You've Got It Made: Deliciously Easy Meals to Make Now and Bake Later

Phillips, Diane

ISBN 10: 1558323511 / ISBN 13: 9781558323513

Published by Harvard Common Pr, 2008

About this Item

324 pages. 9.00x7.00x1.00 inches. In Stock.

Seller Inventory # 1558323511

Bibliographic Details

• Title: You've Got It Made: Deliciously Easy Meals to Make Now and Bake Later
• Publisher: Harvard Common Pr
• Publication Date: 2008
• Language: English
• ISBN 10: 1558323511
• ISBN 13: 9781558323513
• Binding: Paperback
• Condition: Brand New
• Weight: 0.61 kilograms

About this title

Synopsis

Even if a hectic schedule leaves you with no time to think about what's for dinner, you don't have to resort to leftovers or take-out! Getting a wholesome, homemade meal on the table after a busy day can be easy, and Diane Phillips shows you how in You've Got It Made. This book features 150 recipes that can be prepped and assembled ahead of time, refrigerated or frozen, and baked right before serving. Dishes include everything from appetizers to entrees to desserts, with casseroles, quiches, gratins, pasta and grain dishes, potpies, breads, fruit cobblers, cookies, and more. Recipes include Prosciutto Palmiers, Honey-Teriyaki Chicken Wings, Asian Braised Short Ribs, Pork Osso Buco with Parmesan Polenta, Tuscan Stuffed Chicken Breasts, Old-Fashioned Mac and Cheese with Variations, Seafood Florentine, Bananas Foster French Toast, and Chocolate Lava Cakes. For each recipe, Phillips gives you tips on do-ahead preparation and how best to freeze/refrigerate your meals, and her thorough introduction covers all the basics of making food in advance, including ingredients, equipment, food safety, and technique.

About the Author

Diane Phillips is the author of several cookbooks, including the James Beard Award-nominated Perfect Party Food, Happy Holidays from the Diva of Do-Ahead, The Perfect Basket, The Ultimate Rotisserie Cookbook, and The Soup Mix Gourmet. She is also a product spokesperson, consultant to the food industry, and culinary educator. She teaches her easy, elegant, do-ahead approach at cooking schools all over the country and in France, and has appeared numerous times on television.