Impress for Less!
by Hope Fox
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Book Summary Information
Author: Hope FoxContributor: Beth D'Addono
Edition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2007-07-30
ISBN: 0764596896
Number of pages: 288
Publisher: Wiley
Book Reviews of Impress for Less!
Book Review: The BEST cookbook for the NOT-SO-GOOD cook!
Summary: 5 Stars
Impress for Less! is the only cookbook that will remain on my kitchen counter, (the rest can stay in a drawer). Hope Fox makes a non-cook like me believe I can make difficult recipies. Other books are larger with smaller print and recipes that take up 2 or 3 pages (these are the ones I skip even if the title sounds yummy), but Hope's "easier" recipies really do fit on one page with print you can actually read. I love how she gives you websites to purchase certain items from (this is how I do most of my shopping) and she has the links on her website: www.impressforless.com
The recipies are organized by city and restaurant. When I first got the book, it was fun to page through it and see which restaurants I've eaten in, such as Commander's Palace in New Orleans. When I lived there, the only Louisiana recipe I ever attempted was bread pudding. I don't understand French and I'm a Philly native, so most recipies that were in the top cookbooks of New Orleans were intimidating. Hope's recipes make me want to get started right away! Even entrees like duck and lamb, which I love but have never made because I'm afraid, seem doable and simple. Thank you, Hope Fox, for making my kitchen less scary. I can't wait to get started!
Summary of Impress for Less!
How would you like to serve up five-star restaurant food at your next dinner party? QVC personality Hope Fox makes it possible with this one-of-a-kind cookbook, which shares amazing recipes from 100 top restaurants across the country?ten each from ten top food cities. Best of all, Fox has streamlined and simplified all of the recipes so you can easily prepare them in your own kitchen, using basic equipment and supermarket ingredients.The book is brimming with impressively delicious starters and main courses?Braised Duck Legs with Asian Spices from Jean Georges in New York, Seared Scallops with Tomato Beurre Blanc from Restaurant Michael Mina in San Francisco, and Chicory Coffee Lacquered Game Hens from Commander's Palace in New Orleans, to name just three. With dishes like these, plus 97 more from restaurants like Spaggia in Chicago, Jöel in Atlanta, and Lucques in Los Angeles, it?ll be a cinch to impress your dinner party guests?for less!
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