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High flavor, low labor : reinventing weeknight cooking

Author: J M Hirsch
Publisher: New York : Ballantine Books, ©2010.
Edition/Format:   Print book : English : 1st edView all editions and formats
Summary:
"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 si simple: Foods that taste great going into the pot need less work from you to taste great when they  Read more...
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Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: J M Hirsch
ISBN: 9780345522290 034552229X
OCLC Number: 489001731
Notes: Includes index.
Description: xvii, 268 pages : color illustrations ; 24 cm
Contents: The initial stuff --
The philosophical stuff --
The basic stuff --
The stuff to buy --
First up --
Tossed around --
Souped up --
Mainly speaking --
Punched-up pasta --
Sandwiched --
To the side --
Sugar rush --
Acknowledgments.
Responsibility: J.M. Hirsch ; photographs by Matthew Mead.

Abstract:

"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 si 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"--Page 4 of cover.

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