You'Ve Got It Made

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Pocket Books, Oct 1, 1985 - Cooking - 254 pages
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The food editor of "The New York Times" revives the tradition of the cooperative dinner party with recipes that are prepared in about thirty minutes and can be frozen until party time

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Contents

Acknowledgments
6
Listing of frozen maindish menus and thirtyminute
25
List of staples in the Youve Got it Made kitchen
38
Copyright

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About the author (1985)

Burros has been a columnist and writer for The New York Times since 1981.

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