One Pot Wonders

Front Cover
Contemporary Books, Feb 12, 2001 - Cooking - 160 pages
Internationally acclaimed chef Conrad Gallagher cooks up simple dishes that are simply delicious! Simple dishes, readily available ingredients, and a wealth of enticing recipes that involve only one pan--what could be better? Whether it's a wok, frying pan, casserole, griddle, saucepan, or roasting pan, Conrad Gallagher delights in easy ways to create unashamedly modern and sublime appetizers, sensational main dishes, and delicious desserts. Entertaining is much more fun without the hassle of endless washing up afterward, and with only one cooking pot, the pleasure of simplicity is assured. From the tools to the table, all is explained in One Pot Wonders by internationally acclaimed chef Conrad Gallagher. Contemporary gourmet recipes that are as simple to prepare as they are impressive Full-color photographs throughout by award-winning food photographer Gus Filate Hardcover binding ensures this book will sail through years of successful use 120 of the most-requested recipes from some of Ireland's and America's leading restaurants.

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User Review  - Auntie-Nanuuq - LibraryThing

Not your everyday (save myself some time) easy dish, feed my family cookbook. Oh No This Is Not! From the inside flap: "Simple dishes, readily available (where?) ingredients, and a wealth of enticing ... Read full review


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About the author (2001)

Conrad Gallagher is truly a rising star in the global community of top-notch chefs. Currently only 29 years old, he has been garnering international acclaim since the age of 17, when he moved from his home in Ireland to New York City to become the youngest-ever sous chef at teh Waldorf Astoria. In 1994, he opened his own restaurant--Dublin's Peacock Alley; even after two moves to bigger and better premises, tables are still among the hottest seats in town. Clearly, Gallagher is staggeringly good at what he does and is definitely someone to watch in the years ahead. Gus Filate is a highly acclaimed photographer and winner of the James Beard Award for Best Food Photography.

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