Little meals: a great new way to eat and cook

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Villard Books, Jul 27, 1993 - Cooking - 253 pages
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Little Meals, winner of the prestigious James Beard Award, is a cookbook geared to the eating habits of a new generation for whom the "grazing craze" has become a way of life. Bigger than a first course, smaller than a main course, Little Meals satisfy without leaving you satiated and are a healthy way to eat. In the time it takes to make a traditional meal, you can whip up two or three Little Meals and savor the New World tapestry of flavors: Seared Salmon on Creole Rice; Curried Ginger Chicken with a Poppadum Crisp. Gold created Little Meals for New York's famous Rainbow Room, where she was consulting chef for nine years. "Trends may come and go, but great style endures", says Gold, whose goal was to translate these elegant dishes into any-time-of-day Little Meals that are of restaurant stature but remarkably easy to prepare at home. Also included are tips on stocking your pantry and suggestions for turning Little Meals into bona fide Little Feasts.

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Little meals: a great new way to eat and cook

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Gold is culinary director of a New York City restaurant consulting firm that numbers the Rainbow Room among its clients; she developed the idea of "little meals'' for that restaurant's Promenade Bar ... Read full review

Contents

Little Meal Pantry
9
From the Cold Buffet
15
Little Romantic Meals
53
PanSeared Foie Gras SunDried Cranberry Sauce
64
Swordfish Skewered on Rosemary Branches
72
Cherry Tomato Boboli
78
LowFat Little Meals
93
Speed and Ease
127
SlowCooked Little Meals
159
Menu Magic
241
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