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Cooking for the Week: Leisurely Weekend Cooking for Easy Weekday Meals
     

Cooking for the Week: Leisurely Weekend Cooking for Easy Weekday Meals

by Diane Morgan
 
Smart cooks know that leftovers are a good thing. An empty refrigerator dooms the cook to a tiresome trip to the store, the agony of starting from scratch for each meal, or worse: night after night of soulless, expensive take-out. But with a little planning ahead, a hearty weekend meal can provide several delicious meals throughout the week. In Cooking for the

Overview

Smart cooks know that leftovers are a good thing. An empty refrigerator dooms the cook to a tiresome trip to the store, the agony of starting from scratch for each meal, or worse: night after night of soulless, expensive take-out. But with a little planning ahead, a hearty weekend meal can provide several delicious meals throughout the week. In Cooking for the Week, weekend dinners are designed to provide plenty of leftovers, which are then used in clever weekday recipes. And these weekday meals are no dried-out rehash: leftovers are creatively transformed into stir-fries, salads, soups, pastas, fajitas, sandwiches, and other delectable reincarnations. Each weekend menu is tied to three or four weekday dishes, so planning a weeks worth of family meals is easier than anyone ever imagined. Cooking for the Week gives you a plan that makes it possible to eat well, feed the family, and spend weekday evenings relaxing instead of running around. Now thats a great idea!

Editorial Reviews

Publishers Weekly - Publisher's Weekly
Leftovers by any other name can still taste as good, if not better. In this book, the culinary team of Morgan, Taggart and Taggart--coauthors of the IACP Award-winning Entertaining People and The Basic Gourmet--map out a week's worth of meals (including sides and desserts) that busy cooks can make ahead of time during the weekend. Of course, the basics are covered: for example, instructions to roast two chickens instead of one are followed by recipes for Biscuit-Topped Chicken Pie and Asian Chicken Salad with Green Onion-Sesame Dressing. Once the creative juices get flowing, the leftover offerings are more tempting than the original dishes, such as for Thursday night's Risotto with Salmon, Parsley and Green Onions, made from Sunday night's Whole Roast Salmon. Illustrated with tantalizing photographs, the book also offers hints on stocking the pantry and storing leftover food. Perhaps the most impractical piece of advice, however, is making the Chocolate Cheesecake during the weekend--and expecting it to last through the entire week. (Aug.) Copyright 1999 Cahners Business Information.

Product Details

ISBN-13:
9780811821285
Publisher:
Chronicle Books LLC
Publication date:
06/01/1999
Pages:
168
Product dimensions:
1.00(w) x 1.00(h) x 1.00(d)

Meet the Author

Kathleen Taggart along with Dan Taggart, and Diane Morgan, authors of The Basic Gourmet, met while teaching at a Pacific Northwest culinary school. Their book Entertaining People won an IACP award. All three live and work in the Portland area.

Kathleen Taggart along with Dan Taggart, and Diane Morgan, authors of The Basic Gourmet, met while teaching at a Pacific Northwest culinary school. Their book Entertaining People won an IACP award. All three live and work in the Portland area.

Leigh Beisch is a San Francisco based photographer. Her work has appeared in many national fashion, lifestyle, and health magazines, as well as in Chronicle Books' Skewer It! and Cooking for the Week.

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