Too bad 101 One-Dish Dinners was only published in trade paperback. This cookbook by Andrea Chesman will be heavily used in the kitchen; hardback would have a better survival rate. This is an excellent cookbook with heavy, glossy pages and truly one-hundred-and one very nice, very usable recipes. It is profusely illustrated with nice professional color photos, and Chesman is generous with useful and interesting cooking tips (perfect skillet rice; cast iron vs. nonstick; using lemon grass). Her recipe writing is very good, clear, and easy to follow, and ingredients, many of which are canned foods, are available at any good market. She suggests alternative ingredients for hard-to-find items (e.g. tamarind). Her headnotes are also good. The recipe layout is user-friendly. The traditional recipes are updated to today’s standards. She sensibly divided her book into four sections: soups/stews; skillet suppers; oven suppers; salad suppers. The recipes are not hard to prepare and are written for cooks having limited weekday kitchen time but having a reasonable basic cooking knowledge. The cookbook is also good for beginners. Chesman has chosen recipes that are most popular among cooks: Pad Thai, Jambalaya, Corned Beef and Cabbage, Moussaka. The index is well cross referenced.

Reviewed By: George Erdosh

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