CAROL GUILFORD'S MAIN COURSE COOKBOOK by Carol Guilford

CAROL GUILFORD'S MAIN COURSE COOKBOOK

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KIRKUS REVIEW

Main courses for those rushed weekday evenings when there just isn't time for long hours and elaborate preparations in the kitchen. No need to resort to TV dinners or casseroles built with canned mushroom soup. Guilford's recipes -- many meatless, all quick to prepare -- may not win you a diploma from Cordon Bleu but surely you'll get the Good Housekeeping seal of approval. Many are quasi-Chinese -- soy sauce, ginger and chili can give a new twist to most any chopped-meat skillet dinner. Others are especially built around those cheaper ""cuts of meat you always see but never know what to do with"" -- like skirt steak and breast of lamb and (you may not be ready for this) pork tails! And lots of seafood from cheap mackerel to pricey lobster. Occasionally you'll doubt her sauces -- a ham slice served with a gravy concocted of equal parts cream and strong coffee filled us with lukewarm skepticism. But on the whole a helpful book for the overextended cook.

Pub Date: Nov. 30th, 1973
Publisher: Hawthorn