- Paperback: 288 pages
- Publisher: Penguin Canada (Sept. 4 2012)
- Language: English
- ISBN-10: 0143177648
- ISBN-13: 978-0143177647
- Product Dimensions: 21.7 x 2.4 x 27.9 cm
- Shipping Weight: 1.3 Kg
- Average Customer Review: 26 customer reviews
- Amazon Bestsellers Rank: #50,541 in Books (See Top 100 in Books)
Fast Flavours: 110 Simple Speedy Recipes Paperback – Sep 4 2012
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About the Author
Chef MICHAEL SMITH is the bestselling author of seven cookbooks, including Back to Basics, Fast 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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Top customer reviews
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.
I guess the only serious complaint I have about the book is that I like recipes that include nutritional information and this book doesn't have that. But the recipes are clear and easy to follow, with many of them (including main dishes) requiring 8 or less ingredients, so they are pretty straightforward as well as fast. Which is nice, not only for cooking, but for shopping (I love his cooking at home, but most of us don't have pantries as well stocked as his!). The recipes are family-friendly, yet are good enough to serve to dinner guests as well. Overall then, this isn't a perfect recipe book, but it is pretty darn good. If you like fast, simple, and tasty food, this recipe book is definitely worth taking a look at.
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.
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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