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. Chefs have always used shortcuts; home cooks have not always had the same privilege. From her extensive experience, Rosie has distilled over 60 classic recipes, such as eggs Benedict, spaghetti and meatballs and lemon meringue pie, and applied every time-saving tip, flavour boost and genius twist that she has to produce failsafe recipes. This book is here to make your life in the kitchen bolder, brighter and a lot easier.