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This is the perfect cookbook for those people who want a home-cooked meal after a long day but have neither the time nor the patience to work through a complicated recipe. Each dish in this collection contains just four ingredients - and the ingredients are easy to buy, inexpensive and familiar.
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Just Four Ingredients is the Australian Women's Weekly's offering on the back of the phenomenally successful 4 Ingredients. It is a canny combination; the might, reputation and cooking authority of the Women's Weekly with this hugely popular concept. Just Four Ingredients begins gently, with suggestions for brunches, snacks and lunches. Then, the core business of the book begins; the dinners and desserts. While there is a bit of syrupy silliness to jazz-up cuts of meat and vegetables, there are also a lot of good ideas and variations on standard dishes (crumbing fish with almond meal instead of bread crumbs, for example). The 'four ingredients' is a ploy to (re)invent cooking as a simple concept, to get us to consider fitting proper cooking back into our (perceived or otherwise) busy lives. This is, therefore, a book of inspiration and ideas as much as anything, to extend the possibilities of what you would ordinarily do in the kitchen. Elizabeth David called for readers of cookbooks to use their imagination, I think that such a directive is useful here. In addition, my kids and I can highly recommend the sorbet recipes. Annelise Balsamo is a freelance reviewer and wrote on cookbooks in her doctoral thesis

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