| 9780316509718 |
| 031650971X |
Available:*
Library | Material Type | Call Number | Shelf Location | Status | Item Holds |
|---|---|---|---|---|---|
Searching... East Library | Book | 641.555 WEIN | Nonfiction | Searching... Unknown | Searching... Unavailable |
Searching... High Prairie Library | Book | 641.555 WEIN | Nonfiction | Searching... Unknown | Searching... Unavailable |
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Summary
Summary
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.
Author Notes
Bruce Weinstein and Mark Scarbrough are the bestselling authors of the Instant Pot Bible , among more than 30 other cookbooks. They are the owners of MediaEats, a culinary production company, were nominees for 2011 and 2015 James Beard Awards, won the 2015 IACP Award, and are the longest-serving columnists on WeightWatchers.com, as well as regular contributors to the Washington Post , Fine Cooking , and Cooking Light .
Reviews (3)
Publisher's Weekly Review
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. (June) © Copyright PWxyz, LLC. All rights reserved.
Booklist Review
Most every home cook is grateful for any advice that will speed up kitchen labor and save time and effort in meal preparation. Weinstein and Scarbrough have come up with dozens of ways to take advantage of special ingredients, innovative techniques, and modern appliances in the service of saving the cook's energy. After reading the breakfast chapter, cooks will wonder how they ever got along without a waffle iron; the authors recommend their use in making omelets and all manner of sweet and savory eats for meals throughout the day. Microwave ovens, pressure cookers, and slow cookers are pressed into service. Even a colander proves a time-saver when filled with raw chopped vegetables and meats to be cooked by draining boiling pasta-cooking water over all. A pressure cooker dramatically reduces the effort of making risotto and can turn out even a cheesecake. A Bundt pan serves to roast a chicken. So many surprising inspirations appear here that even jaded cooks may learn a thing or two.--Knoblauch, Mark Copyright 2018 Booklist
Library Journal Review
Having written on a variety of topics (The Ultimate Muffin Book; Real Food Has Curves), the team of chef Weinstein and food writer Scarbrough return to tackle shortcut cooking. A brief introductory chapter sets the duo's relaxed tone for the sections that follow, which are arranged by recipe type (breakfast, make-ahead, dinner, etc.) and include subtopics. For example, the breakfast chapter features recipe variations using a waffle iron. It's clear the authors enjoy food and expect average cooks not to struggle. The shortcuts are more than time savers or recipe simplifiers; they make cooking more exciting. When discussing make-ahead meals, their advice is use the time saved to savor one's efforts and to remember the reasons for why you are cutting steps or modifying ingredients. VERDICT Basic directions and easy-to-find ingredients guarantee this book will be embraced by everyday cooks, who will welcome a respite from complicated, time-consuming, and multi-ingredient recipes.-Ginny Wolter, Toledo Lucas Cty. P.L. © Copyright 2018. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
