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Fast Flavours: 110 Simple, Speedy Recipes Paperback – Sep 4 2012


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Fast Flavours: 110 Simple, Speedy Recipes + Chef Michael Smith's Kitchen + Back to Basics: 100 Simple Classic Recipes with a Twist
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Product Details

  • Paperback: 288 pages
  • Publisher: Penguin Canada (Sept. 4 2012)
  • Language: English
  • ISBN-10: 0143177648
  • ISBN-13: 978-0143177647
  • Product Dimensions: 21.6 x 2.3 x 27.9 cm
  • Shipping Weight: 1.3 Kg
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (19 customer reviews)
  • Amazon Bestsellers Rank: #914 in Books (See Top 100 in Books)

Product Description

About the Author

Chef MICHAEL SMITH is the bestselling author of seven cookbooks, including Back to BasicsFast Flavours, Chef Michael Smith’s Kitchen, and The Best of Chef at Home. He is the popular host of several Food Network TV shows, including Chef Michael’s Kitchen, Chef at Home and Chef Abroad, and is a judge on Chopped Canada. Michael is a passionate advocate of simple, sustainable flavors and the growing Canadian cuisine movement. He lives on Prince Edward Island with his wife, Chastity, and their children, Gabe, Ariella, and Camille.

 


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Customer Reviews

4.3 out of 5 stars

Most helpful customer reviews

22 of 22 people found the following review helpful By A. Volk #1 REVIEWER#1 HALL OF FAME on Sept. 5 2012
To start off with, this is really a recipe book rather than a cookbook. I was initially considering giving it a lower rating because of that, but since it doesn't claim to be a book on cooking, I couldn't really knock it for that. About the only general tip it offers in the very brief introduction is to prepare beforehand and shop with a list so that you have all the ingredients on hand. That's about it. It then launches into 110 speedy recipes.

An interesting feature of the book is that some (not all) of the meat recipes come in four different techniques/speeds. Typically they are stove-top, pressure cooker, oven, and slow-cooker. I like this feature, as it lets you adjust a recipe to different amounts of time that you may have. I haven't had time to fully explore the differences in results, but they generally seem like good techniques each way. The pork tenderloin recipe in particular is quite good and flexible. It helps that Chef Smith chooses the right cuts of meat for the task at hand (e.g., pork tenderloin instead of shoulder). I have seen a lot of Chef At Home, and some of his new TV series, and I can say that most of the recipes in the book seem new to me. A couple, like the baked apples, were things I'd seen on the show, but most of them appear to be new to this book (maybe they're also in the new show, I don't know). Each recipe has a gorgeous full-page color picture to go along with it, making the book very visually appealing and inspiring. The only section of the book that didn't really ring my bell was the section on drinks. But then again, I like beer, single-malt scotch, and wine, which don't really lend themselves to cocktails. The drink recipes didn't seem bad, they were just not my thing, so I won't ding the book for including them.
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5 of 5 people found the following review helpful By JessiBee on Nov. 2 2012
I purchased this book had a good look through it and returned it the next day. I am a big fan of Chef Michael but I found this book to over all be a repeat of the two previous books of his that I do own and do love; however I don't need more of the same. I love to cook and I am not afraid to experiment with different recipes and techniques and feel that this book is really intended for more of a novice cook.
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I really rather enjoyed this book.

Despite it just being a collection of recipes, Michael Smith's warm personality still shines through.
Lots of simple, tasty food in here--don't expect anything mindblowing, just solid tasty food--with a few little twists.

The one issue I had is with his recipe for beef stew. It makes a delicious stew if not for one thing--he calls for 1 bunch of rosemary. I sprig would be more like it! I made it a couple times without rosemary, substituting other herbs I had around. Then I made it with rosemary, and against my better judgement put in a little less than what was called for.

It was horrific an bitter, as I should have realized. Rendered the entire beautiful stew inedible--but really I knew it'd be too much, and I should have used some common sense.

Apart from that I highly recommend it as a guide to some tasty tidbits and solid recipes.
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I'm a big fan of Chef Michael and I love that he's always encouraging his audience / readers to try something different.

The recipes in this book give his readers ideas on various cooking methods. I'm new to pressure cookers. Chef Michael has shown me all the possibilities in creating tasty dishes in speedy minutes. There are several recipes in this book that have sparked my own cooking without a recipe style, that I prepare often using my own variations.

This book is kept handy and has inspired many meals.
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Love Michael smith...besides being a Canadian, his recipes are easy to do and taste great...have learned a lot from him
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These are recipes that my family continues to enjoy... his cooking style is similar to ours and the kids love him.
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By parrots on April 12 2013
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My husband enjoys following recipes now. Very simple to understand & food tastes great!
Also supper doesn't take hours to wait for.
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In my opinion this the best cook book ever written. Chef Michael has out done himself again, in the education of the people in the art of great cooking..
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