Book Review: Impossible To Easy, Robert Irvine

If you have watched Restaurant Impossible starring Robert Irvine on the Food Channel, they you have probably marveled at the way he so effortlessly prepares dishes that are great tasting and look beautiful. This book is full of his own recipes that will allow you to do the same.

For example, consider:

“Mesquite Beef Medallions with Tomato Demi-glace over Chedder Grits”

You are salivating already, right? I am. This is a dish that is easy to make.  All the ingredients can be found at any decent supermarket. It brings together a set of flavors in different way. I’ve made it twice and I guarantee your dinner guests will go “WOW!”.

One of the things I really like about this cookbook is the focus Irvine puts on presentation.  Face it: a lot of us are decent cooks. We can make stuff that tastes at least as good as what is served in most restaurants.  The thing we lack is Presentation.  All of Irvine’s recipes are designed to present well.

If you want to take your skills up a level or two and do it without breaking a sweat then I suggest you get this book