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Meals in Minutes: Fast Appetizers: Quick, Easy & Delicious
     

Meals in Minutes: Fast Appetizers: Quick, Easy & Delicious

by Brigit Binns
 

Designed for the busy cook, this book features 40 recipes for quick and delicious appetizers.

Luscious photography illustrates 40 recipes for appetizers and small plates that require minimal effort and deliver irresistible results. Tried and tested, Meals in Minutes: Appetizers delivers to your table in 30 minutes or less. Recipes include Thai lettuce cups,

Overview

Designed for the busy cook, this book features 40 recipes for quick and delicious appetizers.

Luscious photography illustrates 40 recipes for appetizers and small plates that require minimal effort and deliver irresistible results. Tried and tested, Meals in Minutes: Appetizers delivers to your table in 30 minutes or less. Recipes include Thai lettuce cups, crostini with steak and horseradish cream, and shrimp skewers with basil oil.

Other titles in the popular Meals in Minutes™ series include: Easy Desserts, Everyday Grilling, Fresh Salads, Hearty Soups, Make Ahead Dinners, Perfect Pasta, Simple Suppers, Slow Cooker and Vegetarian.

TOC:

About this book

Recipes

- 20 minutes start to finish

- 30 minutes start to finish

- Make more to store

The Smarter Cook

The Well Stocked Kitchen

Index

Sample Recipes:

Salmon & herbed cheese pinwheels

Caprese skewers

Lamb meatballs with creamy cilantro sauce

Lemon chicken salad on crostini

Pesto & cherry tomato pizza

Beef empanadas

Product Details

ISBN-13:
9781616282165
Publisher:
Weldon Owen Reference, Inc.
Publication date:
03/06/2012
Edition description:
Original
Pages:
112
Product dimensions:
7.80(w) x 9.20(h) x 0.30(d)

Meet the Author


Brigit Binns is a renowned food writer, recipes consultant, and the author of several acclaimed cookbooks, including The Relaxed Kitchen and The Low-Carb Gourmet. She is also the author of numerous Williams-Sonoma cookbooks, including Bride & Groom Entertaining, The New Slow Cooker, and the soon-to-be-released The Cook and The Butcher. She has also collaborated on cookbooks with some of the country’s most celebrated chefs and home cooks, including Michael Pslakis (How to Roast a Lamb) and Lorraine Wallace (Mr Sunday's Soups). She is a graduate of England’s Tante Marie Cooking School and owned a catering business in Europe for 10 years. She divides her time between New York and Los Angeles.

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