THE WEEKEND CHEF by Carol Truax

THE WEEKEND CHEF

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KIRKUS REVIEW

The editor of the Ladies' Home Journal Cookbook presents a well-thought-out collection, all of them special enough for ""occasions"" (large or small) with thought given to allowing the hostess to be a hostess rather than last-minute-cook. The recipes are arranged in four sections ""according to the special problems they solve"". The first section presents recipes for all kinds of evening parties; all of the dishes can be prepared well in advance. Included are some outstanding hors d'oeuvres that won't wilt or sog while waiting, some wonderful poultry and sea food main dishes and a very original selection of dishes for -evening entertaining including everything from chowders to a Lasagne. Part Two deals with dishes for all-weekend guests: brunches of grilled meats are outstanding here plus an enticing group of Chinese and Japanese main dishes. In part Three, Miss Truax turns to suggestions for those who travel to the country every weekend; among them, special casseroles that can be prepared on Thursday night and popped in the oven upon arrival, using pantry staples to expand meals for unexpected guests, and several recipes for cooking freshly caught fish and home-grown vegetables and fruits. The last section includes recipes for picnics, camping outings, and sailing expeditions. Not one of the recipes in the book is without some special appeal.

Pub Date: Nov. 24th, 1961
Publisher: Doubleday