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Fast Cooking: Really Exciting Recipes in 20 Minutes Hardcover – Illustrated, 12 Sep 2013

4.3 out of 5 stars 272 customer reviews

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Product details

  • Hardcover: 208 pages
  • Publisher: Quadrille Publishing Ltd; 01 edition (12 Sept. 2013)
  • Language: English
  • ISBN-10: 1849493189
  • ISBN-13: 978-1849493185
  • Product Dimensions: 19.4 x 2.3 x 25.2 cm
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (272 customer reviews)
  • Amazon Bestsellers Rank: 41,157 in Books (See Top 100 in Books)

Product Description

Review

'You'll love these delicious ideas from James' new book, Fast Cooking. Whether you're looking for a midweek supper, a fish dish for a dinner party or a speedy and gorgeous dessert, you can prepare each recipe from start to finish in just 20 minutes.' --Woman & Home, 1st November 2013

'James Martin returns with another book packed with 100 recipes which can be prepared in just 20 minutes - ideal for speedy weeknight dinner. But this doesn't mean they're not as impressive and delicious as more complicated dishes - the starters include show-stoppers such as pan-fried scallops with black pudding and ginger apple puree, or you can tuck into turbot with charred leeks and red vinegar tartare dressing for the main. The smart, modern photography means the book is a pleasure to flick through, and James' tips for saving time in the kitchen are invaluable.' --Great British Food Magazine, November 2013

'BBC Chef James Martin creates quick and easy dishes - just the thing for relaxing after a busy week.' --BBC Good Food Magazine, November 2013

'In this guide, star of BBC One's Saturday Kitchen, James Martin, shows how to put delicious, everyday food on the table in next to no time. Using good-quality ingredients, smart store-cupboard shortcuts and time-saving ideas, each recipe is straightforward to shop for and can be prepared from start to finish in just 20 minutes. There are clever tips about how to adapt and vary dishes to suit time constraints, and a range of speedy puddings, including a five minute banoffee cheesecake.' --Daily Mail, 14th November 2013

'20 minutes is all you need to cook these tasty beauties from TV chef James Martin.' --Cook Vegetarian, November 2013

'In this guide, star of BBC One's Saturday Kitchen, James Martin, shows how to put delicious, everyday food on the table in next to no time. Using good-quality ingredients, smart store-cupboard shortcuts and time-saving ideas, each recipe is straightforward to shop for and can be prepared from start to finish in just 20 minutes. There are clever tips about how to adapt and vary dishes to suit time constraints, and a range of speedy puddings, including a five minute banoffee cheesecake.' --Daily Mail, 14th November 2013

'20 minutes is all you need to cook these tasty beauties from TV chef James Martin.' --Cook Vegetarian, November 2013

About the Author

Presenter of the BBC's Saturday Kitchen, James Martin's enthusiasm and passion for food have won him countless fans. His accessible approach to cooking was showcased in his previous books for Quadrille, Desserts (2007) and Slow Cooking (2012). He has two restaurants and writes a weekly car column in the Mail on Sunday's Live magazine, as well as making frequent appearances on food TV programmes and demonstrating live at the BBC Good Food Show.


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Customer Reviews

Top Customer Reviews

By R. F. Stevens HALL OF FAMETOP 50 REVIEWER on 2 Dec. 2013
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
James Martin has provided us with another set of useful recipes. We like most of them, some are variations on old favourites we have cooked many times over the years (such as the Pork with Armagnac and Prunes, and also the Sesame Roasted Duck), and others are new to us, especially amongst the seafood and puddings. The best feature is that here they are all presented as "Fast Cooking" - something he suggests can be done in 20 minutes.

Quite a few of the recipes can be done this quickly, but several I have looked at will be closer to double that target when the preparation time is also counted in, and even that assumes you are well practised at that particular set of techniques. But this is reasonable, and all the new recipes we have tried over the last week did work as hoped.

His expectations of what should be in our stock cupboards might take some getting used to, and it will be necessary to plan ahead for many of the recipes to make certain of having all the ingredients to hand. Also, a lot of the recipes are based on hot-pan-roasting or frying; fortunately, our main non-stick lidded frying-pan has a removable handle so also allowing for cooking under the grill or in the oven.

A minor criticism I have is that he is often profligate with pans and dishes; for example the Ten Minute Fish Soup uses two large pots, a large frying pan and a liquidiser, as well as the four serving bowls. Think of the time also required for washing up, which here would be a significant part of the meal experience and one I would prefer to minimise by using the least amount of hardware possible while cooking. In his excellent introduction he even admits to his team getting fed up with all the washing. I don't have the luxury of a team to do it for me; I cook, I wash up.
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Format: Hardcover
This is a decent book with a fairly wide variety of recipes. Most recipes have photographs accompanying them, which are of a pretty good standard. The idea as stated on the cover is "really exciting recipes in 20 minutes" which necessarily means that there's nothing too complicated. I think the proportion of fish/seafood dishes is too high and there is not enough originality or recipes a little different that haven't been seen elsewhere. Don't get me wrong, there are some reasonable ideas and the recipes are (from the ones I've tried) possible to prepare in 20 minutes. However the starters and mains are mostly things I've already seen elsewhere in other books or are very simple. However the puddings are varied with some unusual and good ideas which work well. They are certainly the highlight of the book and make it possibly worth buying, depending how much you like puddings of course! Otherwise I wouldn't really be rushing out to buy this book as it's not outstanding.Read more ›
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Format: Hardcover Vine Customer Review of Free Product ( What's this? )
Receiving this book gave me a happy and rewarding surprise. I wasn't anticipating too much of it, I suppose; so when I got going reading it through, I felt unexpectedly inspired, brightened and re- energised, all as to the daily `turning out' of meals.

Three Cheers for James Martin from the fishing industry too. He may be a farmer's son but he takes enormous trouble to introduce every possible commercial fish to the plate, emphasising of course, that fish is the ultimate fast food. In fact he cooks some mackerel for a mere minute and a half with a (kitchen) blowtorch!

Frequent use of the deep fat fryer is made, and ours went the way of the recycling years ago for fear of fires, grease and obesity so I would have to check out the modern versions to make many of the `quickly put together' recipes he has come up with. He even deep fries eggs, which look a lot prettier than they sound.

Richly retro recipes from the 70's make a comeback; Beef Stroganoff, Baked Alaska. Cheffy tips educate, the bright pics give you the finished meal to aspire to. Some of the pages are without photos, I am not quite sure why, maybe the dishes are so easy you wouldn't need an illustration but I missed them.

I was half way through the starters, mains before I came across the meats; it was all veg, eggs and fish. Glorious presentations of Tuscan bean stew, smoked haddock and herb fish cakes (with bought mash), grilled pork chop with apple scrumpy mash, Tuna Nicoise salad, mmmm... And the puddings, well they are all heavenly and so, so simple. Melting Chocolate puds, Instant Strawberry ice cream, Lemon Posset with Limincello, Banoffee Sundae. James Martin sticks to his remit - 20 mins from start to spoon.
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