Here is the full text of the Publishers Weekly review of Cooking to Beat the Clock.
The title is an attention grabber but unless they have
trained as short-order cooks, most readers will have a tough time turning out these
recipes in a quarter of an hour. They could do them in under 30 minutes, though, and not
collapse into their seats at the dining room table. The few extra minutes are worth it.
Gugino, a chef, cooking instructor and food columnist, offers 60 tasty and imaginative
dishes that can be put together in about the time it takes to get a pizza delivered. These
inspired one-pot or one-platter meals draw on a variety of cuisines, including
Mediterranean, French, Mexican and Asian. There's Chili with Beans, Smothered Lamb Chops
with Orzo, Quick Cassoulet featuring turkey kielbasa, Chicken Fajitas with Mango Salsa,
Asian-Spiced Salmon with Braised Bok Choy and a startling 15-minute Thanksgiving Dinner.
There are also soups, such as cumin-scented Moroccan Chicken and-the harried cook's best
friend-pasta dishes, including Spaghetti Carbonara. While the focus is on casual family
meals, there are dishes fit for company as well (15-Minute Bouillabaisse and Chicken
Saltimbocca with Arugula and Tomato Salad, among others). In addition to recipes, the book
recommends labor-saving techniques and creative substitutions. Gugino's style is terse and
on the bossy side, but cooks in a hurry won't mind.
