Book Giveaway – Dana’s Top Ten Table

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08 Jun Book Giveaway – Dana’s Top Ten Table

DanaTopTenTable.jpg

After a steady diet of archive posts, I’m ready for something new.

Culinary trend tracker, chef and cyber-friend, Dana McCauley, has generously donated a cookbook and her expertise for the cause. Not only will the lucky winner receive a signed copy of Dana’s Top Ten Table, ten (10!!) entrants will have their everyday cooking or meal dilemma questions answered by Dana herself.

The Book
Dana’s Top Ten Table is an antidote to culinary boredom anyone can administer. No outrageous prep times. No expensive machinery. No trips to gourmet specialty shops. And no heavy reliance on sodium-laced, pre-packaged items.

Instead of steering readers away from the Top Ten dishes — chicken, burgers, steak, pork, fish, soup, casseroles, pasta, pizza an sandwiches — Dana embraced the familiar and created 200 updated variations the whole family will love.  

I recently reposted her recipe for Stromboli, but if Italian isn’t your thing try saying “Butter-Basted Bison Burgers” three times fast. This bistro-inspired meal is on the table in 20 minutes. Ginger Cranberry Chicken Breasts are in the oven in 5 minutes and on the table before the hour’s out.

Alongside her easy-to-make recipes, Dana also serves up ideas for large batches, freezing and side dishes.

The Contest
This giveaway is open to residents of Canada or the US and closes at noon EST on Monday, June 15, 2009. To enter, just leave a note in the comments section with the following information:

  • Your name
  • Your city and province / state
  • Your pressing dinner dilemma or everyday cooking question.

The cookbook winner will be selected with my handy-dandy Dine-o-Matic widget. When I announce the winner, I’ll also post a podcast interview with Dana in which she answers your Top Ten culinary questions.

Ready? 1-2-3… GO!!


57 Comments
  • Cheryl
    Posted at 12:23h, 08 June Reply

    Cheryl, San Jose, Calif.

    My dilemma: every time I cook pork chops they have the texture of pencil erasers. What gives?

  • Katerina
    Posted at 12:33h, 08 June Reply

    Katerina, Vancouver BC

    Good ideas for quick ways to get whole grains into a meal? I love brown rice but it takes forever and I am sick of whole wheat pastacous cous.

  • Debbie
    Posted at 12:45h, 08 June Reply

    Debbie Spadafore
    Guelph, Ont.

    Here's my question: What's the difference between a sweet potato and a yam?

  • Divawrites
    Posted at 12:51h, 08 June Reply

    Lisa MacColl, Kitchener, Ontario

    My dilemma: chicken, chicken, chicken. My family loves it, and I need new ways to cook it.

  • The Diva on a Diet
    Posted at 14:13h, 08 June Reply

    My real name? 😉

    Tara, New York, NY.

    My dilemma: I can't scramble an egg to save my life. What's the secret for really good, creamy scrambled eggs?

  • The Diva on a Diet
    Posted at 14:13h, 08 June Reply

    My real name? 😉

    Tara, New York, NY.

    My dilemma: I can't scramble an egg to save my life. What's the secret for really good, creamy scrambled eggs?

  • Amber
    Posted at 14:53h, 08 June Reply

    Amber, Naperville IL

    my pressing dinner dilemma is how to eliminate unhealthy fats from meals.

  • Anonymous
    Posted at 15:41h, 08 June Reply

    Robin, from Guelph, Ontario, has a pressing need to make something her 15 year old protein phobic child will eat. Child hates anything cooked with fruit and most vegetables. Hubby diabetic. This cookbook sounds great as it sounds practical and simple. My golden rules to live by.
    Thanks for any suggestions.

  • Marta
    Posted at 16:11h, 08 June Reply

    YAY a giveaway for Canada!!!
    Thanks for the review, I'm always on the lookout for easy, practical and healthful cookbooks. The pretentious, complicated dishes have a time and a place, but easy home-cooking is for every day!
    Name: Marta :)
    Location: Calgary
    Question: I cannot believe I'm admiting to this in public… I don't know how to make white rice!! Yes, just lpain, fluffy white rice! Mine always turns out sticky and clumpy. How do people get each grain to be separated?!?!?!

  • danamccauley
    Posted at 19:17h, 08 June Reply

    Thanks for this wonderful attention Charmian – how exciting!

  • ssomerville
    Posted at 19:31h, 08 June Reply

    Shelley, Langley,BC

    Would love to win a copy of your cookbook!

    Dinner dilemma is cooking something healthy for dinner, when you've been working all day and are tired.

  • mc
    Posted at 20:16h, 08 June Reply

    Nice template!
    MC, Calgary.
    My dilemma is: why doesn't anything turn out as in the cookbook picture?

  • suburban prep
    Posted at 20:43h, 08 June Reply

    Maureen
    Palatine, Illinois

    Major dilemma what to have for dinner.

  • CulinaryJen
    Posted at 21:03h, 08 June Reply

    Jennifer, Pine Beach, NJ

    My biggest pet peeve in the kitchen…when my husband wants hashbrowns (shredded potatoes), I just can't get it right. I heat the pan, put the oil in. Drop in the potatoes. Cover the pan to steam the potatoes on medium high heat. When I turn to flip them about 5 minutes later, they are not even browned. Yet, when I taked them off the stove (after I flipped them and they are anemic), they aren't burnt. I am assuming my pan gets too cold after I add my potatoes…but I don't know what I do! Help!

  • maybelle's mom
    Posted at 21:37h, 08 June Reply

    Maybelles Mom, Cleveland, OH

    My dilemma: How you make pasta in soup without getting it to overcook but still taking on the flavors of the soup.

  • MOMFOREVERANDEVER
    Posted at 22:00h, 08 June Reply

    sandy
    lv,nv
    cannot make cream sauces like alfredo sauce- it never tastes good and ends up costing more than a jar

  • Tcohoe
    Posted at 22:02h, 08 June Reply

    Oooh, I want to win Dana's book, I want to win her book. :)

    Terry, Beamsville, ON

    I have so many questions and dilemmas, but I'll whittle it down to just: Why is that sometimes when I make roast potatoes, they come out crispy, and other times they don't? I think I'm doing things the same way but my results aren't consistent. Thanks.

  • Sharon Haslam
    Posted at 23:14h, 08 June Reply

    I can cook gourmet but can't seem to make an oven pot roast like my mother-in-law to save my life–and no, she won't give me her secret. Dana's book sounds great!

  • Carol EL
    Posted at 04:51h, 09 June Reply

    Carol Lawrence,Washington PA. My problem is finding something new that my picky husband will eat.

  • Cheryl Arkison
    Posted at 09:56h, 09 June Reply

    Cheryl, in Calgary

    Now that I've finally mastered Rice Krispie Squares it's time to tackle my other childhood nemesis – Jello. I'd settle for a proper gelatin instead.

  • Cheryl Arkison
    Posted at 09:56h, 09 June Reply

    Cheryl, in Calgary

    Now that I've finally mastered Rice Krispie Squares it's time to tackle my other childhood nemesis – Jello. I'd settle for a proper gelatin instead.

  • Tiffany
    Posted at 09:58h, 09 June Reply

    Tiffany, Brights Grove, Ontario

    My dilemma: I ALWAYS have issues with how much pasta to cook. There's always too much when I cook for just hubby and I, and barely enough when cooking for guests.

  • sweetsue
    Posted at 11:15h, 09 June Reply

    Susan C, Gresham Oregon
    My dinnertime dilemma is how to cook something that is low sodium, low carb, and sugar free and still tastes good.
    smchester at gmail dot com

  • Sunnyvale
    Posted at 14:50h, 09 June Reply

    Sounds like a good book to have, I need help with variety.

  • Helene
    Posted at 15:03h, 09 June Reply

    What a great giveaway.

    Hélène, Comox, BC.

    How do you plan meals for the week?

  • Tammy
    Posted at 17:23h, 09 June Reply

    I have a hard time making all happy plus I am on a diet

  • Heather
    Posted at 17:51h, 09 June Reply

    Heather
    Saskatoon, SK
    What exactly is okra…what does it taste like…how is it used? I've heard of it, but have no idea what it is or what to do with it (my kids really want to know more as it's in a poem my son learned)

  • danosor
    Posted at 22:03h, 09 June Reply

    My dilemma;Something to satisfy all of my family of different ages at one meal setting.

  • Dorothy
    Posted at 22:07h, 09 June Reply

    Dorothy
    Guelph, Ontario

    My dilemma: Sole is often on sale, but I am having trouble finding a recipe that doesn't include "almandine". Any ideas?

  • Pam
    Posted at 00:44h, 10 June Reply

    Pam, Carmel IN

    My dilemma is that I never plan ahead so I'm always looking for things to make at the last minute. I need ideas for quickly put together meals that are yummy and healthy!

    Thanks.
    pamelashockley(AT)netscape(DOT)net

  • Dianne
    Posted at 05:20h, 10 June Reply

    Dianne, Fresno, CA

    My husband is not a fan of veggies, yet he is trying to eat healthier. How can I add (sneak) veggies into meals and still make something that he will enjoy?

  • chromiumman
    Posted at 16:56h, 10 June Reply

    christopher h
    elk grove, california
    my dilemma – picky eaters

  • cdziuba
    Posted at 10:51h, 11 June Reply

    Your name Carol

    Your city and province / state Wayne, NJ

    Your pressing dinner dilemma or everyday cooking question.

    Trying to keep dinner from being boring

  • Nickolay
    Posted at 11:34h, 11 June Reply

    Jason

    Elko/MN

    I am always looking for some new fish recipes and tips for cooking. Fish is a hard one to cook sometimes. What kind of tips or recipes can you offer

    jason(at)allworldautomotive(dot)com

  • Lady Roxi
    Posted at 12:39h, 11 June Reply

    Love to have this.

    Thanks,

    darkfyre1(at)gmail(dot)com

    Virginia Beach, VA.

    Variety. I am always stuck in a rut. I need more chicken options.

  • lorides
    Posted at 16:51h, 11 June Reply

    My dilemma is how to get my 2 kids to eat fish because my husband and I love all kinds of seafood
    harborlad@optonline.net

  • Deborah
    Posted at 17:45h, 11 June Reply

    Deborah
    Pennsboro, West Virginia

    My husband loves scrambled eggs, but he likes them creamy and he hates it when the white seperates from the yolk. While I hit the mark once in a while, I never really know how I did it.

    What's the secret? Thanks!

    asthenight at gmail dot com

  • LittleEagle
    Posted at 18:13h, 11 June Reply

    Sharon A
    Chico, CA
    My dilemma is being in a rut which if I win this cookbook sounds like it would be solved.

  • A Reader
    Posted at 19:16h, 11 June Reply

    Kim V
    Balto, MD

    Dilemma: Coming home from work too tired to cook.

    Thanks for the giveaway!
    Kimspam66(at)yahoo(dot)com

  • Sweet Kitchen
    Posted at 01:14h, 12 June Reply

    Sweet Kitchen, Toronto, Ontario

    I would love to be able to use more local foods but find it a challenge to get to farmers' markets on a regular basis. Wish grocery stores would source more local ingredients.

  • Kathe
    Posted at 10:33h, 12 June Reply

    Kathe
    Montreal, Quebec
    Er, my dilemma (think fast!): um, cooking for one and a half (my daughter's with me part time but has an even more active social life than I do). I'm an "instinctive" cook and don't like to measure everything, except when baking of course.

  • Sarah Z
    Posted at 18:35h, 13 June Reply

    Sarah
    Memphis, TN
    Getting motivated to cook for 2!
    Thanks
    believedreamcourage (at) gmail.com

  • Rachel
    Posted at 19:45h, 13 June Reply

    Rachel N, Orange, CA

    I don't know how to roast veggies very well!

    racheliznewman(at)gmail(dot)com

  • Christina
    Posted at 02:32h, 14 June Reply

    Christina – xristya@rock.com – I'm Christina from Milwaukee, WI. My dilemma is cooking day after day after (is tedium implied here?) day, juggling time and wanting to have new and different foods – so the book would be a tremendous help! Thanks for the chance to win it!

  • erma
    Posted at 09:14h, 14 June Reply

    Erma, of Washington Court House, Ohio
    How do you learn to cook?

  • Carlene
    Posted at 13:07h, 14 June Reply

    Carlene – Dallas, Texas

    I need some tips on keeping fruits and vegatables from going bad so quickly, Maybe some different storage ideas?

  • Marianna
    Posted at 15:40h, 14 June Reply

    Marianna, Mississippi
    My dilemma – I need ideas for something relatively healthy to put in the crockpot. Hubby and I work long hours and the crockpot is our friend – but most recipes involve cream based soups/etc that are not so good for feeding my family!

  • spike
    Posted at 19:06h, 14 June Reply

    My dilemna is getting weekday meals on the table in a reasonable time frame after working all day – I need quick and healthy ideas!

  • Gabriel J.
    Posted at 21:12h, 14 June Reply

    Gabriel, Wichita, Kans.

    How to make kids love veggies?

  • Lily
    Posted at 21:24h, 14 June Reply

    Lillian, Whitby, Ontario

    Whenever I roast potatoes, half of them come out burnt and the other half uncooked?

    Thanks

    hotmail is fierce_angel_6000

  • Gianna
    Posted at 01:15h, 15 June Reply

    Gianna, Cambridge, MN.
    What's the best way for whipped cream to retain it's texture on a cake?

  • Deadmonkeys90
    Posted at 01:27h, 15 June Reply

    Brittany
    Saint Cloud, FL

    My dilemma: I try to stay healthy so I eat alot of fish. Problem is I cant find anything to season it with to keep it healthy but give it more flavor

    deadmonkeys90@yahoo.com

  • kakihara
    Posted at 01:32h, 15 June Reply

    My husband needs to eat more vegetables and less meat, I need a hearty vegetarian suggestion–something satisfying. If I give him a meal without meat he's still hungry.

  • chazvgo
    Posted at 02:09h, 15 June Reply

    Chastidy
    Leander, Tx
    How can I get my husband to eat more veggies? :)

  • lilyk
    Posted at 10:43h, 15 June Reply

    Lily Kwan
    Las Vegas, Nevada

    My pressing dinner dilemma is finding easy-to-prepare recipes that taste good.

  • kathy pease
    Posted at 11:21h, 15 June Reply

    KATHY P
    WEST RUTLAND,VT

    my dilemma is finding something new and interesting to make that everyone likes

  • blueviolet
    Posted at 12:00h, 15 June Reply

    Elizabeth, Stevensville, MI

    I'd like to know about food substitutions while baking!

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