An array of easy recipes from jumbo prawns with feta cheese to tangy lemon mousse squares. Each recipe uses simple ingredients and is quick and easy to cook.
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Mixing the image of the Savoy, probably London's most prestigious dining room, with the notion of "fast" entertaining doesn't add up somehow. The omission of preparation and cooking times and the inclusion of rather exotic, rather British ingredients without explanation or substitution (e.g., quark cheese, caster sugar, mangetout) are yet other impediments to rapid cuisine. Edelmann, the Savoy's head chef, manages to pull off this feat, in part because of, quite simply, the originality of his recipes. Not all of the more than 170 recipes deserve to be enshrined in the culinary Hall of Fame, but most transcend the traditional bill of fare. Close to 40 menus help average entertainers sort out what to serve when, though Americans may question some of the choices for specific meals. Barbara Jacobs
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Book Description Harpercollins, 1996. Hardcover. Book Condition: New. book. Bookseller Inventory # M0004127595
Book Description Harpercollins, 1996. Hardcover. Book Condition: New. Bookseller Inventory # DADAX0004127595