This book contains easy to follow recipes that use ingredients that can be found in almost any grocery store. There are no hard to find pieces of special equipment required. You can cook everyday meals as well as other dishes that would make anyone you invite to dinner, quickly accept your invitation. 

Some of the "recipes" are more “methods" than recipes that free up time do other things like making Eton Mess, a dessert that has only four ingredients.There are several recipes that can be assembled and left for the day to cook on their own such as the Chuck Roast or the Chicken Chili. Gail's Meatloaf makes two loaves so that one can be frozen for a later date. 

Some vegetable dishes that might make you think of the holidays are so delicious that you will make them on a weeknight such as Brussels Sprouts with Bacon or Green Beans with Brown Butter, Mushrooms, and Walnuts.Salads in this book introduce more fruit in the ingredients, and then some others add raw vegetables such as zucchini with lemon. Some of the combinations are unexpected and so very good that they will become one of your go-to salads. 

Some vegetable dishes that might make you think of the holidays are so delicious that you will make them on a weeknight such as Brussels Sprouts with Bacon or Green Beans with Brown Butter, Mushrooms, and Walnuts.Salads in this book introduce more fruit in the ingredients, and then some others add raw vegetables such as zucchini with lemon. Some of the combinations are unexpected and so very good that they will become one of your go-to salads. 

The chapter on soups has some stick to your ribs good enough as a meal in themselves soups, such as Bobby's beefy bean and barley and the slow cooker chicken chili. An added plus is that most of them can be frozen.

The tips on cooking include methods to simplify your methods and have you out of the kitchen with plenty of time to enjoy your company. 

Other advice explains the why of things and the proper way to measure liquids and dry ingredients. Things that other cookbooks assume you know are spelled out here. Presentation and suggestions as to what to have as a side dish with a certain main dish appear throughout the chapters. There are also some remarks and suggestions for entertaining just before the index.

This book is filled with photos of each and every recipe so that you will have an idea of what the dish is supposed to look like, no guesswork here. Just a note: all the photos in this book are of real food, no substitutions, REAL food.

© 2019 designed by Kara Thompson (kara@cincybooks.com)

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