Considering the fact that American diners have become more inclined in reducing their cooking time, an article points a parallel rise of cookbooks encouraging this cooking preference of home cooks. Facts provided reveal that authors of many cookbooks have penned a batch of cookbooks revolving around processed foods and different ways to bring these packaged foods on to the platter in a jiffy.
Doubtless there can be no offences in making fast cooking easier for the home cooks with books like Fast Fixes With Mixes from the editors of Taste of Home magazine, Fast Food My Way,” by Jacques Pepin, Rocco’s Five Minute Flavor, so on and so forth. However, what is noteworthy is the marketing strategy of authors to pen recipes that fall-in-line with the changing trends of processed foods in terms of packed organic and natural foods.
Though there can be cookbooks based on cooking quickly with fresh and local ingredients, yet until the cookbooks can motivate diners in eating nutritious fast foods at home, they are more than welcome on the kitchen table.
