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The Instant Cookby Donna Hay
When you can finally drag yourself away from the glorious photographs and into the kitchen to start cooking, you will be richly rewarded by these delicious, elegant, and surprisingly simple recipes. Hay's style is clean and uncomplicated, and she offers great variations on many of the dishes. This is my favorite cookbook of the season.
Synopses & Reviews
Donna Hay is swiftly becoming the source American cooks go to when they ask themselves, "What should we have for dinner tonight?" She has garnered a passionate global following for her fresh and modern approach to food — bringing out clean, sparkling flavors with simple techniques and streamlined instructions. In The Instant Cook, she offers more than a compendium of flexible recipes; it is an elegantly simple philosophy of cooking, and of eating.
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.
"Oversized, glossy and gorgeously photographed, this cookbook has the body of a fashion model but the soul of a harried mother. It offers dozens of inventive and delicious recipes, most of which require very little time in the kitchen and all of which make use of convenient ingredients. Marmalade Grilled Pork Steaks asks for little more than some pork, this morning's marmalade and a frying pan, but the recipe yields wonderfully tender salty-sweet steaks. Tomato and Eggplant Tarts are like pizza for grownups (and Hay is one of those down-to-earth cooks who doesn't shy away from using frozen pastry crusts). Grilled Chicken and Vegetable Stacks are attractive piles of protein; here Hay offers a terrific vegetarian variation, as she does in several recipes throughout the book. And the desserts — Blueberry and White Chocolate Mousse, Cheat's Apple Tarts and Chocolate French Toast — are as easy as they are enticing. So what's not to like about this volume? Two small things: the first is that it was originally published in Australia, and several of the recipes have yet to be Americanized. (Squid hoods, anyone? Desiree potatoes?) The other is that these pages are so lovely to look at that it seems a shame to splash them with soy sauce and dribble them with oil. After all, a cookbook this handy isn't likely to dwell on one's coffee table for long." Publishers Weekly (Copyright Reed Business Information, Inc.)
Just in time for the holiday season — the newest cookbook from the renowned food writer and lifestyle expert. This collection contains simple yet sophisticated recipes, showcased in full-color photographs that illustrate Donna Hay's signature look — chic yet never fussy.
About the Author
When most other girls were playing with their Barbie dolls or out climbing trees and getting their knees dirty, Donna Hay was in the kitchen, armed with a cookie cutter and ready to set upon every ingredient with a bottle of food colouring and a generous sprinkling of hundreds and thousands. It was experimental cooking at its best.
Over the years, Donna's interest in food and cooking grew and after some formal training, she began a career as a freelance food writer and stylist when she was 19. Donna was appointed food editor of leading Australian magazine Marie Claire and Marie Claire Lifestyle at the age of 25. While at Marie Claire, Donna wrote and styled four internationally bestselling books — Cooking, Dining, Flavours and Food Fast. The books received a number of the world's most prestigious food awards.
In 2001, Donna joined HarperCollins and released Off the Shelf: Cooking from the Pantry. Like all of Donna's other cookbooks it was a great success and can be found in hundreds of thousands of kitchens around Australia and the world.
Donna's recipes are renowned for their fresh modern flavours, stylish presentation, ease of preparation and readily available ingredients. Her relaxed approach to cooking inspire cooks of all levels of experience and her fresh, modern style has become a benchmark for contemporary cookbooks and recipe writing.
Donna's recipes and ideas can also be found in her magazine, Donna Hay, and in the Sunday editions of News Limited newspapers around Australia and in New Zealand.
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