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Matt Preston spends his waking hours pondering this central dilemma of modern life: we all want to eat delicious home-cooked food every night but none of us have any time.
He gave us a solution with his 2017 bestseller, Yummy, Easy, Quick, and now he broadens the theme to include iconic dishes from the world's great cuisines. Here are 130 recipes that you can't quick believe can be prepared in 30 minutes or less: spicy curries, faster pastas, and sizzling stir-fries. You will learn how to finesse a pho in 15 minutes, serve up salt and pepper calamari from fridge to table in 30 minutes, and tackle tacos in less time than it takes to get the take away version delivered.
As we have come to expect from Matt, the recipes are fully researched and tested, and they work every time. Matt includes a pantry list for each country, and handy hacks for perfecting each of these world cuisines. Yummy, Easy, Quick Around the World is Matt's invitation to you to ditch the food delivery app and broaden your kitchen repertoire for healthier, tastier and cheaper eating every night of the week.
ISBN: 9781760555368 ISBN-10: 1760555363 Audience:
Number Of Pages: 320 Published: 30th October 2018 Publisher: Pan Macmillan Australia Country of Publication: AU Dimensions (cm): 27.0 x 21.6
Weight (kg): 1.19
About the Author
Matt Preston is a food journalist and restaurant critic. Best known for his weekly restaurant column in The Age newspaper's food section, 'Epicure', and as a judge on MasterChef Australia, Preston is also an editor of Vogue Entertaining + Travel and Delicious magazines, and a former Creative Director of the Melbourne Food and Wine Festival.
In 2009 Preston joined Gary Mehigan and George Calombaris on the judging panel of the first season of MasterChef Australia, a reality television competition to find Australia's best home cook. Preston is a contributor to The Age Good Food Guide and Food and Wine (US).
In 2003, 2004 and 2006 Preston won Food Media Club of Australia awards for articles which appeared in the 'Epicure' section of The Age, and in 2008 he won the Le Cordon Bleu World Food Media Awards, Food Journalist of the Year Award for articles published in Delicious and 'Epicure'.