Tired at the end of a working day? Reluctant to go to market and then straight to the kitchen? Well, here's the book to tell you how to avoid it and still serve gourmet -or just plain good-meals. It is a matter of organization:- Saturday preparation of menus, marketing lists; evening -- before bedtime- preparation so that the next day's dinner practically does itself. The authors make it all very persuasive. Their hints on equipment and time savers, their selections of main dishes, of special tricks with sauces, of short cuts with canned or frozen foods, and their arrangement of recipes in two sections- advance preparation and the time it takes- final steps and the time to allow- add up to a unique cookbook.