• book

From the Publisher

For over twenty years, PARADE food editor, writer, and chef Sheila Lukins has inspired would-be chefs across the country with her accessible and easy-to-prepare Simply Delicious recipes. This e-cookbook is a compilation of Sheila’s favorite one-pot recipes from her time at PARADE, written with the busy home cook in mind.

With every food group in one delicious, easy-to-prepare package, one-pot meals are perfect for hectic weeknight dinners. These recipes range from family favorites such as Sunday Night Lasagna to exotic-but-easy Luscious Lamb Tangine. With these flavor combinations, ranging from the familiar-and-comforting to the rich and surprising, there’s something here to please even the pickiest eaters.

ABOUT THE AUTHOR

One of America’s most beloved food writers, Sheila Lukins is known for her creative use of unusual ingredients and bold flavors in accessible recipes. Her popular seven cookbooks including The Silver Palate series and The New Basics Cookbook have sold more than seven million copies.

Sheila Lukins co-founded the famous Silver Palate gourmet food shop in New York City, along with partner Julee Rosso. In 1986, she succeeded Julia Child as food editor and columnist for PARADE Magazine.

"For more than twenty years, PARADE Food Editor Sheila Lukins tempted the taste buds of Americans with her Simply Delicious recipes. Her focus on good food, quality ingredients and beautiful presentation inspired millions of would-be chefs in kitchens across the country. Sheila often said that her greatest compliment was when a PARADE reader would tell her that preparing one of her recipes was like "having a friend in the kitchen." –PARADE Magazine

ABOUT THE SERIES

Each of the Sheila Lukins ecookbooks will focus on one theme from her more than twenty years of recipe columns for PARADE Magazine

Published: RosettaBooks on
ISBN: 9780795323751
List price: $3.99
Read on Scribd mobile: iPhone, iPad and Android.
Availability for One Pot Meals (Sheila Lukins Short eCookbooks)
With a 30 day free trial you can read online for free
  1. This book can be read on up to 6 mobile devices.

Related Articles

NPR
4 min read
Food & Wine

Food To Cure What Ails You: When Cookbooks Treated Meals As Medicine

Browse through some turn-of-the-century American cookbooks, and it's obvious that popular tastes have changed (such as the presence of fried cornmeal mush and the absence of cilantro). But more striking than the shift in flavors and ingredients is the focus on feeding those who are sick — or, to use the parlance of the time, "cooking for invalids." Whether you're looking at The Settlement Cook Book (1901), Jennie June's American Cookery Book (1870) or The Woman Suffrage Cook Book (1890), sections on nourishing the sick are all somewhat similar in approach. First, there are a lot of fluids. Tea
The Atlantic
10 min read
Food & Wine

The Why of Cooking

It’s a shame that the standard way of learning how to cook is by following recipes. To be sure, they are a wonderfully effective way to approximate a dish as it appeared in a test kitchen, at a star chef’s restaurant, or on TV. And they can be an excellent inspiration for even the least ambitious home cooks to liven up a weeknight dinner. But recipes, for all their precision and completeness, are poor teachers. They tell you what to do, but they rarely tell you why to do it. This means that for most novice cooks, kitchen wisdom—a unified understanding of how cooking works, as distinct from the
NPR
5 min read
Society

19th Century Princess And Cookbook Author Was Also Georgia's First Feminist

In 19th century Georgia, Princess Barbare Jorjadze grew up to be the country's first feminist. But until recently she's been best remembered for another accomplishment – her cookbook. Jorjadze's book, Georgian Cuisine and Tried Housekeeping Notes, has long been a prized household possession. While its more elaborate recipes have been forgotten, the book's simpler dishes have retained currency through nearly 150 years of cataclysmic changes. Two centuries, two world wars, and two empires (Tsarist and Soviet) later, Georgians still make a holiday dish of satsivi, with turkey in a walnut puree-th