Monday-to-Friday Cookbook

by Michele Urvater, Simms Taback (Illustrator)

Winner of a James Beard award, The Monday-To-Friday Cookbook is the cookbook for working people. A professional chef and "excellent teacher" (New York Times) who faces the same problem we all face in coming home to feed her family, Michele Urvater has developed an inspired system of weeknight cuisine that really works. It provides a complete pantry, equipment, techniques, dining strategies-and over 300 superb recipes. And special skills are definitely not required.
First, no more Mother Hubbard syndrome. A manageable list of basic ingredients-pastas, grains, canned fish, vegetables, and more-creates the foundation, and emergency pantry-only recipes mean you'll always have dinner in the house. Learn how to build meals around a focus, from the season's first asparagus to family members home at different times. And recycle-the roast you prepare on Sunday will help dress pasta on Tuesday.
Then there are the recipes delicious, undemanding, nutritious, and economical dishes that allow for the utmost adaptability. Salmon Chowder. Pasta with Tuna and Black Olives. Twelve versions of sauteed chicken breasts. Gingered Lamb Stew. Seafood Risotto with Greens. Instant Chocolate and Whipped Cream Cake.
With menu planner, glossary of techniques, professional tips throughout, clean-up hints, and Monday to Friday appendices-including the best recipes for children, entertaining, singles, and for cooking in 30 minutes or less, The Monday-To-Friday Cookbook is indispensable. Michele Urvater is also the host of her own TV series on The Television Food Network.
Main Selection of the Book-of-the-Month Club's Good Cook Book Club and the Better Homes & Gardens Family Book Service. 198,000 copies in print.

Genres: Cookbooks, Cooking, Food

Kindle Edition

First published December 31, 1991

Reviews

[Michelle · Rating 4 out of 5]

When I decided I wanted to start cooking something beyond my usual rotation of pasta-stir fry-quesadillas, I grabbed this book. It helped demystify the kitchen and spelled out the requirements of a well-stocked pantry. All the recipes are simple and quick, and Urvater's instructions are truly step by step--a huge help for beginning cooks (e.g., Put the water on to boil. Chop the onion and carrot. Heat 1 Tbsp oil in a frying pan and saute onion and carrot for five minutes. While the onion and carrot cook, slice the mushrooms.)

Urvater lists variations for many of the recipes, letting you create a new dish by changing just a few ingredients. She also includes suggestions for dressing up the leftovers into a new dish for lunch the next day (e.g., turning a hot pasta dish into pasta salad by adding vinaigrette and fresh herbs) as well as suggestions for adapting recipes for kids' palates.

I love how this book incorporates both the strict step-by-step instructions a beginning cook needs and ample encouragement to be creative and experimental in the kitchen. I've since moved on to more gourmet fare, but it was this book that laid the foundation for my confidence as a cook.

[Kristin · Rating 5 out of 5]

This is my go-to cookbook. It has been for years. The recipes are quite healthy. They are well-written. They are super simple and are generally only a few ingredients.

You need to buy a copy of this cookbook. It contains tons of the most original and yet simple food combinations. Ever had sardines, chickpeas and tomato sauce over pasta? No, you wouldn't believe how delicious it is! How about chestnuts puréed with cocoa and a little sugar? Amazingly simple, healthy and tasty.

If Urvater were to publish a revised edition I would buy it in a second. She is brilliant. However, she appears to have retired so I will be happy with my old dog-eared, tomato-splattered copy.

[Mary]

I love her ideas for feeding a family.