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Ready When You Are: Made-ahead Meals for Entertaining

Ready When You Are: Made-ahead Meals for Entertaining

by Elizabeth Schneider

from the publisher

Ambitious, imaginative meals for advance preparation-—arranged by seasons and keyed to seasonal occasions. ("The majority of these recipes," we're advised, "appeared. . . in the International Review of Food & Wine"; and some also in the likes of Ben Appetit and Cuisine.) Summer fare features vegetables and a minimum of cooking for a maximum of leisure. In the fall come stronger flavors, main-course soups, and many ways with meat—also An Aside on the Subject of Grains, a Colchie specialty throughout. (Viz., Strudel of Kasha, Cabbage, and Walnuts with Dill Sauce in summer; Kasha and Red Peppers with Rabbit in March.) Winter is big on holiday entertaining—with Cold Spiced Beef for a Twelfth Night Supper or Potted Ham (with cranberries and spices) to have on hand for guests. Spring brings a bevy of delicate-to-hearty breakfasts ("for early rising") and several ways of serving fish without last-minute fuss. There are some dreamed-up occasions (e.g., inexpensive entrees for tax time); but the recipes don't suffer. Not for beginners or (on the whole) cooks counting minutes, pennies, or calories; fine for sophisticates who want to relax and enjoy their guests.' Kirkus Reviews

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Original Publisher
Crown
Date of publication
1982
ISBN
0517543672