2500 Recipes

2500 Recipes

Everyday to Extraordinary

By Andrew Schloss; Ken Bookman

Robert Rose, Paperback, 9780778801627, 600pp.

Publication Date: September 2007


"How to escape the cooking routine of the same old dishes, meal after meal."

Many home cooks are stuck in a food routine that includes preparing the same 10 or 15 recipes over and over again, week after month after year.

2500 Recipes, the ideal guide to escaping that routine, offers 50 recipes each for foods ranging from snacks and sandwiches, to chicken and ground meat; from shellfish to grains; from winter vegetables to summer fruit. There's also a special section of dishes for special occasions.

Consider this common scenario. There is a chicken waiting to be roasted for dinner. Stop. Go the chapter that has 50 recipes for roast chicken. Each one is different. Most important, there are sure to be a few that are more interesting than that old reliable one prepared out of habit -- too often a bad habit. Without doubt, there will be dozens of recipes based on ingredients commonly on hand to please cook, family and guests. There's even a chapter with 50 scrumptious recipes for burgers and hot dogs. Each one is sure to delight.

All the recipes are quick, and most use just a small number of ingredients. But each recipe includes a "power flavor" that's easy to obtain and easy to incorporate into cooking routines. Examples include oils, herbs, olives and sun-dried tomatoes.

There is also an entire section on basic cooking techniques and preparations, featuring seasonings, marinades, sauces, dressings and machines.

About the Author
Andrew Schloss is a well-known teacher, food writer, and food product developer. Schloss has authored many cookbooks and countless food articles. His first book, "Fifty Ways to Cook Most Everything", was a Book-of-the-Month-Club Main Selection. "The Science of Good Food" (co-authored with David Joachim) won an IACP Cookbook Award, and their book "Mastering the Grill "was a "New York Times" best-seller. Schloss is also the author of "Homemade Soda." He is a past president of the International Association of Culinary Professionals and lives outside Philadelphia with his wife, Karen, and their incredibly well-fed dog.

Ken Bookman is a writer and editor and is the coauthor of six cookbooks, including Fifty Ways to Cook Most Everything. For eight years, he was the food editor of The Philadelphia Inquirer. He has collaborated in the production of more than two dozen books on cooking and other subjects.