No More Takeout!: A Visual Do-It-Yourself Guide to Cooking

Overview

Throw out your takeout menus, save money,and discover just how easy and delicious home-cooked meals can be!

"Stephen's passion for cooking and delicious recipes makes NO MORE TAKEOUT! a must-have guide for anyone looking to learn the basics, brush up on techniques, or expand his or her repertoire."
Colin Cowie

  • More than 450 step-by-step ...
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Overview

Throw out your takeout menus, save money,and discover just how easy and delicious home-cooked meals can be!

"Stephen's passion for cooking and delicious recipes makes NO MORE TAKEOUT! a must-have guide for anyone looking to learn the basics, brush up on techniques, or expand his or her repertoire."
Colin Cowie

  • More than 450 step-by-step photographs show you how to cook
  • Three recipe levels take you from basic eats to blowout meals
  • Easy-to-follow instructions walk you through each recipe
  • Gear and ingredient lists take the guesswork out of what you'll need
  • Sidebars give you helpful kitchen tips and tricks
  • Menus offer complete game plans for memorable meals

"Food is Stephen Hartigan's great passion. In No More Takeout!, he's managed to translate all that love into simple, delicious, and completely inspiring recipes—even for people who eat out or order in all the time."
Calvin Klein

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Product Details

  • ISBN-13: 9780470169988
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 4/27/2009
  • Edition number: 1
  • Pages: 256
  • Product dimensions: 7.90 (w) x 9.10 (h) x 1.00 (d)

Meet the Author

Stephen Hartigan trained at top London restaurants, including The Ivy and Le Caprice, and was named one of the top ten chefs in Ireland. Since moving to the United States, he has worked at New York's Café Gray and is currently the private chef for prominent entertainment attorney Allen Grubman. He has finessed the fine art of cooking both comforting family meals and blowout party menus—sometimes even in the same day. He has cooked for dozens of celebrities, including Barbara Walters, Regis Philbin, Madonna, and Gwen Stefani.

Jerry Boak is a freelance writer and Web designer. He has worked at top restaurants in New York and Seattle. He holds an MFA degree from Columbia University.

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Table of Contents

Acknowledgments.

Introduction.

Getting Set Up.i

Ready, Steady, Prep!

Level 1: THE BASIC BASICS.

Waking Up to Breakfast Anytime.

Spectacular Salads.

Quick Bites and Simple Snacks.

Easy Main Dishes.

Simple Sides.

Basic Basics Desserts.

Level 1 Menus.

Level 2: RAISING THE BAR.

Savory Starters.

Soups and Stews.

Elegant Salads.

Marvelous Main Dishes.

More Sides.

Delicious Desserts.

Level 2 Menus.

Level 3: NOW YOU’RE COOKIN’!

Hors d’Oeuvres.

Elegant First Courses.

Sophisticated Main Dishes.

Stylish Sides.

Delectable Desserts.

Level 3 Menus.

Index.

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