Are you the type of person who constantly runs out of imagination trying to feed the family; who freaks out at the thought of inviting anybody to dinner, or who can't get out of the kitchen fast enough? REJOICE! You are a person after my own heart, and this book is for you. Because I created it for me-someone who loves to entertain but has no confidence, and anyway, has better things to do than spend too much time in the kitchen. Over the years, I simplified classic recipes, and devised ways to cheat-on the premise of 'fake-it-until-you-can-make-it'. Most of the recipes are of the 'bung it in the pot and pray' variety. In fact, you don't have to do much praying, because they are foolproof. That means, whatever kind of fool you are, you cannot possibly wreck the dish!Many of the recipes give no precise quantities. This is because they are designed to be adaptable to suit any number of people, and the recipe will work no matter what you do to it.The clocks by the side of each recipe indicate how much preparation or total fiddling time is involved.The dish may take longer to cook, but you don't actually have to do anything to it, other than make sure it doesn't burn!Whether you genuinely hate to cook, or just hate it because you lack confidence or are pressed for time, I know the ideas in this book will help you as much as they helped me.
He also started an educational wine program for staff and created the restaurant's first wine pairing menus. www.theinnatlittlewashington.com Kathy Casey is the chef-owner of Kathy Casey Food Studios in Seattle.
GIBSON. EVOE. A perfectionist conquers the seasons with a grill pan and a make-do playbook. Imagine you've wandered into a cooking show, but the audience is just you. Standing in what looks like a dorm room decorated by Sur La Table, ...
Gibson. Martini. Martinis are not only excellent, but also sophisticated. Ingredients: 6 parts gin or vodka 1 part dry vermouth 3 cocktail onions Directions: 1. Shake or stir gin (or vodka) and vermouth with ice. 2.
... 153; in calas, 175 Roanoke Island, N.C., 74 Roux, 12, 13, 16, 17, 84, 85 S St. Cecilia Punch, 189 St. Charles Hotel, 183 Salad: wilted, 133; composed, 135; potato, 135; tomato aspic, 140; cucumbers and onions, 141 Salisbury, ...
Food preservation teacher and cook Karen Solomon teaches you how to smoke, pickle, salt-cure, oil-cure, and dehydrate a variety of meats, dairy, fish, eggs, and other proteins economically and at home.
A lot of it was food that would ordinarily be a hard - sell on an à la carte menu . It was sort of funky food that people practically fell over — they were so impressed with it . But if we had put some of these dishes on our menu — like ...
Wineries of all types , sizes , and levels of quality buy and sell wines in bulk . Some sell all of their production that way . Most large producers buy significant amounts of bulk wines from other wineries and then BLEND , bottle , and ...
A comprehensive guide to whole-animal butchery, covering the rudiments of butchery; how meat animals are raised, slaughtered, and marketed; and the complexities of meat grading, carcass yield, marbling scores, and issues with inspection.
Two hip event planners team up to present a guide to throwing a fabulous party, offering insider tricks, fashionable tips, and clever strategies on choosing a creative theme, finding the perfect location, designing memorable invitations and ...
There's a complete resource guide in the back, not to mention savvy tips from Puff Daddy, Russell Simmons, Lara Flynn Boyle, David Copperfield, Hugh Jackman, and Donald Trump.