High Flavor, Low Labor: Reinventing Weeknight Cooking [Paperback]

J. M. Hirsch (Author)

Book Description

Publication Date: September 7, 2010

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.

Editorial Reviews

Review

“There’s so much about J.M.’s approach to food that rings true for me.  We believe in a lot of the same principles: the food we share with our families everyday should be accessible and affordable but never dull and always full of flavor.  Neither of us are trained chefs, but both of us are damn good cooks.  I think this is a great read.”
– Rachael Ray
 
“Big, bold food that busy families can love! This is a man - and a cookbook - after my own heart.” – Paula Deen
 
 
"... From spicy chilies and smoky rubs to a pesto chicken that's perfectly tuned, J.M. hits all the right flavor notes with these recipes." – Rocco DiSpirito
 

About the Author

J. M. HIRSCH is the national food editor for The Associated Press. He oversees a team of writers, cooks, and photographers whose stories and recipes appear in thousands of newspapers and on countless Web sites around the globe. He lives in New Hampshire with his wife and six-year-old son.

Product Details

• Paperback: 288 pages
• Publisher: Ballantine Books (September 7, 2010)
• Language: English
• ISBN-10: 034552229X
• ISBN-13: 978-0345522290
• Product Dimensions: 8 x 0.8 x 9.3 inches
• Shipping Weight: 2.1 pounds (View shipping rates and policies)
• Average Customer Review: 4.5 out of 5 stars  See all reviews (23 customer reviews)
• Amazon Best Sellers Rank: #117,681 in Books (See Top 100 in Books)

More About the Author

As the national food editor for The Associated Press, the world's largest news organization, I get to influence what millions of Americans eat every day. I watch the trends, break the news and taste many of the best (and sometimes worst) foods. And I get to share all of that via thousands of newspapers and Web sites. It is seriously the coolest job in the food world.

And my perspective on all of that is pretty much the same as yours. I've never been to culinary school or cooked at a posh restaurant. I've got a 5-year-old in constant need of feeding, cleaning and ferrying; a journalist wife forever on deadline; and a demanding job with the pressure of a nation watching over my shoulder every time I stand in front of the stove. What I don't have is time to fuss over dinner. Meals must be fast, flavorful, easy and real.

That's how I came up with my blunt force approach to cooking. It's a pretty simple idea. Let high-flavor ingredients do most of the work. Foods that taste great going into the pot need less work from you to taste great when they come out. These are the Parmesan cheeses, balsamic vinegars, jalapeno peppers, chorizos, smoked paprikas and wasabis of the food world.

Cooking this way requires no particular genius or skill, and certainly not much time. I lack all of these. It takes just a bit of thought about which ingredients can best ramp up the flavors of a dish. And it's my job to make even that easier for you.

Want to know more? Check out my blog at jmhirsch.com or follow me on Twitter @bluntforcecook.

Customer Reviews

Most Helpful Customer Reviews

14 of 14 people found the following review helpful:

5.0 out of 5 stars The best new tool in the arsenal of "this Mom can do it all.", October 6, 2010

By 

Robin Reynolds Starr - See all my reviews

This review is from: High Flavor, Low Labor: Reinventing Weeknight Cooking (Paperback)

When I have the time (and when would that be?) I think of myself as a pretty descent cook. But truth be told, reading cookbooks usually gives me a feeling of inadequacy rather than the "can do" spirit they're meant to inspire. Not so with HIGH FLAVOR; LOW LABOR. The recipes are easily accomplished, and although there are exciting new ingredients to explore, many of the recipes can be made with what a working Mom tends to have at hand at the dinner hour - no long, pre-planned grocery lists required. And if I don't have everything, J.M. can be depended upon to suggest alternatives. If his go-to ingredients aren't already a part of your world it's easy to make them so, and while most of us understand the importance of fresh herbs and such yet fail to have them handy (what?! grocery shop more then once a week?), many of his pantry suggestions are relatively long lasting. If you just want a book to give you the quick step by step directions to get supper on the table without too much mental aggravation, this one is for you. But you can get much more out of it too. You'll get enough of technique and ideas to apply them on your own. Whatever your style in the kitchen, this is a great book to have at the ready, every night of the week.

8 of 8 people found the following review helpful:

4.0 out of 5 stars my new go-to cookbook, September 22, 2010

By 

D. Luna "southern belle" (Chattanooga, TN) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: High Flavor, Low Labor: Reinventing Weeknight Cooking (Paperback)

This cookbook is written by a real dad who is cooking for a real family. His cooking is based on a couple of premises: use organic and local food when possible, and use high quality ingredients. Each section (appetizers, main dishes, soups, desserts, etc.) has an introduction, and most recipes are accompanied by pictures of the finished product. A few of the recipes are not what I would consider "low labor," but overall, I am happy with this book. Note: The author is no longer vegan, so if you are looking for non-animal-product dishes, this is NOT for you!

9 of 10 people found the following review helpful:

5.0 out of 5 stars Flavorful Contemporary Recipes For the Home Cook, September 7, 2010

By 

momzillathehon - See all my reviews

This review is from: High Flavor, Low Labor: Reinventing Weeknight Cooking (Paperback)

Whether you're entertaining or cooking for your family, this is the only, well almost only, cookbook you'll need. J M Hirsch covers everything from starters, to soups, pastas, main dishes, desserts, and more, and gives tips and techniques to save you time. Each recipe tells you how much prep time and how many servings you'll get (if the cook doesn't eat it all before serving!). Beautifully photographed and written with a great sense of humor. Take this book to beddy-bye and read it like a novel. In the morning, get up and start cookin'!