Rachael Ray

Celebrity cook Rachael Ray presents 100 brand-new recipes, each featuring beautiful and helpful step-by-step full-color photographs that illustrate how to create each meal, along with photographs of the gorgeous finished dishes. Also includes 125 bonus, never-before-published recipes, including 30-minute meals, meals for kids, sides and starters, simple sauces, bottom-of-the-jar tips, and desserts.

A guide to preparing a week's worth of meals for one person or a family in a single day offers five seasons' worth of recipes as featured on the celebrity chef's popular show.

"My year in meals will give fans a glimpse into Rachael's own kitchen diary--what she herself cooked for her family for one whole year. From everyday meals to complicated culinary feats and meals she ate while traveling, this book will offer a side of Rachael you've never seen before. Rachael has you covered for breakfast, lunch and dinner--from a Provence Frittata with Cheesy Ciabatta Bread, mouthwatering Lemon Pesto Spaghetti, Truffle Garganelli,...

Rachael Ray, #1 New York Times bestselling author and media mogul, offers up the ultimate burger book. The Book of Burger is filled with over 300 recipes for burgers, sliders, sides, sloppies, hot dogs, sandwiches, sauces, toppings and more.-- Amazon.

America's favorite self-taught cook opens up about the most memorable moments of her life in this candid memoir-inspired cookbook featuring 125 all-new recipes.-- Publisher.

Steamed, roasted, or sautéed, vegetables are taking center stage. If you, like many others, are looking for a source of robustly savored, easy veggie meals, this is the book for you. Originally published in 2001, VEGGIE MEALS offers hearty soups, main-course salads, comforting risottos, pastas, and Italian vegetable entrées, make-your- own Asian take-out, and versatile snack suppers, among other delights. Served as entrées or in a combination...

Rachael shows us how to spice up a charred tomato sauce and pasta dinner in two ways, in minutes. In one dish she's serving the pasta over sausage and in the other dish she pairs the pasta with chickpeas that are seasoned for heat.

Pheasant is a popular type of poultry commonly used in Tuscany. Rachael demonstrates how to cook pheasant in a ragu sauce served over a bed of pappardelle pasta.

Impress your holiday guests with a cheesy classic fondue party! Rachael shows how to make her version of an easy and decadent "Fundue" that is sure to bring everyone around the table to indulge and celebrate the holidays.

Rachael shows how to prepare a show-stopping, meat-free holiday meal that everyone will love!