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Impossible to Easy : 111 Delicious Recipes to Help You Put Great Meals on the Table Every Day
by Robert Irvine and Brian O'Reilly


Overview - "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.
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More About Impossible to Easy by Robert Irvine; Brian O'Reilly
 
 
 
Overview
"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."


 
Details
  • ISBN-13: 9780061474118
  • ISBN-10: 0061474118
  • Publisher: William Morrow & Company
  • Publish Date: March 2010
  • Page Count: 294
  • Dimensions: 9.2 x 7.3 x 1.1 inches
  • Shipping Weight: 1.7 pounds


Related Categories

Books > Cooking > Courses & Dishes - General

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page 42.
  • Review Date: 2010-02-08
  • Reviewer: Staff

The conceit of the Food Network show Dinner: Impossible is that dinner is always possible, and in this quirky cookbook, host Irvine (Mission: Cook!) brings his show-tested know-how (frogs leg’s over an open fire, anyone?) to home cooking. In his Mise-En Place chapter, for instance, he outlines an approach for getting organized, developing a personal arsenal of tools and ingredients and using the freezer as a strategic weapon, then includes a series of recipes that demonstrate the importance of setting up ahead of time, like dishes of flour, egg and breadcrumbs for a veal cutlet that needs breading or assembling different components in a logical order for duck confit with three-bean cassoulet. Irvine’s dishes range from the prosaic (chicken pot pie; scalloped potatoes) to the wild (venison potatoes brandade; sea scallops over leeks with mango curry chocolate sauce) but his can-do attitude, emphasis on technique and helpful timelines make them equally approachable. While readers may find that the order of the book is a bit unconventional, those willing to delve into it will find Irvine’s advice practical and illuminating and his recipes solid. Photos.(Mar.)

 
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