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This book opens with twenty one-dish dinners. Ten chapters follow that offer more entree and side-dish ideas, including chapters on Quick Soups, Quick Pastas and Pizzas and Quick Grains. Each chapter also features a Kitchen Notebook section, a behind-the-scenes, closer look at various subjects with Gourmet's cooks. For example, the Quick Stovetop chapter has a Kitchen Notebook on seasoning cast-iron and nonstick skillets. There is also a Gerald Asher piece on reasonably priced wines that would be ideal for weekday dining.
This user-friendly collection will appeal to both the beginner cook and the skilled chef and it makes fine dining extremely accessible.
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