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Lee Bailey's the way I cook

Author: Lee Bailey
Publisher: New York : Clarkson Potter/Publishers, ©1996.
Edition/Format:   Print book : English : 1st edView all editions and formats
Summary:
The Way I Cook is a single-volume compilation of the best of Bailey, hand-picked by Lee from the spate of books he has written over the last decade. Included in this collection are 1,300 of Lee's favorite recipes in every category from poultry to pasta, main-event soups to myriad side dishes, seafood to salsas. There are salads that serve as meals; surprise sandwiches; innovative ways with breads, biscuits, and
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Details

Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Lee Bailey
ISBN: 0517597519 9780517597514
OCLC Number: 34798091
Notes: Includes index.
Description: xxvii, 531 pages : illustrations ; 24 cm
Contents: My new menus --
Eggs --
Soups and chowders --
Salads --
Pasta --
Vegetables and sides --
Grains, rice, potatoes, and beans --
Poultry and game birds --
Meat --
Seafood and fish --
Bread, rolls, biscuits, and muffins --
Pizzas, fritters, crispbreads, and sandwiches --
Sauces, salsas, chutney, and more --
Pies, tarts, cobblers, and crisps --
cakes and cookies --
Other desserts --
Ice cream and sorbets.
Other Titles: Way I cook
Responsibility: by Lee Bailey ; photographs by Tom Eckerle.

Abstract:

The Way I Cook is a single-volume compilation of the best of Bailey, hand-picked by Lee from the spate of books he has written over the last decade. Included in this collection are 1,300 of Lee's favorite recipes in every category from poultry to pasta, main-event soups to myriad side dishes, seafood to salsas. There are salads that serve as meals; surprise sandwiches; innovative ways with breads, biscuits, and muffins; desserts by the dozen - and worlds more. Always.

Contemporary and practical, Lee has pared down variations of some dishes to a single, superlative choice and eliminated recipes he considers dated by today's standards of healthy living. Inventive menu-making that combines fresh, interesting tastes and textures has always been one of Lee's strengths, and a valuable bonus in this book is an extensive section of 24 new menus, incorporating 90 new recipes. This book is a boon to the longtime Bailey bunch - and a culinary.

Revelation to newcomers who discover the quintessential Lee Bailey in The Way I Cook.

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