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EatingWell Serves Two: 150 Healthy in a Hurry Suppers Hardcover – October 9, 2006
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Editorial Reviews
From Publishers Weekly
An introduction covering the most basic of basics and dishes such as Tex-Mex Taco Salad might send serious home chefs in search of another book, but this straightforward, convenience- and health-driven volume has more gourmet gusto than readers might expect. And Romanoff, recipe developer for EatingWell magazine, provides recipes that make enough dinner for two people and can be prepared "in 45 minutes or less (under 30 minutes, in some cases)." Each recipe includes information on active time and total time to complete the dish and nutrition data; many have make-ahead instructions. Especially tempting options include Lamb, Fig & Olive Stew; a dressed-up grilled cheese (Grilled Manchego with Spinach and Spicy Plum Chutney); Pomegranate Duck; Coffee Bean & Peppercorn Steak; and quick desserts like Balsamic Vinegar-Spiked Strawberries, and Roasted Grapes. A section on sides such as Quick Cheese Grits and Avocado-Corn Salsa and suggested menus for a variety of occasions—New Year's Eve, a "hot date," pizza night—make planning a healthy meal easy, even when time is limited. (Oct.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
About the Author
Jim Romanoff is the food editor and a longtime recipe developer for EatingWell Magazine, as well as editor of the highly acclaimed EatingWell Healthy in a Hurry Cookbook. He has worked for such diverse publications as Woman's Day, Fresh Ideas, Rolling Stone, Us Magazine and Details.
EatingWell is the leading publisher of the award-winning magazine, whose tagline is “Where Good Taste Meets Good Health,” as well as a series of cookbooks through Countryman, and a vibrant website. EatingWell’s magazine and books have been recognized with numerous awards from the James Beard Foundation, the International Association of Culinary Professionals and Folio: Magazine. EatingWell is recognized by nutritionists, professional chefs and journalists alike as one of the most reliable sources of science-based nutrition information. The company’s headquarters and Test Kitchen are located in Charlotte, Vermont.
EatingWell is the leading publisher of the award-winning magazine, whose tagline is “Where Good Taste Meets Good Health,” as well as a series of cookbooks through Countryman, and a vibrant website. EatingWell’s magazine and books have been recognized with numerous awards from the James Beard Foundation, the International Association of Culinary Professionals and Folio: Magazine. EatingWell is recognized by nutritionists, professional chefs and journalists alike as one of the most reliable sources of science-based nutrition information. The company’s headquarters and Test Kitchen are located in Charlotte, Vermont.
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Customer Reviews
Most Helpful Customer Reviews
306 of 306 people found the following review helpful
By
Patricia Tryon
on November 13, 2006
Format: Hardcover
1 Comment
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Quite simply, this is the best "cooking for two" cookbook I have ever used. Most recipes call for "regular," i.e. non-exotic, ingredients and attention has been given to avoiding awkward leftovers: you know, 1/2 can of white beans that -- well, what are most of us going to do with THAT?
These go together quickly, too. Each recipe includes an estimate of time to table and, if anything, the estimates seem to run a little on the long side. Some cookbooks that promise 30 minute recipes are optimistic about how quickly some of us can chop. Here are recipes that really do go together in a scant 30 minutes, especially if both people are in the kitchen.
The Publisher's Weekly bit above mentions some of the more esoteric recipes. Interesting as those sound, more appealing to us have been chicken tacos and salt and pepper shrimp (Best. Shrimp. Ever. -- and incredibly fast and easy to make). A strength of this book is its imaginative ways with relatively ordinary ingredients and its helpful introduction to ingredients that I have not used before (chipotles [smoked jalapenos] in adobo sauce is one example that comes to mind). I am becoming a bolder, better cook because the information gives me courage to try new things and to use old ingredients differently.
The introduction provides an overview of how to shop when cooking for two, including specific suggestions for shopping for produce and meats. A concise section of very basic cooking instructions will help anyone new to or simply timid about approaching a stove. There are complete, accurate descriptions of methods and there is a brief but thorough section on outfitting a kitchen for the first time.Read more ›
These go together quickly, too. Each recipe includes an estimate of time to table and, if anything, the estimates seem to run a little on the long side. Some cookbooks that promise 30 minute recipes are optimistic about how quickly some of us can chop. Here are recipes that really do go together in a scant 30 minutes, especially if both people are in the kitchen.
The Publisher's Weekly bit above mentions some of the more esoteric recipes. Interesting as those sound, more appealing to us have been chicken tacos and salt and pepper shrimp (Best. Shrimp. Ever. -- and incredibly fast and easy to make). A strength of this book is its imaginative ways with relatively ordinary ingredients and its helpful introduction to ingredients that I have not used before (chipotles [smoked jalapenos] in adobo sauce is one example that comes to mind). I am becoming a bolder, better cook because the information gives me courage to try new things and to use old ingredients differently.
The introduction provides an overview of how to shop when cooking for two, including specific suggestions for shopping for produce and meats. A concise section of very basic cooking instructions will help anyone new to or simply timid about approaching a stove. There are complete, accurate descriptions of methods and there is a brief but thorough section on outfitting a kitchen for the first time.Read more ›
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80 of 81 people found the following review helpful
By
Sheepla
VINE VOICE on July 23, 2007
Format: Hardcover
1 Comment
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I have dozens of cookbooks and it takes something special for me to keep one on my kitchen counter. This one certainly qualifies. I've tried several of the recipes and all were delicious and it is so nice not to have a ton of leftovers. I love that the nutritional information and suggested sides and included for each recipe.
What really makes this book a winner for me are the Notes. Every time I read an instruction or ingredient I'm not quite sure about, there is a Note exactly on point, anticipating my question. In addition, the tips regarding shopping in small quantities are very valuable.
If you're looking for a cookbook with delicious recipes and smaller quantities, don't pass this one up!
What really makes this book a winner for me are the Notes. Every time I read an instruction or ingredient I'm not quite sure about, there is a Note exactly on point, anticipating my question. In addition, the tips regarding shopping in small quantities are very valuable.
If you're looking for a cookbook with delicious recipes and smaller quantities, don't pass this one up!
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173 of 184 people found the following review helpful
By
school marm
on December 6, 2008
Format: Hardcover
Verified Purchase
14 Comments
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This is a well-written book with very healthy recipes. The nutritional information is provided for each recipe, which to me is one of the marks of a good cookbook. The downside is that there are quite a few ingredients in most of the recipes, including some unusual ones, at least in my kitchen. This means that unless your pantry is really well stocked, you won't be able to make most of the meals without a trip to a really good grocery store. For example, do you regularly have miso in your pantry? Whole wheat orecchiette? Plum sauce? I have made some of the recipes for my husband and myself, and they always turn out wonderfully delicious, but I definitely needed to plan ahead for that trip to the store, and the dish wasn't prepared "in a hurry".
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51 of 52 people found the following review helpful
By
candlewriter
on June 9, 2007
Format: Hardcover
1 Comment
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I use this cookbook regularly, usually doubling recipes for leftovers or to serve more than two, and I have been very impressed with the food. Everything is so flavorful, the recipes are clear and easy to follow, and above all, the food is truly healthy. Beyond the main recipes, there is a section on quick sauces and sides to spruce up any salad or meal. There's a huge variety, too--Asian, Mexican, Italian, American--a range of flavors to enjoy. This book also has thick, glossy pages and tons of gorgeous photographs to make browsing and planning pleasure. You can't go wrong with this purchase. A fantastic cookbook! I also recommend the EatingWell Healthy in a Hurry cookbook, which was my favorite for a long time but is now rivaled by Serves Two.
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28 of 28 people found the following review helpful
By
Margaret Hubbard
on April 6, 2008
Format: Hardcover
Verified Purchase
1 Comment
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I have over 100 cookbooks and a serious phobia of boring healthy food. For years I wouldn't even try a recipe if it looked too simple. This book has changed my mind about fast nutritious cooking. Every time I flip through it I have to add a couple of more post-it notes reminding myself to try certain recipes.
Today I made a pot of the Corn and Bacon Chowder. White chowder, for me, says "lots of fat in order to be good." This stuff has 1/2 cup of low fat milk in it and is as creamy and thick as I was craving. The flavor is great and it'll make a great lunch tomorrow, which is why I made it. I have to say I have enjoyed every single dish I have prepared. And it's really cut down on my meat department grocery bill. This recipe only calls for two pieces of bacon.
The recipes taste complicated, like you spent hours preparing them. Yet, they are simple enough for a novice cook. I disagree with a comment I read saying this book tends to lean more toward the bland, lemony chicken recipes. I definitely have not found that to be true. And while it does use a few of the same ingredients over again in several recipes, I appreciate alternative uses for miso if I'm going to spend $6.00 to have it around. My only problem with this book is that there are no leftovers for lunches.
I have probably bought 10 books on cooking for two over the years. And this is the only one I have really ever used. I can't recommend it enough. I'll certainly be passing this one on to my other child-free friends and family!
Today I made a pot of the Corn and Bacon Chowder. White chowder, for me, says "lots of fat in order to be good." This stuff has 1/2 cup of low fat milk in it and is as creamy and thick as I was craving. The flavor is great and it'll make a great lunch tomorrow, which is why I made it. I have to say I have enjoyed every single dish I have prepared. And it's really cut down on my meat department grocery bill. This recipe only calls for two pieces of bacon.
The recipes taste complicated, like you spent hours preparing them. Yet, they are simple enough for a novice cook. I disagree with a comment I read saying this book tends to lean more toward the bland, lemony chicken recipes. I definitely have not found that to be true. And while it does use a few of the same ingredients over again in several recipes, I appreciate alternative uses for miso if I'm going to spend $6.00 to have it around. My only problem with this book is that there are no leftovers for lunches.
I have probably bought 10 books on cooking for two over the years. And this is the only one I have really ever used. I can't recommend it enough. I'll certainly be passing this one on to my other child-free friends and family!
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