Gourmet Meals in Minutes

We live in a hectic world where there isn't a lot of time to spend on meal preparation, but we still want to enjoy the food we eat. Gourmet Meals in Minutes will show you how to create a wide variety of mouth-watering, nutritious meals without spending all day in the kitchen. Shop Amazon - Create an Amazon Baby Registry

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SAMPLE CUSTOMER REVIEW ON GROCERY AND GOURMET BOOK'S –

1) The Rolls Royce of meals in minutes cookbooks - I love cookbooks. I have an extensive collection. I taught myself how to cook using cookbooks so I believe a good cookbook is one that inspires and should be understandable and reasonably easy to use; with that in mind I love this cookbook.

A big reason I love this book is because it does not try to trick you into believing that a great meal will just magically appear in 30 minutes. This book educates you on how to organize your kitchen so you will be able to produce gourmet meals with minimal cooking time. This includes practical suggestions on how to stock your kitchen pantry, refrigerator and freezer. Detailed time-saving techniques on how to prepare herbs, spices and other ingredients ahead of time so that their flavor is preserved and you have minimal prep-time when cooking. There is also advice on equipment and a lot of time is spent on techniques; each individual technique or set of techniques are explained step-by-step and illustrated when necessary.

I find that knowing my skill level helps me to determine if a cookbook is written for me; so far my stages of development have been total disaster, occasional disaster or novice, beginner, experienced beginner, advanced beginner/almost intermediate, and now I consider myself an intermediate cook. I am not a gourmet or professional by any means. I would not recommend this cookbook for a novice or beginner but for an experienced beginner through intermediate cook who wants to expand his or her repertoire and wants suggestions on technique, food preparation and stocking up their kitchen. I imagine this would be too simple for someone who is really advanced. If you fit in the categories I described above then this is a great option.

For the reviewer who described dishes she prepared as bland I have not had that experience. Although I follow the recipes from cookbooks as closely as possible I have found that it is always important to taste a dish when I am cooking and making changes if needed.

By Seven of Nine, Tertiary Adjunct of Unimatrix 01 on April 10, 2007

2) Gourmet without Excessive Time and Ingredients - Here is compiled almost 400 pages of recipes and techniques with available ingredients for gourmet cooking at home in minutes, not hours.

Full of color photos and tips on pantry stocking and prep work which can allow the home gourmet to achieve fine eating without excessive fuss and time.

Organized into ten chapters: Before Cooking, Appetizers, Soups, Salads, Meat, Poulty, Seafood, Vegetarian, Side Dishes, Desserts.

What caught my appetitie and table were beautiful dishes but minimal effort and clock to achieve: "Curried Apple Squash Soup with Lime Gremolata"; "Fennel and Chorizo Strudels"; "Goat Cheese and Red Onion Quesadilla"; "Sauteed Brussel Sprouts"; "Asian Vegetable Slaw"; "Red Pepper Orzo"; "Tiramisu" (individually serving glasses); "Tenderloin of Beef with Blue Cheese and Herb Crust"; "Veal Saltimbocca with Fettuccine."

First boat gourmet in abudance with technique and time minimized, but maximum flavor and presentation.

By rodboomboom HALL OF FAMEVINE VOICE on August 26, 2004

Food and Wine Annual 2011: An Entire Year of Recipes (Food and Wine Annual Cookbook)

Food and Wine magazine's annual recipe collection is filled with simple and fabulous recipes from stars like Mario Batali and Rick Bayless, as well as fantastic food from the best cookbook authors and our own Test Kitchen. Food and Wine brings you the very best recipes for every occasion, from weeknight dinners and holiday meals to cocktail parties and Sunday brunch, all from talented cooks and chefs from around the world. Some highlights include: Sweet and Sticky Hot Wings, Lemony Chickpea and Oven-Dried Tomato Stew, Cornmeal- Crusted Fish with Green-Tomato Tartar Sauce, Herb-Roasted Pork Subs with Garlicky Spinach and Butterscotch Stickybuns.

Also, you'll find inside:

• A variety of tips on fail-safe cooking techniques, essential ingredients and the best kitchen equipment.
• A comprehensive guide full of suggestions for affordable and accessible wines to match the recipe.
• A pairing chart to match wines with everybody's favorite dishes.
• A color-coded guide calls out staff favorites, as well as vegetarian, healthy and make-ahead dishes.

Author - 

Food and Wine is the modern, stylish, trend-spotting, talent-seeking epicurean magazine. It has an overall audience of 7 million readers with a passionate interest in, and an adventurous approach to cooking, wine, entertaining, restaurants and travel. The magazine also boasts a partnership with Bravo's Top Chef reality series.

SAMPLE CUSTOMER REVIEW ON GROCERY AND GOURMET FOODS –

1) Serving up a year's worth of things delectable and good tasting, too - Everyone I know has more cookbooks than kitchen space to store them. So why add another one to the collection?

I have eight years of the "Food & Wine Annual Cookbook," going back to 2004. And every April I order the newest edition. As with the other seven, the 2011 recipe round-up stays within easy reach in my kitchen.

I like the way the cookbook is organized. As always, all the recipes from a year's worth of "Food & Wine" Magazine are collected into the same 17 food categories, from "Starters" to soups and salads, to pasta, poultry, beef & lamb and down the chapter headings to "Breakfast & Brunch" and "Pies & Fruit Desserts."

This year, the editors have added a new category, which I especially like, "50 Healthy & Fast Favorites." All 50 recipes have less than 5 grams of saturated fat and can be prepared from grocery store ingredients in 45 minutes or less.

I like the photography. The food shots are sumptuous, and the photos are of delicious-looking food but also happy people out gathering and preparing food and obviously enjoying great eats. The recipes shown are presented plated in a way that's not only visually appetizing, but also in a manner that illustrates how all the ingredients come together.

I like the variety of recipes. When I added things up I had counted more than 700 recipes. And each of the dishes has something, whether it's the list of ingredients or the mix of flavors or texture, that makes that particular serving something special.

I like culinary advice such as "Perfecting Hummus" or "Perfecting Ravioli" or the kitchen tips and information such as "A Lesson in Grains," or "How to Make Tortillas."

I like the fact that the book is comprehensive. It is all-encompassing in a manner that cookbooks restricted to one cuisine, such as Italian or one type of food, such as "Everything Chicken" are not.

I like the beverage pairings offered for every dish. I learn a lot about serving a complementary type and vintage of wine.

What I really like is that in every one of my eight years of "Food and Wine" there is least one - and sometimes as many as four or five - recipes that make it onto my favorites list, those dishes that I come back to time and again when I want to make something that is sure to please the appetites of the people I care about. This year "Grilled Trout with Lemon-Caper Mayonnaise" gets the nod - simple, satisfying to look at and always a taste treat.

For all the reasons listed, I think the annual "Food and Wine Annual Cookbook" in general, and the 2011 edition in particular, should find a special place on your kitchen shelf.

By Rett01 VINE VOICE on May 8, 2011

2) Another fine edition - For the second year in a row the Food and Wine people have put out a really outstanding cookbook. What I particularly like are the number of recipes that are creative, yet can be done with ingredients from a typical grocery store. Here are some I found particularly appealing: Thai Ground Pork Salad, Root Vegetable Gratin, Shrimp and Feta Stuffed Zucchini, Penne with Asparagus, Sage, and Peas, Apricot Basil Shortbread Tart, and Roasted Yucatan Chicken marinated in Citrus Juice and Ancho Chili. Since this book can be purchased so cheaply from outsourced sellers, I would call it a real bargin.

By Hoc Stercus VINE VOICE on June 15, 2010

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