The Shortcut Cook by Rosie Reynolds war or simply cutting back on

or simply cutting back on meat and dairy

from the PrefaceWritten in political exile during the Second World War and first published in two volumes in 1945

touching - and frequently hilarious' David Nicholls

informative

ever-dynamic and utterly irresistible

The Shortcut Cook by Rosie Reynolds war or simply cutting back onCurrently out of stock. It's a myth that to make the very best versions of classic dishes, they have to be prepared from scratch. It's actually a well known fact in the food industry that chefs have always used shortcuts. But home cooks have not always had the same privilege. From her extensive experience, Rosie has distilled over 60 classic recipes, such as eggs Benedict, spaghetti and meatballs and lemon meringue pie, and applied every time saving