it off, Rachael includes personal stories behind many of the dishes and her own never-before-seen photos of these culinary creations. In no time at all, you ll feel like you ve stepped into "her "home for a change
A year of delicious food is only enhanced by a selection of equally tasty cocktails, and Rachael s husband, John Cusimano, is no stranger to the cocktail shaker. Now he s sharing his secrets with you. Whether shaken or stirred, straight up or on the rocks, with a cherry or a twist, John s creations like his Strawberry Velvet featuring honey liqueur, strawberries, and lime are always fresh, fun, and certain to make any gathering more memorable. With plenty of options for every occasion and season, such as the Pomegranate Margarita, the Halloween Fizz, and the Nod to Nog, these fabulous concoctions are the perfect complement to Rachael s year of great eating."
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2012-10-15
- Reviewer: Staff
Ray’s new cookbook brings readers into her home kitchen and offers more than 500 recipes that the celebrity chef cooked for family and friends over the course of a year. The book is organized by month, and also includes more than 100 cocktail recipes created by Ray’s husband, John Cusimano. Written as a food diary, Ray presents dishes for breakfast, lunch, and dinner. In addition, she gives readers a glimpse into her personal life with anecdotes of eating in restaurants and at friends’ homes. Examples: Passover dinner on April 20 at a friend’s house, with shorts ribs, root vegetable puree, and kale; and dinner with her husband at New York City’s El Parador Café, one of their favorite date night restaurants, on May 5. Recipes are the kind Ray is famous for: fast, simple, straightforward meals made with familiar, widely available ingredients. She gives readers plenty of options: classics like pizza night, November 27, with recipes for two pizza sauces (homemade marinara, and blender pizza sauce) and crust, as well as internationally inspired meals like the coq au vin rouge on February 2. There are plenty of Ray’s well-known Italian-inspired dishes such as Sicilian sauce with anchovy filets and red wine, to put over either homemade spinach cavatelli or garganelli made with frozen spinach. Cocktail recipes are fun and fresh, like the Blackberry Mule made with fresh fruit and ginger beer, and the Primavera Cooler with mint, basil, cucumber, and green Chartreuse. There’s nothing new, but Ray’s innumerable fans will surely enjoy her daily entries. (Nov.)