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The Quick Six Fix: 100 No-Fuss, Full-Flavor Recipes - Six Ingredients, Six Minutes Prep, Six Minutes Cleanup Hardcover – March 1, 2016
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From the Back Cover
Save time and simplify with 100 fabulous quick-and-easy recipes—using 6 ingredients, 6 minutes of prep, and 6 minutes of clean up—from celebrity chef Stuart O’Keeffe.
Preparing a meal doesn’t need to be difficult or require a lot of time, celebrity chef Stuart O’Keeffe insists. If you work efficiently while keeping your space clean and cook with minimal yet flavorful ingredients, you can get a great meal from stove to table fast. In The Quick Six Fix, he offers dozens of delicious recipes for breakfast, salads, soups, pasta, fish, chicken, pork, beef, sides, and desserts that will get you in and out of the kitchen in thirty minutes or less. Each requires no more than 6 key ingredients, 6 minutes of prep work, and 6 minutes of clean up.
Chef Stuart begins with the pantry essentials and tools you’ll need to whip up a diverse range of amazing dishes at a moment’s notice, such as his tasty culinary school favorites, Moules Frites and Pistachio Basil Buttered Crispy Salmon. Indulge in delights that pay homage to his native Ireland, including Bangers with a Melted Leek Mash and Cranberry Compote, Sweet Berries “Yorkshire Pudding,” and an Easter dinner favorite, Mustard Crusted Pork with Apple Cabbage Slaw. And savor delights like Mexican Street Corn and the “LA” Cheeseburger influenced by his adopted California home.
Stuart O’Keeffe believes in simplicity: Fewer ingredients afford higher quality. With The Quick Fix Six, he teaches you how to take smart shortcuts, like pairing key store-bought items with homemade ingredients, to cut kitchen time and save you money. Illustrated with more than 75 full color photos, The Quick Fix Six is the secret to creating easy-to-make, great-tasting dishes that are sure to wow.
About the Author
Stuart O’Keeffe is an Irish-born, California-based chef. He received his degree in culinary arts from the Dublin Institute of Technology, trained in Bordeaux and the Napa Valley, and starred in Stuart’s Kitchen on Irish television. He has appeared as a featured chef on the Food Network and many other national television shows. He lives in Los Angeles.
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Top Customer Reviews
The first thing I tried when I got it was the sticky ribs. Amazing. And then the steakhouse salad Tuesday night. The recipes are easy, and really good.
I’m sort of a cookbook addict, so I’m going to be playing in the kitchen this weekend, making lunches for the week ahead. Dying to try the sweet potato, lemongrass and cilantro soup, (he had me at sweet potato and sealed the deal with cilantro) and the almond fig roasted chicken. Really excited about the desserts, which are great for guests but not so difficult that you wouldn’t just make them for your family. We’re having people over so I’m going with the brandied cherries, I will probably make the molasses vanilla bean ice cream sandwiches soon too. The pictures are seductive. Anyway, the cookbook is fun and the recipes look great. I’d say give it a go!
The reason that I bought The Quick Six Fix was because it promises 6-ingredient recipes. I'm on a hunt to find foods that are easy for busy people on a budget to whip up at any time. This book didn't help me with that, and I found the title to be deceptive. The cover and the description clearly say "six ingredients," and not "six KEY ingredients." The key ingredients do not include things that you are expected to have in your pantry.
I can understand basic staples like salt, pepper, sugar and oil not being considered ingredients, but soup stock, onions, wine, heavy cream, and 8 eggs aren't things that I'll necessarily have in my kitchen at any given time, even though they are easy to get. It's also odd that pasta and rice aren't considered ingredients in pasta dishes. It seems that most of the recipes actually have 10 to 13 ingredients. So If you've recently moved into your first apartment, or just haven't done a lot of cooking in the past, you may have to buy more than six items for each recipe.
Another thing that I found kinda annoying is that a handful of the items that truly do have around 6 ingredients were really written for dummies. For example, "A Manhattan Breakfast" is literally just a piece of bread with lox, cream cheese, a tomato, a cucumber and onions on top. The instructions are basically, "spread cream cheese on your bread, and then put the other stuff on top." I'm pretty sure that even if you're totally new to cooking, and you've never boiled water in your life, you know how to pile things onto a slice of bread. And that recipe took up two whole pages of the book! :)