5 Ingredient Fix: Easy, Elegant, and Irresistible Recipes
Claire Robinson, the hot new Food Network star of 5 Ingredient Fix and Food Network Challenge, helps people get dinner on the table with little fuss and a few great ingredients.\ The quest for simple, affordable, and fresh, mouthwatering food is over. 5 INGREDIENT FIX helps put delicious and sophisticated meals on the table in a snap. With people struggling to simplify, streamline, and budget, the Food Network's Claire Robinson is here to help. Cooking doesn't have to be complicated to be...
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Claire Robinson, the hot new Food Network star of 5 Ingredient Fix and Food Network Challenge, helps people get dinner on the table with little fuss and a few great ingredients.The quest for simple, affordable, and fresh, mouthwatering food is over. 5 INGREDIENT FIX helps put delicious and sophisticated meals on the table in a snap. With people struggling to simplify, streamline, and budget, the Food Network's Claire Robinson is here to help. Cooking doesn't have to be complicated to be impressive; simplifying the process with fewer ingredients saves time, frustration, and ultimately, money. From breakfast treats like Brioche French Toast with Strawberries and Cream to no-fuss meals like Grown-up Grilled Cheese and Iceberg Wedges with Buttermilk Dressing to a romantic dinner of Grilled Scallops with Saffron Aioli and Green Goddess Rice, all of Robinson's recipes have five or fewer ingredients. A quick trip to the supermarket for one bag of groceries, and a delicious, restaurant-quality meal can be on the table in no time. Publishers Weekly Robinson, host of two TV shows on the Food Network, 5 Ingredient Fix and Food Network Challenge, has written her first book, a collection of recipes composed of five ingredients or fewer. Robinson was influenced by her grandmother, "a classic entertainer," and her mother, "a do-it-from-scratch, all natural bohemian," and describes her own cooking style as combining the best of both worlds: she creates easy-to-prepare yet elegant meals by using just a handful of fresh, seasonal ingredients and letting them shine. The recipes are immensely appealing, familiar yet intriguing, and nearly every one is accompanied by a full-color, mouthwatering photograph. There are classic combinations, like maple-candied bacon, pork roast with cider gravy, bourbon baked beans, and bananas foster, as well as some intriguing ensembles, such as roast chicken with fennel and ginger, mushroom carpaccio, Indian corn with curry yogurt, and smoky roasted peaches. Particularly appealing are the little morsels that go along with each recipe detailing how the flavors and textures work together and the suggestions of "what to toss in if you have it." A list of menu ideas in the back groups recipes by theme. A great book for beginners as well as more seasoned cooks looking to both streamline and augment their routines. (Oct.)
\ From Barnes & NobleFood Network regular will instant recognize the concept behind this book: As the host of the channel's 5 Ingredient Fix, author Claire Robinson presents easy-to-make recipes with no more than five ingredients. Like the show, her debut cookbook demonstrates that this guideline is no harsh limitation. In fact, her recipes for dishes like Maple-Candied Bacon, Grilled Scallops with Saffron Aioli, and Brioche French Toast with Strawberries and Cream show that her penchant for fresh ingredients and distinctive flavors turn simple fare into delectable feasts. Especially appealing for kitchen newbies, but a fine resource for any home cook.\ \ \ \ \ \ Publishers WeeklyRobinson, host of two TV shows on the Food Network, 5 Ingredient Fix and Food Network Challenge, has written her first book, a collection of recipes composed of five ingredients or fewer. Robinson was influenced by her grandmother, "a classic entertainer," and her mother, "a do-it-from-scratch, all natural bohemian," and describes her own cooking style as combining the best of both worlds: she creates easy-to-prepare yet elegant meals by using just a handful of fresh, seasonal ingredients and letting them shine. The recipes are immensely appealing, familiar yet intriguing, and nearly every one is accompanied by a full-color, mouthwatering photograph. There are classic combinations, like maple-candied bacon, pork roast with cider gravy, bourbon baked beans, and bananas foster, as well as some intriguing ensembles, such as roast chicken with fennel and ginger, mushroom carpaccio, Indian corn with curry yogurt, and smoky roasted peaches. Particularly appealing are the little morsels that go along with each recipe detailing how the flavors and textures work together and the suggestions of "what to toss in if you have it." A list of menu ideas in the back groups recipes by theme. A great book for beginners as well as more seasoned cooks looking to both streamline and augment their routines. (Oct.)\ \
