Soup Suppers: More Than 100 Main-Course Soups and 40 Accompaniments by Arthur Schwartz  (4)
$11.53
|
Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited by Arthur Schwartz  (8)
$23.10
|
Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes by Arthur Schwartz (13)
$16.50
|
Naples at Table : Cooking in Campania by Arthur Schwartz (2)
|
How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart by Pam Anderson (84)
$17.16
|
This item is not eligible for Amazon Prime, but millions of other items are. Join Amazon Prime today. Already a member? Sign in.
|
|||||||||||||||||
Customers Who Bought This Item Also Bought
Editorial Reviews
From Publishers Weekly
Schwartz's forthright yet somewhat misleading title doesn't do justice to the New York Daily News columnist's contribution to home cooking at its simple best. "Meant for those who have only elementary cooking skills, as well as ingredients, but still think something cooked from scratch at home--no matter how basic--is more rewarding to eat than something picked up from the frozen food case or a takeout shop," the book is organized around easily acquired ingredients, with the shelf lives of most thoroughly, if light-headedly, discussed. ("If matzoh doesn't exactly last forever," quips Schwartz, "at least it lasts from one Passover to the next, which is about how often I buy it.") Included are concoctions like spaghetti with black olives and orange peel, and basic white risotto, as well as pure comfort fare (classic crisp peanut butter cookies) and ethnic feel-good foods from matzoh brei to quesadillas. Even sophisticated cooks will uncover good ideas and information here and be able, as the author suggests, to satisfy a "midnight appetite, an unexpected guest, or any other last-minute or 'emergency'sic situation." Illustrations not seen by PW.
Copyright 1991 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
From Library Journal
Like Marlena Spieler's From Pantry to Table ( LJ 9/15/91), this book by a New York food writer and columnist shows how the pantry can be a boon to the resourceful cook. Spieler, however, starts by stocking the pantry with ingredients from the essential to the exotic; Schwartz's simplified approach is more of a "make-do" one--how to put together a satisfying meal with minimum time and energy. Ingredients that are likely to be on hand are organized alphabetically, from Anchovies to Pasta to Yogurt, and storage information and simple, "comfort food"-type recipes are provided for each; subject indexes provide additional sources of inspiration. An appealing book that should be popular; recommended for most collections.
Copyright 1991 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
See all Editorial Reviews
Schwartz's forthright yet somewhat misleading title doesn't do justice to the New York Daily News columnist's contribution to home cooking at its simple best. "Meant for those who have only elementary cooking skills, as well as ingredients, but still think something cooked from scratch at home--no matter how basic--is more rewarding to eat than something picked up from the frozen food case or a takeout shop," the book is organized around easily acquired ingredients, with the shelf lives of most thoroughly, if light-headedly, discussed. ("If matzoh doesn't exactly last forever," quips Schwartz, "at least it lasts from one Passover to the next, which is about how often I buy it.") Included are concoctions like spaghetti with black olives and orange peel, and basic white risotto, as well as pure comfort fare (classic crisp peanut butter cookies) and ethnic feel-good foods from matzoh brei to quesadillas. Even sophisticated cooks will uncover good ideas and information here and be able, as the author suggests, to satisfy a "midnight appetite, an unexpected guest, or any other last-minute or 'emergency'sic situation." Illustrations not seen by PW.
Copyright 1991 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
From Library Journal
Like Marlena Spieler's From Pantry to Table ( LJ 9/15/91), this book by a New York food writer and columnist shows how the pantry can be a boon to the resourceful cook. Spieler, however, starts by stocking the pantry with ingredients from the essential to the exotic; Schwartz's simplified approach is more of a "make-do" one--how to put together a satisfying meal with minimum time and energy. Ingredients that are likely to be on hand are organized alphabetically, from Anchovies to Pasta to Yogurt, and storage information and simple, "comfort food"-type recipes are provided for each; subject indexes provide additional sources of inspiration. An appealing book that should be popular; recommended for most collections.
Copyright 1991 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
See all Editorial Reviews
Product Details
Would you like to update product info or give feedback on images?
|
Look Inside This Book
Citations
(learn more)
2
books
cite this book:
- Little Meals: A Great New Way to Eat and Cook by Rozanne Gold on page 10
- Pot on the Fire: Further Exploits of a Renegade Cook by John Thorne in Back Matter