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3 Responses to “Rachael Ray’s Open House Cookbook: Over 200 Recipes for Easy Entertaining (Paperback)”

1. ray
   02月 1st, 2008 at 8:03 pm

   

   By T. Reinhardt “olivia lee” (east coast) -
   This review is from: Rachael Ray’s Open House Cookbook (Paperback)
   I first came to be aware of this author on her cooking show on the food network and all her recipes have been delicious and easy…. underlined EASY! not all her cooking show recipes are in the book, which is good and bad… but the book adds more, which is good :) Alot of her recipes focas on italian-style but than that is a crowd pleaser in my home… I have found that the ingredients in her recipes to b e easy to find also which i feel is very imprtant!!!! one thing i wish is that the cook-book was a bit more *chatty*…ms. ray has a fabulous personality and i wish it came thru a bit more in her books…but as for as the book goes…its wonderful!

2. ray
   02月 1st, 2008 at 8:03 pm

   

   By Donald Mitchell (Boston)
   I’m on a tasty journey licking my finger on hundreds of Rachael Ray’s recipes in her many cookbooks. In the course of reading, using, and reviewing these cookbooks, I’ve been struck that the early Rachael Ray is different from the more recent work. Both have a lot to be said for them. The newest works are more sophisticated, appeal to a wider palate, use more ingredients, and are often daring in the way they simplify what most of us think of as very time-consuming dishes. Early Rachael Ray by comparison is full of family stories, traditional Italian cooking, and happy memories of days gone by when great meals united families and friends.

   Rachael Ray’s Open House Cookbook is as desirable an example of early Rachael Ray as you can hope for. Anyone who has ever had the pleasure of being invited for an Italian feast will recognize these dishes and the generations of love that create them for each new generation. Thanks to Rachael Ray’s work in this book, you can now expect that these wonderful dishes will survive for yet another generation as she brilliantly takes the pain and agony out of such extensive preparations.

   The book’s first cooking section is called “Company’s Company: Parties You Can Prepare and Attend.” Around our house, having a party means my wife and I are either always in the kitchen or are carting things back and forth from the kitchen . . . unless we hire someone to help with the party . . . which gives the party a whole different feel that isn’t necessarily a better one. The recipes are set to feed 20 or more, and to spread out the preparation and serving work so that it’s not so overwhelming. Here’s an example: An antipasto party begins two days before when you do the shopping; a day before, you do the heavy lifting of cubing, slicing, and chopping of ingredients . . . and getting the glasses and disposables ready to go; the day of the party, you make a topping and do a little work on two of the appetizers; two hours before the party, you make things that need to be fresh and platter your meats and cheeses; one hour before the guests arrive, you make one more dish and arrange platters and countertops. At the last minute, you make one other dish and cook your bacon-wrapped stuffed dates. Obviously, if you drop a dish or two, you can make the last minute even easier. Nice! Your party dish choices also include: pizza; tapas; and mix and match varieties of dips, spreads, pick-ups and entrees you can serve at room temperature (like beef tenderloin and two sauces). Invite me anytime you want to serve from this great cookbook!

   At Home Sundays is the next action and looks at all three meals for Sunday. The breakfast choices are mostly what you would expect except for some tasty alternatives to French toast. Lunches are a zestier version of what you probably usually have. Suppers are where this section shines with recipes for dishes like I-Waited-All-Week Spaghetti Dinner, cioppino, and paella.

   Home for the Holidays features comfort foods. These are basically the classics (stuffed artichokes, onion risotto, stuffed mushrooms, onion soup, figs and prosciutto, roast turkey with apple and onion stuffing, baked ham, prime rib, popovers, roast pork loin, brisket, leg of lamb, mashed potatoes (with flavorings), stuffed tomatoes, baked beans, standard vegetables with an extra zesty taste.

   Dinner at Eight repeats some of the most popular 30-minute meals from The 30-Minute Meal with an emphasis on classic dishes.

   Cooking Rookies is 21 pages of recipes for those who are over 12 with an adult helper. Recipes include pizza dough; four pizzas; egg sandwiches; baked chicken drumsticks; two kinds of tacos; simple take-out food and snacks; three dips; three desserts (including peanut butter kiss cookies); and some mocktails.

   Just Desserts to me is the most charming section. Ms. Ray admits that baking isn’t her thing; it’s too much science and not enough art. So she always sticks to desserts that don’t need baking. With that modest preamble, she shares 12 simple dishes that won’t blow anyone away . . . but will satisfy those who want to indulge their sweet tooth at the end of a lovely meal.

   Although the format isn’t exactly in 30-minute style, everything here can be done pretty quickly. If you want a cookbook to make you look like a great party-giver without spending a lot of time, this is a great choice.

   Enjoy her wonderful family stories as you savor the food!

3. ray
   02月 1st, 2008 at 8:04 pm

   

   By VIRGINIA LAVISH (CLIFTON PARK, NEW YORK USA)
   This review is from: Rachael Ray’s Open House Cookbook (Paperback)
   I never knew great meals could be so easy to prepare … and so quickly. I love to cook for friends and family and no one ever suspects how little time and effort I utilize to make meals that look and taste like something out of a gourmet restaurant.