Eat: Easy, Affordable, Tasty: 100 Recipes with All of the Flavor and None of the Fuss - A Cookbook

Review Quotes:

This cookbook is like hanging out in the kitchen with your cool older brother who has decided that it's time for you to learn how to cook. He starts you off with the basics--grilled cheese and tomato soup, a perfect Cobb salad--and eventually graduates you to whole roasted branzino while still making it feel easy and attainable. EAT deserves to be every cook's first book.
--Caroline Chambers, New York Times bestselling author of What to Cook When You Don't Feel Like Cooking

EAT cranks the Struggle Meals philosophy of "no fuss" to new heights, making cooking more compelling and more delicious than ever! Bottom line: If you've ever wanted to cook, felt intimidated by a kitchen, or wondered what the hell a "vinaigrette" is, do yourself a favor and read this book. 
--Andrew Ho, Sean Wen, and Andrew Samia The Curry Boys, two-time James Beard Award semifinalists

Frankie has done it again with EAT, offering clear, concise, and delicious choices for anyone looking for less expensive, simpler, and more delicious meals.
--Andrew Zimmern, Emmy-winning and four-time James Beard Award-winning TV personality, chef, and writer

EAT is the antithesis to the never-ending competition for the most elaborate, expensive, complicated, and shocking dishes showcased both on tv and social media. While you might recognize Frankie from Struggle Meals, he started his career with the goal to help people who felt overwhelmed cooking at home. For a dish to be featured in this book, it must meet three simple criteria:

1) Each dish must be easy, which means nothing takes more than 20 minutes of hands-on cooking time.
2) Each dish must be affordable, meaning there aren't any fancy specialty ingredients, and what is used, is used fully.
3) Each dish must taste great; classic ingredient combinations play the nostalgia card that readers identify with.

Dishes like these have become part of Frankie's repertoire of family meals that can be made over and over again and never go out of style. Frankie has put his spin on classic American dishes, dove headfirst into practical trends, and provided the context of the culinary techniques that take these dishes to the next level.