The Best Skillet Recipes: What's the Best Way to Make Lasagna With Rich, Meaty Flavor, Chunks of Tomato, and Gooey Cheese, Without Ever Turning on the Oven or Boiling a Pot of

Very nice book for price

I have several books from this line, but I think this one is my favorite. The instructions are clear and the food is really, really tasty. Basics like chicken and potatoes are made with only a few ingredients (garlic, lemon, red pepper flakes) and the results are...amazing. I was surprised by the pasta dishes. I never thought I could create such delicious pasta using one skillet. The best part of this book? Fewer dishes to... Read Full Review

Yes, this a great book, and practical too, one that I consult and use constantly. But even more importantly, it covers a technique that I'd been very curious about, and had not seen described in any other cook book: "Pan Roasting" -- starting meat or fish on the top of the stove, and finishing it in the oven. Now, when your waitress says, "The chef is just finishing your dish in the oven," you'll not only know what she means,... Read Full Review

First off, I agree completely with the other 5-star reviews here. So I'll try to add something constructive. This is not a Coffee Table book. Don't expect traditional color pictures, there are almost none. There are, however, clear illustrations. This book is teaching me to cook with confidence and, unbelievably, eagerness. Even without photos, these recipes look manageable and inviting. Along the way, you build a repertoire... Read Full Review

I've owned this book for less than a month and am already addicted to it. Not everyone has a large and well-equipped kitchen with several stovetop burners and a large selection of pots and pans. Not everyone has all day in which to prepare a meal. This cookbook satisfies both stumbling blocks. Most of the meals can be prepared in much less time than traditional recipes and with many needing only one pan means that cleanup... Read Full Review