High Flavor, Low Labor

High Flavor, Low Labor

Reinventing Weeknight Cooking

Book - 2010
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REAL FOOD. REAL LIFE. REAL FLAVOR.
 
Forever short on time, Associated Press food editor J. M. Hirsch is a master of kitchen shortcuts; his favorite, letting high-flavor ingredients do the heavy lifting, was the inspiration for this collection of nearly 150 boldly delicious recipes. Because nobody has time to make a bland meal.

His approach to cooking is simple: Foods that taste great going into the pot need less work from you to taste great when they come out. He shows busy cooks how to use ingredients with intense flavor to make the meals they want in the time they have.

The recipes are easy and the flavors are robust. Try Four-Cheese Baked Gnocchi, Pork Chops with Red Wine Cranberry Sauce, Red Curry Beef, Sweet-and-Savory BBQ Chicken, Chili Balsamic Marinated Sirloin with Fettuccine and Sun-Dried Tomatoes, and Bacon, Beans, and Beer Chili. There's even dessert, with Balsamic Chocolate Cookie Ice Cream and Grilled Cinnamon-Sugar Breadsticks.
Publisher: New York : Ballantine Books, [2010], ©2010
Edition: First edition
ISBN: 9780345522290
034552229X
Branch Call Number: 641.555 Hi
Characteristics: xvii, 268 pages : color illustrations ; 24 cm

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Jennmro
Jan 05, 2011

I checked this book out to try a few recipes so I could decide if it was worth buying, and I loved everything I tried! I plan to buy it and make these recipes over and over again. Very easy, and super delicious!

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