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Title: Everyday Food: Great Food Fast
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Manufacturer: Clarkson Potter
List Price: $24.95
Our Price: $14.94
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| Customer Reviews: |
| Everyday Food: Great Food Fast by Clarkson Potter Absolutely wonderful! | This cookbook is divine. I look forward to giving it as a gift. The pictures are beautifully done. The recipes are easy.
xxoo | | Everyday Food: Great Food Fast by Clarkson Potter LOVE IT!!!!! | I love this cook book!!!
I have been a subscriber to Everyday Food since it's conception and have been wonderfully impressed with the recipes. Both easy and delicious make the recipes a "go to" solution to my chaotic life! When I stumbled upon this cookbook I was thrilled! I ordered it right away and then sat down to read it (yes, I sit down and read cookbooks like a good novel) and tagged recipes (out of 250 recipes I tagged over 200) that interested me minutes after UPS dropped it off.
I am a cookbook fanatic (owning over 150 cookbooks) and an intense foodie. That being said, however, I am a mother of 2 young boys and getting dinner on the table quickly during the week is a priority. I consider 30 minutes prep. time the outside limit.
This cookbook quickly rose to my #2 spot (behind the publications by Cuisine at Home) for everyday recipe ideas. The recipes are quick, most 30 minutes or less, healthful, easy, and delicious. I question some reviews saying the recipes were fussy and fancy. Another plus, which I love in a cookbook, were the full page, full color pictures for each recipe. Those pictures made me hungry just looking at them!! The layout is wonderful with the recipes organized seasonally.
Really, I cannot say enough about this cookbook. I would certainly recommend it without reservation to anyone. Quick, easy, healthful, and delicious....what more could anyone ask for? | | Everyday Food: Great Food Fast by Clarkson Potter My weekday cooking bible | | I've probably cooked about half of the recipes in this book as well as being a subscriber to the magazine. Aside from my COOKs Illustrated books, I could throw all the other cook books out. The recipes are easy to make and flavorful. My husband and I have this book on heavy rotation for week night dinners when there isn't much time. I only wish they offered a LIGHT version of some of the recipes... the nutritional value on some of our faves have sky-high caloric content but boy are they yummy! | | Everyday Food: Great Food Fast by Clarkson Potter The Martha Stewart Touch on Back-to-Basics Dishes in a Superb Cookbook | Truth be told, I really don't care much for the PBS series upon which this Martha Stewart Living cookbook is based, as a cast of robotic, interchangeable hosts push through a battery of recipes in a shared kitchen set-up. However, this 250-recipe cookbook focuses specifically on the often appetizing dishes they produce and the comparatively easy-to-follow recipes necessary to create them. As a result, it's a winner. Though not as definitive as The America's Test Kitchen Family Cookbook, this one is fast becoming the one I use the most for fast dishes with a healthy orientation along with Ellie Krieger's The Food You Crave: Luscious Recipes for a Healthy Life.
The first thing you notice is the first-class graphic quality commensurate with Martha Stewart's premium brand. Each recipe has a full-color photo of the meticulously presented dish and the general prep time which is rarely more than thirty minutes. But unlike Rachael Ray's belligerent mantra, it's only the prep time which follows that parameter as total cooking for some of the recipes can take well over an hour. The benefit is a more interesting variety of dishes than Ray could possibly make. I have to admit my favorite section is toward the end, the twenty pages that make up the Basics section (pages 345-363) - quick recipes for vinaigrettes, dry rubs, herb sauces and beginner's chicken, as well as the proven fool-proof techniques for perfect pasta, tomato sauce, polenta, risotto, chocolate sauce and whipped cream.
Among the main recipes divided rather arbitrarily into the four seasons, my favorites have been the simplest to make - the Garlic-Roasted Chicken Breasts (page 275), Thai-Style Steak Salad (page 50), Roasted Salmon with Lentils (page 228), many of the quick seasonal side dishes. For dessert, I have made the Strawberry Shortcakes and Lemon Custard Cakes to great acclaim. I have even been able to make great egg salad sandwiches by following their procedure for boiling eggs, far different from the years-ago information from my mother. My complaints with the book are relatively minor - a heavy reliance on heavy cream in some recipes where skim milk would likely be fine; nutritional information is relegated to an index rather than presented with the recipe; my preference for a ring-bound binder rather than a clothbound book for easier shopping and cooking. Otherwise, this is a great addition to any kitchen library. | | Everyday Food: Great Food Fast by Clarkson Potter Great cookbook for easy tasty dishes! | | This cookbook is great for both beginning and seasoned cooks. Easy to prepare dishes that look and taste like they took hours! I have not found a bad recipe in the book yet! | | Everyday Food: Great Food Fast by Clarkson Potter Product Description | No matter how busy you are, at the end of the day you want fresh, flavorful meals that are easy to prepare. And you want lots of choices and variations—recipes that call for your favorite foods and take advantage of excellent (and readily available) ingredients. In the first book from the award-winning magazine Everyday Food, you’ll find all of that: 250 simple recipes for delicious meals that are quick enough to make any day of the week.
Because a change in weather affects how we cook as much as what we cook, the recipes in Everyday Food are arranged by season. For spring, you’ll find speedy preparations for main-course salads, chicken, and poached salmon that minimize time spent at the stove; summer features quick techniques for grilling the very best burgers and kabobs as well as no-cook pasta sauces; for fall, there are braised meats and hearty main-course soups; and winter provides new takes on rich one-dish meals, roasts and stews, and hearty baked pastas. Finally, a chapter on basics explains how to make year-round staples such as foolproof roast chicken, risotto, couscous, and chocolate sauce.
Designed in a contemporary and easy-to-read format, Everyday Food boasts lush, full-color photography and plenty of suggestions for substitutions and variations. With Everyday Food, even the busiest on-the-go cook can look forward to meals that bring freshness, nutrition, and a range of flavors to dinner all week long. | | Everyday Food: Great Food Fast by Clarkson Potter Amazon.com | If you are a fan of Everyday Food magazine (and you should be), you will be wowed by Great Food Fast, a gorgeous full-color cookbook filled to bursting with recipes for fresh, flavorful food that is easy to prepare. Organized by season, Great Food Fast features simple recipes for year-round cooking, including no-cook pasta sauces, main-course soups, one-dish meals, and more. --Daphne Durham
Great Food Fast Recipe PreviewPan-fried Shrimp with Green Curry Cashew Sauce Serves 4 Prep Time: 15 minutes Total time: 15 minutes You can purchase bottled Thai green curry sauce in most supermarkets, but this recipe proves how quick and easy it is to make your own. Refrigerate any leftover sauce, covered, for up to 3 days. 1 slice (1/4 inch thick) peeled fresh ginger 3/4 cup plus 2 tablespoons roasted unsalted cashews 1/3 cup plain low-fat yogurt 1/4 cup packed cilantro leaves 1 tablespoon brown sugar 1 teaspoon curry powder Coarse salt and fresh ground pepper 1 1/2 pounds peeled and deveined large shrimp 2 tablespoons olive oil 1 In a food processor, pulse the ginger until finely chopped. Add the 3/4 cup cashews; process until smooth, 2 to 3 minutes. 2 Add the yogurt, cilantro, sugar, and curry powder; season with salt. Process until incorporated, 1 to 2 minutes, scraping down the sides as needed. Transfer to a serving bowl; sprinkle with the remaining cashews. 3 Season the shrimp with salt and pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add half the shrimp; cook until opaque throughout, 2 to 3 minutes. Repeat with the remaining tablespoon oil and remaining shrimp. Serve the shrimp with the sauce.
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