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Kitchen Wizard Flexipes: Simple Time-Saving Secrets for Tasty Global Cuisine Paperback


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Product Details

  • Paperback: 80 pages
  • Publisher: MoCal Publishing (November 21, 2011)
  • Language: English
  • ISBN-10: 0984804102
  • ISBN-13: 978-0984804108
  • Product Dimensions: 10 x 8 x 0.2 inches
  • Shipping Weight: 8.8 ounces (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (29 customer reviews)
  • Amazon Best Sellers Rank: #1,064,383 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Author Biography: Mari Suzuki is a cookbook author, cooking optimization expert, trainer, and chef instructor at Whole Foods Market. She is also a member of the American Heart Association's 2020 Task Force Team. Combining her passions for food, culture, and efficiency with her extensive knowledge of Japanese home cooking, she designed the Kitchen Wizard Method, a cooking technique based on healthy and efficient modern Japanese culinary wisdom that teaches busy people how to whip up delicious global dishes in minutes night after night, from what you already have on hand. Her secrets and unique, multi-dish Flexipes (flexi-ble reci-pes) maximize your food and resources while minimizing your time and effort, boosting your confidence, efficiency, and enjoyment in the kitchen Praise for Kitchen Wizard Flexipes: “Flexipes may become a common culinary term as well as the hottest new cookbook to hit the shelves. Mari Suzuki’s beautiful book demystifies meal planning, as you learn to fill your freezer with building blocks of healthy international flavors. This book will be a great resource for both the culinary expert or educator and the interested novice.” — Alison Negrin Executive Chef, John Muir Health System Former Chef, Chez Panisse Founding Executive Chef, Bridges Restaurant “ As an athlete, eating right is a must, but finding time to cook is always a challenge. Mari’s beautiful new cookbook not only delivers easy, healthy, and delicious recipes with a Japanese twist, but walks you through the entire process of meal planning, shopping and preparation. Her simple “Flexipes” technique will be indispensable building blocks to a healthier lifestyle for years to come.” — Natalie Coughlin Hall Three time Olympic gold medalist

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Customer Reviews

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If a meat recipe looks good, just use mock meat or tofu instead.
JasperK
Mari's Kitchen Wizard Flexipes is a great cookbook for all of us, busy people, trying to cook healthy meals.
Jan Sysmans
I love the idea of preparing batches of base recipes and then using the base to create several dishes.
Lois Francis

Most Helpful Customer Reviews

9 of 9 people found the following review helpful By Daniel Royalty on December 9, 2011
Format: Paperback
Mari Suzuki's time-saving methods for diversifying your dinner table are a welcome change from other cookbooks featuring complicated but rarely used recipes. The book provides recipes and cooking and storing instructions for 7 different "Flexipe bases." Each base, which is made in batch in advance and can be frozen, can be used to create one of several dishes. For example, you can batch the tomato and onion base on Sunday and use it to make three recipes through the week.

As a bonus, the book suggests a number of ways to make your kitchen more efficient, offering guidance on kitchen organization, shopping, and how to stock a kitchen. Mari explains that she adapted these to US kitchens from her formative experience in small Tokyo kitchens. It works.

All in all, a pleasant read and a useful tool. Mari's instructional detail is good--particularly for novices--and her tone is readable and warm.
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5 of 5 people found the following review helpful By JasperK on December 21, 2011
Format: Paperback
I picked this book up on the recommendation of a friend and it turned out to be such a refreshing change from so many other recipe books I've gotten over the years. I'm a law student and just don't have time to do a lot of cooking, and I've gotten pretty tired of making the same several dishes and then eating the leftovers. This book has a great way of cutting down on food prep for not just one meal, but for several meals down the road, and it gets you to identify the same types of tasks you do over and over (I have a lot of dishes that use onions or spinach for example) and get them all out of the way at once so you can skip a step a couple of meals later. Turning leftovers into entirely different dishes is an amazing part of the book; everybody's turned roast chicken into chicken salad or whatever, but this book tackles that idea at a really basic level, so that even more complicated leftovers get the makeover into different meals. I've been using the book's strategies for a little while now and it's definitely saved me a lot of time; it's really nice to open up the fridge or freezer and see that I've already got the components for another meal ready to go. Definitely a lifesaver during finals.

A word about the recipes in the book: they are really accessible. My other cookbooks together probably have a good thousand recipes or so, but most of them take way too much time or require some rare ingredient I always have trouble finding or are just generally a pain to make. That's not the case here. These are good basic recipes that are easy enough to make and can be taken in a bunch of different directions if you're a more experienced cook or want to change things up. It's nice to flip through a book and be able to do any of the recipes if the feeling strikes you. Quality definitely trumps quantity here.

Oh yeah and I'm now a vegetarian, and the book is great. If a meat recipe looks good, just use mock meat or tofu instead.
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4 of 4 people found the following review helpful By Jan Sysmans on December 16, 2011
Format: Paperback
I've been following Mari's blog [...] for several years now and her practical approach to cooking has really help me become more productive in the kitchen. Her Flexipes (flexible recipes) approach to cooking have given me and my family the gift of great, healthy and fresh home cooked meals at a lower cost, less time and with less food waste.

Mari's Kitchen Wizard Flexipes is a great cookbook for all of us, busy people, trying to cook healthy meals. I highly recommend it.
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3 of 3 people found the following review helpful By Veronika Tracy-Smith, PhD on December 18, 2011
Format: Paperback
I came across this book after I heard the buzz from a few friends about it. I love Japanese food but this book is full of recipes that blend tastes from around the world. Your Palette will be so happy and so will you because of the easy of Mari's ingenious batch and base cooking system. I make the same food over and over and struggle in my busy life to eat healthy. In this book Mari engenders trust that I can cook in an easy, efficient and healthy way.

I eat only fish, but the rest of my family are meat eaters this method and Mari's easy recipes help me feed my whole family so much easier without waste. The way I make my shopping list has changed. Oh my, did I mention the Mushroom Bisque. I am making it today! I love this book and Mari Suzki's writing and gentle instruction are so helpful. I recommend this book to anyone who wants to eat healthier and make delicious meals more efficiently.
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3 of 3 people found the following review helpful By Kenneth Boyer on December 15, 2011
Format: Paperback
I bought a copy for myself, and another copy as a gift. I hate cooking - There I said it! - but the only way to eat healthy food is to prepare food at home. It saves a lot of time and adds variety to future meals to prepare a "base" dish and have some fresh, and then freeze the extra to use for a variety of other dishes. The photographs are exceptional, which make this book a great gift.
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3 of 3 people found the following review helpful By Tomi Fujimura on December 12, 2011
Format: Paperback
I tried out Mari Suzuki's Kitchen Wizard Flexipes and thought it was great! I'm a very busy person and have a hard time making a nutritious home cooked meal every night. With today's obesity and cancer rates, I believe it's important to get back to basics and make meals from fresh ingredients and move away from processed, pre-cooked foods; however putting it into practice is difficult due to time constraints. Mari's cooking method enables me to do this by making the bases ahead of time and storing it in a convenient way in the freezer. The recipes are wonderful and you can find other creative ways of using the bases. My favorite is the tomato and onion!
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