Cooking for the Week : Leisurely Weekend Cooking for Easy WeekDAY Meals - Softcover

Morgan, Diane; Taggart, Kathleen; Taggart, Dan

Softcover

ISBN 10: 0811821285 ISBN 13: 9780811821285

Publisher: Chronicle Books, 1999

Synopsis

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 week’s 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 that’s a great idea!

About this title

About 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.

From Publishers Weekly:

Leftovers by any other name can still taste as good, if not better. In this book, the culinary team of Morgan, Taggart and TaggartAcoauthors of the IACP Award-winning Entertaining People and The Basic GourmetAmap 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 weekendAand expecting it to last through the entire week. (Aug.)
Copyright 1999 Reed Business Information, Inc.

About this edition

• Publisher: Chronicle Books
• Publication date: 1999
• ISBN 10: 0811821285
• ISBN 13: 9780811821285
• Binding: Paperback
• Number of pages: 168