Putting the convenience of the cook first, without sacrificing flavor or the principles of health, Fritschner provides more than 100 recipes that require 10 ingredients or less.

Reviews

Fritschner brings a solid awareness of nutritional requirements to easy-to-prepare dinner fare. Boneless chicken breasts appear as a common ingredient in the book's traditional range of recipes for soups, salads, and meat dishes. A minimum effort for a maximum result seems to be Fritschner's guiding philosophy in dishes such as "Quick Posole," with tasty sausage a substitute for the longer-to-cook pork shoulder. Fish and vegetable dishes also emphasize cooking without any fuss, with quick sauces that benefit from canned broth or tomatoes. Vegetarian chili, for instance, is improved by canned mild chilies. Desserts feature dried fruit and simple sauces, with a few baked goodies included. Alice Joyce

Fritschner's book lives up to its subtitle, offering dozens of easy recipes for harried family cooks with little time to plan dinner or stand in long lines at the market. There are fish recipes that can be made with the fish available in most supermarkets, lots of (ever-popular) chicken dishes, and both red meat and vegetarian entrees, as well as quick soups and salads, side dishes, and a handful of desserts. Fritschner, food editor of the Louisville Courier Journal and a syndicated columnist, has a good sense of humor and a realistic approach. Recommended for most collections.
Copyright 1995 Reed Business Information, Inc.

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