Rachael Ray: Just In Time

by Rachael Ray

ISBN-10: 0307383180
ISBN-13: 9780307383181
Region: USA
Publisher: Clarkson Potter
Publication Date: October, 2007
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Publishers Information

About Rachael Ray: Just In Time

Publisher Web Link: http://www.randomhouse.com/crown/clarksonpotter/index.php

In this irresistible collection Rachael continues to work her 30-minute magic with nearly 100 awesomely delicious brand-new recipes. From pasta to pizzas, soups to sammies, and chicken, fish, and meat, you’ll find a 30-minute-meal to suit every appetite.

But what if you don’t have even 30 minutes? No worries, Rachael has you covered with her quickest-ever 15-minute meals. Why order pizza when you can have Provencal Tuna Melts, Italian Surf ‘n Turf Salad- even a fabulous paella- on the table in just 15 minutes? You’ll never reach for the take-out menus again when super speedy Pea and Parsley Soup with Canadian Bacon and Skillet Tamale Pie are the delicious alternatives.

And what about those days when you want to slow things down a bit? Rachael’s got the perfect recipes for those times, too. Her 60-minute meals like Paprika Chicken Stew with Potato Pierogies, Chicken, Corn and Tomatillo Lasagna, and Swordfish Rolls with Spaghetti Squash don’t require any more effort from the cook, but they tale advantage of a little extra time in the oven or simmering on the stove to develop those great, deep flavors we all crave on lazy days. Among these dishes are some of Rachael’s “Double Duty Dinners,” recipes that you cook once, serve twice, but look and taste so different that no one will be the wiser (such as Chicken in Creamy Mushroom Sauce with Chive Egg Noodles in which the base magically morphs into Tarragon-Tomato Chicken and Bread Soup another night).

You’ll also fine fun Rachael Ray signature meals like:

BLD (meals you can eat for breakfast, lunch, or dinner)
MYOTO (Make Your Own Take-Out Meals) that feature ethnic flavors but no mystery or fats
Date Night Dinners and Fancy Fake-Outs that are every bit as elegant as the fare from your favorite little bistro
The Kids Will Eat It meals (besides chicken nuggets) that will bring even the pickiest eaters to the table

This is Rachael’s most versatile book yet, the one that will help you get the very most out of every minute you spend in the kitchen- whether you’re rushing to the beat of the clock or taking advantage of a little extra time to stop and smell the veggies roasting. Either way you’ll be dishing up some of Rachael’s most appealing recipes ever- and all on your own schedule.

Author Information

About Rachael Ray

Author Web Link: http://www.rachaelray.com/

According to Rachael Ray, she grew up in food. “My first vivid memory is watching my mom in a restaurant kitchen. She was flipping something with a spatula. I tried to copy her and ended up grilling my right thumb! I was 3 or 4,” says Rachael, who insists that cooking is a way of life she was simply born into. “Everyone on both sides of my family cooks”

Rachael has parlayed that birthright into a wildly successful career as a syndicated television star, an iconic Food Network television personality, bestselling cookbook author, Founder and Editorial Director of her own lifestyle magazine and Founder of the Yum-o! organization.

Rachael’s hugely successful syndicated daytime program, Rachael Ray, launched in the fall of 2006. Showcasing Rachael’s warmth, energy and boundless curiosity, the show—produced by CBS Television Distribution and Oprah Winfrey’s Harpo Productions—invites viewers to experience life the Rachael Ray way. Credited with getting America back in the kitchen with her easy approach to cooking, Rachael takes the same philosophy—finding simple solutions to everyday problems—beyond the kitchen and into all aspects of the show.

Growing up in a family steeped in culinary tradition, Rachael was exposed to a wide range of cooking techniques, from her maternal grandfather who grew and cooked everything his family of 12 ate, to her dad’s family, which embraced the food-rich traditions of Louisiana. The Ray family owned several restaurants on Cape Cod, Mass., before relocating to upstate New York, where her mother worked as the food supervisor for a restaurant chain. “I was surrounded by all different styles of cooking and worked in the food service industry in just about every capacity you can imagine,” Rachael says.

By her early twenties, Rachael developed a hankering for city life and moved to New York where she landed at Macy’s, working first at the candy counter and then as manager of the Fresh Foods Department. She credits her two years there for giving her an education in gourmet foods. After Macy’s, Rachael helped open Agata & Valentina, the prestigious New York gourmet marketplace, where she was the store manager and buyer.

Despite the exciting lifestyle in the foodie circles of New York City, Rachael decided to move back to upstate New York and start managing pubs and restaurants at the famed Sagamore Resort on Lake George. From there, she was recruited by Cowan & Lobel, a large gourmet market in Albany, to be their food buyer and eventually their “chef.”

As a way to increase grocery sales during the holidays, Rachael created a series of cooking classes, including a course promising to teach 30-Minute Mediterranean Meals, which exploded in popularity. The CBS station in Albany-Schenectady, WRGBTV, discovered Rachael and signed her on to do a weekly 30-Minute Meals segment for the evening news. Nominated for two regional Emmys in its first year, the segment was a major success; a companion cookbook sold 10,000 copies locally during the holidays. With that, a franchise was born!

Rachael’s television work grew to include a series of lifestyle and travel segments as well as a long-term relationship with the Food Network, hosting shows such as Rachael’s Vacations, Tasty Travels, $40 A Day, Inside Dish and 30-Minute Meals, the latter of which earned Rachael a 2006 Daytime Emmy Award for Outstanding Service Show and a nomination for Outstanding Service Show Host.

In addition to her television endeavors, Rachael has turned her 30-Minute Meals concept into a bestselling series of cookbooks, including “30-Minute Meals,” “30-Minute Meals 2,” “30-Minute Meals: Get Togethers,” “Comfort Foods,” “Veggie Meals,” “The Open House Cookbook,” “Cooking Round The Clock Rachael Ray 30-Minute Meals,” “Cooking Rocks! Rachael Ray 30-Minute Meals for Kids,” “Rachael Ray Best Eats In Town On $40 A Day,” “Rachael Ray 30-Minute Get Real Meals,” “Rachael Ray 365: No Repeats A Year of Deliciously Different Dinners,” “Express Lane Meals,” “2-4-6-8: Great Meals for Couples or Crowds,” “Just in Time: All-New 30-Minute Meals, plus Super-Fast 15-Minute Meals and Slow It Down 60-Minute Meals, “Yum-o! The Family Cookbook,” and “Rachael Ray’s Big Orange Book.” Rachael’s seven most recent titles all were New York Times bestsellers.

Taking the can-do spirit of her television shows and books, Rachael launched a new lifestyle magazine in 2005 bearing her vision called Every Day with Rachael Ray. With great food at its heart, the new full-size glossy magazine, for which Rachael serves as editor-in-chief, covers much more than food. The magazine offers smart and easy recipes for an array of delicious foods, as well as practical advice on food destinations and entertaining. Through the magazine, Rachael takes readers around the country to meet people who love food—from top celebrities and authentic artisans to great home cooks. In 2006, Every Day with Rachael Ray was named Launch of the Year by Advertising Age, won AdWeek’s Hot List in 2007 for “Start Up of the Year,” and was named to Advertising Age’s “A-List” in 2008.

In the fall of 2006, Rachael launched the daily one-hour, nationally syndicated show Rachael Ray, which scored the highest rated premiere for a syndicated talk show since the 2002 launch of Dr. Phil. It immediately secured its position among the top ranked daytime shows and was the #1 syndicated strip launched in the 2006-07 season. The daytime talker was immediately embraced by critics across the country. Time magazine wrote, “You can’t attract her kind of following by just being accessible. Ray, like Regis Philbin, is gifted at being on television.” Newsweek praised Rachael as being “the most down-to-earth TV star on the planet...” People magazine named Rachael Ray one of the top 10 shows of 2006, and Forbes voted her #2 “Most Trusted Celebrity.”

Last season, Rachael Ray won the 2008 Outstanding Talk Show—Entertainment Emmy Award. Adding to the list of achievements, Television Week named her Syndication Personality of the Year in 2007 and BusinessWeek honored her as one of the Best Leaders of 2006. In its freshman year, Rachael Ray won a 2007 Daytime Emmy Award and was nominated for six others including Outstanding Talk Show and Outstanding Talk Show Host.

The positive praise from the press and the remarkable season one ratings confirmed Rachael Ray as a syndication success and in January 2007, the show was renewed through 2010.

“My life has been a total accident—a very happy, wonderful accident that I didn’t and couldn’t have planned,” says Rachael. Despite her growing celebrity she is determined to stay grounded and hold on to her down-to-earth values. She still spends as much time as she can at her cabin in the Adirondacks with her husband, John, her family—the “research team”— and her beloved pit bull, Isaboo.

In the spring of 2007, Rachael Ray launched a nonprofit organization, Yum-o! that empowers kids and their families to develop healthy relationships with food and cooking. By providing the tools to create easy, affordable and delicious meals, Yum-o! is changing the way America eats. Yum-o!’s three work areas include educating kids and their families about cooking, feeding hungry American kids and funding cooking education and scholarships. For more information about the Yum-o! organization, please visit www.yum-o.org. (http://www.rachaelray.com/)

Cookbooks by Rachael Ray

Recipe Index

Recipe index coming soon.