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New Food Fast Paperback – September 23, 2003
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About the Author
At the age of eight, Donna Hay skipped into a kitchen, picked up a mixing bowl and never looked back. She moved to the world of magazine test kitchens and publishing, where she established her trademark style of simple, smart and seasonal recipes all beautifully put together and photographed. It is food for every cook, every food lover, every day and every occasion. Her unique style turned her into an international food-publishing phenomenon as a bestselling author of 20 cookbooks, publisher of donna hay magazine, newspaper columnist, and creator of a homewares and food range.
Visit Donna online at donnahay.com.au
"Like" Donna on Facebook: donna hay
Follow Donna on Twitter: @donnahay _tweets
Top Customer Reviews
Coupled with this is a section to stock up on pantry items on a schedule which will assure the cook of having most of the ingredients on hand to prepare these tasty dishes on the spur of the moment.
All of the dishes tested herein are delicious, but some have that extra dash of uniqueness or flavor or appeal that for me have turned into "go to dishes" when I want to prepare something special in a quick time. In this category are such recipes as: sweet chili prawn cakes (20 min.) stone fruit and berries in muscato (10 min.) and rocket, chicken and pine nut tabouli (30 min.), little passionfruit cheesecakes (30 min.) curry chicken poached in cocunut (30 min.)
There's also sections on what to do for which meal, basic prep tips like stocks, pastry, etc. and a good glossary.
This book is a gem with its large format and excellent photos.
Hay has organized this collection down by cooking times: 10 minutes, 20 minutes, and 30 minutes. I am by no means a seasoned homecook, so these times are very approximate to me. But to be honest, these recipes are so fun that I don't really notice the time. Yes, that's right, I said *fun*.
I suspect that this book is most appropriate for someone who lives along the Pacific Rim. Asian cuisine has a significant influence on many of the recipes and a person living in the Midwestern United States might not have access to some of the ingredients. Otherwise, Hay has a global perspective: you will find innovations on Italian, French, Indian, and (even) Scandinavian cuisine.
I also feel that you will get the most bang out of this book if you shop at a market that offers gourmet foods. Rocket (or arugula), among other items that you will not find at a typical supermarket, is a prevalent ingredient here.
I don't mean to sound esoteric in my review, but as I stated early on, this is a book for gourmands, ie people who are heartily interested in food and drink. Speaking of drink, my only suggestion to better this book would be the addition of a section on table wines.
Most Recent Customer Reviews
I love Donna Hay but I must have purchased too many of her cookbooks and/or publications. This one hardly perked my interest and the pictures looked like things I have seen... Read morePublished 24 months ago by Brenda A. Young
This book has simple but beautiful recepies. I found most of the ingridents should be easy to find in your pantry. Read morePublished on April 12, 2014 by Joanne Park
I really like her books, they are easy to follow, great pictures, and the recipes are delicious. Try one of her books and you'll see for yourself.Published on January 13, 2014 by Big Shot Rob
I ordered a cookbook which was listed in 'like new' condition with 'minor shelf wear.' The book came on time and was well packaged but the condition was not as described. Read morePublished on October 3, 2013 by EA
I sent this to my friend who is a fine cook and she loves it. I have enjoyed everything from Donna Hay and will probably get this book for my collection. Read morePublished on January 4, 2013 by cherie s. cook
Combo of pics and simple recipes using both common and uncommon ingredients is so enticing. Even though I believe I am an advanced cook, I felt like I was still learning from this... Read morePublished on July 29, 2012 by margo bida