Cover image for Cooking for yourself
Title:
Cooking for yourself
Author:
Fletcher, Janet, 1956-
Personal Author:
Publication Information:
Alexandria, VA : Time-Life Books, cc1999.
Physical Description:
111 pages : color illustrations ; 26 cm.
General Note:
Includes index.
Language:
English
Subject Term:
Added Author:
ISBN:
9780737020120
Format :
Book

Available:*

Library
Call Number
Material Type
Home Location
Status
Central Library TX652 .F56 1999 Adult Non-Fiction Central Closed Stacks
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Eden Library TX652 .F56 1999 Adult Non-Fiction Open Shelf
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Kenmore Library TX652 .F56 1999 Adult Non-Fiction Open Shelf
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Julia Boyer Reinstein Library TX652 .F56 1999 Adult Non-Fiction Open Shelf
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Summary

Summary

Cooking a meal just for yourself can be a pleasurable way to unwind at the end of a busy day, whether you're on your own full-time or part-time. This volume of the Williams-Sonoma Lifestyles series makes it easier, more practical, and more fun than ever to prepare and enjoy a meal for one.


Author Notes

Janet Fletcher trained at the Culinary Institute of America and at Berkeley, California's celebrated Chez Panisse restaurant. A staff food writer for the San Francisco Chronicle, she has written for many newspapers and magazines. She is the author or co-author of ten cookbooks, including Pasta Harvest, Fresh from the Farmers' Market, and the Classic Pasta at Home volume of the Williams-Sonoma Lifestyles series.
Chuck Williams, general editor, has helped to revolutionize cooking in America. He opened his first store in the California wine country town of Sonoma in 1956, later moving it to San Francisco. More than 150 stores are now open in the United States, and the company's catalog has an annual circulation of over 42 million. The philosophy behind his success is aptly summed up by the title of the cookbook he wrote to chronicle Williams-Sonoma's first 40 years: Celebrating the Pleasures of Cooking.
Richard Eskite, an award-winning photographer, has worked in San Francisco since 1985. His clients include many advertising agencies, graphic design firms, and national magazines.


Table of Contents

A Table for Onep. 8
Planning Aheadp. 10
Flavorful Bitesp. 12
Beveragesp. 13
Planning Menusp. 14
Soups, Salads, Eggs and Cheesep. 16
Seafood, Poultry and Meatp. 44
Pastas, Other Grains and Vegetablesp. 76
Dessertsp. 96
Glossaryp. 108
Indexp. 112

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