| Description |
xv, 282 pages : illustrations (chiefly color) ; 28 cm |
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text rdacontent |
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unmediated rdamedia |
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volume rdacarrier |
| Contents |
Done in one: on the table in an hour -- Three-quarter time: on the table in 45 minutes -- Quick-step: on the table in 30 minutes or less -- Skillet sides: easy ways to dress up dinner -- One-pan pastas: more flavor, less cleanup -- Hearty grains: fast and filling -- Stir-fries: swift and savory -- Pan roasts and bakes: browned and bubbly -- Skillet slices and sandwiches: hands-on eating -- Recipes by ingredient -- Index. |
| Note |
Includes index. |
| Summary |
Liberating the skillet from commonplace fare, the author shares what he's learned from his travels and from cooks in more than thirty-five countries through more than one hundred recipes that will transform and expand use of this versatile piece of cookware. |
| Subject |
Skillet cooking.
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International cooking.
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| Added Author |
Hirsch, J. M., author, editor.
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Locke, Michelle, author, editor.
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Yanagihara, Dawn, author, editor.
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Martin, Wes, author.
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Card, Matthew, author.
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Unger, Diane, author.
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Christopher Kimball's Milk Street (Firm), issuing body.
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| ISBN |
9780316387361 (hardcover) |
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0316387363 (hardcover) |
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