The New Elegant But Easy Cookbook

The track record of the Elegant but Easy Cookbook speaks for itself. Almost 40 years and 500,000 copies in print is the figure of best-selling novels, not cookbooks. Yet co-authors Marian Burros and Lois Levine have endured, and The New Elegant but Easy Cookbook is destined to continue the tradition. The concept for the book hasn't changed: it's filled with recipes that can be prepared ahead of time so the cook can enjoy the party instead of hovering over the stove. However, the old book had become dated, often relying on canned and prepared ingredients that--while perfectly acceptable in 1960--did nothing to reflect more modern tastes. The New Elegant but Easy Cookbook manages to maintain the integrity of the original while taking a new culinary approach with more emphasis on fresh ingredients and world cuisine. Only 50 favorite recipes are included from the original volume (including Lois's Original Plum Torte, the most requested recipe reprinted in the New York Times, ever), while the rest are a dynamic new approach to simple and easy cooking. Dishes like Chicken Breasts Stuffed with Goat Cheese or Couscous are elegant, yet still sturdy enough to be prepared in advance. Burros and Levine have done their homework, and it shows. None of the recipes are to be underestimated because they are simple or can live in a refrigerator until mealtime. The authors have also provided ten foolproof menus, planning guides for large dinner parties, and ingredients lists with mail-order sources. In an age where time has become a precious commodity, The New Elegant but Easy Cookbook provides a resource to help free the chef from the kitchen to enjoy the ritual of the meal. --Mark O. Howerton