Cooking for the Weekend: Food for the Fun of It

Cooking for the Weekend: Food for the Fun of It

by Michael McLaughlin

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Library Journal - Library Journal
McLaughlin is a food writer and professional chef, author of many cookbooks, including another menu cookbook, The New American Kitchen ( LJ 8/1/90). Here he presents seasonal menus for weekend meals, from Saturday lunch to Sunday ``later on,'' with a scattering of quick dishes for Friday nights. Menus are well thought-out, and each includes a plan for action; the recipes are full-bodied and flavorful--real food for family and friends. There are lots of good ideas here, making McLaughlin's version of this concept far more satisfying than Bonnie Leblang and Joanne Hayes's The Weekend Kitchen ( LJ 4/15/92). For most collections. BOMC Homestyle alternate.
Barbara Jacobs
It's difficult to ignore anyone who even whispers of an association with the late, great Silver Palate, either the Manhattan store or the cookbook that came from there. Entrepreneur, restaurateur, and writer, McLaughlin collaborated on "The Silver Palate Cookbook" (1982), and the theme of the latest of his own cookbooks is menus for the weekend. His focus is on relatively uncluttered and quick cooking that takes advantage of each season's best produce and proteins. Arranged into such sections as Saturday lunches, company on a Saturday night, Sunday breakfasts and brunches, and TGIF (Fridays), the 48 menus and 175 recipes are further divided into summer, fall, winter, and spring ideas. Dishes include lobster and corn chowder, mixed seafood fry with green aioli, breakfast burritos with avocado, and tomato-stuffed cabbage casserole. This mix of upscale and back-to-basics cuisines also includes "helping hands" recipes (when more than one cook can't spoil the broth). Sidebars feature tips on making salads and grilling.

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Simon & Schuster
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