Impossible to Easy : 111 Delicious Recipes to Help You Put Great Meals on the Table Every Day by Robert Irvine and Brian O'Reilly (2010, Hardcover)
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About this product
- Synopsis"Robert Irvine is the Indiana Jones of chefs." -Bobby Flay With Impossible to Easy, Robert Irvine, the host of Food Network's Dinner: Impossible and co-author of Mission: Cook, shows busy people how to keep food simple but delicious. Impossible to Easy offers a wealth of tips, sample menus, and "111 Recipes to Help You Put Great Meals on the Table Every Day.",'Today the smallest details of our daily lives are tracked and traced more closely than ever before, and those who are monitored often cooperate willingly with the monitors. From London and New York to New Delhi, Shanghai and Rio de Janeiro, video cameras are a familiar and accepted sight in public places. Air travel now commonly involves devices such as body-scanners and biometric checks that have proliferated in the wake of 9/11. And every day Google and credit-card issuers note the details of our habits, concerns and preferences, quietly prompting customized marketing strategies with our active, all too often zealous cooperation. In today's liquid modern world, the paths of daily life are mobile and flexible. Crossing national borders is a commonplace activity and immersion in social media increasingly ubiquitous. Today's citizens, workers, consumers and travellers are always on the move but often lacking certainty and lasting bonds. But in this world where spaces may not be fixed and time is boundless, our perpetual motion does not go unnoticed. Surveillance spreads in hitherto unimaginable ways, responding to and reproducing the slippery nature of modern life, seeping into areas where it once had only marginal sway. In this book the surveillance analysis of David Lyon meets the liquid modern world so insightfully dissected by Zygmunt Bauman. Is a dismal future of moment-by-moment monitoring closing in, or are there still spaces of freedom and hope? How do we realize our responsibility for the human beings before us, often lost in discussions of data and categorization? Dealing with questions of power, technology and morality, this book is a brilliant analysis of what it means to be watched - and watching - today.,The host of Food Network's Dinner: Impossible shows busy people how to keep food simple but deliciousChef Robert Irvine goes where few chefs dare. As the host of Food Network's Dinner: Impossible, he has cooked on a desert island, in an eighteenth-century kitchen, inside an ice hotel, and even for cowpunchers on a cattle drive. In Impossible to Easy, he converts the classical and improvisational kitchen skills he's learned during the past twenty-five years under some of the most challenging conditions into advice to help the home cook achieve mastery in his or her own kitchen.Irvine shows how to approach ingredients in new and familiar ways, how to plan and execute delicious meals every time, and how to guarantee maximum flavor from every dish. By establishing a few simple organizational, shopping, and storage habits, home cooks can not only get the most out of fresh foods and spices but elevate their everyday meals to a higher level of accomplishment and enjoyment. Here, too, is advice on useful equipment and implements, pantry staples, do-ahead tips, and 111 easy-to-master recipes (many complete with timelines, and half of which are gluten free) that are sure to keep family and friends coming back for more. By separating each process into its constituent parts, anyone can easily create such tasty dishes as Lime-Cured Shrimp and Roasted Corn Chowder, Porcini-Dusted Pork Chops with Cremini Mushrooms and Golden Raisins over Horseradish-Scented Potatoes, Pommes Frites with Chipotle Aioli, Duck Confit with Three-Bean Cassoulet, Windy City Stovetop Pizza, Braised Asian Pear with Roquefort and Sweet Port Wine Dressing, Banana Chocolate-Hazelnut Crepes, and dozens more right in his or her own home.,The star of Food Network's hit show "Dinner: Impossible" 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. Photos throughout.
- AuthorBrian O'Reilly,Robert Irvine
- Number Of Pages304 pages
- Publication Date2010-03-30
- PublisherHarperCollins Publishers
- Weight27.6 Oz
- Height1 In.
- Width7.4 In.
- Length9.1 In.
Most relevant reviews
- samp6221957Jul 24, 2010by
Chef Robert Irvine's cookbooks are the best I have ever seen. They are not only a collection of recipes but a plan on how to put the dish together! In addition there are wonderful little stories & chats scattered throughout & grand pictures!
Anyone that has heard of Chef Robert needs to add this to their collection! I already have my sets & now I am getting them to give as gifts!
- artycat737Jul 12, 2011by
An enjoyable purchase
l purchased this book after watching the television series. Thouroughly enjoyed it but obviously didnt find the recipes easy to follow as they were American ingredients in American measures.