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Cranks Fast Food
If you think you don’t have time to cook after a busy day, this book will make you think again. Nadine Abensur shares her passion for vibrant flavors in a collection of recipes that are quick and flavorful. There are recipes for all occasions, from mid-week suppers to feasts for Miso Noodle Soup with Tempura, White Onion Tart with Parmesan, Linguini with Asparagus and Truffle Oil, Gnocchi with Broccoli and Roasted Butternut Squash, and Thai Green Vegetable Curry. All the recipes are absolutely in tune with today’s lighter, healthier style of eating—delectable food for vitality and health that will have you out of the kitchen in no time. Nadine Abensur is one of Britain’s top vegetarian chefs; her previous books include Cranks Light and Secrets from a Vegetarian Kitchen.
192 pages, Paperback
First published November 2, 2000
10 people want to read
About the author
Nadine Abensur
15 books1 followerBorn in Morocco of French-Jewish parents Nadine Abensur draws on this heritage, her many travels and her own imagination to create her fantastic recipes. She began her career by working in restaurants around the world, then set up her own vegetarian catering company Culinary Arts, which soon aquired a famous clientele ranging from Paul and Linda McCartney to Annie Lennox. For five years she was Food Director of the prominent UK vegetarian restaurant group, Cranks.
Nadine now divides her time between London and Australia, where she runs cookery courses and promotes Australian art . She writes for magazines in both countries, including BBC Good Food and Delicious.
Nadine Abensur "one of the most original food writers working today"
Nadine Abensur offers "wonderfully inspiring" cookery classes in a variety of locations, consultancy for individuals and professionals and delightfully informative vegetarian cookery books that have earned her a worldwide following of ardent fans.
Nadine now divides her time between London and Australia, where she runs cookery courses and promotes Australian art . She writes for magazines in both countries, including BBC Good Food and Delicious.
Nadine Abensur "one of the most original food writers working today"
Nadine Abensur offers "wonderfully inspiring" cookery classes in a variety of locations, consultancy for individuals and professionals and delightfully informative vegetarian cookery books that have earned her a worldwide following of ardent fans.
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Displaying 1 of 1 review
September 1, 2018
More 3.5 than four stars, but still quite good. The selection reflects author's own tastes (mostly Mediterranean with sidestep to Morocco, plus sweet ingredients in nonsweet food); there are no desserts or sweet bakes. Each recipe (100+) takes about 15-20 minutes to make, though some stretch to 30 mins. Some recipes have photos. (Cranks is a UK restaurant group.)
Included also is the storecupboard list (where is also some recipe idea), again showing author's tastes. Right after that, before main recipes start, are some sauces and dressings. Some recipes have alternative ways to make the recipe. The use of Tabasco made me wonder about what she thinks of Sriracha? The recipes are fast, though healthiness-wise I wonder since there's some frying done, and some recipes have double cream. And I do disagree about not reheating the risotto - it works at least when you heat it from frozen, but I guess it could depend on the risotto type.
This time I'm not listing recipes that I liked, but from what I noticed, there were still plenty enough to make this book worth keeping (if it was just a few I liked, I'd just copy them in my recipe book and let go to the library's free-books section). I liked her way of conversation, though it feels a little that I can feel the book's age a little (though it came out in 2000). Not necessarily essential, but still worth checking out.
Included also is the storecupboard list (where is also some recipe idea), again showing author's tastes. Right after that, before main recipes start, are some sauces and dressings. Some recipes have alternative ways to make the recipe. The use of Tabasco made me wonder about what she thinks of Sriracha? The recipes are fast, though healthiness-wise I wonder since there's some frying done, and some recipes have double cream. And I do disagree about not reheating the risotto - it works at least when you heat it from frozen, but I guess it could depend on the risotto type.
This time I'm not listing recipes that I liked, but from what I noticed, there were still plenty enough to make this book worth keeping (if it was just a few I liked, I'd just copy them in my recipe book and let go to the library's free-books section). I liked her way of conversation, though it feels a little that I can feel the book's age a little (though it came out in 2000). Not necessarily essential, but still worth checking out.
Displaying 1 of 1 review