Picks and Pans Review: Monday to Friday Cookbook
This nutritional survival manual is aimed at the harried working person, the recovering couch potato or anyone afraid to set foot in the kitchen. Its initial chapters tell you how to stock your pantry (dried fruits don't spoil and can perk up pilafs and salads), what equipment you need (get a chopping board, a paring knife and a chefs knife and forget the food processor) and how to shop, cook and clean up efficiently. Recipes are numerous, interesting and healthy, and each includes a time estimate: Bluefish and buckwheat noodle casserole, for instance, takes about 30 minutes. And let us not forget 10 minute chili. Urvater, a corporate chef, encourages improvisation and ingredient substitution. Soon you'll be cooking on weekends too. (Workman, $14.95)
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