The New Elegant But Easy Cookbook
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- $19.99
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- $19.99
Publisher Description
A completely revised and updated edition of the cookbook that set the
standard for entertaining, featuring new recipes and old favorites with all
the great taste, convenience, and ease of preparation that has made it
the entertaining bible for more than 500,000 cooks.
We all know that stirring risotto in the kitchen while your guests are gossiping in the living room is no fun. That's why the recipes in The New Elegant but Easy Cookbook can be prepared in advance and refrigerated or frozen until your party. While sharing all-new recipes for delectable dishes like Chicken Breasts Stuffed with Goat Cheese, Mediterranean Couscous Salad, Michele's Corn Pudding, or an astonishing Prepare-Ahead Chocolate Soufflé, Burros and Levine have also included fifty favorites from the original cookbook, like Sherley's Parmesan Puffs, Baked Imperial Chicken, Green and Gold Squash, and Lois's Original Plum Torte (the most requested recipe ever reprinted in The New York Times).
To make your life even easier, the book has an ingredients list with mail-order sources and lists of recipes for specific needs and occasions. Best of all, there are ten foolproof menus, from an Old-Fashioned Casual Dinner for 6 to a Brunch for 16 to a Cocktail Party for 24, each with a shopping list and a two-week "countdown game plan" that will take the fear out of entertaining for even the first-time host.
PUBLISHERS WEEKLY
With this update of her popular 1960 Elegant But Easy Cookbook, Burros adds her contribution to a lengthening list of revised cookbook classics. Faithful readers will recall that the original featured make-ahead party fare; the same is true in the new edition. Here, however, the hors d'oeuvres, the fish, meat and vegetarian entrees, as well as side dish, salad and dessert recipes have all been "en-lightened" with fresh produce, low-fat dairy products and flavorful multiethnic ingredients. Calorie-laden Chicken Divan, for example, has given way to Marinated Grilled Chicken with Mango Salsa; grape jelly and chili-sauced cocktail meatballs cede their space to piquant Pickled Shrimp. Toasted Mushroom Rolls made with crustless slices of white bread rolled thin are minimally modified (calling for exotic mushrooms if available). Where once there were instant mashed-potato flakes, canned vegetables and Jello, there is now Polenta with Wild Mushrooms, Parmesan Braised Fennel and fresh Strawberry Sorbet. Two souffles, which can be prepared in advance and baked at the last minute, are standouts. Burros provides useful tips (e.g., how to pasteurize egg yolks), offers several knockout short-cut pie crusts, lists mail-order sources and includes a chapter with 10 menus plus "game plans." Above all, this collection once again encourages home cooks to be guests at their own parties.
