Cooking for Carefree Weekends is for people who like cooking and good food, who enjoy having friends for the weekend, but who don’t want to spend lonely hours working in the kitchen while everyone else is relaxing and having fun. This book contains coordinated menus for 12 weekends, one for each month of the year. It tells you WHEN to cook to avoid a lot of last-minute preparation, HOW to plan so that everything will be used (and used up) by Sunday night, and WHAT to serve in a series of simple, elegant meals, appropriate to both the SEASON and the OCCASION. All recipes are categorized/served under the following 4 menu captions ... Friday Dinner ~ Saturday Lunch ~ Saturday Dinner ~ Sunday Lunch
Sharing good food with good friends is one of the great pleasures of life, and this sparkling and practical book shows you how to entertain with ease and elegance all year round. Using seasonal foods to their fullest advantage, the authors present a delightful array of memorable yet basically simple menus. The secret of enjoyable entertaining is planning, and there are weekend plans here for every month of the year. You’ll find the Preparation Schedules a marvel of well-thought-out advice and directions. The authors tell you what to cook in advance and how to minimize last-minute preparation. They show you how to save time and avoid having unexpected leftovers by planning and cooking for more than one meal at a time. These are meals for people who like to eat and like to cook but who want to be able to spend most of the time with their guests. Starting in winter with hearty fare - such as Braised Ham, Black Bean Soup and Apricot Fool - they move into spring with an unusual weekend-long Russian feast and such delightful menus as Spicy Pork Roast, Persian Rice and Mocha Nut Cake. The summer menus are original combinations of all the good things summer offers - fresh vegetables and fruits, berries, melons, crisp salads and such wonderful main courses as lemon broiled chicken with herb-flavored white or brown rice and striped bass baked in white wine. Autumn weekends have an international flavor: Spaghetti alla Carbonara, Choucroute Garnie, Sausage Yorkshire Pudding and Apple Crisp Tart. With this imaginative and useful book as a guide, you’ll find yourself enjoying your guests, your weekends and your own cooking.
Condition: Book is Good inside and out. Non-faded covers and non-yellowed pages with contrasting black print, clean, tight to binding but rear of book is slightly cocked from moving/storage, no tears, no chips, no writing, no dog-ears or creases, all pages intact. Dust-jacket is acceptable with 3” closed tear to back cover, spots/discoloration/rubs on back cover and spine edges ... front cover has edge/corner wear as shown in image, but the grey horizontal appearing on black top area is scanner flash. Cover/gutter shadow on Index pages is from scanner, not on item. Books are NOT from smoke-free or pet-free environment. Email with questions or requests. Images are part of the description; please SUPERSIZE them for clarity.
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- ISBN 0671217003
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