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Delicious,
Inspired Meals in 15 Minutes
By
Sam Gugino
NAMED ONE OF THE TOP 10 COOKBOOKS OF THE YEAR BY AMAZON.COM
Pork
Medallions with Port Sauce and Pecan Brussels Sprouts, Asian Steak
Salad, Bouillabaisse (yes, Bouillabaisse!) in less time
than it takes to get a pizza delivered—including the time it takes
to chop vegetables, peel potatoes, and boil water!
In Parade Magazine’s “What America Eats” 2001 survey, respondents
said they wanted to get dinner on the table in less than 30 minutes.
Impossible? Not as far as I'm concerned.
My Cooking to Beat the
Clock philosophy grew out of
a James Beard Award-nominated story that I wrote for the New
York Times in 1996. Here’s how it works:
*It’s
all based on four
principles: flavor, organization, focus and
creativity. Master these principles (it’s not hard) and you’ll
be able to make great food, fast.
*Having
a well-stocked pantry is important.
So is the right equipment
and gadgets (though
you don’t need anything fancy.)
* On this website and in my books and free newsletter,
I'll give you plenty of helpful tips, not
just for everyday cooking, but also for holidays and special
occasions.
*
Here are some great recipes to
get you started.
*Got
questions about quick cooking or any of my recipes? Ask
me.
*For
additional information, subscribe to my FREE, monthly on-line newsletter.
Want
to know more about my book, Cooking to Beat the Clock? On
this website, you'll find:
· the
full table of contents with recipe
lists
·
sample recipes for Pork Medallions
with Port Sauce and Pecan Brussels Sprouts, Asian Steak Salad and
Bouillabaisse and other dishes
·
ordering information (including how
to get autographed copies)
·
reviews by the media and
by individual readers.
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