Dimensions
190 x 239 x 28mm
There are few cooking challenges Chef Robert Irvine has not faced. As host of Food Network's Dinner: Impossible! he has cooked on a desert island, in an 18th-century kitchen, in a parking lot at a football game, in an ice hotel, and on a cattle drive. Now, in Impossible to Easy, he is making his 25 years' experience in every imaginable kitchen available to the home cook.
Here Irvine teaches readers how to approach ingredients in both new and familiar ways, how to plan and execute delicious meals every time, and how to squeeze maximum flavor from every dish. From the start, Irvine inspires confidence by introducing some rules he uses for "impossible" meals. Whether getting organized, creating a timeline, keeping it simple, or going with what you know, these surefire tips make cooking a single dish or a week's worth of family meals a snap.
Once readers have mastered the rules, Irvine explains how to maximize flavor in every bite. He provides indispensable advice on frozen and canned versus fresh foods, what to keep on hand in the kitchen, using spices and herbs for the best effect, how to prepare food ahead and store it, and braising, sautéing, grilling, frying, poaching, and roasting.
In a final section, Irvine lays out a schedule and menu for two full weeks of "Dinner Menus That Can Save the Day," which apply the principles and recipes of the book to the real working world of today's home cooks. Whether readers are shopping a week ahead of time or faced with cooking a meal at the end of a hectic day with whatever they have on hand, Irvine is dedicated to the proposition that no dinner is impossible!
