About Wonder Book Maryland, United States
Biblio member since 2003
Seller rating:
This seller has earned a 4 of 5 Stars rating from Biblio customers.
With 3 stores less than 1 hour outside the DC/Metropolitan area (1 in Gaithersburg, 1 in Frederick and 1 in Hagerstown, MD), we have the largest selection of books in the tri-state area. Wonder Book and Video has been in business since 1980 and online since 1997. We have over 1 Million books for sale on our website and another 1 Million books for sale in our 3 locations. We have a very active online inventory and as such, we can receive multiple orders for the same item. We fill those orders on a first come first serve basis, but will refund promptly any items that are out of stock. Since 1980 it has always been about the books. ALL kinds of books from 95 cent children\'s paperbacks to five figure rare and collectibles. A merging of the old and new is where we started, and it is where we are today. Our retail stores have always been places where a reader can rush in looking for a title needed for a term paper that is due the next day, or where bibliophiles can get lost \"in the stacks\" for as long as they wish. In 2002 USAToday recognized us as \"1 of 10 Great Old Bookstores\", and we have been featured in numerous other newspaper and TV stories including Washington Post and CSpan.
Terms of Sale:
RETURNS are cheerfully accepted up to 30 days. We ship out within 1-2 business days and U.S. Standard Shipments usually arrive within 6-9 business days, Priority 3-6.
Browse books from Wonder Book
Details
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Title
30-Minute Get Real Meals
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Author
Rachael Ray
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Binding
Paperback
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Edition
First Edition
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Condition
New
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Pages
256
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Volumes
1
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Language
ENG
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Publisher
Clarkson Potter, New York, New York, U.S.A.
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Date
March 29, 2005
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Illustrated
Yes
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Bookseller's Inventory #
B17A-03135
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ISBN
9781400082537 / 1400082536
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Weight
1.37 lbs (0.62 kg)
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Dimensions
9.06 x 7.46 x 0.74 in (23.01 x 18.95 x 1.88 cm)
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Library of Congress subjects
Low-carbohydrate diet
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Library of Congress Catalog Number
2004025952
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Dewey Decimal Code
641.563
From the publisher
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 eight bestselling cookbooks, most recently Cooking Rocks! and Cooking ‘Round the Clock. Rachael lives in the Adirondacks.
Excerpt
Green and White Lightning Chunky Chicken Chili
4 servings
2 tablespoons vegetable or canola oil (2 turns of the pan)
6 6-ounce boneless, skinless chicken breasts, cut into bite-size pieces
Salt and freshly ground black pepper
1 medium yellow onion, thinly sliced
5 garlic cloves, finely chopped
1 jalapeño pepper, seeded and finely chopped
2 tablespoons ground cumin (2 palmfuls)
1 tablespoon ground coriander (a palmful)
1 cup mild or hot tomatillo salsa (green salsa on Mexican Foods aisle)
4 cups chicken stock or broth
1 can (15-ounces) cannellini or Great Northern beans
1 handful fresh cilantro, roughly chopped
1 handful fresh flat-leaf parsley, roughly chopped
Juice of 1 lime
Shredded Monterey Jack or Pepper Jack cheese, for garnish
1 individual lunch-box-size bag of corn chips, optional and not that dangerous
Heat a medium soup pot over medium-high heat with the vegetable oil. Add the chicken to the hot oil and season liberally with salt and pepper. Cook for 2 to 3 minutes, stirring frequently. Add the onion, garlic, jalapeño, cumin, and coriander and cook for 3 to 4 minutes, continuing to stir. Add the tomatillo salsa and the chicken stock. Bring the chili up to a simmer. Add half of the beans. With a fork thoroughly mash the other half of the beans, then add to the chili. This method will help to thicken the chili. Simmer the chili for 10 minutes. Remove the chili from the heat and add the cilantro, parsley, and lime juice.
Serve each bowl of chili with a little shredded Monterey Jack cheese on top. Oh, and go ahead, have a chip or two! I crush up a small bag and stir them right in!
Confession:
To be Honest, I eat chili as an excuse to eat corn chips. I rarely need a spoon as all: one chip, two chips, three chips…well, it can get ugly is all I’m saying. To help keep my corn chip obsession in check and still feel satisfied, I buy one individual lunch-box-size bag of chips. This way I don’t have that big gorgeous bag of chips dangerously calling my name from the cupboard. If I don’t have then, I don’t eat them. I exert my self-control at the supermarket.
About the author
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 eight bestselling cookbooks, most recently "Cooking Rocks!" and "Cooking 'Round the Clock." Rachael lives in the Adirondacks.
