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Rachael Ray's Big Orange Book

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Her Biggest Ever Collection of All-New 30-Minute Meals Plus Kosher Meals, Meals for One, Veggie Dinners, Holiday Favorites, and Much More!

Written by Rachael RayAuthor Alerts:  Random House will alert you to new works by Rachael Ray


List Price: $13.99


On Sale: April 17, 2012
Pages: 360 | ISBN: 978-0-307-95499-2
Published by : Clarkson Potter Potter/TenSpeed/Harmony
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In the 10 years since she served up her first 30-minute meal—and thousands of delectable dinners later— Rachael Ray has learned just about all there is to know about getting a great tasting meal on the table in a hurry, whether it is one of her patented 30-minute miracles or something just a tad more involved for a special gathering. Rachael’s Big Orange Book is the ultimate resource for busy cooks. Need kitchen inspiration? It’s all here and it’s all new—and bigger than ever!

Just one for dinner tonight? Forget the cold cereal. Rach has a chapter of recipes that make dining on your own a thoroughly civilized occasion, with great meals that won’t leave you with a fridge full of leftovers. Vegetarians on the guest list? No problem! Choose from dozens of meat-free meals that are every bit as satisfying as your tried-and-true standards and savory enough to please the carnivores in your crowd. Observing a Kosher menu? Check out the selection of menus just for Kosher cooks, all ready in less than, you guessed it, 30 minutes. There's even a mother lode of burger recipes for fans of the bun—so many options you could make a different burger every day for a full month!

In addition to her latest 30-minute creations, Rachael has put together an array of menus and recipes for easy entertaining, from quick snacks to serve for game night and easy hors d’oeuvres, to soup-to-nuts menus for her favorite holidays and special occasions. Whip up a pasta buffet for a special mom on Mother’s Day, please a crowd with a super-simple Oscar party menu, and give thanks for not one but four fantastic menus that keep holiday stress to a minimum by getting you out of the kitchen in record time.

Best of all, these recipes have all the huge flavors you’ve come to expect from Rachael, with something to please every taste—and every food budget. You’ll even find the treasured family recipes that Rachael and her husband, John, have enjoyed for years; see if they don’t become beloved family traditions in your home as well. Whether this is your first introduction to cooking the 30-minute way or you are a long-time convert, you’ll find irresistible new recipes here to make the most of every second you spend in the kitchen.


Turkey Sweet Potato Shepherd’s Pie
Serves 4

   • 2tablespoons EVOO (extra-virgin olive oil)
   • 2pounds ground turkey or chopped leftover turkey
   • Salt and pepper
   • 2teaspoons poultry seasoning
   • 2 1/2 pounds sweet potatoes, peeled and cubed
   • 1onion, peeled
   • 2carrots, peeled
   • 4celery stalks from the heart, chopped
   • 4tablespoons (½ stick) butter
   • 2tablespoons all-purpose flour
   • 2cups turkey or chicken stock
   • A few dashes of Worcestershire sauce
   • 1(10-ounce) box frozen peas
   • 1very ripe banana, sliced
   • A few dashes of hot sauce
   • 2cups shredded sharp yellow cheddar cheese

Preheat the oven to 425°F.

In a deep ovenproof skillet or a Dutch oven, heat the EVOO over high heat. Add the turkey and break it up with a wooden spoon; season with salt and pepper and the poultry seasoning. Place the sweet potatoes in a pot with water to cover. Cover the pot, bring to a boil, then salt the water and cook the potatoes for 15 minutes, or until tender.

Grate the onion and carrots directly into the skillet with the turkey. Add the celery, stir, and cook for 5 minutes. While the vegetables are cooking, heat 2 tablespoons of the butter in a small pot over medium heat. Add the flour to the melted butter and whisk for 1 minute, then whisk in the stock and season with salt, pepper, and Worcestershire. Cook for a few minutes, until thickened, then add to the turkey mixture. Stir in the peas into the turkey mixture and turn off the heat.

Drain the potatoes and return the hot pot to the heat. Add the remaining 2 tablespoons of butter and melt over medium heat. Add the banana and potatoes to the pot and season with salt, pepper, and hot sauce. Mash the potatoes and banana to combine, and adjust the seasoning.

Spoon the potatoes onto the meat, and cover the potatoes with the cheese. Bake uncovered for 5 minutes to melt the cheese.
Rachael Ray

About Rachael Ray

Rachael Ray - Rachael Ray's Big Orange Book

Photo © Ben Fink

Rachael Ray appears daily on the Food Network as host of 30-Minute Meals, $40 a Day, and Inside Dish. She is the author of nine best-selling cookbooks, most recently 30–Minute Get Real Meals. Rachael lives in the Adirondacks.


"Real food for real people.This one has something for everyone."
—Associated Press

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