- Retail Price:
20% off for Members: Get the Club Price
"So this book is about food that's big in taste and small in effort. Just great-tasting stuff with no fancy techniques and definitely no over-the-top ingredients, as in everything-comes-from-a-regular-supermarket--cool concept, huh? It's just a bunch of recipes you'll easily be able to make and enjoy."
--From Sam the Cooking Guy
Look inside for great recipes like these:
One Dank Tomato Pie "Whatever" Spring Rolls Five-Minute Stir-Fry Noodles O.F.R.B.P.J.G.O. Awww Nuts BBQ Chicken Pizza Halloween Chicken Chili Fridge Fried Rice Sam's Sticky Sweet BBQ Ribs Stuffed Burgers Pesto BBQ Shrimp Chili Salmon Motor Home Meatballs Spicy-ish Sausage Pasta The Great Potato Cake Brussels Sprouts You'll Actually Eat (Fake) Creme Brulee Chocolate Toffee Matzoh Peanut Butter Ice-Cream Cup Things"
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page 53.
- Review Date: 2008-02-04
- Reviewer: Staff
Zien, creator and host of the television show Sam the Cooking Guy, is very clear from the onset that he is not a chef; he also believes that certain things, like measuring ingredients (unless baking), are a “waste of time” and that 350 degrees is the “universal temperature” at which to cook everything. A self-proclaimed “regular guy,” Zien thinks that people have “been wrecked by cooking shows with their millions of complicated steps and crazy ass ingredients.” His recipes are for people who want to cook, but want to spend as little time and effort in the kitchen as possible. Two of his favorite ingredients, which show up frequently, are prebaked pizza crust (used in his pesto pizza recipe, which also calls for ready-made pesto) and “ready bacon,” which simply needs to be microwaved. Other dishes include a Tomato and Potato Chip Sandwich and Stir Fry Noodles made with Styrofoam cup instant ramen. Some dishes, though lacking originality, call for fresh ingredients and explain simple techniques, like the Adobo Chicken or Ginger Scallops. Foodies won't be impressed, and even those with mild interest in putting together their own meals might want to be challenged a bit more. (Mar.)
No frills, no fuss
Sam Zien has a good helping of attitude, never shies away from shortcuts (something that can make me shy away from a cookbook) and a vocabulary that might shock great-aunt Nelly. Sam is not a chef, he tells us that upfront. He started doing "Sam the Cooking Guy" on a San Diego TV station because he was annoyed by cooking shows with "millions of complicated steps and crazy-ass ingredients"and he'd quit his day job. Eight Emmys later, he's still the same Sam insisting that anyone can make great stuff that's "big in taste and small in effort," without over-the-top ingredients. To back up his claim, Sam has written a cookbook, not surprisingly called Sam the Cooking Guy: Just a Bunch of Recipes, with his signature super-easy dishes and a dose of his quotidian culinary philosophy, including such principles as measuring is a waste of time and heat should be hot, and the basic tenet that frozen shrimp, rotisserie chicken, tortillas, pre-baked pizza dough and good olive oil are a cooking guy's manna from heaven. There's a little bit of everything in these 125 recipes, from a gorgeously gooey Cinnamon Pull-Apart to salads, soups, sandwiches, mains, veggies and even desserts.