Product Description

Designed for the busy home cook, Food Made Fast is the latest collectible series from Williams-Sonoma. Using a straightforward approach to everyday cooking, Food Made Fast is about delicious food, simply prepared, with easy-to-follow recipes and tips. Each book emphasizes keeping a well-stocked pantry, planning ahead, and using fresh ingredients. Dedicated to a single subject--from Grill to Asian to Seafood--each volume makes it simple to plan, cook, and enjoy great-tasting food throughout the week.

Product Details

• Amazon Sales Rank: #102969 in Books
• Published on: 2007-02-01
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 112 pages

About the Author
Farina Wong Kingsley was raised in a traditional Cantonese household and is a highly respected culinary instructor specializing in Asian cuisines. She has taught at Tante Marie's Cooking School in San Francisco, written for the Center for Culinary Development, and contributed to a number of cookbooks, including Williams-Sonoma Asian. She resides in San Francisco.

Customer Reviews

Wonderful!
I like to collect cookbooks, and this is the first book I have ever bought that I tried four recipes in a week and loved all of them! The ingredients are common and simple, the instructions precise and easy to follow, and the end result is certainly delicious! Buy this book if you want to cook up some tasty and authentic Asian meals. Enjoy!

I love this cook book
This book is WONDERFUL. I'm a busy mom. The section of 20 minutes really take 20 minutes! The food tastes GREAT. My husband is shocked how many of the recipes we have already tried. We've made nearly 50% of all them now. To boot - the ingredients are genius - you invest really in a select 12-ish ingredients (like spices, oils, etc) and you can make so many dishes from them.

We have cut out eating out by quite a bit, and I have now added several of these books in this series to my wish list based on this experience.

Some cons -
Dishes that use or you personally add veggies to. I find full sodium soy sauce a little salty. So I have on a couple of recipes written right in the book to use low sodium soy sauce instead.

Likewise with oil. The shrimp recipes I cut the oil down, otherwise it's just a tad oily.

Finally - last recommendation - the recipes that have you add the 1/4 tsp or 1/2 tsp of cornstarch - try making the sauce ahead of time. It's a matter of taste - but if you can let it sit 10 minutes - it thickens way more (like Chinese take out) than the 1 minute it calls for while cooking it. I just put it in the fridge until I'm ready. So so good.

I can't wait to make some of these dishes for my mother-in law who really is carb conscience. She wouldn't eat any rice, so I will try to make more sauce and just add more veggies. Yum!

It's fast and good
Fast and Good -usually the two are mutually exclusive, but not here. I found out about this book at a friend's house. She always cooks amazing meals. She left it out on the counter and I recognized some of her recent dishes. As soon as I got home I ordered this book. I liked it so much I just bought another copy as a gift.