More than 200 Recipes to Make Real Food Real Fast
June 4, 2018
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.
July 1, 2018
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 Journal, LLC Used with permission.
May 15, 2018
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.(Reprinted with permission of Booklist, copyright 2018, American Library Association.)