Description

Book Synopsis

Tea for two. That''s what it''s all about, right? So how come every recipe you pick up says serves 4 to 6? Or more! What do you do when you want macaroni and cheese, but don''t want to be reheating it for three nights? Or a couple of cookies, but don''t want to be tempted by two dozen sitting on the counter all week?

Creative cookbook authors and cooks Bruce Weinstein and Mark Scarbrough have all the answers in Cooking for Two.

Brimming with 120 smaller-serving, big-taste recipes,Cooking for Two offers cooks familiar favorites such as PastaBolognese, Chicken Pot Pie, and Mushroom Barley Soup, as well as new dishes for today''s tastes like Pork Satay Salad and Snapper Fillets Sautéed with Orange and Pecans.

Simply cutting down larger recipes leads to wasted ingredients. But Bruce and Mark have developed each recipe so you buy only what you need, and use all of what you buy. Instead of opening a can of vegetable stock only to use three tablespoons, use the liq

Cooking for Two

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    A Hardback by Bruce & ScarbrOUGH Weinstein

    £999.99

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      Book details

      Publisher Harper Collins
      Imprint HarperCollins
      Published 3 February 2004
      ISBN-13 9780060522599
      978-0060522599
      ISBN-10 0060522593
      Also in:
      Cookery dishes and courses: main courses

      Description

      Book Synopsis

      Tea for two. That''s what it''s all about, right? So how come every recipe you pick up says serves 4 to 6? Or more! What do you do when you want macaroni and cheese, but don''t want to be reheating it for three nights? Or a couple of cookies, but don''t want to be tempted by two dozen sitting on the counter all week?

      Creative cookbook authors and cooks Bruce Weinstein and Mark Scarbrough have all the answers in Cooking for Two.

      Brimming with 120 smaller-serving, big-taste recipes,Cooking for Two offers cooks familiar favorites such as PastaBolognese, Chicken Pot Pie, and Mushroom Barley Soup, as well as new dishes for today''s tastes like Pork Satay Salad and Snapper Fillets Sautéed with Orange and Pecans.

      Simply cutting down larger recipes leads to wasted ingredients. But Bruce and Mark have developed each recipe so you buy only what you need, and use all of what you buy. Instead of opening a can of vegetable stock only to use three tablespoons, use the liq

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