From the author of "Fifty Ways to Cook Most Everything" comes deliciously simple, gourmet recipes incorporating ready-to-use ingredients. "Almost from Scratch" makes the most of prepackaged foods to streamline the way home cooks prepare everything from soup to dessert. Illustrations.
After holding forth on the use of prepared ingredients, spice mixes, sauces and salad bars to produce restaurant dishes at home, Schloss (Using a Pot, a Spoon, and a Pan) explains the necessary ingredients to stock the convenience pantry and what to look for when shopping for groceries. Logically starting from appetizers and spur-of-the-moment snacks and soups, he covers sauces before continuing with meals in minutes and the more usual chapters on chicken, seafood and desserts (he also offers a chapter on meatless dishes). The simple recipes run from the most basic of combinations, such as the innovative Salsa Hummus, which mixes an eight-ounce container of hummus with a quarter cup salsa, to the barely more complicated flavorful Udon Noodles with Peanut Sauce. Drawing on international inspiration and ingredients made readily available by the growing range of products in supermarket aisles-whether it's Hot and Sour Chicken Soup or Curried Rice and Lentils, redolent of the flavor of India-Schloss caters to the increasing familiarity with the variety of flavors and dishes experienced by the consumer who wants to provide quick easy dishes. While this overly simple book is unlikely to appeal to the serious cook, it would make a suitable gift for those lacking culinary confidence or those who are time-driven, and no longer wish to rely on take-out or eating at the nearest fast-food chain. (July) Copyright 2003 Reed Business Information. -- PUBLISHERS WEEKLY.
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Simon & Schuster
July 06, 2003
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