Summary
The one-pot meal reinvented.
It's amazingly convenient : Cook complete meals on one sheet pan (sometimes two).
Amazingly tasty : Food actually taste better when cooked on a sheet pan, because it uses three techniques--roasting, baking, or broiling--that intensify flavor.
And amazingly versatile : Recipes ranging from easy weeknight dinners to special-occasion meals, plus extras like snacks and sides, ten quick brunch dishes, and irresistible, brilliantly creative desserts.
Simply amazing.
"An ingenious book. It's all the convenience of a slow-cooker, but the sophistication and creativity of a fine dining restaurant." --Zoe François, author of Artisan Bread in Five Minutes a Day
Author Notes
Molly Gilbert, a graduate of the French Culinary Institute, is a cooking instructor, food blogger (dunkandcrumble.com), former private chef, and recipe tester in the kitchen of Saveur . She lives in Seattle.
Library Journal Review
Our desire to produce complete meals while dirtying as little cookware as possible has been addressed by several intriguing cookbooks, including Carla Snyder's One Pan, Two Plates, Laura D.A. Pazzaglia's Hip Pressure Cooking, and Crystal Cook and Sandy Pollock's The Casserole Queens Make-a-Meal Cookbook. Here, cooking instructor and food blogger Lulauf (dunkandcrumble.com) introduces another minimal cleanup cooking method, one that relies on sheet pans and the oven. She uses these to broil, bake, roast, and toast such dishes as fajita flank steak with peppers and onion, lemon-herb sole on crispy potato rafts, and big Dutch baby with Meyer lemon sugar. VERDICT Lulauf's recipes that combine mains with sides are very successful, and, as promised, they're less soupy than those you'll find in one-pot or crockpot cookbooks. Her stand-alone desserts and vegetarian options (which favor stuffed vegetables), however, are more conventional. (c) Copyright 2014. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Excerpts
Introduction I love a good one-pot meal. Really, who doesn't? Maximum ease, minimal cleanup, and boom: dinner. But beyond soup, chili, and stew, the one-pot meal quickly loses its legs. It's pretty much all soupy stuff, all the time. And do you really want to eat Dad's "famous" beef chili again? (Sorry, Dad.) I want the simplicity and ease of a one-pot meal, but I want more. I want the flexibility to get creative. I want an elegant, satisfying, complete meal. And most of all, I want amazing, intense flavor. Enter the sheet pan. Also known as a "half sheet" or "rimmed baking sheet," the sheet pan is one seriously underrated kitchen tool. Sheet pans combine pure ease (easy prep, easy process, easy cleanup) and interesting, sophisticated flavor. Beef stew? Try rack of lamb with herby breadcrumbs and buttered carrots. All on one pan, in the oven. No mess, no fuss. Boom! Dinner. "Sheet pan cooking" means roasting, baking, and broiling, three methods that concentrate and intensify flavor. That's just science talking, not me. If you too tune out when science starts to talk, take courage--it's actually pretty simple: The shallow sides of a sheet pan allow your oven's dry, even heat to fully surround that chicken breast (or stuffed eggplant or shrimp or cherry tomato) and draw out its natural sugars, producing a crisp brown exterior and an amazingly tender and juicy interior. So you get succulent chicken, syrupy fruit, crisp potatoes, and tomatoes that taste like dinnertime candy, all by tossing a few fresh things on a pan and then simply shutting your oven door. Constant stirring? Nope. Chance of hot oil jumping up and viciously splattering your wall/stovetop/new silk shirt? No, thanks. Browning meat "in batches"? Who's got time for that when there are guests to entertain, kids to play with, episodes of the latest cable drama to binge-watch? This book is a roadmap for getting impressively flavorful food on the table simply and enjoyably. Does it use a few shortcuts, like frozen rice and packaged polenta? You bet it does. Do I care about taking time in the kitchen to cook entirely, 100 percent from scratch? Of course I do . . . sometimes. Other times it's seven o'clock and I've just come home from work and care about nothing but getting a passable meal near my face quickly, instead of throwing my hands up and eating cheese and crackers for dinner. The truth is, we don't always have time to stand over a pot of polenta for an hour to get it perfectly, authentically smooth. That's okay. I've developed these recipes for real people, taking care to focus on fresh and simple ingredients and the occasional shortcut (see: packaged polenta in a tube), in the hopes of making it easy to pull mouthwatering, sophisticated full meals from your oven. Sound like a plan? Great. Let's get cooking. Excerpted from Sheet Pan Suppers: 120 Recipes for Simple, Surprising, Hands-Off Meals Straight from the Oven by Molly Gilbert All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
![Cover image for Sheet Pan Suppers [electronic resource] : 120 Recipes for Simple, Surprising, Hands-Off Meals Straight from the Oven](/client/assets/5.1326/ctx//client/images/no_image.png "Cover image for Sheet Pan Suppers [electronic resource] : 120 Recipes for Simple, Surprising, Hands-Off Meals Straight from the Oven")