Table for Two - Pare, Jean
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When all you need is a recipe for one or two servings, "Table For Two" delivers. Inside this small portion cookbook are perfectly portioned baking recipes, vegetarian recipes and all kinds of easy traditional and contemporary recipes for breakfast, lunch and dinner. Budget conscious students, young newlyweds and busy empty-nesters will love the wide variety of recipes, from traditional pot roast to tangy southwestern wraps and asian-influenced seafood pasta. "Table For Two" also offers advice and tips for buying ingredients, and includes hints on how to turn unwanted leftovers into time-saving, budget-stretching bonuses.…mehr

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Produktbeschreibung
When all you need is a recipe for one or two servings, "Table For Two" delivers. Inside this small portion cookbook are perfectly portioned baking recipes, vegetarian recipes and all kinds of easy traditional and contemporary recipes for breakfast, lunch and dinner. Budget conscious students, young newlyweds and busy empty-nesters will love the wide variety of recipes, from traditional pot roast to tangy southwestern wraps and asian-influenced seafood pasta. "Table For Two" also offers advice and tips for buying ingredients, and includes hints on how to turn unwanted leftovers into time-saving, budget-stretching bonuses.
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Autorenporträt
Since 1981, Albertans have shared their love of Jean Paré (pronounced "PAIR-ee") and her crowd-pleasing recipes with the world. For eighteen years before that, Jean Paré earned a place in the hearts of her fellow townspeople in small-town Vermilion, Alberta, as the caterer who was most often asked: "Jean, will you handle it?" The inspiration for Jean Paré to create the Company's Coming cookbook series came to her from the empty plates that followed every catering function, coupled with an outpouring of requests for her recipes. April 14, 1981, marked the debut of 150 Delicious Squares, the first Company's Coming cookbook in what would soon become Canada's most popular cookbook series. Sincerity and trust come through in every one of Jean's recipes.