(EMAILWIRE.COM, February 05, 2009 ) Henderson, NV - Knowing how to quickly improvise ingredients and their preparation is a hallmark of a good chef. Anyone can follow a recipe, but there's something impressive about watching someone improvise buttermilk (1 tablespoon of vinegar plus milk to make 1 cup), or speed up the cooling process for a cake (stick it in the freezer). Foodie Lily Neda has compiled a list of her favorite cooking shortcuts for a range of foods as she recommends Jacques Pépin's cookbook, "Jacques Pepin More Fast Food My Way."

GARLIC
Put garlic in the freezer for 15 minutes before peeling. It makes it easier to work with (removes any potential sliminess), makes the peel come off easier, and keeps it from releasing as much essence into the air.

ONIONS
Have a dish of vinegar out when chopping onions. The vinegar binds with the onion essence to prevent it from binding with the water in your eyes, where otherwise it forms hydrochloric acid (the familiar sting).

CRACKERS
Make crackers by spritzing wonton wrappers with oil and bake until golden.

APPETIZERS
Freeze salmon and cream cheese appetizer rollups for easy slicing or prepare cheese straws appetizers with frozen puff pastry.

DESSERT
Fill a store-bought, hollowed-out pound cake with quick food processor lemon buttercream.

Not only does Lily Neda enjoy Pepin's newest cookbook, but Publisher's Weekly had this to say about it: "Fans of his last book, as well as any cooks looking for ideas on faster, but still appealing dishes, will find much to enjoy." The cookbook can be purchased on Amazon.com.

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