Good Food No Fuss: 150 Recipes and Ideas for Easy-To-Cook Dishes

by Anne Willan

In Good Food No Fuss, Anne Willan proves that great meals don't have to be difficult. Here is a superb collection of 150 recipes and ideas that are easy to prepare yet full of flavor. With dishes such as Mussel Stew with Saffron and Cream, Hot Toddy Chicken Breasts, Spicy Lamb Hotpot, and Three-Cheese Macaroni -- not to mention mouthwatering desserts such as Mocha Chocolate Mousse -- this book will appeal to anyone who wants great food but who also...

• Format: Hardcover
• Language: English
• ISBN: 1584793090
• ISBN13: 9781584793090
• Release Date: October 2003
• Publisher: Stewart, Tabori, & Chang
• Length: 168 Pages
• Weight: 2.20 lbs.
• Dimensions: 0.8" x 9.3" x 11.6"
• Age Range: 13 years and up
• Grade Range: Grade 8 to Postsecondary

Customer Reviews

Truly out of the ordinary, wonderful everyday cookbook

My husband and I love to cook, but sometimes (okay, often) during the week, we don't want to make a big fuss and want to get dinner on the table quickly so our family can eat together. This book has some really amazing recipes (like the ginger, lime, & cilantro pasta) that are quick, delicious, and relatively healthy. We use the book as an old standby, with plenty of great recipes we've cooked from several times, and we also use it for inspiration, for there are always more recipes to try. The recipes use ingredients we often have at home on hand, and they usually take about 40 minutes (not 30 as advertised) to prepare. A wonderful book!

A bachelor's best friend

I'm a graduate student and I don't have a lot of time for cooking. Fortunately for me, my girlfriend (who lives overseas) sent me Good Food No Fuss, which is full of great ideas, all simple to execute and delicious. The steak with red wine and herb sauce is now one of my favorite quick dinners -- amazing how a little guidance can enhance previously drab creations. Anne Willan has shown me that it doesn't take a lot of work to be a success in the kitchen. Recommended for all those whose inner chef de cuisine is begging to be set free.