Synopses & Reviews
Originally published in 1960, "Elegant but Easy" was a mixture of homegrown and imported recipes, liberally seasoned with butter, cream, and cheese (especially American cheese), with a generous helping of convenience foods. Now, almost forty years and 500,000 copies later, authors Marian Burros and Lois Levine have written a completely revised and updated version of the classic cookbook that set the standard for entertaining. "The New Elegant but Easy Cookbook" reflects the way we cook today while keeping the concept behind the original book: recipes that can be prepared ahead of time so the cook can enjoy the party instead of hovering over the stove. We all know that stirring risotto in the kitchen while your guests are gossiping in the living room is no fun. That's why all 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 Souffl , Burros and Levine have also included 50 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 new features, like 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 Cocktails for 24, each with a shopping list and a two-week "count-down game plan" that will take the fear out of entertaining for even the first-time host.
A revised edition of the cookbook that set the standard for entertaining, featuring new recipes that reflect the way we cook today -- with all the great taste and ease of preparation that made it the entertaining bible for hundreds of thousands of American cooks for all 40 years.
While promoting her last bestseller, New York Times food columnist Marian Burros was amazed when fans asked her to sign their treasured copies of "The Elegant but Easy Cookbook", often held together with rubber bands. She decided that the time had come for an updated edition that reflected the new sophistication of today's cooks.
We all know that stirring risotto in the kitchen while your guests mingle in the living room is no way to throw a party. That's why all 200 recipes in "The New Elegant but Easy Cookbook" can be prepared well in advance and refrigerated or frozen until the party. While sharing all-new recipes for scrumptious fare like Chicken Breasts Stuffed with Goat Cheese or Grilled Swordfish with Lemon Ginger Marinade, Burros also includes 50 favorites from the original cookbook, like the delectable plum torte that became the most requested recipe ever to appear in The New York Times.
Many new features have been added to make entertaining even easier, including an ingredients section with mail-order sources, and best of all, foolproof menus with "countdown game plans".