Rachael Ray's New Cookbook Look Cook! Info and Recipes!

Rachael Ray is the host of the Emmy Award-winning talk and cooking show "Rachael Ray Show". On top of that, she is a top-selling cookbook author! She has written many popular cookbooks such as, "Rachael Ray's Big Orange Book", "Rachael Ray's 30-Minute Meals" , "Rachael Ray - Just In Time" and many other fantastic cookbooks! She also hosts various popular Food Network shows! Among many things she has accomplised, she also has a monthly magazine called "Everyday with Rachael Ray". Now I don't know about you, but I frequently pick up this magazine! It's one of my favourites on the magazine shelf! I love all her amazing recipes and ideas for dinners and where to shop, etc!

She is a fun-loving and spirited individual who is just addicting to watch! Keep reading to find out more about her brand new cookbook, participate in duels, vote for your favourite Rachael product and much more!

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Hello fellow Rachael Ray Fans! I am here to tell you all about the new cookbook by Rachael Ray called Look + Cook! I received my pre-orderd copy from Amazon and this is my review!

Well what can I say about the new masterpiece by Rachael Ray? What can I not say about it? Well, the title is absolutely bang on! Look + Cook is absolutely one of the most important cookbooks she - or any chef - has written. The reason being? The pictures! Yes the pictures, Look + Cook has over 650 illustrations of 100 recipes that are step by step so when you actually cook the dish at home, you can literally see what it should look like.

No one has ever created such a cookbook before [as far as I know]. I do know that alot of chefs have tried to create something like this before and maybe they have, with only one or two recipes which is photographed step-by-step, but no cookbook can even compare to Look + Cook. I made a dish and I was able to visualize what the dish should "look" while I was cooking it! Some of the amazing recipes in this cookbook are: Fennel-pepper spaghetti, Mini crunchy tuna burgers, As you like it citrus soy stir-fry, Super scampi (shrimp and linguine) and Crispy curry fried chicken, just to name a few. She also has bonus recipes at the back of the book which include her ever-popular 30-Minute Meals, Yes! the Kids Will Eat It, Sides & Starters, Simple Sauces & Bottom-of-the-Jar Tips, and the best part - Desserts!

The online video module is amazing and works really well! I am not gonna give away exactly how the online module works, you'll just have to trust me and check it out and really it is amazing!

All in all, I give this masterpeice a 5 out 5 stars and I definitely recommend it to anyone who loves to cook! I also recommend it to those who think cooking is challenging, because no one makes cooking look easy like Rachael Ray!

WHAT YOU'LL NEED:

2 tablespoons EVOO (extra-virgin
olive oil)
¼ pound sliced pancetta, cut into
¼-inch dice (optional)
2 carrots, peeled and chopped into
¼-inch dice
3 celery stalks, chopped into
¼-inch dice
2 bay leaves, fresh or dried
3 to 4 garlic cloves, finely chopped
or grated
1 large or 2 medium red onions,
chopped
Salt and pepper
1 ounce dried porcini or mixed wild
mushrooms, chopped
½ cup soft sun-dried tomatoes,
thinly sliced
1 quart chicken or vegetable stock
1 small bunch of purple or green
kale, washed and dried
1 cup semolina or whole-wheat
ditalini or other short cut pasta
1 (15-ounce) can chickpeas
Pecorino Romano cheese, grated or
shredded, to pass at the table

COOKING DIRECTIONS:

Place a heavy-bottomed soup pot over medium-high heat with the EVOO. Add
the pancetta to the pot (if using) and cook until crispy, 3 to 4 minutes. Add the
carrots, celery, bay leaves, garlic, and onions to the pot, season with salt and
pepper, and cook until the veggies are tender, 7 to 8 minutes more. n Add the
mushrooms, sun-dried tomatoes, stock, and 2 cups water to the pot, and bring
up to a boil. n Hold the kale by the stems and curl up your opposite hand
around the greens at the base of the stem. With a quick jerking motion strip the
greens off and away from the stems and chop the greens. n Add the kale,
pasta, and chickpeas to the soup pot, and cook until the pasta is al dente.
Season the soup with salt and pepper to taste. Discard the bay leaves. n Ladle
the soup into shallow bowls, top with the Pecorino Romano, and serve.

Don't forget this is just a sample, there will be STEP-BY-STEP PICTURES IN THE ACTUAL COOKBOOK!

I made this one and it's SO YUM!

WHAT YOU'LL NEED:

Salt
1 pound linguine
3 tablespoons EVOO (extra-virgin
olive oil)
5 to 6 anchovies
1 red onion, finely chopped
4 garlic cloves, chopped
1 pint small cherry tomatoes
½ teaspoon crushed red pepper
flakes
2 sprigs of oregano, leaves stripped
and finely chopped
A handful of fresh flat-leaf parsley
leaves, finely chopped
Black pepper
1 cup dry white wine
3 tablespoons butter, cut into small
pieces
3 pounds Manila clams, scrubbed
½ cup fresh basil leaves, torn

COOKING DIRECTIONS:

Bring a large pot of water to a boil, salt the water, and cook the pasta to just
shy of al dente. n While the water comes to a boil, heat the EVOO in a large
pot over medium to medium-high heat. Add the anchovies and melt them into
the oil. Add the onions, garlic, and tomatoes to the pot and season with the red
pepper flakes, oregano, parsley, and black pepper to taste. Sauté until the
tomatoes burst and the onions are soft, 8 to 10 minutes. Add the wine and
reduce for 1 to 2 minutes, then melt the butter into the sauce and add the
clams. 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 linguine
with the sauce for 2 to 3 minutes so the pasta absorbs the flavors. Add the
basil, taste to adjust the seasonings, and serve.

DON'T FORGET, IN THE ACTUAL COOKBOOK, YOU'LL SEE STEP-BY-STEP PICTURES!