Cover image for Cooking for the week : leisurely weekend cooking for easy weekday meals
Cooking for the week : leisurely weekend cooking for easy weekday meals
Morgan, Diane, 1955-
Personal Author:
Publication Information:
San Francisco, Calif. : Chronicle Books, [1999]

Physical Description:
167 pages : color illustrations ; 21 x 23 cm
General Note:
Includes index.
Format :


Call Number
Material Type
Home Location
Item Holds
TX715 .M8435 1999 Adult Non-Fiction Open Shelf
TX715 .M8435 1999 Adult Non-Fiction Open Shelf

On Order



Smart cooks know that leftovers are a good thing. An empty refrigerator dooms the cook to a tiresome trip to the store, the agony of starting from scratch for each meal, or worse: night after night of soulless, expensive take-out. But with a little planning ahead, a hearty weekend meal can provide several delicious meals throughout the week. In Cooking for the Week , weekend dinners are designed to provide plenty of leftovers, which are then used in clever weekday recipes. And these weekday meals are no dried-out rehash: leftovers are creatively transformed into stir-fries, salads, soups, pastas, fajitas, sandwiches, and other delectable reincarnations. Each weekend menu is tied to three or four weekday dishes, so planning a weeks worth of family meals is easier than anyone ever imagined. Cooking for the Week gives you a plan that makes it possible to eat well, feed the family, and spend weekday evenings relaxing instead of running around. Now thats a great idea!

Author Notes

Diane Morgan is an experienced teacher and author of several cookbooks including "Cooking for the Week". She also writes a food column for the "Los Angeles Times". She lives in Portland, Oregon.

(Bowker Author Biography)

Reviews 1

Publisher's Weekly Review

Leftovers by any other name can still taste as good, if not better. In this book, the culinary team of Morgan, Taggart and TaggartÄcoauthors of the IACP Award-winning Entertaining People and The Basic GourmetÄmap out a week's worth of meals (including sides and desserts) that busy cooks can make ahead of time during the weekend. Of course, the basics are covered: for example, instructions to roast two chickens instead of one are followed by recipes for Biscuit-Topped Chicken Pie and Asian Chicken Salad with Green Onion-Sesame Dressing. Once the creative juices get flowing, the leftover offerings are more tempting than the original dishes, such as for Thursday night's Risotto with Salmon, Parsley and Green Onions, made from Sunday night's Whole Roast Salmon. Illustrated with tantalizing photographs, the book also offers hints on stocking the pantry and storing leftover food. Perhaps the most impractical piece of advice, however, is making the Chocolate Cheesecake during the weekendÄand expecting it to last through the entire week. (Aug.) (c) Copyright PWxyz, LLC. All rights reserved