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Donna Hay is swiftly becoming the source
American cooks go to when they ask themselves, "What should
we have for dinner tonight?" She has garnered a passionate
global following for her fresh and modern approach to food
-- bringing out clean, sparkling flavors with simple techniques
and streamlined instructions. In The Instant Cook,
she offers more than a compendium of flexible recipes; it
is an elegantly simple philosophy of cooking, and of eating.
Donna Hay pulls together flavor combinations
and cooking skills from the Mediterranean and the Pacific
Rim - two of the most luscious and quick-cooking cuisines
on the planet - to create delicious meals with a handful of
ingredients in a few minutes. She gives home cooks the confidence
to cook with instinct and with style.
Exquisite full color photographs on every
page illustrate Donna’s signature look -- chic yet never
fussy. It reminds you that cooking is a pleasure. Pour a glass
of wine and catch up with family as you cook; shop without
waste or confusion; host a weeknight dinner party with little
planning and less effort. The Instant Cook is destined
to be the cookbook that is never put back on the shelf.
About Donna Hay: When
most other girls were playing with their Barbie dolls or out
climbing trees and getting their knees dirty, Donna Hay was
in the kitchen, armed with a cookie cutter and ready to set
upon every ingredient with a bottle of food colouring and
a generous sprinkling of hundreds and thousands. It was experimental
cooking at its best.
Over the years, Donna's interest in food
and cooking grew and after some formal training, she began
a career as a freelance food writer and stylist when she was
19. Donna was appointed food editor of leading Australian
magazine Marie Claire and Marie Claire Lifestyle
at the age of 25. While at Marie Claire, Donna wrote
and styled four internationally bestselling books -- Cooking,
Dining, Flavours and Food Fast.
The books received a number of the world's most prestigious
food awards.
In 2001, Donna joined HarperCollins and
released Off the Shelf: Cooking from the Pantry.
Like all of Donna's other cookbooks it was a great success
and can be found in hundreds of thousands of kitchens around
Australia and the world.
Donna's recipes are renowned for their
fresh modern flavours, stylish presentation, ease of preparation
and readily available ingredients. Her relaxed approach to
cooking inspire cooks of all levels of experience and her
fresh, modern style has become a benchmark for contemporary
cookbooks and recipe writing.
Donna's recipes and ideas can also be found
in her magazine, Donna Hay, and in the Sunday editions
of News Limited newspapers around Australia and in New Zealand.
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