From Publishers Weekly
Written by the shoppers, cooks, food stylists, tasters, recipe developers and food researchers who work in the "kitchen behind the TV kitchens you see on your favorite Food Network shows," this book serves up the goods on how to stock your pantry, keep it organized and prepare simple but scrumptious everyday meals. Although the contributors dont offer any juicy, behind-the-scenes glimpses of what its like to work for the Food Network or any of its celebrity chefs, they do reveal some of the shopping and preparation shortcuts that they use in their own kitchens (Before juicing a lime, microwave it for a few seconds and roll it in your palm "to release the juice from the pulp"; "Squash your prep time by buying peeled, seeded, and chopped butternut squash"). Dishes like Crispy Falafel Chicken with Yogurt Salad and Lamb Chops with Rosemary-Orange Gremolata are designed to cook up quickly, and those that arent (like Southwestern Pulled Brisket Sandwiches and Black Bean Soup with Mojo) enlist the aid of set em and leave em tools like Slow Cookers and Pressure Cookers. The recipes are eclectic, but they emphasize simplicity in both preparation and presentation. With its straightforward recipes and plentiful tips, this book is perfect for those who are ready to graduate from frozen dinners to home cooking and entertaining. 50 color photos.
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