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.
This one of those Cook Book/Biography's that is just too much fun NOT to read or use in everyday life.. I even bought it as an ebook.. What does that tell you? Love Chef Robert, love to cook, both my Husband, Father and Myself.. We will make sure it is put to great use... Thanks Janette M. Dionne
Robert Irvine shines again with this new book.The recipes are truly easy, and very tasty.I love the book and look forward to his next one.
This book was very informative and easy to follow. Like with all cookbook recipes somethings had to be adjusted for where I live.
Most readable and easiest to understand cookbook I have ever read.
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