The Supper Book

Overview

For most people, making supper is just another chore to add to a long list of things to do each day. With The Supper Book, Marion Cunningham, who brought the classic Fannie Farmer Cookbook to a new generation of cooks, reinstates supper as the cozy and restorative meal for the close of the day. A collection of 180 recipes, such as Chicken with Fresh Herbs and Potatoes and Winter Vegetable Cobbler, requires a minimum of ingredients, yet are ...
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Overview

For most people, making supper is just another chore to add to a long list of things to do each day. With The Supper Book, Marion Cunningham, who brought the classic Fannie Farmer Cookbook to a new generation of cooks, reinstates supper as the cozy and restorative meal for the close of the day. A collection of 180 recipes, such as Chicken with Fresh Herbs and Potatoes and Winter Vegetable Cobbler, requires a minimum of ingredients, yet are replete with deliciously surprising flavors.
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Editorial Reviews

Publishers Weekly - Publisher's Weekly
In this welcome follow-up to The Breakfast Book , Cunningham restores supper to its traditional place as a cozy, ``flexible'' meal and invites readers to expand their repertoires with her inventive selections. She reminds cooks that supper was never meant to be a test of one's culinary acumen, and suggests that it is ``more a state of mind than a meal bound by rules.'' The easy and adaptable recipes, which cover all parts and types of the meal, reflect that belief. Many, like black pepper ribs and chicken under a brick, require only a handful of common ingredients and can be prepared quickly. Even those that call for more time and preparation, like ``Sharon's Orange Scone Berry Cakes,'' need no more dexterity than kneading dough or transferring ingredients from mixing bowl to pan. In addition, Cunningham lauds ordinary supper foods, most notably iceberg lettuce, which she calls ``a perfect creation'' and includes in several recipes. In this easygoing cookbook, there are few requirements--no lists of pantry must-haves or sources for exotic ingredients. By departing from both the fast-and-fat-free and food-as-spectacle cookbook camps, the author more accurately reflects the realities of day-to-day cooking. 50,000 first printing; Literary Guild alternate . (Sept.)
Library Journal
Cunningham is the author of The Fannie Farmer Baking Book ( LJ 11/15/84) and recent editions of The Fannie Farmer Cookbook ( LJ 8/90. 13th ed.), as well as The Breakfast Book (Knopf, 1987), to which her latest book serves as a companion volume. This homey collection should have a particular appeal for today's harried cook, and although most of the dishes are simple, many are eminently suitable for a companionable meal with favored guests as well. Along with recipes for all courses of a meal, there is a chapter of tempting ``fringe dishes,'' from Fire and Ice Relish to Persimmon-Pear Salad. For most collections. Literary Guild alternate.
From Barnes & Noble
Great ideas and recipes for supper, that often neglected but increasingly practical evening meal that includes lighter fare and smaller portions. Try Eggplant Filled with Roasted Veggies, Persimmon-Pear Salad, Posole Salad Soup, more.
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Product Details

  • ISBN-13: 9780679401445
  • Publisher: Knopf Doubleday Publishing Group
  • Publication date: 8/25/1992
  • Pages: 253
  • Product dimensions: 6.14 (w) x 8.39 (h) x 1.15 (d)

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