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The Simpler the Better

Sensational Home Cooking in 3 Easy Steps



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The Simpler the Better by Leslie Revsin
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Busy schedules and family demands can make it challenging to create healthy meals at home that don't taste as if they've been put together in a hurry. Not anymore! The new The Simpler The Better series comes to the rescue of anyone who has limited time but lots of desire to cook and eat well. It's all about matching minimum effort with maximum flavor in dishes that are simple and special. Each recipe features: Only three to eight ingredients 30-minutes maximum cooking time A quick tip, variation, or dress-up idea From savory soups to sweet desserts, The Simpler The Better: Sensational Home Cooking in 3 Easy Steps is filled with elegant yet unfussy dishes that can be made from readily available supermarket ingredients, such as Pork Chops with Jalapeno Tomato Sauce and Creamy No-Bake Macaroni and Cheese. Beautifully packaged, the book features a simple, elegant interior design and 16 pages of striking color photographs. "I have never stopped wishing I could cook just like [Leslie Revsin] does every night of the week." Molly O'Neill, host of the PBS series Great Food Leslie Revsin (Bronxville, NY) has won wide acclaim for her work as a chef, food writer, and consultant. The first woman chef hired by New York's Waldorf-Astoria, she went on to One Fifth Avenue and The Inn at Pound Ridge before achieving cult-status success with her own Restaurant Leslie. She has been chosen as one of 13 "Master Chefs of New York" on PBS as well as one of Food & Wine magazine's Top Chefs. A regular contributor to Fine Cooking magazine, she is the author of Come for Dinner (0-471-42010-7) and Great Fish Quick (a Julia Child Cookbook Award finalist).

Author Biography

LESLIE REVSIN is a widely acclaimed chef, food writer, and consultant who gained distinction early in her career as the first woman chef at New York's Waldorf-Astoria Hotel. She was among thirteen "Master Chefs of New York" appearing on PBS, and was also named one of Food & Wine magazine's "Top Chefs." A regular contributor to Fine Cooking magazine, she is the author of Come for Dinner (Wiley), a James Beard Award finalist, and Great Fish, Quick, a Julia Child Cookbook Award finalist.
Release date NZ
August 1st, 1998
Country of Publication
United States
col. Illustrations
John Wiley & Sons Inc
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