Description:
Florence Henderson, who mothered that mythical Brady Bunch, here casts herself as the mom who is teaching her brood how to cook for the real world. In Shortcut Cooking, Henderson provides quick recipes and basic information that can transform cooking from a daunting chore to a comfortable task, even for beginners. Most of the 125-plus dishes in this book, the companion to Henderson's similarly titled public television show, take 10 to 15 minutes to prepare and 10 to 15 minutes to cook. The recipes are clearly written, then amplified by shortcut cooking tips that follow them. These tips provide information about measuring ingredients (a one-pound eggplant equals three to four cups, cubed), steps to prepare ahead, ways to cut time even more, and particular equipment to streamline work. (Even this reviewer never thought of using an egg slicer to slice mushrooms.) The recipes cover everything from starters to desserts. They include a range of simple ethnic dishes such as Tomato Bread Soup, an easy version of Tuscan Ribollita, Mexican Turkey and Bean Enchiladas, Japanese-style Mushroom Miso Soup, and a classic French Salad Niçoise, complete with instructions for making hard-boiled eggs. Moist Banana Carrot Muffins, Grilled Squash and Peppers, snappy Chicken and Pasta Diavolo (made with boneless chicken breasts), and drop-dead Chocolate Bread Pudding are other dishes to enjoy. In sum, this solid book stands on its own merits for time-pressed cooks. --Dana Jacobi
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