Off The Shelf: Cooking From the
Pantry by Donna Hay
Amazing Book Design, Even More Amazing Food.
Donna Hay, Australias bestselling cookbook author, understands our pain.
The pain, that is, of producing delicious meals when time is tight and we
really cant shop--again. Off the Shelf: Cooking from the Pantry presents a
blueprint for from-scratch good eating that relies on a thoughtfully stocked
larder, a few fresh ingredients, and truly streamlined recipes. The idea isnt
new, of course, but Hay finds a better way with it, presenting recipes like
Pasta with Pancetta and Peas; Lime, Beef, and Noodle Salad; and Green
Olive and Baked Chicken that are truly quick and easy to do. First
published in Australia, Off the Shelf arrives here in an edition meant to
work for American cooks; if ingredient names, quantities, and some
operations arent always completely translated (one recipe calls for English
spinach leaves) or given conventional American form, willing readers will
still be able use it most productively. Organized by ingredients and
topics, the book offers buying advice throughout, regular recipes, and
Short Order sections that distill formulas, such as those for Lemon and
Basil Pilaf and Marinated Chickpea Salad, into get-the-drill-quickly

paragraphs. Among the fuller-dress recipes, readers will surely want to try
Beef and Caramelized Onion Couscous Salad, Crispy Spiced Thai
Chicken, and Seared Salmon on Coconut Spinach, among others. Sweets,
including Burnt Vanilla Creams and Chocolate Honey Snaps, are also
delicious and easily accomplished. With truly useful tips (cut overlong
cooked noodles to make them more manageable is one why-didnt-I-think-
of-that example), an oversize bravura design, and color photos throughout,
the book shows and tells how to cook with the greatest ease. --Arthur
Boehm
Personal Review: Off The Shelf: Cooking From the Pantry by
Donna Hay
I am a huge fan of Donna Hay. I have a collection of recipes from her
magazines and they all taste fantastic. The skill level for some of her
magazine recipes can be a bit high though. Tastey and amazing none the
less.
I recieved this book from a friend who went to Australia and brought it back
for me. I was so excited. I dismissed the title 'off the shelf', as I find this
isn't always true with cook books. It is very true here. Now that have
cooked with nothing but these recipes for two weeks, I know to always
have some fresh lemon, parmesean and herbs in my kitchen and I am
good to go. There is a good range of veggie, fish and meat dishes. All that
i have easily been able to substitue ingredients for (ex. fish instead of
chicken). The food has all been amazing and if I take 5 minutes to prep all
my ingredients, the dinners that I have made have taken about 15-20
minutes. Highly recommend this for ANYONE who loves to cook and loves
to eat good food. These are easy recipes and there is a good mix of meals
from everyday to a sunday dinner.
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