Rachael Ray's Look + Cook by Rachael Ray

Rachael Ray's Look + Cook

byRachael Ray

Paperback | November 2, 2010

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“Inexperienced cooks need more that just a few lines of laconic test to help them along.  Rachael Ray has coached a generation of rookies on her Food Network shows, talking and plopping and emoting her way through dish after dish.  Her latest books, Rachael Ray’s Look + Cook, shows what each stage should look like in big photos.  Betty Crocker, or more specifically, the 1976 edition of Betty Crocker’s Cookbook, used to be my bulletproof go-to recipe source. But now Ray fills that role.”  — Time magazine

From her cookbooks to her magazine to her daily talk show, Rachael Ray’s message remains the same today as the day she wrote her very first 30-minute meal—making delicious, knock-your-socks-off dishes should be fun, fast, fulfilling, and foolproof.

Rachael now presents her best idea yet: Rachael Ray’s Look + Cook—100 brand-new recipes, each featuring beautiful and helpful step-by-step full-color photographs that illustrate how to create each meal, along with photographs of the gorgeous finished dishes. You literally look along while you cook!

But that’s not all . . . at the back of Rachael Ray’s Look + Cook, you’ll find 125 bonus, never-before-published recipes, including 30-Minute Meals; Yes! the Kids Will Eat It; Sides & Starters; Simple Sauces & Bottom-of-the-Jar Tips; and Desserts. As if that weren’t cool enough, Rachael Ray’s Look + Cook also features accompanying real-time video available online for select recipes at www.rachaelray.com.

Rachael makes it easier than ever to prepare delicious home-cooked meals as you follow along with the step-by-step photographs or even the video! Having a last-minute dinner? No worries . . . you’ll wow the crowd with Gazpacho Pasta, Fancy Pants Salmon, or Almost Tandoori Chicken. Looking for some fun twists on classic dishes that will have your kids clamoring for more? The Open-Face Turkey Burgers with Potpie Gravy and the Coconut Fish Fry are sure to be family faves! Wondering what to do with those last spoonfuls in the jars lining your refrigerator door? Check out Rachael’s Bottom-of-the-Jar Sauces and add pizzazz to any meal with Salsa Dressing, Orange Bourbon Glaze, or Spicy Thai Peanut Sauce. Packed with the value that her fans love and have come to expect, Rachael Ray’s Look + Cook has a simple-to-follow recipe to fit every occasion.

About The Author

Rachael Ray is a bestselling cookbook author, the host of the Emmy Award–winning syndicated show Rachael Ray, and editorial director of her magazine, Every Day with Rachael Ray. She is also the host of her popular Food Network shows 30-Minute Meals, Tasty Travels, and Rachael’s Vacation. She is the founder of Yum-o!, a charitable organ...
Week in a Day
Week in a Day

by Rachael Ray


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Classic 30-minute Meals: The All-occasion Cookbook
Classic 30-minute Meals: The All-occasion Cookbook

by Rachael Ray


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Available in stores

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Details & Specs

Title:Rachael Ray's Look + CookFormat:PaperbackDimensions:320 pages, 9.1 × 7.5 × 0.9 inPublished:November 2, 2010Publisher:Potter/TenSpeed/HarmonyLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:030759050X

ISBN - 13:9780307590503

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cherry tomato red clam sauce with linguineserves 6Salt1 pound linguine3 tablespoons EVOO (extra-virgin olive oil)5 to 6 anchovies1 red onion, finely chopped4 garlic cloves, chopped1 pint small cherry tomatoes½ teaspoon crushed red pepper flakes2 sprigs of oregano, leaves stripped and finely choppedA handful of fresh flat-leaf parsley leaves, finely choppedBlack pepper1 cup dry white wine3 tablespoons butter, cut into small pieces3 pounds Manila clams, scrubbed½ cup fresh basil leaves, tornBring a large pot of water to a boil, salt the water, and cook the pasta to justshy of al dente. While the water comes to a boil, heat the EVOO in a largepot over medium to medium-high heat. Add the anchovies and melt them intothe oil. Add the onions, garlic, and tomatoes to the pot and season with the redpepper flakes, oregano, parsley, and black pepper to taste. Sauté until thetomatoes burst and the onions are soft, 8 to 10 minutes. Add the wine andreduce for 1 to 2 minutes, then melt the butter into the sauce and add theclams. Cover the pot and cook the clams until they open, 6 to 7 minutes.Discard any unopened clams and add the pasta to the pot. Toss the linguinewith the sauce for 2 to 3 minutes so the pasta absorbs the flavors. Add thebasil, taste to adjust the seasonings, and serve.