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High Flavor, Low Labor: Reinventing Weeknight Cooking
(eBook)

Book Cover
Average Rating
Published:
[S.l.]: Random House Publishing Group, 2011.
Format:
eBook
Content Description:
288 pages
Status:
Available Online
Description

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.

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Language:
English
ISBN:
9780345530066

Notes

Description
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.
Citations
APA Citation (style guide)

Hirsch, J. M. (2011). High Flavor, Low Labor: Reinventing Weeknight Cooking. [S.l.]: Random House Publishing Group.

Chicago / Turabian - Author Date Citation (style guide)

Hirsch, J. M.. 2011. High Flavor, Low Labor: Reinventing Weeknight Cooking. [S.l.]: Random House Publishing Group.

Chicago / Turabian - Humanities Citation (style guide)

Hirsch, J. M., High Flavor, Low Labor: Reinventing Weeknight Cooking. [S.l.]: Random House Publishing Group, 2011.

MLA Citation (style guide)

Hirsch, J. M.. High Flavor, Low Labor: Reinventing Weeknight Cooking. [S.l.]: Random House Publishing Group, 2011. Web.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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Grouped Work ID:
6f42be16-0341-f6e0-f4d4-dedeeb714c59
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Record Information

Last File Modification TimeSep 01, 2020 11:11:25 PM
Last Grouped Work Modification TimeApr 15, 2021 04:15:48 AM

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