Skip to main content Skip to search Skip to search

Cooking Individual Chefs & Restaurants

Fast Flavours

110 Simple Speedy Recipes: A Cookbook

by (author) Michael Smith

Publisher
Penguin Group Canada
Initial publish date
Sep 2012
Category
Individual Chefs & Restaurants, Media Tie-In, Quick & Easy
  • Paperback / softback

    ISBN
    9780143177647
    Publish Date
    Sep 2012
    List Price
    $32.00

Add it to your shelf

Where to buy it

Description

Speedy recipes in minutes!

Fast Flavours is all about creating great meals in minimal time. Full of fun flavours, Chef Michael’s fast and simple recipes will get you cooking every day of the week without spending too much time in the kitchen. Packed with 110 mouth-watering recipes, Fast Flavours will get you through a busy week with simple, speedy meals while showing you how to slow down on weekends or when you have more time on your hands.

Fast Flavours takes saving time to a whole new level! How you cook can save you lots of time and Chef Michael shares some of his favourite ways. So give them a try. Look for his pan rushed chicken and pork recipes. Try his 4 speed recipes that show you how to cook the same pile of ingredients in four different ways. It’s your choice, so pick a speed that works! You’ll find 4 speed recipes for chicken, beef, pork and lamb meals. In addition, you’ll find lots of delicious and flavourful recipes inside, many that can be done in 30 minutes or less, for breakfast, lunch, dinner, dessert, snacks, and even cocktails.

Try Chef Michael’s quick favourites such as Grilled Cheddar Bacon Sandwiches or Sunrise Smoothies. Sure-fire hits with the family include Old-School Smashburgers, 4 Speed Mulled Apple Pork Stew, Pan Rushed Apple Chicken with Rosemary Vanilla Chutney, Stovetop Mac & Cheese with Broccoli, and easy-to-make desserts that everyone will enjoy like Sweet & Spicy Snowballs and Chocolate Croissant Pudding. Cooking really is fast!

About the author

Food Network star Chef Michael Smith has been cooking professionally for over twenty years. An honours graduate of the prestigious Culinary Institute of America in New York, Chef Michael's contagious love of food has earned him friends and admirers worldwide. His early career was spent in restaurants from London to South America, but in 1992 Chef Michael returned to Canada and joined the kitchen at Prince Edward Island's The Inn at Bay Fortune. Soon Chef Michael's focus on regional cooking and local ingredients had earned the restaurant a reputation as one of the top places to eat in Canada. Six years later, Chef Michael invited television cameras into the inn's country kitchen for his first hit television show, The Inn Chef, which premiered on the Life Network. Its popularity helped to launch Food Network Canada. After opening his own restaurant in Halifax, Chef Michael returned to Food Network Canada in 2001 in the show Chef at Large. It was followed by Chef at Home in 2004, which gave viewers a behind-the-scenes look at Chef Michael's home kitchen and the way he cooks for family and friends. This show became wildly popular almost immediately and still remains the highest rated Canadian show on Food Network Canada. Chef Michael is the author of three previous Whitecap cookbooks. Open Kitchen: A Chef's Day at The Inn At Bay Fortune, published in 1998, won the bronze medal at Cuisine Canada's Cookbook Award. Chef Michael followed its success with The Inn Chef and Chef at Home: Cooking with and Without a Recipe,which has sold over 30,000 copies.

Michael Smith's profile page

Other titles by Michael Smith