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The Shortcut Cook

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It's a myth that to make the very best versions of classic dishes, they have to be prepared from scratch. It's actually a well-known fact in the food industry that chefs have always used shortcuts to create great food. But home cooks have not always been allowed the same privilege, and are often made to feel guilty about taking the easy route.

  • By Rosie Reynolds
  • Hardcover : 160 pages
  • Size: 7.15" x 0.9" x 9.15"