Authors Andrew Schloss and Ken Bookman present 100 wonderful pasta sauces that are prepared and finished in the time it takes to boil the water and cook the pasta. In fact, many of these recipes are so easy, the sauce is finished in just 5 or 10 minutes, giving you time to chop up a salad and set the table, too. How is this possible? Using the right ingredients and techniques, as the authors explain, these recipes are easy enough for even beginner cooks to master. Tips include using fresh herbs to impart flavor quickly and having blocks of cheese like Parmesan and Romano to add a delicious finishing touch without extra cooking. Vegetables such as spinach and broccoli are cooked in the same pot of boiling water as the pasta, saving time and effort. If the perennial question is "What's for dinner?" and if "pasta" is always the perfect answer, then recipes like Dill and Potato Sauce, Sausage in White Clam Sauce, Lemon Scallop Sauce, and Pecorino Spinach Sauce will help you make your point deliciously. And best of all, with While the Pasta Cooks, you'll have dinner on the table before anyone has a chance to ask that other dinnertime question, "Is it ready yet?"

While the Pasta Cooks: 100 Sauces So Easy You Can Prepare the Sauce in the Time It Takes to Cook the Pasta

Cookbooks, Food & Wine

Schloss, Andrew

Bookman, Ken

Cooking by Ingredient

Macmillan General* Reference

Some 250 recipes that are ideal for today's hectic schedules include such fare as Tapenade, Chunky Corn Chowder, Chicken with Lemon-Pepper Marinade, Steak au Poivre, Southern Style Green Beans, and Baked Apples. $20,000 ad/promo. Tour.

Cooking with Three Ingredients: Flavorful Food, Easy as 1, 2, 3

Quick & Easy

William Morrow Cookbooks

There's magic in the number three. And when it comes to cooking, the number three can create culinary magic in your kitchen. In this fabulous, original collection, three ingredients add up to much more than the sum of their parts. Choose a simple starter, such as Smoked Salmon Mousse, Very Cheesy Nachos, Mustard-Cured Shrimp, or Chunky Corn Chowder, or go for the main event with Lemon Pepper Chicken, Balsamic-Glazed Sirloin, or Grilled Honey Mustard Pork. There are three-ingredient pasta sauces, delectable vegetables and sides, and even "almost instant" desserts.Using only three ingredients means less shopping, less preparation, less cleanup -- and best of all, less time. And with the many creative ways author Andrew Schloss has put these together, no one will guess that you haven't slaved for hours in the kitchen. You'll find these recipes exceptionally easy -- and unbelievably delicious.

A guide to finding a new way to cook favorite foods presents 2,500 recipes for such foods as chili, soups, sandwiches, pizza toppings, meat loaves, muffins, chicken dishes, and others. 25,000 first printing.

Fifty Ways to Cook Everything: 2,500 Creative Solutions to the Daily Dilemma of What to Cook

Cooking Education & Reference

Simon&Schuster

Jars of olive tapenade and capers, containers of hummus and ready-made sauces; these days, grocery stores are full of ingredients that are one step away from becoming a meal. With Almost from Scratch: 600 Recipes for the New Convenience Cuisine, you can transform those gourmet products into gourmet meals with a few simple steps. From Andrew Schloss, the author of Fifty Ways to Cook Most Everything, come 600 recipes for delicious and easy meals that use convenience foods without sacrificing taste. Using prepared salsas, pestos, high-quality baking mixes, and other packaged items, recipes that once took a whole afternoon can now be assembled quickly and easily. Almost from Scratch makes the most of prepackaged foods to streamline the way home cooks prepare everything from soup to dessert, whether you're making a weeknight dinner for the family or entertaining on a Saturday night. With recipes for appetizers, salads, soups, sauces, meat dishes, seafood, pasta, grains, stir-fries, vegetables, and desserts, Schloss shows you the never-ending possibilities of cooking with shortcuts. Sumptuous starters such as Herbed Artichoke Dip, Parmesan Shortbread, Blue Cheese Quiche with Potato Crust, and Tomato Tarragon Tart will be the perfect start to any evening. For a light meal, try Three Corn Chowder, Pizza Rustica, Mango Brie Quesadillas, or Smoked Turkey and Chickpea Chili. For a more substantial dinner, sample recipes such as Deep Dark Pot Roast, Mediterranean Vegetable Lasagna, Dutch Country Chicken and Potato Dumplings, Grilled Salmon with Olive Vinaigrette, and Lemon Pork Chops on Artichoke Bruschetta that will keep your family -- and your taste buds -- happy. Who knew that decadent, awe-inspiring desserts could be created in a flash using packaged ingredients? Dark Chocolate Soufflé, Chocolate Peanut Butter Pie, Blueberry Cornmeal Upside-Down Cake, and Chèvre Cheesecake with Fig Coulis are just some of the sweets that will wow your guests. Finally, a sophisticated, gourmet cookbook that allows home cooks to make great-tasting meals without spending all day in the kitchen.

Almost from Scratch: 600 Recipes for the New Convenience Cuisine

Forget everything you ever learned about making and baking chocolate desserts. Using Andrew Schloss and Ken Bookman's time-saving one-pot method, all you need are a pot, a spoon, and a pan to make these fifty delicious chocolate desserts. Gone are the electric mixer, the arsenal of bowls and utensils, the sifting of dry ingredients, and the separating of eggs. Instead, mix all the ingredients in one pot andpour the batter into a pan. That's it. Every layer cake, brownie, tart, and mousse is ready to pop into the oven in less than ten minutes.

One-Pot Chocolate Desserts: 50 Recipes for Making Chocolate Desserts from Scratch Using a Pot, A Spoon, and a Pan

Desserts

Broadway

Forget everything you ever learned about making and baking homemade cookies.

One-Pot Cookies: 60 Recipes for Making Cookies from Scratch Using a Pot, a Spoon, and a Pan

Baking

2500 Recipes: Everyday to Extraordinary

How to escape the cooking routine of the same old dishes, meal after meal. 
 Many home cooks are stuck in a food routine that includes preparing the same 10 or 15 recipes over and over again, week after month after year. 
 2500 Recipes, the ideal guide to escaping that routine, offers 50 recipes each for foods ranging from snacks and sandwiches, to chicken and ground meat; from shellfish to grains; from winter vegetables to summer fruit. There's also a special section of dishes for special occasions. 
 Consider this common scenario. There is a chicken waiting to be roasted for dinner. Stop. Go the chapter that has 50 recipes for roast chicken. Each one is different. Most important, there are sure to be a few that are more interesting than that old reliable one prepared out of habit -- too often a bad habit. Without doubt, there will be dozens of recipes based on ingredients commonly on hand to please cook, family and guests. There's even a chapter with 50 scrumptious recipes for burgers and hot dogs. Each one is sure to delight. 
 All the recipes are quick, and most use just a small number of ingredients. But each recipe includes a "power flavor" that's easy to obtain and easy to incorporate into cooking routines. Examples include oils, herbs, olives and sun-dried tomatoes. 
 There is also an entire section on basic cooking techniques and preparations, featuring seasonings, marinades, sauces, dressings and machines.

Robert Rose

The science of cooking is the most fascinating and influential development in cuisine. 
 Award-winning chefs and cutting-edge restaurants around the world are famous for using the principles of chemistry and physics to create exciting new taste sensations. From Ferrán Adrià of El Bulli restaurant in Spain to Homaro Cantu of Moto in Chicago, great chefs combine unexpected textures and flavors with secrets of new cooking techniques in great dishes. 
 This is the first reference to bring the science of food to home cooks and professional chefs alike. Organized from A to Z, this highly readable book has more than 1,800 entries that clearly explain the physical and chemical transformations which govern all food preparation and cooking. Entries vary from agriculture and food safety to animal husbandry and flavor science. 
 Each entry begins with an explanation of the science behind the food, equipment or cooking method. Extensive cross-references encourage the reader to delve more deeply into topics of interest. 
 More than 200 illustrations and photographs help home cooks visualize the basic principles of food science. Also included are 100 recipes that demonstrate those principles, from how deep-frying works to how to keep red cabbage from turning blue. 
 The Science of Good Food provides straightforward explanations of the what, the how and the why of food and cooking, encouraging cooks at all levels to be more confident and creative.

The Science of Good Food: The Ultimate Reference on How Cooking Works

Joachim, David

Handel Ph.D., A. Philip

See the best price to sell, buy, or rent books by Schloss, Andrew. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Schloss, Andrew

See the best price to sell, buy, or rent books by Schloss, Andrew. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

While the Pasta Cooks: 100 Sauces So Easy You Can Prepare the Sauce in the Time It Takes to Cook the Pasta

Cooking with Three Ingredients: Flavorful Food, Easy as 1, 2, 3

Cooking with Three Ingredients: Flavorful Food, Easy as 1, 2, 3

Fifty Ways to Cook Everything: 2,500 Creative Solutions to the Daily Dilemma of What to Cook

Almost from Scratch: 600 Recipes for the New Convenience Cuisine

One-Pot Chocolate Desserts: 50 Recipes for Making Chocolate Desserts from Scratch Using a Pot, A Spoon, and a Pan

One-Pot Cookies: 60 Recipes for Making Cookies from Scratch Using a Pot, a Spoon, and a Pan

2500 Recipes: Everyday to Extraordinary

2500 Recipes: Everyday to Extraordinary

The Science of Good Food: The Ultimate Reference on How Cooking Works