Synopsis
The Way I Cook is a single-volume compilation of the best of Bailey, hand-picked by Lee from the spate of books he has written over the last decade. Included in this collection are 1,300 of Lee's favorite recipes in every category from poultry to pasta, main-event soups to myriad side dishes, seafood to salsas. There are salads that serve as meals; surprise sandwiches; innovative ways with breads, biscuits, and muffins; desserts by the dozen - and worlds more. Always contemporary and practical, Lee has pared down variations of some dishes to a single, superlative choice and eliminated recipes he considers dated by today's standards of healthy living.
Inventive menu-making that combines fresh, interesting tastes and textures has always been one of Lee's strengths, and a valuable bonus in this book is an extensive section of 24 new menus, incorporating 90 new recipes. This book is a boon to the longtime Bailey bunch - and a culinary revelation to newcomers who discover the quintessential Lee Bailey in The Way I Cook.
Reviews
Men ON THE RANGE From Country Weekends to Portable Food, Lee Bailey's cookbooks have been marked by recipes that are largely uncomplicated to prepare but impressive to serve. In Lee Bailey's The Way I Cook, he gathers the contents of his previous titles?plus 100 new offerings?into a single, working volume. Home cooks may well choose to display his earlier, handsome bestsellers on the coffee table while they take this latest comprehensive and usable collection into the kitchen. With Mr. Food: From My Kitchen to Yours: Stories and Recipes from Home, syndicated TV personality Mr. Food (aka Art Ginsberg) shares more than 125 of his favorite recipes, each linked to a story from his life. Illustrated with photos of friends and family, this culinary stroll down Memory Lane explores 50 years of popular dishes (Tuna Noodle Casserole) and food fads (Lipton California Onion Dip).
Copyright 1996 Reed Business Information, Inc.
Admirers of Bailey's previous cookbooks will be delighted to discover that more than 1,000 of Bailey's recipes from his 18 previous books have now come together in a single volume. As much as any contemporary cookbook author, Bailey has managed to stay on the cutting edge of home cooking and entertaining. His recipes reflect sensitivity to what the reasonably skilled cook can accomplish at a dinner party. A recipe for lemon Stroganoff typifies Bailey's uncomplicated style, a bit of lemon zest enhancing and making singular what would otherwise be a commonplace dish. Bailey's southern roots dominate in many of these creations, especially in his use of catfish and in his fondness for sweet, rich dessert cakes. Because this book anthologizes Bailey's previous works, many now out of print, libraries will find this a valuable volume for their cookery collections. Mark Knoblauch
This compendium includes all of Bailey's recipes from his previous 17 cookbooks, along with 100 new recipes for a collection of seasonal menus. A well-known food writer as well as cookbook author, Bailey has an appealing, straightforward style, and his recipes are often simple but always flavorful. Cooks who already know him will be happy to see this new volume; with hundreds of recipes for any time or any occasion, it should find many new fans as well. Highly recommended.
Copyright 1996 Reed Business Information, Inc.
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