The Simpler the Better : Sensational Italian Meals - Softcover

Revsin, Leslie; Rodgers, Rick

Softcover

ISBN 10: 0471482323 ISBN 13: 9780471482321

Publisher: John Wiley & Sons Inc, 2005

Synopsis

125 quick-and-easy recipes for swift, sophisticated cooking

Today’s home cooks demand books that provide quick, convenient ways to serve tasty meals. That’s what The Simpler The Better series is all about. This unique cookbook features 125 short, fabulously appealing Italian recipes that require only three to eight ingredients, three easy steps, and a maximum cooking time of 30 minutes. From savory soups to sweet desserts, readers can choose among such delights as Rosemary-Pepper Pizza Bread; Fresh Arugula, Blood Orange, and Fennel Salad; Linguini with Butter, Parmesan Cheese, and Mushrooms; Chicken Breast with Pancetta and Sage; and Figs with Orange and Basil. Acclaimed chef Leslie Revsin makes the recipes accessible but inventive enough to serve for company as well as for everyday dinners.

About this title

From the Back Cover

"I have never stopped wishing I could cook just like [Revsin] does every night of the week."
—Molly O'Neill, host of the PBS series Great Food and author of the New York Cookbook

If you love Italian food, you probably think that you have to spend an entire Sunday afternoon in the kitchen—simmering, stirring, roasting, and braising—to get a richly flavored meal on the table in time for dinner. The Simpler The Better: Sensational Italian Meals is just the book to prove you wrong. Author Leslie Revsin helps you put irresistible Italian meals on the table in under an hour—and often in less than thirty minutes. The authentic but easy-to-find ingredients are kept to a minimum as well, so you may not have to look any further than your own kitchen pantry to start cooking with style.

Revsin celebrates the fresh flavors of Italian cooking with dishes that are special enough for entertaining, but easy enough for any night of the week, from appealing antipasti like Roasted Eggplant Bruschetta to distinctive main courses like Chicken Breasts with Pancetta and Sage.

The recipes are packed with valuable hints: simple tips that explain an ingredient or technique, variations, and "dress it up" ideas that add inspired flourishes to already terrific dishes.

About the Author

LESLIE REVSIN, a widely acclaimed chef, food writer, and consultant, gained distinction early in her career as the first woman chef at New York's Waldorf-Astoria Hotel and was also named one of Food & Wine magazine's "Top Chefs." She is also the author of Come for Dinner, a James Beard Foundation Book Award nominee.

RICK RODGERS is the author of over twenty-five cookbooks (including the bestselling 101 series), and has acted as coauthor, editor, or recipe tester on an additional two dozen cookbooks.

About this edition

• Publisher: John Wiley & Sons Inc
• Publication date: 2005
• ISBN 10: 0471482323
• ISBN 13: 9780471482321
• Binding: Paperback
• Edition number: 1
• Number of pages: 237