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Donna Hay pulls together ...
Donna Hay pulls together flavor combinations and cooking skills from the Mediterranean and the Pacific Rim - two of the most luscious and quick-cooking cuisines on the planet - to create delicious meals with a handful of ingredients in a few minutes. She gives home cooks the confidence to cook with instinct and with style.
Exquisite full color photographs on every page illustrate Donna’s signature look -- chic yet never fussy. It reminds you that cooking is a pleasure. Pour a glass of wine and catch up with family as you cook; shop without waste or confusion; host a weeknight dinner party with little planning and less effort. The Instant Cook is destined to be the cookbook that is never put back on the shelf.
Posted January 25, 2012
This is the third copy that I buy of this book. My sister "borrowed" mine after numerous successful cooking episodes with it, I gave it to a dear friend, and finally got myself a new copy. It features such great and tasty recipes, yet so quick and easy. The lamb with the mint salsa and the red curry soup are great favorites. Highly recommended to anyone that wants to make good food without spending hours in the kitchen.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted January 28, 2010
I've been using this cookbook when at my daughter's house for two years. Recipes are simple, flavorful, and beautiful presentation. Not the run of the mill stuff. Calls for simple and FRESH ingredients. Since we eat only organic foods, it's easy to find recipes to prepare that are very flavorful. Haven't been disappointed in a single recipe! I'm finally getting my own copy instead of using her's!Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted February 14, 2008
This cookbook is an inspiration for simple meals, made easily but turn out with a gourmet taste and presentation. She offers several variations on simple recipes to change them from traditional to current or vegetarian. After 30 years of cooking for a family, it has inspired me to take my cooking to the next level without being overwhelmed with complexity.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted April 26, 2005
Donna Hay and her staff have created yet another collection of recipes that beg to be visually savored and then quickly added to the menus planned for next week. Like several of her previous books, the emphasis is on beautiful food that belies its ease of preparation. The ingredients and styling look as though they come out of a top restaurant kitchen, but in a home kitchen the results are just as easily achieved. I highly recommend Donna Hay Magazine to those who find the idea of waiting another year for a new book from Donna Hay to be more than they can bear. Don't let the 'Australian-ness' of any of her books or magazines throw you off--there's a picture of every recipe and it's easy to learn that we say belgian endive, they say witlof. You may have a hard time finding Moreton Bay bugs (used in several recipes in her magazine), but frozen crayfish make a reasonable substitute.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.