Thanks to your support, my book “Kitchen Wizard Flexipes” made it in Amazon Best Selling book list for International  cuisine cookbook category on March 18.

I’d love to invite all of you to a celebratory event next Saturday April 28^th at Lakeview Library in Oakland at 550 El Embarcadero from 2 to 3:30.

You’ll hear the personal stories behind my new cookbook, challenges I faced while writing a book using my second language, as well as how my cooking secrets came about.

Whether you want to write a book, or learn some new shortcuts in your kitchen, or ignite the fire to make your dream come true, I think you’d enjoy it.  As a matter of fact, publishing a cookbook, and making it on Amazon best selling list was the wildest dream I couldn’t even share with anyone — even with myself for decades, and I will share how I was able to make the impossible, possible.

I hope you can join me.  My last event at the same venue was 200% over capacity plus we even had to turn away some late comers.  So please reserve your spot from here while it’s still available. Once you do, you will get the confirmation as well as reminders.  Feel free to invite your friends; just make sure each person is pre-registered individually so that there will be no disappointments.

Feel free to bring your questions. Cooking to publishing a book, and (almost) everything in between.

If you bring my cookbook (available on Amazon), I’ll be happy to sign it for you.  It’s also available to rent from Oakland Public Library.

Hope to see you next Saturday, April 28^th!

Mari

Happy New Year!

Would you like to learn my secrets to help you finally stick to your new year’s resolution — eating healthy by cooking more at home?

Start your new year on the right foot. I have a free gift for you. Join me next Tuesday, January 31st on my “Success in the Kitchen 2012″ introductory call.

Many other cooking programs require a lot of time, discipline and planning; they are often unrealistic in our busy, overwhelming world. The result? We go straight back to expensive or unhealthy prepared foods and dining out.

The strategies I will share with you during this complimentary call are simple, fast, and flexible and work for any type of diet or cuisine. You’ll be amazed how quickly you too will feel like a wizard in the kitchen! And that confidence you gain is the key to long-term success.

This is based on my most popular class I do in January to help my students’ new year’s resolutions.  Many people have asked me to offer it virtually, so here’s your chance. You’ll learn the very secrets I’ve been using to cut hours in the kitchen every week, keep our weight off, and save $9000 per year for 2 of us just from food cost alone. And in case you are wondering, we’ve been eating much better than before without repeats. It’s simple, and it works. If I can do it, so can you.

“Success in the Kitchen 2012″ Introductory Call
When? Tuesday, January 31 st  6 pm – 7 pm PST (9 pm – 10 pm EST)
Where? Wherever you are via your phone or Skype out
How much? FREE!
What if I can’t make it? No worries. By registering, you will receive the action guide and recording.

Reserve your spot and get the call-in number!

Can I invite my friends? Yes! This call will help anyone who wants to learn new, simple yet innovative tips to save tons of time in the kitchen, while creating better, healthier food in 2012 and beyond. Simply forward this email, and tell them to pre-register from the link above; they will get their own reminders, resources and recording.

If you are serious about eating healthier this year, but feel the lack of time always gets in the way, this call is a must, to break that barrier!

Be sure to invite your friends! They will THANK you.

Mari

Happy Holidays!

How was your 2011?

What kind of new year resolutions and/or aspirations are you setting for 2012?

How are you planning to make them stick and succeed?

Eating healthy/healthier lifestyle is one of the most popular among many, but lack of time always gets in our way.  I certainly had that challenge in the past. How about you?

I recently shared my secrets to overcome that problem and journey about my positively, sustainable cooking method with WGRN radio host Susan M. Davis.  Using the very process, I was able to make a leap from a less-than-ideal diet of lots of dining out and pre-made food to a healthier, balanced diet made of lots of whole, real foods made from scratch without spending hours in the kitchen. After just a few days, my confidence, creativity, and enjoyment in the kitchen soared; after a few months, my weight and energy went back to ideal; after one year, my husband and I saved $9,000, just from food cost alone.

You may think $9,000 savings from food alone is nearly impossible, but think again.  Many of us eat out for lunch without thinking about it. Even if you spend only $10 for lunch every weekday, at the end of the year, that’s $10X5X52=$2,600. If you cut one dinner out per week — let’s say $25 to be conservative — $25X52=$1560.  Including tax and tip,  it’s already more than $4,500 per person saving, right there.

If you have extra $4,500, what would you do?

“Mari, my problem is lack of time, not money!” you may say. There’s a simpler way to save hours prepping and cooking at least 15 minutes a day, probably even more, while increasing the taste and variety. You may think that 15 minutes are negligible, but at the end of the year, it adds up to over 90 hours — over 8 days in the office.  Plus the psychological effect is simply priceless!  Altogether, that sounds like a nice vacation to me.

So my challenge to you is to stick with your new year’s resolution to eat healthier.  My commitment is to help you do that. I’m planning several resources in the new year, so please watch out for it.

What’s your new year’s resolutions, and your plan to make it stick?  Please post it as a comment.

Have a happy, healthy holiday season.
May your new year be filled with good food, health and happiness.

Happy holidays!

Thanks to your support and input, my “Kitchen Wizard Flexipes” cookbook is officially published. It’s available on Amazon, and on my website (click the “Cookbook” tab above for all options) both as paperback and ebook.  Whoohoo!  I’m so excited to share my secrets with the world!

As a token of my appreciation, I’d like to extend the invitation to “Ask Kitchen Wizard Calls” as a gift to you — no cost to you, nor any purchase necessary.  Since it’s holiday season, the more the merrier. Invite friends, family and colleagues who would love new tips on how to make tasty, healthy home-made meals without spending a lot of time in the kitchen.

When:  Weekly on Wednesdays at 6pm PT/9pm ET at least throughout 2011.
Where: Wherever you are via your phone 218-862-7200 PIN 527334
How much:  No cost. No purchase necessary
How to invite friends: Just copy and forward this link http://KitchenWizardMari.com/2011/12/05/kwcallinvite/ with your personal invitation.

Why attend “Ask Kitchen Wizard Calls”:

1. To learn smart time-saving tips in the kitchen for tasty, healthy food — priceless information, at no cost to you!
2. To get your cooking-related questions answered, whether from my cookbook, holiday survival, or anything you always wanted to know. (Sort of using me as your pseudo mother to call when you have any kitchen questions.)
3. If you are thinking about getting my cookbook, but want to find out more what’s all about.

What if you are not available at that time?:
1. The calls will be recorded so you can listen to it later at your convenience.
2. You can send in the questions in advance. I’ll answer your question(s) during the call.

You and your friends can just join the call at 6pm PT/9pm ET on Wednesdays (218-862-7200 PIN 527334).  Pre-register only if you want:

1. Reminders of the calls with the call-in number,
2. post your questions in advance, or
3. the recording of the calls

Pre-register for the calls to get the full benefit.

Hope to “see” you there.  Be sure to invite your friends!

Mari

I’m so excited to announce that my first cookbook, “Kitchen Wizard Flexipes: Simple Time-Saving Secrets for Tasty Global Cuisine” is finally complete and published!   A full color cookbook with well over 100 photos with easy to use layout.

Front Cover

Back Cover

Imagine making one simple base, and having a variety of dishes for the week… “Kitchen Wizard Flexipes: Simple Time-Saving Secrets for Tasty Global Cuisine” unlocks the secret of how to whip up delicious meals in minutes night after night, from what you already have on hand. Distilled down to the essence, this book is your key to more efficient cooking and better eating in this busy world. It will cut your time in the kitchen by half, and let your confidence soar. By using her Flexipes (flexi-ble reci-pes) and tricks, you too will soon feel like a wizard in the kitchen!

All the recipes are tested, tasty, and global. You will find unique, simple, and practical secrets you’ve never seen before — inspired by the culinary wisdom that home cooks from my native Japan rely on every day — yet applicable for any kitchen, cuisine, or diet.

Here’s a sneak peak from “Kitchen Wizard Flexipes”.

Table of Contents

Introduction

Frequent home-cooked meals don’t always have to mean spending a lot of time in the kitchen. Discovering ways to multiply the value of what you already have in your pantry — including leftovers — is the best cooking solution to stay efficient, economical, and eco-friendly. Kitchen Wizard Flexipes (Flex-ible Rec-ipes) will teach you how to cook using Japan’s best-kept secret: Making one dish into a variety of dishes with minimal time, effort, and cost. You’ll find simple methods and delicious recipes from around the world, along with creative tricks and tips to make everyday cooking much easier and more fun.

The Kitchen Wizard Method and Flexipes you will discover in this book is based on the secrets that every home cook in Japan utilizes to keep their kitchen efficient and their meals delicious and full of variety; yet this is virtually unknown in the U.S.   It’s a smarter, more flexible way to cook, eat, and thrive for busy home cooks who struggle in the kitchen with a lack of time, a desire for more variety, and lots of wasted food.

Quick Start: Ready-to-Go Kitchen

Many believe that simply having a collection of recipes is enough to get good food on the table fast. But the truth is, recipes are only half the battle. They can be great for a single meal, but most are too complicated and time-consuming for busy people to make on a daily basis.

The best way to optimize our daily cooking routine is to maximize what we have on hand, and let the kitchen process flow as efficiently and flexibly as possible. The first part of this book introduces my Kitchen Wizard Methods on how to keep your kitchen and ingredients “ready to go.” Having a prepared kitchen is half the battle in minimizing meal prep time and stress.

Batch Prepping Basics

Four simple, yet versatile tricks to keep your ingredients “ready to go” and help you start saving time right away.

Flexipes(Flex-ible Rec-ipes): Bases and Recipes

The second and core part of this book explains my original Kitchen Wizard Flexipes. These bases and recipes are designed to make more than one meal from a single base. It’s a smarter, more convenient, and more efficient way to cook. You can pre-make Flexipe bases in large batches from scratch, and use them to whip up quick, magically delicious meals throughout the week. You’ll also boost your confidence and the variety of meals you’re making in your kitchen.

With seven Flexipe bases, plus derivative recipes and other uses featured in this book, you’ll be able to mix and match for endless possibilities and maximum time-saving. You can easily make meals for an entire month or more without ever repeating a dish.

Flexipe Base 1. Tomato and Onion Base

• Turkish Green Beans with Light Tomato Sauce
• Shrimp with Chili Sauce
• Indian Curry

Flexipe Base 2. Mushroom Base

• Warm Mushroom Salad
• Mushroom Spread
• Mushroom Bisque
• Chicken Marsala

Flexipe Base 3. Potato and Swiss Chard Base

• Soups
  • Potato Broth
  • Potato and Swiss Chard Soup
  • Pureed Potato and Swiss Chard Soup
  • Caldo Verde
• Potato and Swiss Chard Curry
• Spanish Omelet

Flexipe Base 4. Nimono – Sauteed Root Vegetables Japanese Style

• Suiton (Chunky Miso Soup with Dumplings)
• Iri-dofu (Tofu Scrambles with vegetables)
• Takikomi-gohan (Mixed Rice with Tuna and Vegetables)

Flexipe Base 5. Mirepoix Base: Sauteed Onion, Carrot, and Celery

• Mirepoix Pilaf
• Rice-Stuffed Cabbage
• Stuffed Summer Vegetables
• Kwik Chili
• Kwik Bolognese Sauce

Flexipe Base 6. Marinated Chicken Base: Garlic, Ginger, or Lemon

• Chicken Roulade with Wine Sauce
• Shoga-yaki (Chicken Ginger)
• Kuwayaki-donburi (Rice Bowl with Sweet Soy Chicken)

Flexipe Base 7. Asian Meat Base

• Lettuce Wrap
• Chinese Meatball Soup
• Gyoza (Pot-Stickers)

Japanese and Asian Ingredients

This short cookbook will be deceivingly powerful in your culinary life. It’s incredibly simple to learn, it’s almost like magic! That’s my Kitchen Wizard promise. You can be a Kitchen Wizard too in no time!
There is already quite a bit of the buzz from those who have a chance to read it.  Here’s the praise for “Kitchen Wizard Flexipes” from the industry experts.

“Kitchen Wizard Flexipes” is available in both paperback as well as an e-book.

Order signed copies with special bonuses. (Limited Offer)

Order a paperback from Amazon.

Order an ebook.

After Thanksgiving, what do you do with all the turkey leftover????

I used to struggle with this.  After a while, you get completely bored with turkey sandwich and salad. No more.

Would you like some recipes you can use for turkey leftovers, and never get bored?   How about a super multi-duty recipe you can use for many dishes after you make the base?  Specifically, 2 everyday soups, 1 elegant stew, pot pies, crepe fillings, gratins etc. and oh, don’t forget, broth to make everything delicious later, out of pretty much one recipe?

The following rotisserie chicken leftover recipes can work with turkey beautifully. I normally give this only to the students who come to my hands-on classes.  Since ’tis a time to give thanks, please accept this as my thank-you gift to you, for your feedback, comments, and support.  Thank you — they keep me inspired, so please keep them coming!

Now you are all set for all the turkey leftovers!  (Where the recipe says “Rotisserie Chicken”, substitute with turkey leftover.)

1. Super Multi-purpose Vegetable Soups & Waterzooi (Creamy Belgian Poultry Stew) recipe

• Use about 3-4 lbs of turkey leftovers including bones for the same amount of chicken on the recipe.
• For turkey broth, you’d want to cook it for couple of hours minimum for the best flavor, so cut the veggie bigger in bite size pieces, add them after 1 hour or so, if you don’t like your veggies too soft.
• You can make a larger batch of vegetable soup.  Take the turkey meat and bones out and freeze in easy to use portions (1-2 qt batches).  When freezing, do not add potatoes — freezing will make them spongy.
• Or you can strain all the vegetables and meat, and make turkey broth and freeze the broth. I normally prefer freezing it thin and flat like other things (up to 1 1/2 cups for a quate size bag), or you can also use ice cube tray for smaller quantities, but when you make a huge quantity like this, just freeze in 1-2 qt batches in a container.  When using, thaw, reheat the whole thing, and store in the refrigerator and use it in 3-4 days.
• After you take the meat and bones out, you can puree the veggies and serve as a side dish or under turkey, chicken, fish etc.
• Or dilute a bit with broth or cream, and use it as a sauce.
• The leftover waterzooi can be transformed into many dishes such as turkey pot pie, sauce for pasta, gratin or doria (mix with cooked and buttered pasta or rice, cover with more waterzooi, and top with grated cheeses and bake until bubbly and golden brown.)
• A super elegant (could be served to guests!) alternative is Waterzooi Crepe Gratin.  Basically, I used extra crepes from breakfast to wrap the waterzooi leftover inside, cover with white sauce (this one was frozen thin and flat in my freezer when I made extra — heat in the microwave first to avoid separation), top with torn sliced cheese, and bake until bubbly and golden brown.  Perfect comfort food on a cold day!  No one will notice that you made this in less than 5 minutes hands-on time, all with leftovers.  For a small family, I highly recommend baking it in the toaster oven.  No pre-heating required, so it’s much faster!

If you still have more turkey left, I’d recommend you shred them smaller. Very handy when you are busy and hungry.  You can throw them into pasta, soups, make sandwiches, mix with mayo or vinaigrette and some other veggies to make salads… the sky is the limit!  Here are couple of examples.

2.  Chicken (turkey) and Shiitake with Grated Daikon and Ponzu
3.  Quesadilla

When one of my readers Becky was reading my blog a few days ago, she came across  Tom Kha Gai, Thai coconut milk soup with chicken, and she commented possibly making it with turkey leftover.  What a great idea!

Use the strained broth to make these soups and curries.

4. Tom Kha Turkey (Thai Coconut Milk Soup)

and from that, you can make

5. Thai Coconut Noodle Soup with Turkey, and

6.  Thai Curry with Turkey

If you have any questions, feel free to post it in the comment section. : )

Happy Turkey Day!

I get a request for this recipe over and over.  So here it is…  just in time for Thanksgiving!

It’s my husband’s grandma’s special recipe — a great twist to a cranberry sauce or relish you normally serve, healthier and more flavorful with 4 kinds of fresh uncooked fruits (apples, pears, oranges, and cranberries).  Best of all, it works as a dessert as well! If you have a food processor, it’s a snap!  Make this the night before since you need about 4 to 6 hours of chill time.

Watch how easy it is on this video.

Tasting… mmm….

Grammy Hanky’s Cranberry and Fruit Relish

Ingredients:

• 1 Small box of red jello (we like raspberry. Strawberry is a bit too sweet.)
• 1 cup hot water (Do not add the second of batch of water, which is suggested on the box.)
• 1 bag cranberries
• 2 large oranges, peeled and segmented
• 2 large apples, cored and cut in bite size pieces
• 2 large pears (should be relatively firm), cored and cut into bite size pieces

Directions:

1. Mix jello with hot water to dissolve. Put bite-size pieces of fruit in the food processor and pulse several times to grind roughly to about 1/4″ cubes or smaller.  Make sure the cranberries are ground up well — if they are not, it could be tart.  Depending on the size of your food processor, you may need to do it in two batches.
2. When the jello is room temperature, add all the fruit including its juice. Mix well.  Chill in the refrigerator until set. (Because of the amount of fruit, it may not set completely.)

We love serving it with turkey in place of regular cranberry sauce or relish, or you can eat it as dessert as well, with or without whipped cream. We normally make a double batch, using the large jello box, and using 1/2 – 2/3 for the actual Thanksgiving, and save the rest for us to eat later.

Oh, this is also great when you are sick! When I had swine flu and pneumonia two years ago and didn’t want to eat, I asked my husband to make this, and I ate it everyday.

So there you have it.  Try it and leave me a comment on how you and your guests loved it.

Happy Thanksgiving!

Happy Thanksgiving!

Have you decided what to make for Thanksgiving?

In addition to turkey, mushed potatoes, sweet potatoes and all, I like making Turkish Green Beans (featured in my upcoming cookbook, will be out in about a week!) for Thanksgiving.  Green beans sometimes get watery, bland, or boring, but this one is different. They sop up all the goodness of tomato and onion juice, it’s flavorful hot, room-temperature, or even cold.

Turkish Green Beans

Turkish green beans are a part of typical mezze (a traditional appetizer spread) in Turkey and Greece. When my husband and I visited Turkey, we ate it all the time and never got bored of it. This dish is usually served cold, but is delicious hot as well.
Ideal for parties, you can make it ahead of time and not worry about re-heating it.

This is also a great twist on ordinary Thanksgiving green beans. Try it—everyone will love it! When cooking for a potluck, make enough so that you can save some for yourself. Turkish green beans taste great for days.

Tip: A squeeze of lemon juice or some extra virgin olive oil at the end enhances the flavor, especially when eaten cold.

TURKISH GREEN BEANS

Serves 6
►  1/4 cup extra virgin olive oil
► About 2 pounds green beans, ends removed, cut or broken
into 2 to 3 inch pieces
► About 1 cup TOMATO & ONION BASE (recipe follows)
► 1 teaspoon sugar
► Salt and pepper to taste
► 10 fresh basil leaves or 1/4 teaspoon of dry basil
► Optional: 1 teaspoon tomato purée
► About 1 1/2 cup boiling water
➊ Sauté Green Beans » Heat oil in a medium sauce pan. Add green beans, Tomato & Onion Base, sugar, salt, and pepper. Stir and cook on medium-high heat until the green beans begin to soften.
➋ Braise » Add tomato puree, basil, and boiling water to barely cover the beans. Stirring occasionally, cook uncovered until vegetables are soft, and most of the water is evaporated, about 15 to 20 minutes. Taste and adjust seasoning. Serve hot or cold.

TOMATO AND ONION BASE

Flexipe base 1: Tomato and Onion Base

Many people associate tomato sauce with Italian cuisine. However, many other cultures also use something similar in their cooking.
An Italian version we are familiar with is made with lots of tomatoes and garlic, and a little bit of onion, if any. My tomato and onion sauce is quite different. It’s well-flavored with lots of onions, so it’s not only for pastas and chickens, but a perfect base for ethnic favorites such as ratatouille, curries, shrimp with chili sauce, risottos, and more.
I even use it as a condiment, a sandwich spread, or even as pizza sauce.
As you can see, many tomato dishes call for sautéed onions anyway, so you will find this version both versatile and convenient. You can use either yellow, white, or even
red onions in the base.
If possible, use fresh, ripe tomatoes for this base; it will give a better balance of tomato and onion, and taste much fresher and more flavorful. For maximum nutrition and time-savings, the skins and seeds can be chopped and added to the sauce.

Makes about 3 cups
► 2 to 3 tablespoons vegetable oil
► 4 cloves garlic, minced
► 2 medium onions, diced ¼ to ½ inch
► About 2 pounds fresh ripe tomatoes (or 1 large can = 28 ounces), chopped
► Salt and pepper to taste
➊ Cook Onion » Heat oil in a large skillet over medium heat. Cook minced garlic until fragrant. Add chopped onions and a little salt. Cook until soft and lightly browned over medium-high heat, stirring occasionally
about 5 minutes.

➋ Cook Tomatoes » Add chopped tomatoes and cook until most of the moisture evaporates and the mixture takes on a thick saucy texture, about 5 to 10 minutes. Taste and adjust seasoning with salt and pepper.

This base should last about 1 week in the refrigerator, or 1 to 2 month in the freezer.

What’s your favorite Thanksgiving dish?  Anything you make regularly?

Happy Thanksgiving!

PS: Here’s the sneak preview of my upcoming cookbook and what the experts are saying…

My new cookbook, Kitchen Wizard Flexipes: Simple Time-Saving Secrets for Tasty Global Cuisine will be out in a month, just in time for the holidays!

I’ve been asking the food industry experts for the comments, and getting many extremely enthusiastic and positive responses.  The founding Executive Chef of Bridges Restaurant (famous with the scene from the movie, Mrs. Doubtfire) even said “Flexipes may become a common culinary term as well as the hottest new cookbook to hit the shelves.”

Those of you on my mailing list will receive a special pre-launch offer soon. If you are not, subscribe to the Kitchen Wizard Mailing list and get a special pre-launch offer.

See what the food industry experts are saying…

“Flexipes may become a common culinary term as well as the hottest new cookbook to hit the shelves. Mari Suzuki’s beautiful book demystifies meal planning, as you learn to fill your freezer with building blocks of healthy international flavors. 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

“ As an athlete, eating right is a must, but finding time to cook is always a challenge. Mari’s beautiful new cookbook not only delivers easy, healthy, and delicious recipes with a Japanese twist, but walks you through the entire process of mealplanning, shopping and preparation.  Her simple “Flexipes” technique will be indispensable building blocks to a healthier lifestyle for years to come.”
— Natalie Coughlin Hall
Three time Olympic gold medalist

“ Mari’s beauiful 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

“A must have cookbook in the American kitchen! Mari has successfully cracked the code for those, especially working moms, who want to get back to real food but are challenged with time. Kitchen Wizard Flexipes, with its stunning photography and user-friendly layout, empowers its users to prepare
meals that are real, fresh, home-cooked and only minutes away!”
— Shane Valentine
Author, The Baby Cuisine Cookbook

“This cookbook makes your mouth water and your imagination soar with fresh, easy ideas. Somebody finally gets how to make home cooking simple and healthy! Thank you, Mari—I will definitely use these simple techniques to help my students.”
— Cindy Gershen
Chef/Owner, Sunrise Bistro
Founder, Wellness City Challenge
Contra Costa County Regional Occupational Program Teacher for Healthy Eating in Schools

“A simple and well thought-out method to cooking in a busy world.”
— Glen Bolosan
Owner/General Manager
—Gabriel Amaya
Owner/Executive Chef
Olea Restaurant

“Mari has done it! She has broken down cooking into approachable, easy steps with healthy, delicious recipes. This book can help you make the leap from a diet of fast food to eating healthy food that can be prepared fast. Never be intimidated by your kitchen again!”
— Jen Matthews, MD
Pediatrician and healthy food advocate

“In this ingenious cookbook, Mari imparts the wisdom of a true master of efficiency. If you’ve ever felt like you’re spending too much time in the kitchen, or wondered how some people seem to create delicious dishes with almost no effort, this book is for you. A delightful read, sprinkled with beautiful photos and a lifetime of sage cooking advice.”
— Wona Miniati
Author, Cooking With Trader Joe’s Cookbook series

“Mari has created a book that is as beautiful as it is practical, reflecting her artist’s soul and her systems engineer’s mind. Her plan-ahead method will help you get a homemade meal on the table in record time — night after night.”
— Julie Kaufmann
Co-author of the bestselling Not Your Mother’s Slow-Cooker Cookbook and The Ultimate Rice Cooker Cookbook

“Based on simple techniques from traditional Japanese kitchens, Mari has devised an efficient system for busy people who want fresh, flavorful meals but don’t have much time for daily cooking. Using seven foundation recipes that you make ahead, she guides you through 23 delicious dishes from various culinary cultures that are versatile, healthful, and quick to prepare. Along with the dishes, Mari’s tips on seasoning, stocking ingredients, and planning meals contribute to stress-free and satisfying home cooking.”
— MM Pack
Food writer and private chef
Contributor, Austin Chronicle, Edible Austin

In case you haven’t, here’s the preview of the book!

Thanks to all of your feedback and encouragement, my “Kitchen Wizard Flexipes” cookbook is at a final stage. This is it.  It’s time to finalize and fine-tune everything, then the book will be out in the world in mid-Nov!

All I need now is to nail down the best subtitle that’s most intriguing and concrete representation of the uniqueness of my cookbook.  I’d love to reflect your feedback in it.

Please give me a few minutes of your time to take the survey to finalize the subtitle.

Please send your input by tomorrow, Friday, October 6, 3pm PT (6pm ET).
If you want to be included in a drawing for an autographed copy of my cookbook, please leave your name and contact info.

Thank you so much for your help!

Mari
the Kitchen Wizard

PS: Here’s the sneak preview of the book. It may help you answer the question.