114 internautes sur 117 ont trouvé ce commentaire utile
- Publié sur Amazon.com
Format: Format Kindle
Here's the good news. Rachel Ray is one of the most talented recipe creators around. This book is no exception. The food here looks and reads delicious. The book is also beautifully illustrated with photographs of completed meals. The food, as advertised, is mostly "make ahead."
So why only three stars?
With a title like Week in a Day I was expecting a week of recipes that used many of the same ingredients and were easy for a busy home cook shop for and put together easily. This book, which contains a list of cooking days, each with a list of five recipes might better be titled "Week in a Very Long Day." Even very experienced cooks, used to cooking ahead will find a Sunday spent cooking these recipes all together, very long. Most weeks contain just a few recipes that truly help one another. For example, Week 1 starts out with pork tacos and ends with pork ragu. Okay that works. But in the middle come Crab Cake Mac and Cheese, meatloaf and a ratatouille, all of which use different proteins, many ingredients which don't overlap and require different timing. And don't get me started on the clean-up. I'm exhausted just thinking about it as no effort is made to consolidate.
Most cookbooks with a make-it-in-one-day title, contain strategies for organizing a day of cooking, such as chopping onions for three recipes at the same time, or even sautéing them together. This book contains no such strategies and it's not clear why the reader should want to make them during the same week.
The book also lacks shopping lists. The cheery introduction lists "Make a shopping list" in the READ ME FIRST! Section. Is this the same cook who gave us ingenious 3 in 1 recipes? The one who wrote the fantastic No Repeats book? It's hard to believe that the same author who wrote those and other excellent cookbooks is giving me advice like "check your pantry" before you go shopping. Yeah, I think I knew that.
Yes there are some synergies in the recipes for a given week, and there are four foundation recipes on which a number of recipes are derived, but for an experienced cook a foundation recipe for poached chicken is no innovation.
The book starts with an introduction where Rachel explains that on her one day off she shops early in the day, then opens a bottle of wine and spends the next five to six hours cooking.
I would say "is she kidding," except that I know perfectly well that this is nonsense. I don't for one minute believe she does this, though she may have tried it for this cookbook. Its exhausting. I can only imagine how guilty and frustrated this will make a young person who tries to live up to this, and holds down a full time job.
Having spent the past thirty plus years working full time and cooking on weekends I know that this is not how it's done. People who work six days a week don't cook five make ahead meals three of which contain vastly different ingredients and cooking methods and cook for six hours! if you want to prepare a week of family meals and survive, you pick out one or two core proteins and and make variations on those. Or you make two large recipes (roast chicken and veg chile, for example), make variations for meal 2 & 4 (chicken soup and veg tacos) and add a meal that cooks quickly such as broiled salmon.
Because I love Rachel Ray's recipes, I was hoping that this would be the book that could help me do, what I do faster and better and with Ray's great recipes. Unfortunately that is not the case.
This is a good solid cookbook. Had it been named "Meals that Keep," I would have been a lot happier.
40 internautes sur 43 ont trouvé ce commentaire utile
a in nebraska
- Publié sur Amazon.com
Some of these recipes are very good. However, that does not balance out what this is as a cookbook, which is pretty much a failure. People buy cookbooks according to their expectations from title and blurb. The expectations for this cookbook is that you cook one day a week in order to be able to put together near-instant meals for a week. Now, what do you think of when you think of "one day"? A few hours? Even 8 hours? Apparently Ms. Ray takes "one day" more literally. Such as all 24 hours. I had assumed there would be a theme in each week, meaning, one or two proteins that woud serve as bases for all 7 meals. No such luck. Almost every one of the meals is completely different. And what about the usual Rachel Ray shopping lists? No such luck. (I have a feeling she knew that if she did list the ingredients for a week, it would be very clear that the book's premise was a near impossible task.) The clean-up alone after each dish takes a good while. I have a feeling she got mixed up and meant it takes a week to make one day's food.
I am baffled that there are 43 weeks in this book, a very odd, random number. Last I looked, there were 52 weeks in a year. Did she run out of recipes? How can that be when she has written 365 day cookbooks? It would have been a nice touch to include the other 9 weeks.
I also was furious to find out that one is supposed to use their smart phone to scan the tags to get additional recipes. I bought the book. Please include all of the recipes. I do not have a smart phone. I attempted to look them up on her site. It is very difficult to search for them. One of those additional recipes is for asparagus. Try using that search term on her website, and then good luck figuring out which one it is.
31 internautes sur 33 ont trouvé ce commentaire utile
- Publié sur Amazon.com
I have been waiting months for Rachael Ray's Week in a Day to come out. The idea is that one spends a day cooking (a Cook Day) to be rewarded with 5 delicious meals for the week ahead. It sounds terrific to this working mom of two tiny children but in actuality, the book doesn't deliver as well as I hoped.
The book is divided into 43 weeks of 5 dish menus. Each week has its own theme: five fiesta favorites; meatlover's lane; a chicken in every pot; hearty classics, Thanksgiving anytime, etc. After that comes 4 foundation recipes (poached chicken, parmigiano-herb stock, roasted tomatoes, and pulled pork) that you use frequently. Then the final section is 1 Grocery Bag, 3 Meals in which you are given 8 grocery lists that promise three hearty meals utilizing only one sack of groceries.
Don't get me wrong. I think the food is delicious and hearty. I cook everything from Food Network classics to Thomas Keller. I think Ray's food has improved steadily over the years and does deliver. The problem? I can't imagine utilizing many of these menus on a Cook Day to deliver meals later in the week. The recipes all have a common theme but most of the time that theme means cooking lots of different proteins and utilizing new ingredients with each dish. It isn't cost-effective and goodness knows, I don't own enough pots, pans, and kitchen implements to make all five recipes in a day. Ray says she frequently spends a good 5-6 hours cooking up a week's worth of meals. I can't see myself making 5 of most recipes in these menus in under 5-6 hours. The interruption of cleanup between recipes would make it an all day ordeal.
I fully realize you have to spend some time in the kitchen to make good food, and her recipes are good. I just don't like the premise that anyone can go in the kitchen and make these menus in a day. It seems to me that you sacrifice too much time with your family to pull these off. I'd rather spend an hour on any given day cooking a great meal than sequestering myself in the kitchen for a whole day to save some time through the week. I choose to think of this as just another Rachael Ray cookbook and ignore the Week in a Day concept.
You won't find any grocery lists for each week on the 43 week menus, but there are lists that head all 8 of the One Bag, Three Meals section which I think is a lot more practical for the parenting, working cook of today. There is two page spread of Microsoft tags at the beginning of the book that you can scan with your phone to get bonus side dish recipes and cooking videos. There are some nice full color photographs of the finished dishes in this book.
Most dishes taste great. The short rib ragu with drunken papperdelle is a winner as is the Thai ribs and drumsticks and ancho-chipotle turkey chili. I reiterate: you won't hurt for good food in this book. I just don't think the menus were well done to optimize your time at home. More repetition of the same protein or transforming more leftovers into new dishes would have earned this book a solid 5 stars from me. I'm happiest when I ignore the notion that these menus should be cooked in a day.
2 internautes sur 2 ont trouvé ce commentaire utile
- Publié sur Amazon.com
I bought this book thinking that it would give you a plan for each week using a different set of ingredients common to each meal. Isn't that what people who want to prep meals in advance want? Who are these people who only want to cook once a week? Probably not the same people who can devote an entire Sunday to cooking 5 different meals with very little in common.
I gave a few stars for the recipes themselves. This book just isn't what it advertises.
6 internautes sur 8 ont trouvé ce commentaire utile
Books and Chocolate
- Publié sur Amazon.com
Based on the title and description, I was expecting recipes that were streamlined to work together with ingredient preparation such as chopping and sauteing onions or cooking pasta for more than one dish - more along the lines of the "once a month cooking" technique, only for a week. Instead it features five completely different recipes for each week that you happen to be spending a day preparing. As an example, week seventeen's menu is Tex-Mex Bacon and Eggs Chilaquiles, Grilled Chicken Ceasar Mac, Roasted Root Vegetable Soup with Grilled Cheese Croutons, Roasted Pepper and Eggplant Marinara, and Beef and Pork Tamale Pie with Polenta Topping. There is nothing in any of the recipes that is shared with another. Some weeks do have the same meat used in two recipes instead of one, but many do not.
The idea of cooking meals for the week in one day is a good one but without more of the recipes sharing ingredients and preparation, it could be a long day. I also noticed that some recipes in the same week called for the same equipment such as a Dutch oven for slow-cooking, so unless you have more than one you'll have to wait several hours to finish one dish before starting the next.
The recipes themselves seem good and aren't technically difficult, even those with several ingredients and steps involved. The one I tried so far, Braised Chicken and Mushrooms, turned out well and I found several others I'd like to try (Mushroom and Spinach Bread-zagna, 3-Bean Minestrone, Italian Barbequed Beef Sandwiches, and Buffalo Turkey Sloppy Joes with Blue Cheese Ranch Dressing).
The colorful photographs are a plus, and there is a bonus section called "1 Grocery Bag, 3 Meals" that has a series of three main dish menus complete with shopping lists. Another bonus is the QR codes printed throughout the book that you can scan with a smart phone to access shopping lists or extra recipes.
Overall I liked the recipes and menu ideas; it was the concept that fell short for me based on my expectation of recipes that worked together more. I also feel the cookbook is more suited to adult tastes than for families with younger children.
I received a copy of this book for review from the publisher but the opinion of it is my own and was not solicited, nor was a positive review required.