Sheet Pan: Delicious Recipes for Hands-Off Meals
Sheet Pan Cookbook features 50 recipes, each a complete meal, with a diverse range of ingredients and flavor combinations. This straightforward approach to cooking maximizes ease and flavor.
Recipes include:
Moroccan spiced lamb chops with vegetable kebabs
Spicy Asian chicken wings with broccoli & walnuts
Citrus-rubbed chicken thighs with fennel & grapes
Garlic parmesan shrimp with asparagus fries
Swordfish saltimbocca with sage & paprika-spiced cauliflower
Miso-glazed Mahi Mahi with sugar snap peas
Eggplant, tofu & green bean sheet fry
Brussels sprout & potato hash with thyme & eggs
Details:
- 112 pages
- Hardcover
- Size: 7.5 x 9 x .6 inches
Kate McMillan is chef and owner of an eponymous catering company and is an instructor at Tante Marie's Cooking School in San Francisco. Kate has worked as an event planner for Vogue and Glamour magazines. She lives in the San Francisco Bay Area with her husband and three young daughters.
Sheet Pan: Delicious Recipes for Hands-Off Meals
Sheet Pan Cookbook features 50 recipes, each a complete meal, with a diverse range of ingredients and flavor combinations. This straightforward approach to cooking maximizes ease and flavor.
Recipes include:
Moroccan spiced lamb chops with vegetable kebabs
Spicy Asian chicken wings with broccoli & walnuts
Citrus-rubbed chicken thighs with fennel & grapes
Garlic parmesan shrimp with asparagus fries
Swordfish saltimbocca with sage & paprika-spiced cauliflower
Miso-glazed Mahi Mahi with sugar snap peas
Eggplant, tofu & green bean sheet fry
Brussels sprout & potato hash with thyme & eggs
Details:
- 112 pages
- Hardcover
- Size: 7.5 x 9 x .6 inches
Kate McMillan is chef and owner of an eponymous catering company and is an instructor at Tante Marie's Cooking School in San Francisco. Kate has worked as an event planner for Vogue and Glamour magazines. She lives in the San Francisco Bay Area with her husband and three young daughters.
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Description
Sheet Pan Cookbook features 50 recipes, each a complete meal, with a diverse range of ingredients and flavor combinations. This straightforward approach to cooking maximizes ease and flavor.
Recipes include:
Moroccan spiced lamb chops with vegetable kebabs
Spicy Asian chicken wings with broccoli & walnuts
Citrus-rubbed chicken thighs with fennel & grapes
Garlic parmesan shrimp with asparagus fries
Swordfish saltimbocca with sage & paprika-spiced cauliflower
Miso-glazed Mahi Mahi with sugar snap peas
Eggplant, tofu & green bean sheet fry
Brussels sprout & potato hash with thyme & eggs
Details:
- 112 pages
- Hardcover
- Size: 7.5 x 9 x .6 inches
Kate McMillan is chef and owner of an eponymous catering company and is an instructor at Tante Marie's Cooking School in San Francisco. Kate has worked as an event planner for Vogue and Glamour magazines. She lives in the San Francisco Bay Area with her husband and three young daughters.
