Tuesday, November 01, 2011

Review: Robin Takes 5

Robin Takes 5: 500 Recipes, 5 Ingredients or Less, 500 Calories or Less, for 5 Nights/Week at 5:00 PM


About the Book:
It's 5:00 PM. Everyone's hungry. It's takeout or fakeout, meaning nuking a processed meal from the freezer. But there's a third option that doesn't include processed food or an unhealthy heap of calories and fat--Robin Takes 5.

Imagine quickly preparing delicious meals for yourself, your friends, and your family with just 5 fabulous ingredients. Does it get any better? Absolutely, with Robin Takes 5. The book features 500 recipes and each dish is a mouthwatering 500 calories or less. Two-color recipe text complements full-color photography inserts. In addition, helpful icons note ideal recipes for holidays and entertaining as well as recipes with less than 500 mg of sodium. That's not all--nutritional information is given for each recipe.

In Robin Takes 5 500 recipes highlight at least 10 different ethnic cuisines, and dishes range from soups, pizzas, and pastas, to chicken, beef, pork, seafood, side dishes, and desserts. Consider 70 recipes just for chicken, such as Cashew Crusted Chicken with Roasted Jalapeno-Mango Chutney, and 50 dessert recipes, such as Orange Marmalade Tart with Chocolate Covered Almonds. Consider yourself armed for mealtime. The next time the clock strikes 5:00 PM and you want both noshing and nourishment, check out Robin Takes 5.

My Comments:
This is another one of those NetGalley cookbooks that wasn't available for my Kindle.  Perusing it on my computer, it looked like a good cookbook for those who liked to try different recipes with interesting ingredients but who didn't have much time to cook.  While I'd like to try some of her recipes, I had a hard time finding ones I thought my kids would eat (they don't tend to like "weird" stuff, or strong seasoning).  Since I don't take computers around food, I didn't try any recipes so I can't vouch for them, but the cookbook itself is attractive,  though it doesn't have photos of the food.

Thanks to the publisher for making a review copy available via NetGalley.

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