The Shortcut Cook: Classic Recipes and the Ingenious Hacks That Make Them Faster, Simpler and Tastier

Description

It's a myth that to make the very best versions of classic dishes, they have to be prepared from scratch. It's actually a well-known fact in the food industry that chefs have always used shortcuts to create great food. But home cooks have not always been allowed the same privilege, and are often made to feel guilty about taking the easy route. From her extensive experience, Rosie has distilled over 60 much-loved classic recipes, such as eggs Benedict, spaghetti and meatballs, and lemon meringue pie, and applied every smart, time-saving tip, flavour boost and genius twist that she has learned along the way to produce failsafe recipes with no compromises. This book is here to make your life in the kitchen bolder, brighter, and a whole lot easier. And this food isn't trend-led: it's tried and tested, world-over favourites that people love to eat and aspire to cook - but ready in a flash.

As a recipe writer, developer and food stylist who has styled hundreds of books and written even more recipes, Rosie Reynolds' job depends on getting great food ready as fast as possible. She has authored five cookbooks: Doughnuts Reinvented (Pavillion), Scone with the Wind (Virgin Books), The Kitchen Shelf (Phaidon), Posh Kebabs (Quadrille) and Posh Sandwiches (Quadrille).

Warming, simple, wholesome. * Independent * A whip-smart compendium of simplified recipes for everything from eggs Benedict to shepherd's pie. * Vogue *