Lee Bailey's the way I cook
By: by Lee Bailey ; photographs by Tom Eckerle.
Edition: 1st ed.
Publisher: Clarkson Potter/Publishers
Published: 1996
Place of publication: New York
Language: eng
Number of pages: 531
Subjects: Cookery; Menus
Other titles: Way I cook
Description: The Way I Cook is a single-volume compilation of the best of Bailey, hand-picked by Lee from the spate of books he has written over the last decade. Included in this collection are 1,300 of Lee's favorite recipes in every category from poultry to pasta, main-event soups to myriad side dishes, seafood to salsas. There are salads that serve as meals; surprise sandwiches; innovative ways with breads, biscuits, and muffins; desserts by the dozen - and worlds more. Always.

contemporary and practical, Lee has pared down variations of some dishes to a single, superlative choice and eliminated recipes he considers dated by today's standards of healthy living. Inventive menu-making that combines fresh, interesting tastes and textures has always been one of Lee's strengths, and a valuable bonus in this book is an extensive section of 24 new menus, incorporating 90 new recipes. This book is a boon to the longtime Bailey bunch - and a culinary.

revelation to newcomers who discover the quintessential Lee Bailey in The Way I Cook.
Notes: Includes index.