Once-A-Month Cooking

From Publishers Weekly
In this homemaker's equivalent to The One-Minute Manager, the authors set out a system whereby a month's worth of family dinners can be cooked and frozen in one day, ready to microwave or reheat in a conventional oven whenever needed. Their step-by-step advice on assembling a shopping list, consolidating tasks such as chopping vegetables, grating cheese, browning meat, etc., undoubtedly saves time in making the stews, casseroles, chili and ham loaves with which they illustrate their points. But then the reader has side dishes to consider, as well as the inconvenience of flipping back and forth between what are essentially ho-hum recipes. All in all, this is an unimaginative parry at kitchen efficiency. Literary Guild and Doubleday Book Club alternate selections. Copyright 1986 Reed Business Information, Inc.


Book Description
Spend less time in the kitchen and more time with your family...

Since the first edition of Once-a-Month Cooking was published in 1986, its proven, practical method has helped hundreds of thousands of families cut down their cooking time and still enjoy home-cooked meals every night.
Newly revised to satisfy today's lower-fat tastes, this easy-to-follow, family-tested cookbook explains how to: plan ahead, spend less time in the supermarket, cut down on prep time, group similar kitchen tasks together to get them all done at once, make kitchen clean-up more manageable, use the freezer, computer, and our head to create a month full of delicious, nutritious meals and actually have enough time to relax and enjoy them. Once-a-Month Cooking is the perfect cookbook for today's busy lifestyles.



About the Author
Mimi Wilson and Mary Beth Lagerborg have perfected the Once-a-Month system over the past twenty years. They both live in Colorado.



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In this homemaker's equivalent to The One-Minute Manager, the authors set out a system whereby a month's worth of family dinners can be cooked and frozen in one day, ready to microwave or reheat in a conventional oven whenever needed. Their step-by-step advice on assembling a shopping list, consolidating tasks such as chopping vegetables, grating cheese, browning meat, etc., undoubtedly saves time in making the stews, casseroles, chili and ham loaves with which they illustrate their points. But then the reader has side dishes to consider, as well as the inconvenience of flipping back and forth between what are essentially ho-hum recipes. All in all, this is an unimaginative parry at kitchen efficiency. Literary Guild and Doubleday Book Club alternate selections. (December)


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