Fresh & Fast: Inspired Cooking for Every Season and Every Day

Overview

"Fresh food is more convenient than packaged," Marie Simmons says, and luckily for us, she provides more than 200 recipes to prove her point. In this book—Simmons' most ambitious to date—you'll see why her recipes, regularly featured in Bon Appétit, Woman's Day and Ladies' Home Journal, have become favorites with millions of cooks across the country. Whether it's Warm Egg Salad on Whole Wheat Toast or Lemon Basil Chicken, each is deftly simple, yet freshly conceived and ...

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1996 Paperback; First Printing New 0618440291. 23 oz.; 352 pages; New PB unread/unmarked very slightly shopworn 1st Printing. "Fresh food is more convenient than packaged, " ... writes Marie Simmons, who proves her point by providing more than 200 recipes, many of which can be prepared in less than half an hour. Seasonality, ease, and freshness are the hallmarks of dishes like Lemon and Basil Chicken, Spicy Marinated Shrimp, Green Beans with Basil and Mint, and Apple and Ginger Crisp. Read more Show Less

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Overview

"Fresh food is more convenient than packaged," Marie Simmons says, and luckily for us, she provides more than 200 recipes to prove her point. In this book—Simmons' most ambitious to date—you'll see why her recipes, regularly featured in Bon Appétit, Woman's Day and Ladies' Home Journal, have become favorites with millions of cooks across the country. Whether it's Warm Egg Salad on Whole Wheat Toast or Lemon Basil Chicken, each is deftly simple, yet freshly conceived and imaginative.

By following the inspirations of the seasons, Simmons shows how to vary your menu with dishes like Crisp-Fried Soft-Shell Crabs in spring, Roasted Tomato and Fresh Corn Soup in summer and Orange Baked Squash in fall. Each recipe tells exactly how long it will take to prepare and alerts you in advance about any steps that require a little extra time. Most can be made in less than 45 minutes, including: Lemon Basil Chicken, Warm New Potato Salad with Scallions, Penne with Roasted Vegetables, Pork Tenderloin Marinated in Soy and Orange, Sesame Brown Rice Pilaf, Spicy Marinated Shrimp, Easy Oven-Roasted Red Bell Peppers, Black Bean and Vegetable Burrito, Stir-Fry of Cabbages with Asian Flavors, Grandpa's Peaches in Red Wine, and Apple and Ginger Crisp.

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
Life is too short to waste on a bad meal, suggests Simmons, coauthor (with Richard Sax) of Lighter, Quicker, Better. Drawing from her syndicated weekly newspaper column, she sets about to liberate home cooks from the processed tastes of convenience foods. Some 250 recipes showcase fresh ingredients in such uncomplicated dishes as Quick-Chilled Cumin-Scented Fresh Tomato and Corn Soup, Oven-Roasted Halibut with Herb Citrus Vinaigrette and Crystallized Ginger Ice Cream wtih Red Plum Sauce. Cooking times can run to close to an hour (as in Honey-Glazed Orange and Rosemary Chicken or Sesame Brown Rice Pilaf with Garlic and Vegetables), but preparation times are generally 10 to 15 minutes. The pasta recipes feature streamlined, tried and true combinations (e.g., Penne Rigate with Asparagus, Prosciutto and Mushrooms). The chapter devoted to sandwiches proves that a little attention and ingenuity can lift this common luncheon fare to full dinner status: Pan-Grilled Smoked Turkey, Fontina, Bacon and Avocado; Sliced Pork Loin Sandwich with Fennel, Garlic and Roasted Pepper. Side boxes review basic techniques and suggest recipe variations. Straightforward directions, generally short, affordable ingredient lists and suggestions for staples make this a valuable collection for novice and veteran cooks who want to prepare tasty, preservative-free meals. The Good Cook/BOMC and Better Homes & Gardens Cook Book Club main selection. (July)
Library Journal
Simmons, a cookbook author and food writer whose syndicated newspaper column is called "Fresh and Fast," asserts that "life is too short to waste on a bad meal," and the 250 easy recipes presented here should allow any busy cook to avoid such a fatewithout spending much time in the kitchen. Many recipes took fewer than 30 minutes from start to finish; a few that call for marinating or slower cooking, for example, are for "When You Have More Time," but even many of these require little hands-on preparation time. The recipes are simple but full of flavor: Brushcetta with Braised Escarole and Garlic, Pork Loin with Fennel and Garlic, Melon and Berries with Lime Syrup. Simmons also offers many suggestions for variations and alternatives and other tips to make life easier. In short, this is real food for real people. Highly recommended.
From the Publisher
"I cannot think of a more encouraging and rewarding first cookbook for those just starting out in the kitchen." Cooks Illustrated
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Product Details

  • ISBN-13: 9780618440290
  • Publisher: Houghton Mifflin Harcourt
  • Publication date: 5/13/2004
  • Edition description: Reprint
  • Pages: 336
  • Product dimensions: 7.13 (w) x 9.25 (h) x 0.63 (d)

Meet the Author

The winner of a Julia Child Award and two James Beard Awards, MARIE SIMMONS is a cooking teacher and the author of more than a dozen cookbooks, including Sur La Table's Things Cooks Love, Fresh & Fast, The Good Egg, and 365 Ways to Cook Pasta . She was a columnist for Bon Appetit for eighteen years.

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Table of Contents

Introduction 8
Appetizers 11
Soups 42
Sandwiches 66
Pasta 91
Poultry and Other Meats 112
Seafood 138
Grains and Beans 164
Salads 192
Vegetables 232
Desserts 298
Index 345
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