Product Details

• Amazon Sales Rank: #1429820 in Books
• Published on: 2003-07-29
• Original language: English
• Binding: Hardcover
• 208 pages

From Publishers Weekly
People too busy to cook during the week will find some helpful hints for preparing meals on their days off in this new volume by Witt (coauthor of Great Food Without the Fuss and George Foreman's Big Book of Grilling, Barbecue and Rotisserie). Witt begins by offering guidelines on stocking the pantry, then suggests some websites for those who only have time to shop from the office. Organized into broad categories of food that usually freeze or keep well-soups, ground meat and stuffing, side dishes, sauces-the book includes recipes for Chicken and Vegetable Broth, Garlicky Roasted Tomato Soup and Pumpkin-Pear Soup. For meat dishes, there's the Chicken with Spicy Sausage, Okra, and Tomatoes (if cooking ahead, Witt recommends keeping the okra separate until the dish is ready to serve), Mexican Meat Loaf, and Pork Meatballs with Orange Plums and Almonds, which is served over egg noodles. Serving size for these often simple if ordinary dishes ranges from between four and six, guaranteeing multiple courses for individuals or a meal for the entire family.
Copyright 2003 Reed Business Information, Inc.

From Booklist
For those whose work schedules limit the amount of time they have to cook on weeknights, Barbara Witt suggests recipes that lend themselves to preparation some days ahead. The Weekend Chef begins with basics, such as stocks, and then proceeds to more complex soup recipes that lend themselves to few days' storage in the refrigerator. Because many stews are in essence thick soups, recipes of that sort profit from precooking. Meat loaves are also easily done ahead, and Witt's varieties include a Mexican-spiced version, a lamb loaf with mint and feta, and a Finnish one baked in pastry. Sauces of all sorts can be made ahead, as can fresh salsas. And, of course, pasta sauces ideally can be cooked ahead and sometimes mellow with age. Witt's devotion to fresh ingredients raises her book above the typical can-of-soup casserole recipe collection. Mark Knoblauch
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