New Food Fast
This book delivers what it promises — New Food Fast. Whether you've got 10, 20 or 30 minutes to make a meal, Donna Hay gives you the ideas, recipes and inspiration to create great dishes using fresh and interesting ingredients in next to no time. With busy people like herself in mind, Donna has solved the daily what's-for-dinner dilemma with a book full of fast, simple, tempting and satisfying answers. Keep this copy of New Food Fast on the kitchen bench and, even in your busiest moments,...
Search in google:
This stylish and inspirational book includes chapters on stress-free meal preparation, a guide to the tools of the trade, and a checklist of gourmet essentials. New York Times Book Review - Appl The other night, when I had only a scant hour and a half to make dinner for myself; my wife, Betsey; and four guests, my eye fell upon New Food Fast by Donna Hay, an overachieving 30-year-old food writer with two best-sellers already to her credit. Something light, Betsey said. Mussels poached in a quick broth flavored with ginger and lemon grass, to which I added a chopped hot pepper and a bit of garlic, got us under way. Then came scallops of swordfish sautéed with sage leaves and a shower of grated lemon rind, with a side of very slowly roasted tomatoes with basil, served lukewarm, and kadota figs in vanilla and white port sauce. My jury approved, and it gave the blue ribbon to the swordfish.
Introduction6In the kitchen810 minutes (or so)1820 minutes5030 minutes82Short top + sides114Basics140Tomato sauce142Stock150Batter158Pastry166Dough174Glossary182Index188
\ ApplThe other night, when I had only a scant hour and a half to make dinner for myself; my wife, Betsey; and four guests, my eye fell upon New Food Fast by Donna Hay, an overachieving 30-year-old food writer with two best-sellers already to her credit. Something light, Betsey said. Mussels poached in a quick broth flavored with ginger and lemon grass, to which I added a chopped hot pepper and a bit of garlic, got us under way. Then came scallops of swordfish sautéed with sage leaves and a shower of grated lemon rind, with a side of very slowly roasted tomatoes with basil, served lukewarm, and kadota figs in vanilla and white port sauce.\ My jury approved, and it gave the blue ribbon to the swordfish. \ —New York Times Book Review\ \
