High Flavor, Low Labor: Reinventing Weeknight Cooking

High Flavor, Low Labor: Reinventing Weeknight Cooking

by J. M. Hirsch

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Overview

High Flavor, Low Labor: Reinventing Weeknight Cooking by J. M. Hirsch

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.

Product Details

ISBN-13: 9780345530066
Publisher: Random House Publishing Group
Publication date: 05/25/2011
Sold by: Random House
Format: NOOK Book
Pages: 288
Sales rank: 60,477
File size: 25 MB
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About the Author

J. M. HIRSCH is the national food editor for The Associated Press. He oversees a team of writers, cooks, and photographers whose stories and recipes appear in thousands of newspapers and on countless Web sites around the globe. He lives in New Hampshire with his wife and six-year-old son.


From the Trade Paperback edition.

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