The Kitchen Shortcut Bible
More than 200 Recipes to Make Real Food Real Fast
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- $5.99
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- $5.99
Publisher Description
The ultimate collection of recipes to make real food, real fast -- with hundreds of ways to cook smarter, not harder.
The Kitchen Shortcut Bible is for all of us who love to cook, but never seem to have enough time. Rather than a book of way-too-clever hacks, this is a collection of more than 200 ingenious recipes that supercharge your time in the kitchen without sacrificing high quality or fresh flavor.
Bruce Weinstein and Mark Scarbrough come to this, their definitive guide to shortcut cooking, after twenty-nine cookbooks and decades of experience in the kitchen. Not only do they know about putting great meals on the table, they also know that most people's nightly question isn't "what's for dinner," but "what's for dinner in the next half hour?"
They've got risotto in minutes, no-fry chicken parm, and melted ice cream pound cake. But these recipes aren't merely "semi-homemade." They've also got slow cooker confits, no-boil stuffed cabbage, and a fine holiday turkey straight out of the freezer, as well as new ways to think about sheet pan suppers, Asian noodle dishes without a wok, and no-churn ice creams. And no MacGuyver-ing either! There are lots of new ways to use the kitchen tools you already own, imparting concrete shortcuts that save time and make something good into something great.
When dinner is a problem to be solved, this is your cheat sheet.
PUBLISHERS WEEKLY
Weinstein and Scarbrough (The Great Big Pressure Cooker Book) present a refreshing and informative go-to book of time-saving recipes using common ingredients and tools for faster meals. Their tips and techniques are not gimmicky hacks focused on just cooking more efficiently, but instead are innovative shortcuts. Breakfasts offer variations on no-bake high protein cookies (carrot cake, dried fruit, and nuts) and imaginative uses of waffle irons for hash browns, omelets, and cheese blintzes. No-fuss light meals include quick box-grater gazpacho; spicy pine nut salsa made with vegetable-peeler noodles (no spiralizer needed); and veggie burgers. Weeknight meals get a makeover with instant gnocchi (made using instant mashed potatoes) or comforting dumplings filled with creamy braised pork and cabbage (using store-bought pizza dough and a pressure cooker). The authors offer techniques for a quick risotto, as well as suggestions for make-ahead freezer-to-oven and sheet pan meals. Without skimping on quality, the authors enthusiastically help home cooks deliver fresh food fast.
