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• Burros, Marion and Levine, Lois

New in paper! Originally published in 1960, Elegant but Easy was a mixture of homegrown and imported recipes, liberally seasoned with butter, cream, and cheese (especially American cheese), with a generous helping of convenience foods. Now, almost forty years and 500,000 copies later, authors Marian Burros and Lois Levine have written a completely revised and updated version of the classic cookbook that set the standard for entertaining. The New Elegant but Easy Cookbook reflects the way we cook today while keeping the concept behind the original book: recipes that can be prepared ahead of time so the cook can enjoy the party instead of hovering over the stove. We all know that stirring risotto in the kitchen while your guests are gossiping in the living room is no fun. That's why all the recipes in The New Elegant but Easy Cookbook can be prepared in advance and refrigerated or frozen until your party. While sharing all-new recipes for delectable dishes like Chicken Breasts Stuffed with Goat Cheese, Mediterranean Couscous Salad, Michele's Corn Pudding, or an astonishing Prepare-Ahead Chocolate Soufflé, Burros and Levine have also included 50 favorites from the original cookbook, like Sherley's Parmesan Puffs, Baked Imperial Chicken, Green and Gold Squash, and Lois's Original Plum Torte (the most requested recipe ever reprinted in the New York Times). To make your life even easier, the book has new features, like an ingredients list with mail-order sources and lists of recipes for specific needs and occasions. Best of all, there are ten foolproof menus, from an Old-Fashioned Casual Dinner for 6 to a Brunch for 16 to Cocktails for 24, each with a shopping list and a two-week count-down game plan that will take the fear out of entertaining for even the first-time host

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