Sandra Lee Semi-Homemade Cooking
by Sandra Lee

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Book Summary Information

• Paperback: 239 pages
• Publisher: Wiley; 2 edition (September 6, 2005)
• Language: English
• ISBN-10: 0696226855
• Shipping Weight: 1.8 pounds

Book Reviews of Sandra Lee Semi-Homemade Cooking

Book Review: Not fancy, just easy and delicious!
Summary: 5 Stars

Summary of Sandra Lee Semi-Homemade Cooking

• Recipes for every palate and mood?the Semi-Homemade way creates an inspiring pairing of fresh ingredients and packaged foods.
• Quick-to-the-table, delicious recipes to satisfy any culinary whim any time of the day. Delectable breakfast fare, light lunch bites, family-pleasing dinners, simple appetizers and snacks, sassy cocktails, and more.
• Most recipes prepared in 30 minutes or less.
• All-new bonus chapters on red-hot topics: slow cooker favorites, restaurant remakes, and kid?s cooking.
• Time-saving tips for shopping, prepping, leftover storage, and Sandra?s brand recommendations for success.
• Wine suggestions to create delicious dining occasions every day.
• Beautiful photo of every recipe.

There are plenty of excellent quick-and-easy cookbooks out there, but this book feels like a cross between a giant advertisement and one of those free recipe books you get with mail-in proofs of purchase. Every ingredient that can possibly be branded is labeled as such. Lee's Salad Chinois is made with Swanson premium chunk chicken breast, Kikkoman soy sauce, McCormick ground ginger, Hellman's or Best Foods mayonnaise, La Choy chow mein noodles, Fresh Express prepared green salad, Chun King chow mein vegetables, and Dole mandarin orange segments. Gnocchi Dippers are whipped up with Alessi gnocchi, Bertolli olive oil, and, believe it or not, Kraft Velveeta cheese. The Malibu Rum Cake includes Malibu Rum, Duncan Hines Moist Deluxe yellow cake mix, and Jell-O vanilla instant pudding. And not only does Lee dictate brand names, she chimes in with advice on music and wine selections, as well. One can only hope that Wolfgang Puck wrote the introduction to this book without ever seeing it. --Leora Y. Bloom

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