THE SHORTCUT COOK - ROSIE REYNOLDS
It’s a myth that to make the very best versions of classic dishes, they have to be prepared from scratch.
It’s actually a well-known fact in the food industry that chefs have always used shortcuts to create great food.
But home cooks have not always been allowed the same privilege, and are often made to feel guilty about taking the easy route.
From her extensive experience, Rosie has distilled over 60 much-loved classic recipes, such as eggs Benedict, spaghetti and meatballs, and lemon meringue pie, and applied every smart, time-saving tip, flavour boost and genius twist that she has learned along the way to produce failsafe recipes with no compromises.
This book is here to make your life in the kitchen bolder, brighter, and a whole lot easier. And this food isn’t trend-led: it’s tried and tested, world-over favourites that people love to eat and aspire to cook – but ready in a flash.