Amazon.com Review
Fast, simple, and really great meals for real people-from Sam the Cooking Guy
On his popular television show, Sam Zien shows regular people how to make great meals that are long on taste and short on effort. Sam might not be Michelin rated, but his refreshing approach to cooking with basic ingredients, simple techniques, and equipment almost everyone has at hand makes cooking simple, fun, and satisfying. There's no foie gras, truffle oil, or papillote involved and it doesn't matter if you can't spell "hors d'oeuvre." There are no fancy techniques or rare ingredients here, just great tasting food that anyone can make.
Awesome Recipes and Kitchen Shortcuts makes it even easier with simple tricks for preparing great meals on the fly. Turn a roast chicken from the corner deli into a fake pulled pork sandwich. Keep pre-cooked pasta in the freezer and bust out a tub of pre-made pesto for an instant Italian meal.
- Packed with simple cooking shortcuts that make great-tasting food simple-turn leftover roast beef into Shepherd's Pie or last night's French fries into this morning's Breakfast Burrito
- Includes shockingly good recipes like Cap'n Crunch Seared Tuna, Sam's Mexican Meatloaf, Blue Cheese Gnocchi with Bacon, and Pi?a Colada Pancakes!
- Based on simple ways to use easy-to-find ingredients, leftovers, and stuff that's in almost everyone's pantry
- Written by Sam Zien, host of the popular cooking show "Sam the Cooking Guy" and author of Sam the Cooking Guy: Just a Bunch of Recipes
Keep it real and real simple with Sam's Awesome Recipes and Kitchen Shortcuts.
Recipe Excerpts from Sam the Cooking Guy: Awesome Recipes and Kitchen Shortcuts
From Publishers Weekly
The television host known as "Sam the Cooking Guy" returns with another compilation of simple recipes useful for getting a meal on the table in no time. Employing just a handful of key ingredients, Zien (Just a Bunch of Recipes) shows readers how to whip up Piña Colada Pancakes, Blue Cheese Gnocchi with Bacon, Thai Curry Noodle Soup, or Shepherd's Pie without spending all day in the kitchen. Gourmands and sticklers will likely be incensed at many of his methods for standards like tomato soup (throw chopped onion and fresh basil in a blender, add a can of roasted tomatoes with garlic, then puree), as well as his reliance on canned and prepared products, but anyone unsure in the kitchen (or who views cooking as a chore) will find a wealth of ideas. Multiple suggestions for repurposing leftovers like meat loaf, mashed potatoes and store-bought rotisserie chicken will help readers avoid palate fatigue while saving money. Even those who already know how to boil eggs (yes, Zien includes a recipe for "the more-often-than-not screwed up" Hard-Boiled Egg) will likely find a few guilty pleasures here, along with some new time and money-saving tricks.
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