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| Semi-Homemade Cooking | 
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| Author: Sandra Lee
Creator: Wolfgang Puck
Publisher: Meredith Books
Category: Book
List Price: $19.95
Buy Used: $6.68
You Save: $13.27 (67%)
New (34) Used (22) from $6.68
Avg. Customer Rating:  80 reviews
Sales Rank: 10928
Media: Paperback
Edition: 2
Number Of Items: 1
Pages: 240
Shipping Weight (lbs): 1.9
Dimensions (in): 9.7 x 9.1 x 0.8
ISBN: 0696226855
Dewey Decimal Number: 641
EAN: 9780696226854
ASIN: 0696226855
Publication Date: September 6, 2005
Availability: Usually ships in 1-2 business days
Condition: Good - Free shipping confirmation & tracking. 100% of your purchase helps Goodwill create jobs and change lives. A readable copy. All pages are intact, and the cover is intact (the dust cover may be missing). May have usage wear, reading creases, writing inside, bent pages, notes, highlighting, stains, light damage, exposure to water and/or stickers.
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| Customer Reviews:
 Nothing is from scratch? November 8, 2008
0 out of 1 found this review helpful
Why on Earth would "nothing is made from scratch" be a selling point for a cookbook? How horrid!
For good, simple cooking, look into Mark Bittman's cookbooks.
 You can cook quickly and easily, quicker and easier than this. October 29, 2008
Supposedly, the great benefit to Sandra Lee's cookbooks are that they're super fast, easy, and don't require a lot of cooking skill to prepare.
As a graduate student, this sort of thing should appeal to me. I don't have a lot of time or money. This should help that, right?
Except it doesn't. Buying a load of packaged convenience foods and then arranging them festively isn't any easier, or quicker, than cooking with fresh ingredients. I'm not some foodie hipster dweeb who claims that everything needs to be fresh, local, from scratch, homegrown, organic, et cetera. I'm something of a pragmatist, at least. I use canned tomatoes, chickpeas, and frozen veggies with regularity. But if I can whip out an excruciatingly tasty risotto in 30 minutes using seven bucks worth of ingredients as I did last night, so can everybody.
Take the time to learn a few basic techniques, maybe treat yourself to a basic cooking class, buy the freshest and least processed ingredients possible, spend some time experimenting, and you'll be able to improvise meals far tastier than anything out of Sandra Lee's book while spending less money and time. Cooking is only as hard as you make it. The reason it takes forever and isn't any fun is, frankly, because most people don't really know how, and their effort tends to be inefficiently applied and fraught with errors and unnecessary difficulty. It doesn't need to be that way. Sandra Lee teaches you how to cop out and let ConAgra do the prep work; why not simply learn how to cook well so that you can do it quickly and enjoyably?
 One of the best October 13, 2008
Good variety of recipes, complete with brand names and suggestions....pictures are gorgeous. Good for the new or experienced but busy cook.
Best of the Sandra Lee cookbooks April 4, 2008
1 out of 1 found this review helpful
I have several of Sandra Lee's cookbooks now, and this first one (of the semi-homemade series) is the best. Truly easy recipes that turn out great.
Gatherings January 23, 2008
1 out of 2 found this review helpful
I have all of Sandra Lee's cook books. They are beautiful done and great recipes. I like how she even suggest what brands to use in her recipes.
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