High Flavor, Low Labor
By:J. M. Hirsch
Published on 2011-05-25 by Ballantine Books
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. From the Trade Paperback edition.
This Book was ranked at 9 by Google Books for keyword sugar rush.
Book ID of High Flavor, Low Labor's Books is NJaa1wiuMegC, Book which was written byJ. M. Hirschhave ETAG "5iPmIudz4rc"
Book which was published by Ballantine Books since 2011-05-25 have ISBNs, ISBN 13 Code is 9780345530066 and ISBN 10 Code is 0345530063
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Book which have "288 Pages" is Printed at BOOK under CategoryCooking
This Book was rated by 1 Raters and have average rate at "5.0"
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