Impossible to Easy: (Hardcover) by Irvine, Robert
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Hardcover; Published 3/30/2010; 304 Pages; ISBN 9780061474118
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In Impossible to Easy, Chef Robert Irvine applies to the home kitchen both the classical and improvisational kitchen skills he’s learned cooking over the past 25 years under some of the most challenging conditions.
Irvine shows how to approach ingredients in both new and familiar ways, how to plan and execute delicious meals every time, and how to guarantee maximum flavor from every dish. By following a few simple rules, home cooks can whip up a single dish or prepare a week’s worth of family meals in a snap. Here, too, is advice on how to get the most out of fresh foods and spices, when to use canned or frozen items, pantry staples, do-ahead and storage tips, and 125 easy-to-master recipes sure to keep family and friends coming back for more. Home cooks can easily create such tasty dishes as Boneless Buttermilk-Marinated Fried Chicken, Pommes Frites with Chipotle Aioli, Duck Confit with Three Bean Cassoulet, Windy City Stovetop Pizza, Hazelnut Banana Crepes, and dozens more.
When watching Restaurant Impossible, I always wanted Robert's recipes as they seem so simple. I reviewed this book and that is certainly the case. There is an ease in following.
I BOUGHT THE BOOK TO HAVE IT SIGNED BY CHEF IRVINE AT HIS SHOWING AT FOUR WINDS CASINO IN MICHIGAN. AFTER HIS COOKING DEMO, HE STAYED TO SIGN ALL BOOKS AND ANYTHING ELSE THE CUSTOMERS WANTED SIGNED. HE FINISHED AROUND 10 WITH HIS DEMO AND STAYED WELL PAST 1 IN THE MORNING SIGNING THINGS FOR HIS FANS. THIS IS A GREAT CHEF AND WONDERFULL HUMAN BEING. THANK YOU CHEF
not for the basic home cooks has a lot of high end ingredients, but still will use some of the recipes in this book
I was quite disappointed with the quality of the paper used in this book - more like 1st grade construction paper than somethiong suitable for a cookbook. I liked Robert's easy informative style but cannot recommedn this book due to the quality (lack thereof) of the paper used.
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