The 1980s and their new level of hustle and bustle have continued to redefine the way things are done in modern American kitchens. Cooking for the 1980s is one cookbook that can keep up with our busy lifestyles. Hundreds of marvelous recipes for foods that warm the soul as well as the body, presented with an emphasis on hearty foods that are healthy, warm, and filling. Information on family dinners, fast meals for working families, one-pot meals, do-ahead dinners, and elegant party dishes. All of the recipes are written in a unique way to make the directions especially easy to follow. Stopping points in the recipes as well as storage, reheating and freezing instructions are all italicized for instant recognition. Many hand drawings illustrate the cooking techniques described in the recipes.

The 1980s and their new level of hustle and bustle have continued to redefine the way things are done in modern American kitchens. Cooking for the 1980s is one cookbook that can keep up with our busy lifestyles. Hundreds of marvelous recipes for foods that warm the soul as well as the body, presented with an emphasis on hearty foods that are healthy, warm, and filling. Information on family dinners, fast meals for working families, one-pot meals, do-ahead dinners, and elegant party dishes. All of the recipes are written in a unique way to make the directions especially easy to follow. Stopping points in the recipes as well as storage, reheating and freezing instructions are all italicized for instant recognition. Many hand drawings illustrate the cooking techniques described in the recipes.

This colorfully illustrated study and cookbook delves into the rich history of herbs and spices, their uses for medicinal as well as culinary purposes, and the important parts they have played down through the ages. Common and exotic herbs and spices are individually listed with their horticultural names, past and present usage, and plant characteristics. More than 250 tempting recipes from appetizers through desserts introduce readers of this book to the subtle and exotic tastes and aromas that only herbs and spices can impart.