Book Description
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 Soufflé, 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.
