Awards

• Short-listed for James Beard Foundation Book Awards (General) 2006

Overview

Donna Hay is swiftly becoming the source American cooks go to when they ask themselves, ""What should we have for dinner tonight?"" She has garnered a passionate global following for her fresh and modern approach to food -- bringing out clean, sparkling flavors with simple techniques and streamlined instructions. In The Instant Cook, she offers more than a compendium of flexible recipes; it is an elegantly simple philosophy of cooking, and of eating. Donna Hay pulls together flavor combinations and cooking skills from the Mediterranean and the Pacific Rim - two of the most luscious and quick-cooking cuisines on the planet - to create delicious meals with a handful of ingredients in a few minutes. She gives home cooks the confidence to cook with instinct and with style. Exquisite full color photographs on every page illustrate Donna's signature look -- chic yet never fussy. It reminds you that cooking is a pleasure. Pour a glass of wine and catch up with family as you cook; shop without waste or confusion; host a weeknight dinner party with little planning and less effort. The Instant Cook is destined to be the cookbook that is never put back on the shelf.

Full Product Details

9780060772925

Table of Contents

Reviews

""Her books are as gorgeous as Martha Stewart's but have the streamlined efficiency and solid results of the 60-Minute Gourmet's."" - New York Times ""The recipes are hip and unconventional, the flavors unintimidating, the techniques straightforward and minimalist. And Hay reconciles all that without compromising flavor or requiring an entire evening in the kitchen."" - Washington Post ""Loaded with scores of uncomplicated recipes, kitchen tips and party ideas...Donna Hay Magazine is so gorgeous and satisfying you could skip a meal after reading it."" - Chicago Tribune ""Donna Hay is the new Zen mistress of simplicity in both technique and presentation. This new tome of delicious recipes sets the artistic standard for interpretational and beautiful variations on both Italian classics and new world invention."" - Mario Batali ""If you are anything like me--almost always hungry, almost always pressed for time, almost always in the market for a fresh idea and absolutely always put off by the daunting complexity of chefs' recipes -- Donna Hay is for you . . . she always saves me time and never shortchanges me on flavor. Her recipes are stylish and streamlined."" - R.W. Apple, food critic for The New York Times

Author Information

At the age of eight, Donna Hay skipped into a kitchen, picked up a mixing bowl and never looked back. She moved to the world of magazine test kitchens and publishing, where she established her trademark style of simple, smart and seasonal recipes all beautifully put together and photographed. It is food for every cook, every food lover, every day and every occasion. Her unique style turned her into an international food-publishing phenomenon as a bestselling author of 20 cookbooks, publisher of donna hay magazine, newspaper columnist, and creator of a homewares and food range.

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