From Publishers Weekly
The Can Opener Gourmet relies on a simple premise: canned food is convenient, cheap and underutilized. Who knew that a credible beef stroganoff could be made with little more than the contents of three cans? Or that a decent ginger-carrot soup could be concocted without whole carrots? The stroganoff uses canned roast beef, and the soup relies on-no kidding-four jars of carrot baby food. While her recipes are inarguably quick and easy, Karr's reliance on powdered spices, tinned meats and bottled juices can become a little unnerving. Really, how hard is it to slice a piece of chicken? Fresh ingredients are often almost as convenient as canned, and their taste is incomparably better. Karr's prose is chatty and generous, and her use of shortcuts is ingenuous, but in the end her bookmight remind readers of a slightly dotty aunt who's been saving the same piece of tinfoil for five years-and whose dinner invitations they often decline.
Copyright 2002 Reed Business Information, Inc.
Product Description
ow many times have we thought to ourselves, 'I'd love to cook a great meal, but who has the time?' Laura Karr understands this universal dilemma and has discovered a great way to cook up our favorite dishes in half the time, and often for half the price, using the convenience of foods from cans and jars. Reminding us that canned food is nutritious, preservative-free, and available year round, Karr shares over 175 of her coveted family recipes, including Curried Chicken and Artichoke Salad, Fettuccine with Pumpkin Cream Sauce, and Turkey Tetrazzini-all delicious and all prepared quickly, with the flip of a lid!
