Ryan Scott

Cooking provides sustenance, but it also provides pleasure. Food for family and friends should always be fun—especially for the cook. “One to Five: One Shortcut Recipe Transformed into Five Easy Dishes” by chef Ryan Scott (with a foreword by star chef Rachael Ray) is written with enjoyment and love of subject. With the motto for cooking at home of “prep it, cook it, and sit down to eat it in an hour or less”, the author shows how he does just that with more than 100 quick and tasty recipes that are a blend of scratch-made dishes, precooked ingredients, and ready-made foods. The “Staples: Stocking your Fridge, Freezer, and Pantry” and “Essential Kitchen Tools” sections offer very helpful, detailed information that will be appreciated by both beginners and seasoned cooks. Ryan Scott has an interesting inside note for each recipe, and the love and influence of family and friends is felt throughout the book. The chapters are designated by the main ingredient like Eggs, Biscuit Dough, Ground Beef, and more. Here’s a sampler of the recipes you’ll find: “Ryan’s Deviled Eggs”; “Garlic-Basil Biscuit Bombs”; “Broccoli-Kale Slaw”; “Sweet ‘N’ Hot Pickled Cauliflower”; “Carrot, Cranberry, and Zucchini Muffins”; “Kale Caesar”; “Mozzarella-Stuffed Crispy Portobello Burgers”; “Lesley’s Biscuit Chicken Turnovers”; “Elvis Pancakes”; “Many Onions Pork Shoulder”; “Mama Pat’s Meat Sauce”; “Rogue Pot Pie”; “Pot Roast Breakfast Hash”; “Green Chile Hushpuppies”; “Danny’s Lemon-Pepper Scampi”; “Brown Rice-Stuffed Cabbage Rolls”; “Cream Cheese Custard French Toast Casserole”; “Mama Pat’s Chocolate Brownie Pie”; and “Kitchen Sink Cookies”. Ryan Scott is a chef, restaurateur, and an Emmy-Award winning food host. He appears regularly on national television, including Today and Rachael Ray, and is the host of The Ryan Scott Show, a weekly radio show. Ryan is chef and owner of Finn Town in San Francisco. One to Five is his first cookbook.

Book Copy Gratis Oxmoor House via Shelf Awareness… (mehr)

I received an Advanced Reader Copy of this item, in exchange for an honest review.
I really liked the idea behind this book, and the general format of it. Basically, the author, Ryan Scott, would pick a key ingredient (say, rotisserie chicken) and create a base recipe with that ingredient. Then, he would create five different dishes around that one key ingredient. It's a fabulous concept! And the fact that there's an intro from Rachel Ray filled me with the idea that this must be a qualified chef. (I'd never heard of him before.) The bummer is that I'm a rather picky eater, as are my kids... so I wouldn't end up making the majority of the items in the cookbook. The blame for this, in my opinion, does not fall to the writer of the cookbook; rather it falls to me and my kiddos for being afraid to step outside our comfort zone. Overall, I think many people would appreciate this cookbook!… (mehr)

I very seldom review cookbooks, I use them all the time, take new ones home from the library but this is only the second one I have decided to write about. I love the set up, he takes an item like mushrooms and then gives five recipes where that ingredient is the star. I made the marinated portabellas yesterday and they were great. He does use short cuts, some cream soups, ginger and garlic from a tube, which my grocery store didn't carry, but an easy to overcome deficit. Also made the tuna pasta salad which was also very good, such a wonderful blend of flavors. There are still a few more I want to try, well actually many more but this will probably be do back by that time so I pit this on my Christmas wish list. Oh yes and the pictures, I just despise cookbooks without pictures, and here again most of the recipes come with delicious looking photographs.… (mehr)