Twenty-Minute Menus

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9780671623906: Twenty-Minute Menus

Now there's one less excuse for not cooking and eating right. In 20-Minute Menus, best-selling author Marian Burros does all the thinking and planning for you: the 100 from-scratch menus have been designed and tested to get the best-tasting meal on the table in the least amount of time.

The perfect book for everyday cooking, 20-Minute Menus is full of tips and strategies to help the cook in a hurry, from stocking the pantry for the 20-Minute Kitchen, to providing a precise shopping list for each meal and a "Game Plan" that guarantees everything will run smoothly and be ready at the same time. Next time you want dinner fast, why not try:

  • Meatloaf Hamburgers/Mashed Potatoes/Broiled Tomatoes
  • Curried Shrimp, Peas and Potatoes/Toasted Pitas
  • Tunisian Chicken/Minted Carrot Salad/Couscous
  • Annie's Spicy Noodles and Veggies/Whole-Grain Bread
  • Scrod Provençal/Green Beans and Corn/Rice
  • Pork Tenderloin with Maple Glaze/Potatoes, Brussels Sprouts and Onions
  • Fish on a Bed of Salsa/Boiled New Potatoes
  • Veal with Lemon and Black Olives/Fresh Tomato-Zucchini Sauce with Pasta

    Now anyone can put a delicious, creative, freshly prepared and healthful meal on the table in less time than it takes for a pizza to be delivered.

  • "synopsis" may belong to another edition of this title.

    About the Author:

    Marian Burros is a food columnist for The New York Times whose columnists, Eating Well and Plain and Simple, appear weekly. She lives in New York and Washington, D.C.

    From Publishers Weekly:

    For those who like to eat well but can't stand the heat of long hours in the kitchen, Burros, New York Times food columnist, advances reliable methods for ever-faster meal preparation; her 20-minute menus (for two to three people, without dessert) are practical, healthful alternatives to take-out or frozen dinners. Burros explains how to trim shopping time to 10 minutes per day (by keeping staples on hand, shopping daily for each menu, buying hard-to-find food through mail order) and suggests buying pre-cut vegetables at salad bars and meats and fish in trimmed and packaged form. Following current diet trends, low-fat chicken and fish dishes are emphasized; cream sauces are made with ricotta and yogurt. Salt is decreased by seasoning food with herbs, ethnic condiments and flavored oils and vinegars. Sensibly, menus often combine the required starch, protein and vegetable components of a meal into one or two dishes, but leafy greens are lacking, and white sugar is used unnecessarily in dressings and tomato sauces. Each menu includes simple recipe instructions and shopping lists. BOMC Home Style main selection, QPBC alternate, Better Homes & Gardens Book Club alternate.
    Copyright 1989 Reed Business Information, Inc.

    "About this title" may belong to another edition of this title.

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    Burros, Marian
    Published by Simon & Schuster (1989)
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