One to Five Cookbook Review
|One to Five: One Shortcut Recipe Transformed Into Five Easy Dishes
|October 25, 2016, Oxmoor House
|No. of Pages:
|$24.95 Flexibound, $17.99 Kindle
The idea of making a large portion of something, then using it in several recipes isn’t new; busy cooks have been doing that for years. However, in his cookbook, One to Five: One Shortcut Recipe Transformed Into Five Easy Dishes, Ryan Scott offers some fairly unique dishes that many of us haven’t yet thought of.
While several of the recipes are basics such as 10-hour Pot Roast (fabulous) and Many Onion Pork Shoulder, which are prepared in big batches and used to make quick meals, Scott includes recipes for using up ingredients from the fridge, freezer, and pantry. He makes use of store-bought convenience foods such as refrigerator biscuits (the Garlic-Basic Biscuit Bombs were addicting) precooked rice in pouches, and rotisserie chicken to make great dishes that wouldn't occur to most of us. There are recipes using frozen corn, shredded carrots, Portobello mushrooms, and fresh kale to name a few. He uses cake mixes canned tuna, and canned chickpeas.
The 12-Layer Super Nachos were so good, I’m sure I’m carrying around an extra 12 layers of fat (they were worth it). Actually, every recipe I tried turned out perfectly and obviously has been tested. The pictures are excellent, the book is well-organized, and the recipes offered are things real people will want to cook. Scott is not a food snob, so regular people will be able to cook successfully from this book and will most likely have the necessary ingredients already on hand. This is a book for those who don’t like to cook and just want to get out of the kitchen quickly and also for those who do like to cook and want something a little different to eat.
Special thanks to NetGalley for supplying a review copy of this book.
This book may be purchased at Amazon:
One to Five: One Shortcut Recipe Transformed Into Five Easy Dishes
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