"Mari seeks to combine basic methods of cuisine with planning ahead so as to ease the burden of day-to-day cooking. Read through this book, as I have, and please absorb what she has to say. You will find a teacher who actually wants you to GET IT " Graham Kerr, The Galloping Gourmet Internationally renowned culinary and TV personality American Culinary Foundation Hall of Fame "As an athlete, eating right is a must, but finding time to cook is always a challenge. Mari's simple Flexipes technique will be indispensable building blocks to a healthier lifestyle for years to come." Natalie Coughlin Hall Three-time Olympic Gold Medalist "Flexipes may become a common culinary term as well as the hottest new cookbook to hit the shelves. This book will be a great resource for both the culinary expert or educator and the interested novice." Alison Negrin Executive Chef, John Muir Health System Former Chef, Chez Panisse Founding Executive Chef, Bridges Restaurant "Mari's beautiful and thoughtful cookbook simplifies meal planning and kitchen efficiency, making it a must-have tool for every home cook." Marina Kercher Culinary Center Director, Whole Foods Market, Napa "Mari has devised an efficient system for busy people who want fresh, flavorful meals but don't have much time for daily cooking. Along with the dishes, Mari's tips on seasoning, stocking ingredients, and planning meals contribute to stress-free and satisfying home cooking." MM Pack Contributor, Austin Chronicle, Edible Austin BOOK DESCRIPTION Author Mari Suzuki is neither a chef nor a nutritionist, but she is a kitchen wizard Combining her Japanese roots and systems and logistics background from IBM and FedEx and, of course, a love of good food, Mari designed Flexipes or flexi-ble reci-pes The Flexipes method is a unique solution to today's home cook's most common dilemma-how to cook and eat a larger variety of healthy food that tastes good, all while using less prep time and effort. What's the secret? With "Kitchen Wizard Flexipes " all you have to do is prepare one simple base, then mix and match with what you have on hand, and-voila -dinner's ready Mari also guides you with smart tips on seasoning, stocking food, and keeping your kitchen tools and ingredients ready to go. No more treasure hunting at dinnertime. No more repeats. No more wasted food. You will soon find yourself cutting your prep time in half, eating a far larger variety of healthy meals, and saving lots of money at the same time Best of all, it's really fun to cook this way. Distilled down to its essence, this book is your magic wand for stress-free cooking, tastier food, and a healthier lifestyle in this busy world. By using Mari's Flexipes and tricks, you will soon feel like a wizard in your kitchen CONTENTS Foreword by Graham Kerr Mari's Story Introduction Quick Start Guide: Ready-To-Go Kitchen Flexipes: Bases and Recipes 1. Tomato and Onion Base - Turkish Green Beans with Light Tomato Sauce - Indian Curry - Shrimp with Chili Sauce 2. Mushroom Base - Mushroom Spread - Mushroom Bisque - Chicken Marsala 3. Potato and Swiss Chard Base - Soups - Spanish Omelet - Potato and Swiss Chard Curry 4. Nimono Base: Lightly-Braised Japanese Vegetables - Chunky Miso Soup with Dumplings - Tofu Scramble - Japanese Mixed Rice with Root Vegetables 5. Mirepoix Base: Sauteed Onion, Carrot, and Celery - Mirepoix Pilaf - Stuffed Summer Vegetables - Stuffed Cabbage Rolls - KWIK Chili - KWIK Bolognese Sauce with Linguine 6. Marinated Chicken Base: Garlic, Ginger, or Lemon - Rolled-Up Chicken with Wine Sauce - Chicken Ginger - Rice Bowl with Sweet Soy Chicken 7. Asian Meat Base - Lettuce Wrap - Chinese Meatball Soup - Pot-Stickers Japanese & Asian Ingredients Congratulations Keywords: quick, easy, recipe, cooking, simple, international, Japan, time-saving, how to, health, healthy Similar Authors: Jamie Oliver, Rachael Ray, Mark Bittman, Tim Ferriss, Donna Hay, Hungry G"