Practice of streamlining recipes for simplicity and speed
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Convenience cooking is the practice of streamlining recipes for simplicity and speed of preparation.[1] It is a common practice in Western cultures, where both men and women work outside the home and elaborate meals are difficult if not impossible to prepare given the time constraints. Though seemingly a recent phenomenon, guides to convenience cooking go as far back as 1930 French Cooking in Ten Minutes by Edouard de Pomiane, which tried to minimize the time put into much French cooking of the day.
Current well-known practitioners of the art include Rachael Ray and Sandra Lee; in addition, Cook's Illustrated magazine has often incorporated convenience-cooking principles into their recipes.
^Brown, E. (2003). Complete Idiot's Guide to Cooking with Mixes. Complete Idiot's Guide to. Alpha Books. p. 17. ISBN 978-1-59257-142-0. Retrieved February 9, 2018.
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