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5 Ingredient Fix: Easy, Elegant, and Irresistible Recipes Hardcover – October 6, 2010


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Product Details

  • Hardcover: 240 pages
  • Publisher: Grand Central Life & Style; 3RD PRINTING edition (October 6, 2010)
  • Language: English
  • ISBN-10: 0446572098
  • ISBN-13: 978-0446572095
  • Product Dimensions: 10.3 x 8.4 x 0.9 inches
  • Shipping Weight: 2.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (72 customer reviews)
  • Amazon Best Sellers Rank: #144,228 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Robinson, host of two TV shows on the Food Network, 5 Ingredient Fix and Food Network Challenge, has written her first book, a collection of recipes composed of five ingredients or fewer. Robinson was influenced by her grandmother, "a classic entertainer," and her mother, "a do-it-from-scratch, all natural bohemian," and describes her own cooking style as combining the best of both worlds: she creates easy-to-prepare yet elegant meals by using just a handful of fresh, seasonal ingredients and letting them shine. The recipes are immensely appealing, familiar yet intriguing, and nearly every one is accompanied by a full-color, mouthwatering photograph. There are classic combinations, like maple-candied bacon, pork roast with cider gravy, bourbon baked beans, and bananas foster, as well as some intriguing ensembles, such as roast chicken with fennel and ginger, mushroom carpaccio, Indian corn with curry yogurt, and smoky roasted peaches. Particularly appealing are the little morsels that go along with each recipe detailing how the flavors and textures work together and the suggestions of "what to toss in if you have it." A list of menu ideas in the back groups recipes by theme. A great book for beginners as well as more seasoned cooks looking to both streamline and augment their routines.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

Claire Robinson is the host of Food Network's 5 Ingredient Fix and the daily primetime series Food Network Challenge. Claire cites her French-speaking grandmother as a major influence on her love for food. Claire graduated from the French Culinary Institute, is an accomplished private chef, and has worked on culinary production teams for several cooking series', including Food Network's Easy Entertaining with Michael Chiarello.

More About the Author

Claire Robinson is the host of Food Network's 5 Ingredient Fix and the daily primetime series, Food Network Challenge. Claire cites her French-speaking grandmother as a major influence on her love for food. Claire graduated from the French Culinary Institute, has been an accomplished private chef, and has produced several cooking series, including Food Network's Easy Entertaining with Michael Chiarello.

Customer Reviews

The book is beautiful and full of delicious recipes I look forward to trying.
LC
Every recipe has a picture so we learn to plate well and make food look appealing, whether we're cooking for company or just for the family.
Leslie M.
This is such a beautiful cookbook, full of easy to use recipes and beautiful pictures.
Mary Bookhounds

Most Helpful Customer Reviews

56 of 58 people found the following review helpful By Mel on September 26, 2010
Format: Hardcover Verified Purchase
I just received this book a couple of days ago and I love it! The layout is very nice and across the top of the page of every recipe the five ingredients are listed, so that you can quickly flip through the cookbook and have an overview of the ingredients used. So far I have made:

Rosemary-Parmesan Shortbread - so delicately delicious and addictive, great with wine and I even had a few the next day with my coffee. My son kept finding his way back to the pantry to sneak some extras.

Asian Beef Roll-ups - very flavorful (but I confess I did not roll them up), the next day my husband put the leftovers in a hotdog bun and topped them with the braised red cabbage and loved it that way too. I do think I will grill the flank steak whole next time and slice it after it's cooked. Those thin slices cooked way too fast and came close to being more like beef jerky, but that has more to do with my skills than the recipe. I also think I'll will double the sauce (so good!) and try to use it in different dishes.

Braised Red Cabbage - this was good, but next time I will try to get my helping first instead of last, the crumbled bacon over the top definitely got people's attention! Not too mention the yummy smell of maple ("I smell syrup and bacon!" was heard a few times while I cooked this).

Can't wait to cook some more recipes today!
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31 of 31 people found the following review helpful By A. Looby VINE VOICE on October 17, 2010
Format: Hardcover
Yum.

Okay, in all seriousness, yum.

It takes a true genius to come up with Baked Ricotta with Stewed Cherries and make it okay to eat for breakfast! It was seriously just like cheesecake. I love this...

I'm not a huge fan of Claire Robinson's show (I get annoyed easily by cooking show hosts) but I love her philosophy and style. She's French school trained, yet makes things so simple!

The Buttermilk Pecan Chicken was so easy and delish! It's now on my monthly rotation of meals to cook. I cheated a bit though and used a jarred sauce for the noodles which go with it (and added broccoli since I felt we needed a veg with dinner). But oh...I'm enjoying this book. There are little snippets on each page of "What makes this recipe really sing" and "What to toss in if you have it" that are nuggets of information from the author and it's really a great cook book. I'm looking forward to making more recipes from it in the weeks to come!

I received a copy of the book from Hachette Book Group in return for an honest review. No additional compensation has been received and I was not required to write a positive review.
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51 of 56 people found the following review helpful By BeachBrights VINE VOICE on December 7, 2010
Format: Hardcover
Length: 4:28 Mins
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18 of 18 people found the following review helpful By Scarlet O'Hara on March 9, 2011
Format: Hardcover Verified Purchase
I am so glad that I purchased this cookbook; although I needed another cookbook like I need another arm! First, a little about me: I'm an experienced cook who loves to cook. I love being in my kitchen and watching cooking shows and reading cookbooks. But as a very busy mother I like and need recipes that save time but that are economical (especially now) and that are really flavorful. I like to present food that is comforting, easy, elegant. I don't want to spend all day in the kitchen and miss out on all the fun but I want "knock your socks off" food. The recipes in this cookbook deliver all those things. It's easy, fun, and flavorful. Try the beef and onion stuffed potatoes and I swear you will never go back. It's one of the best recipes for beef I've ever tasted. And it's so simple. Simple is good; simple is better. The chapters are beautifully presented as is the food. This is a beautiful cookbook and as I said all of the recipes will impress you. I also like the menu planning section at the end. It is extremely useful for busy cooks. I also really like the sidebar comments -- they are really useful and informative and don't detract at all from the 5 ingredient concept. It's just a useful suggestion. Most of the ingredients for the recipes can be found at any local grocery store -- no special trips to the store (b/c gas prices just couldn't be worse could they?!). Anyway, when I want simple and elegant, this is the cookbook I will use over and over again. Forgive me but to heck with The Pioneer Woman; don't waste your $$ with that one -- the recipes are terrible and the whole story is a scam. Run out and buy this cookbook instead -- it's the real deal. Love Love Love it!
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10 of 10 people found the following review helpful By Joanne on November 4, 2010
Format: Hardcover
Claire's KISS philosophy (Keep It Simple Stupid) is right up my alley. I like that the recipes deliver quickly and without fuss. I made brown butter banana muffins using up ripe bananas I had stored in freezer. I also made an Edamame hummus (like chickpea) to use up edamame (soybeans) wasn't sure what to do with it. I also made ricotta spaetzle, a nice surprise, b/c I had a spaetzle recipe I liked, but this one is better--very delicate and tender. (Altho' a colander is usually suggested for this, it helps to have a spaetzle maker or a food mill so 'drops' of batter fall into the pot of water easily). The Polenta Fries came out brown and crispy, then dipped into tomato sauce (made mine spicy)--fast, easy, very good! There are many pics in this book which help to inspire. The picture of Prosecco Gelatin Parfait in see-thru trifle cups w/ whipped cream between is calling my name. (Jello for grown-ups--will make that one for sure!). These recipes are elegant and, to my mind, innovative--yet fast and simple. Even though I have countless cookbooks on my shelf, I am glad I bought this one too.
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