Item description for Real Simple: Meals Made Easy (Real Simple) by Real Simple Magazine...
Overview Presents recipes for a variety of easy-to-prepare meals, including meals that can be made using freezer ingredients or only one pot, with no-shop and no-cook suggestions, and tips for shortcuts and reliable side dishes.
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Est. Packaging Dimensions: Length: 1" Width: 9.75" Height: 9.75" Weight: 2.65 lbs.
Release Date Apr 11, 2006
Publisher Real Simple
ISBN 1933405031 ISBN13 9781933405032
Reviews - What do customers think about Real Simple: Meals Made Easy (Real Simple)?
Go From Page To Page Day By Day Aug 25, 2008
I got this book for my parents who are older and my mother is handicapped to the point now that my father is cooking! (Uh oh...) He loves this book. It is easy and the recipes are good. He especially likes it because each recipe typically does not have a long list of ingredients and they are very easy to do. He does not like using my mother's cook books or recipes as he says there are too many ingredients and too much preparation; not the case with these recipes. Someone mentioned it has too many fish recipes in it. We like that, but I do not think there are too many. You could easily just go from one page to the next day by day for your meal planning; that is what my Dad is doing! He likes it so much he got one for me too!
Should be a staple in everyone's recipe book collecton Jul 22, 2008
I am a 20-something who is just beginning to get into cooking. The pictures and lay-out of the book are lovely as several members have mentioned, but most importantly, the recipes are elgant, simple, and taste great! I belive that as long as you use high quality ingrediants, there is no need for fancy sauces or techniques nor is it necessary to spend a lot of money on exotic ingrediants that you will only use once (unless you are so inclined). Real Simple seems to go along with this mindset. I love the fact that most, if not all of the ingrediants in the dishes carry over into other recipes. So, for instance, if I buy yogurt for one dish or a certain spice, I can plan to use the left over to get started on another recipe later on in the week. This saves both time and money. For someone who is starting out, this book can't be beat. Spices are expensive, but by slowly buying them as I need them (and knowing that I will use them again and again), I am building up quite the culinary collection. LOVE IT. For a great gift, buy this book and make a basket of common ingrediants used in the recipes : pasta, olive oil, thyme, rosmary, cumin, garlic, lemons, limes, salt, pepper, etc. Throw in a an apron and the recipiant will have almost everything they need to get started!
The magazine is better Apr 6, 2008
I have to say that overall I was disapointed with the cook book. I have gotten the magazine for over a year and absolutely love the recipe section. I figured this would be a hard cover collection of "the best of the best." But not so. The book is arranged well, and is a great size. I love the simplicity of their recipes and the photos that come with it. But over all I will cook more stuff from the magazine clippings I've collected, than this book.
Good choice Mar 26, 2008
I really like this book because the recipes are actually good and the book itself is heavy and large.
Very Dependable, Gourmet Quality meals that are actually appropriate for a weeknight. Feb 26, 2008
I have cooked nearly every recipe in this book, and not only have they all been successes (very flavorful, well-balanced textures, aesthetically pretty, crowd-pleasers, and INTERESTING) but many have been the best versions of a dish that I have ever made. The Lamb Tagine and the Chicken Cacciatore are by far and away the best versions of those recipes that I have ever come across. Some reviewers note that not all recipes are super quick a la Rachel Ray. I suppose everything is relative, but I find them very clearly written, strait-forward in terms of steps and techniques, and really not requiring a lot of stressful juggling in the kitchen. And every one can be accomplished on a weeknight.
Perhaps the best thing that I can say about this book is that it got my husband cooking. He was very uncomfortable with his culinary skills and yet has very high standards for food quality (wasn't willing to settle for mediocre, botched dishes), so he was very apprehensive about making dinner. This book has helped him become comfortable with basic techniques without talking down to him (as some starter cookbooks do), and he was able to reliably produce top quality, interesting dishes every time. Two years later, this book has become a mainstay in our kitchen, and my husband cooks half of our meals. I couldn't ask for more.