From Library Journal
Urvater's recipes are designed to enable cooks to serve good healthful food with a minimum of fuss at the end of a busy weekday/workday. Preparation is streamlined but not at the expense of taste; many dishes are simple "family fare," but are neither boring nor unimaginative. Urvater, a food writer and professional chef, avoids complicated advance preparation and menu planning, but most recipes include menu suggestions; there are also ideas for variations and for making a new dish with leftovers. Librarians should note that the paperback edition has a comb-bound format. For most collections. HomeStyle Books main selection.
Copyright 1991 Reed Business Information, Inc.
--This text refers to the
From the Publisher
Maybe it's a maddeningly-busy Monday. Or a terribly-tired Tuesday. Or a witheringly-packed Wednesday. Whatever the case may be, you're swamped by work as usual, and making dinner is the last thing on your mind. You want a meal, you want it fast-but you don't want to betray your taste buds. Here to help is the definitive quick-recipe series, the Monday-To-Friday
cookbooks. Written by professional chef Michele Urvater, these award-winning books will turn any quick meal into a feast. The three titles in this overwhelmingly popular series are designed for maximum efficiency and maximum taste, with a minimum of fuss. Also in the series: Monday-To-Friday Pasta
, a comprehensive guide to making over 175 pasta dishes in the time it takes to boil water, and Monday-To-Friday Chicken
, with over 180 recipes for America's favorite bird.
--This text refers to an out of print or unavailable edition of this title.