From Publishers Weekly
Leftovers by any other name can still taste as good, if not better. In this book, the culinary team of Morgan, Taggart and TaggartAcoauthors of the IACP Award-winning Entertaining People and The Basic GourmetAmap out a week's worth of meals (including sides and desserts) that busy cooks can make ahead of time during the weekend. Of course, the basics are covered: for example, instructions to roast two chickens instead of one are followed by recipes for Biscuit-Topped Chicken Pie and Asian Chicken Salad with Green Onion-Sesame Dressing. Once the creative juices get flowing, the leftover offerings are more tempting than the original dishes, such as for Thursday night's Risotto with Salmon, Parsley and Green Onions, made from Sunday night's Whole Roast Salmon. Illustrated with tantalizing photographs, the book also offers hints on stocking the pantry and storing leftover food. Perhaps the most impractical piece of advice, however, is making the Chocolate Cheesecake during the weekendAand expecting it to last through the entire week. (Aug.)
Copyright 1999 Reed Business Information, Inc.
About the Author
Kathleen Taggart along with Dan Taggart, and Diane Morgan, authors of The Basic Gourmet, met while teaching at a Pacific Northwest culinary school. Their book Entertaining People won an IACP award. All three live and work in the Portland area.
Leigh Beisch is a San Francisco based photographer. Her work has appeared in many national fashion, lifestyle, and health magazines, as well as in Chronicle Books' Skewer It! and Cooking for the Week.