Leftovers: 200 Recipes, 50 Simple Master Preparations and 150 Delicious Variations for the Second Time Around

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9780060968632: Leftovers: 200 Recipes, 50 Simple Master Preparations and 150 Delicious Variations for the Second Time Around

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From Publishers Weekly:

While Gunst's ( Condiments ) recipes for recycling leftovers will be appreciated by novice and expert, her book best serves foodies who read cookbooks as literature. The author's self-proclaimed goal, "to open your mind to the many creative possibilities offered by leftovers," is accomplished with considerable flair. The volume is a springboard to ideas--defining cooking as improvisation, encouraging invention and validating the impulsive cook's yen for adventure. Important as well is Gunst's respect for frugality, a notion not always valued in America, but at the heart of the great cuisines of Europe and Asia (many of Gunst's recipes were inspired by these cuisines). At the book's core are 50 master recipes, basic yet anything but plain: Cinzano-glazed chicken with garlic and chives, grilled steak with Provencal herbs, a sumptuous roast goose. Leavings also make luscious and unusual appearances as chicken and eggplant curry with coconut, almonds and raisins, and as a savory lamb, lentil and rosemary soup. Another highlight is Gunst's thoroughly practical "Leftover Pantry," which lists ingredients to keep on hand and guidance on how to extend their shelf-life.
Copyright 1990 Reed Business Information, Inc.

From Library Journal:

Gunst, a food writer and cookbook author, makes leftovers that are not boring: Gingered Bluefish Pate, Beef with Wasabi and Croutons. She includes both recipes for leftovers and the master recipes that inspire them. The lamb chapter, for example, begins with roasted or grilled leg and moves on to lamb soups, sandwiches, casseroles, and more; many recipes can be varied according to what's on hand. There are a few near-misses here--a dish of stir-fried scallops made with leftover cooked scallops--but this is a good idea, and the book is likely to be popular.
Copyright 1990 Reed Business Information, Inc.

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