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Everyday Food: Great Food Fast | 
 enlarge | Author: Martha Stewart Living Magazine
Brand: Martha Stewart
Category: Book
List Price: $24.95
Buy New: $14.95
You Save: $10.00 (40%)
New (38) Used (11) from $14.95
Rating:  121 reviews
Sales Rank: 953
Media: Paperback
Number Of Items: 1
Pages: 384
Shipping Weight (lbs): 2.3
Dimensions (in): 8.9 x 7.3 x 1.2
MPN: RH35146
ISBN: 0307354164
Dewey Decimal Number: 641.555
EAN: 9780307354167
ASIN: 0307354164
Publication Date: March 13, 2007
Availability: Usually ships in 1-2 business days
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Product Description
Do gourmet the Martha way with an indispensable collection of familiar and healthy recipes reworked in innovative ways. Culled from America's favorite food Magazine, Everyday Food, each recipe is presented in the magazine's signature style with color photographs on every spread.
Amazon.com Review
If you are a fan of Everyday Food magazine (and you should be), you will be wowed by Great Food Fast, a gorgeous full-color cookbook filled to bursting with recipes for fresh, flavorful food that is easy to prepare. Organized by season, Great Food Fast features simple recipes for year-round cooking, including no-cook pasta sauces, main-course soups, one-dish meals, and more. --Daphne Durham
Great Food Fast Recipe PreviewPan-fried Shrimp with Green Curry Cashew Sauce Serves 4 Prep Time: 15 minutes Total time: 15 minutes You can purchase bottled Thai green curry sauce in most supermarkets, but this recipe proves how quick and easy it is to make your own. Refrigerate any leftover sauce, covered, for up to 3 days. 1 slice (1/4 inch thick) peeled fresh ginger 3/4 cup plus 2 tablespoons roasted unsalted cashews 1/3 cup plain low-fat yogurt 1/4 cup packed cilantro leaves 1 tablespoon brown sugar 1 teaspoon curry powder Coarse salt and fresh ground pepper 1 1/2 pounds peeled and deveined large shrimp 2 tablespoons olive oil 1 In a food processor, pulse the ginger until finely chopped. Add the 3/4 cup cashews; process until smooth, 2 to 3 minutes. 2 Add the yogurt, cilantro, sugar, and curry powder; season with salt. Process until incorporated, 1 to 2 minutes, scraping down the sides as needed. Transfer to a serving bowl; sprinkle with the remaining cashews. 3 Season the shrimp with salt and pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add half the shrimp; cook until opaque throughout, 2 to 3 minutes. Repeat with the remaining tablespoon oil and remaining shrimp. Serve the shrimp with the sauce.
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| Customer Reviews: Read 116 more reviews...
 Flavorful and easy! November 26, 2008
I huffed a little haughtily at buying a Martha Stewart book and again when I saw the simple recipes. "How can it really be that good with so few ingredients?" I thought. At that time, I'd been teetering between complex international recipes and my 3-ingredient slow cooker recipes.
This book is amazing in its simplicity. If you use all fresh ingredients, you won't be disappointed. The tortilla chicken soup, tortilla pie, roasted chicken and squash, and baked ravioli are among my favorites. I consider myself an intermediate cook (those complex recipes were challenging and the 3-ingredient recipes were a bore), and these recipes are a perfect difficulty level. I can pick these recipes out and be confident that they are going to be great.
My husband actually commented that my cooking skills were improving, but I'm actually just using this book more consistently!
I love this cookbook! November 25, 2008
I really like this cookbook. Within the first week of getting it I made two recipes from it. The recipes are simple but delicious and there is a section with basic tips and recipes.
Great Food Fast October 24, 2008
Good cook book, using for the most part everyday ingredients. Easy meals out of the mundane, book arrive on time as described
One of a handful of go-to cookbooks October 14, 2008
I subscribed to "Everyday Food" magazine when it first came out, and found the recipes to be original, fresh-tasting, and generally quick to prepare. The only problem with my growing stack of the little magazines was that I couldn't reliably find my favorite recipes. This cookbook distills down those first few years of the magazine to the very best recipes, and organizes them by season.
The photography is beautiful, as one would expect from Marfa, but this isn't just eye candy. They must have tested the recipes very thoroughly because I've yet to find a dud in the mix. The other thing I appreciate is that for the most part, this isn't a bunch of frou-frou gourmet kewsine that my kids refuse to touch. They use fresh, generally down-to-earth ingredients, and the results are healthful and delicious.
A winner all the way around!
Tasty and Useful! October 13, 2008
This is hands-down my favorite cookbook. The recipes are clear and always turn out well. The results are always much more impressive than one would imagine, given that most of them can be made in about half an hour. To me, this is the mark of a great cookbook.
The organization of the recipes by season is also a wonderful idea. It encourages readers to use seasonal ingredients, which means that simple recipes with fresh ingredients can be made to taste great without lots of extra work or artificial flavors.
Wonderful!
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