Mad Hungry Cravings

by Lucinda Scala Quinn

Overview

Your family has a hankering--a yen for chicken tikka masala or queso fundido, for shrimp pad thai or a Philly cheesesteak--and they want it bad. So you decide to eat out at a local ethnic or roadside restaurant, or do take-out. It's expedient, but is the food really that good? Really really good? Because Lucinda Scala Quinn's versions of all those dishes families crave will knock your socks off and prove beyond a doubt that the foods you love can be made better, faster, tastier, cheaper, and more healthfully at home.

Lucinda Scala Quinn is all about smart strategies that simplify and make for great taste, so why outsource feeding our families when it takes less time, money, and effort to cook these favorite comfort foods ourselves? And why miss out on the untold gifts of sitting at home with your family around the dining room table? So next time there's a request for pulled pork or deep-dish pizza or chicken fettuccine Alfredo, or cold soba noodles or fried rice, forget about soggy takeout and overpriced restaurants--just crack open this book and you'll find simple recipes for all those dishes your family wants to eat, right now.

Product Details

ISBN-13:	9781579654382
Publisher:	Artisan
Publication date:	03/19/2013
Pages:	312
Sales rank:	325,318
Product dimensions:	7.60(w) x 9.60(h) x 1.20(d)

About the Author

Lucinda Scala Quinn is the author of eight cookbooks, including the best-selling Mad Hungry trilogy. Her mantra is, “cook for the ones you love, teach them to cook for themselves and they will pass it on.” Her passion for cooking took root growing up in an Italian American family, which inspired her to begin cooking professionally at age sixteen. As a late-blooming entrepreneur, she founded the Mad Hungry kitchenware brand which makes multi-use tools for the home cook. For over a decade she oversaw all food content for Martha Stewart Living OmniMedia. She was the host of the television show Mad Hungry: Bringing Back the Family Meal and cohost of Everyday Food on PBS. Her radio show EatDrink on Sirius FM was an innovative precursor to podcasts. She lives in New York City and can be followed @madhungry.

Table of Contents

Introduction 1

Mad hungry maxims 5

Broaden your horizons 9

The larder: if you stock it, you will make it 11

Break the fast first

1 Breakfast 31

Anytime 24/7

2 Soups and sandwiches 55

3 Salads 93

4 Noshes and nibbles 115

What's for dinner?

5 Main dishes 145

6 Noodles, rice, and corn 185

7 Veggies and other sides 213

Spirits & sweets

8 Spirits 243

9 Sweets 263

Epilogue calder quinn 291

Acknowledgments 293

Index 295

Editorial Reviews

Quinn, the executive food editor of Martha Stewart Living Omnimedia and the host of Mad Hungry on the Hallmark Channel, offers her fifth cookbook, and the second in her Mad Hungry series for Workman; it contains 173 recipes designed to lure the family away from otherwise irresistible fast food and back to the dining room table. To accomplish this feat, she is not beyond venturing into the unhealthy. Witness her lumberjack breakfast sandwich, with its six eggs, eight bacon slices, four cheese slices, and some sausage to boot, or the bacon- and sour cream–laden potato skins. She can also, at times, be caught putting lipstick on a pig, by suggesting, for instance, that peanut butter with soy and Sriracha sauces can transform packaged ramen into a decent replica of cold sesame noodles, or that her N.Y.C. hot dog is “the kind you get at Gray’s Papaya,” though she pays no attention to the natural casing that gives the Gray dog its crunch. But balance is achieved with numerous nutritious recipes such as a chicken chive burger offered as homage to Shake Shack, and carrot and parsnip fries. Also, nutritious vegetables star in three of the book’s nine chapters: one focused on salads, one on veggie side dishes, and one entitled Noodles, Rice, and Corn. Though by corn, Quinn means polenta, with plenty of cheese. (Apr.)

Publishers Weekly

A family dinner home run.”
—Better Homes Gardens
 
“Teach[es] home cooks how to prepare better versions of fast food indulgences.”
—Boston Globe
 
“A thoughtful, well-crafted book.”
—Portland Oregonian
 
“With Lucinda at your side, you can cook what you crave at home; it will be tastier, healthier and much less expensive.”
—BookPage
 
“A remarkable collection. . . . Mouth-watering recipes . . .  [are] clearly written and easy to follow.”
—Deseret News
 
“The latest work from the guru of real family meals.”
—The Denver Post
 
“Will appeal to readers looking for indulgent home-cooked recipes to satisfy fast-food cravings.”
—Library Journal

“Score a family dinner home run with crowd-pleasing recipes from Lucinda Scala Quinn. Packed with everything from diner and burger joint favorites to takeout-style meals you can whip up at home, this book makes summer cooking fun.” --Better Homes Gardens

From the Publisher

“Score a family dinner home run with crowd-pleasing recipes from Lucinda Scala Quinn. Packed with everything from diner and burger joint favorites to takeout-style meals you can whip up at home, this book makes summer cooking fun.” --Better Homes & Gardens

Better Homes & Gardens

Mad Hungry host Quinn (executive food editor, Martha Stewart Living Omnimedia) here encourages busy families to make their favorite restaurant foods (e.g., Chicken Tikka Masala, Deep-Dish Pizza) at home, arguing that the home-cooked versions will be fresh, nutritious, and less expensive. After offering tips on how to simplify cooking routines and stock a multiethnic pantry, she shares recipes for breakfasts, mains, sides, snacks, drinks, and sweets. VERDICT This title will appeal to readers looking for indulgent home-cooked recipes to satisfy fast-food cravings. For a healthier take, try Devin Alexander's Fast Food Fix.

Library Journal