Guigno builds his theory of quick cooking on 4 Pillars: Flavor, Organization, Focus, and Creativity. I started to immediately lose interest right there, as I imagined this going up on a Powerpoint presentation. But that's just me. So, on with the book. Well, you should have a well-stocked and organized pantry. No kidding. (Here's a hint: cooking complicated, high fat meals will also be easier if you have a well-stocked and organized pantry.)
His timing begins once the ingredients and equipment is already laid out, vegetables are washed and peeled, etc. This seems like a mild cheat to me--15 minutes is for the cooking only, then, although you may well need another 15 minutes or so to get everything ready.
On with the recipes: Steak Diana with Skinny Jack Potatoes. I object to this recipe on the basis that frozen hash browns ought never meet cognac. And they won't in my kitchen. (Oh, it couldn't possibly take that much longer to grate up a potato and use it, and the results can't help but to be better.)
Spicy Chicken and Broccoli Stir Fry. I don't know how exactly creative this dish is, as I imagine most stir-frys take under 15 minutes to cook. And mine took longer since I steamed my rice (35 minutes) rather than boil it, as he suggests (15 minutes he says, but I bet it's closer to 20). Reasonably tasty.
Like to email him? sam@samcooks.com And he even has his own website: http://www.samcooks.com
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