The Shortcut Cook: Classic Recipes and the Ingenious Hacks that Make them Faster, Simpler and Tastier by Rosie Reynolds

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    This book shares the chef’s extensive experience to deliver over 60 much-loved classic recipes – 9 examples shared in our EYBD Preview. Each recipe applies every smart, time-saving tip, flavour boost.

    Full review
  • ISBN 10 1784883514
  • ISBN 13 9781784883515
  • Published Feb 18 2021
  • Format Hardcover
  • Page Count 160
  • Language English
  • Countries United Kingdom, United States
  • Publisher Hardie Grant

Publishers Text

It's a myth that to make the very best versions of classic dishes, they have to be prepared from scratch. It's actually a well-known fact in the food industry that chefs have always used shortcuts to create great food. But home cooks have not always been allowed the same privilege, and are often made to feel guilty about taking the easy route.

From her extensive experience, Rosie has distilled over 60 much-loved classic recipes, such as eggs Benedict, spaghetti and meatballs, and lemon meringue pie, and applied every smart, time-saving tip, flavour boost and genius twist that she has learned along the way to produce failsafe recipes with no compromises.

This book is here to make your life in the kitchen bolder, brighter, and a whole lot easier. And this food isn't trend-led: it's tried and tested, world-over favourites that people love to eat and aspire to cook - but ready in a flash.



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