Hardcover; Published 7/8/2003; 192 Pages; ISBN 9780743229913
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Few are blessed with the time to concoct elaborate meals in the midst of weekday work demands and family obligations. This book solves the schedule crunch with a collection of more than 150 plans for preparing parts of recipes over the weekend to pull from the freezer or refrigerator during the week.
For those with taste buds every bit as demanding as their schedules, award-winning author Barbara Witt provides a top-to-bottom plan for making weekday meals as delicious as weekend meals. Along with great tips on stocking the pantry to accommodate any contingency, this volume features detailed, step-by-step recipes for soups, entrees, salads, and desserts, including Garlicky Roasted Tomato soup, Chicken Braised with Fennel and Tomato, Five Spice Baby Carrots, 30-minute Lime Cheesecake, and Apple and Currant Sour Cream Pie.
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