Rachael Ray 365:No Repeats by Rachael Ray (2005, Paperback)

I have watched Rachael Ray off and on for several years. Did you know she used to be a food buyer for a gourmet restaurant? Did you know she used to have a LIVE audience and she would do the same thing, prepare 30 minute meals right in front of them? Now that's some hustling! That was in the early days before she became a star!

I purchased this book at a book signing 2 weeks ago. I know I will love making the recipes. I work 2 jobs and I need a way to make interesting meals without making the same thing over and over! Rachael has been criticized by FOODIES (gourmet food addicts & experts) for the very thing that makes her great. FOODIES say she doesn't use gourmet foods and when she is cooking she talks so that even the inexperienced cook can understand what to do.

Is she really cooking in 30 minutes? On Rachael Ray's show, she cooks from start to finish in 30 minutes. One must realize that she is well practiced at this but she gives you tips on how you can do it too. In fact, I learned some of those same tips when I was in some CULINARY ARTS classes in college. It's like you get the knowledge without attending the class! (Now these tips are not all that I have learned, but I thought they would help)

1. Use a GARBAGE BOWL for all your garbage until you're done.

2. Pre-wash your vegetables and herbs (Rachael does it after shopping)

3. Use proper cutting techniques and good knives. (a dull knife requires more work and effort and is actually dangerous to use)

4. Use a tray to collect everything you need and get it out all at once at the beginning of your cooking.

5. Have a well organized kitchen. Now I did watch an episode where even Rachael couldn't find one of her utensils, but for the most part she knows where everything is. The only thing that really changes on her set is the ingredients that are in her little cabinet. I will say this, it is very easy to have too many pots, pans, dishes, utensils, and ingredients. Right now, I know I'm about to get there if I don't act fast and tidy it up. You really don't need 10 wooden spoons and 5 spoonulas. If you pare down your kitchen equipment, it will be easier to find what you need.

6. Plan your meals. You can plan your meals even up to a month ahead. Shop based on your menu. Keep in mind what is on sale and in season.

7. Know your recipe. Yes you can cook more than one thing at a time! It has taken some practice, but my family appreciates when everything is done at the same time. Start with the most complicated or longest cooking item first (usually an entree or meat dish). If you're having rice and steamed vegetables, get those pots ready and hot. Then get those cooking while you're working on the first menu item.

8. Take shortcuts. One of Rachael's favorite shortcuts is the use of chicken stock. She says it often gives that all-day-cooking kind of taste. There's even some tips on shortcuts in this book.

9. Make variations of a recipe. Once you know a master recipe really well, you can make a variation by substituting ingredients.

10. Use cuts of meat that cook quickly. If you have a large chicken breast, you can cut it into smaller portions so that it will cook faster. Also, if you cut your vegetables all about the same size, they will cook more evenly and will be finished cooking at the same time!

I hope this helps! Please send me a message if you have any questions. Please also see my auction for Rachael Ray's SIGNED 365: No Repeats