Put out by Cook's Magazine, this book has delicious and easy to follow fresh food recipes full of flavor and with interesting combinations.I like Avacado And Seafood with Flour Tortillasalthough I use shrimp. Chapters - Wine Accompaniments, Cold Salads, Warm Salads, New Soups, Vegetable Courses, Pasta, Sautes and Stir Fries, Grilled Foods, Pizza, Calzone and Focaccia, New Age Sandwiches, Breakfast and Brunch, Light Desserts, Lavish Desserts each with a menu page.
From back cover of dust jacket:
The salad doesn't have to come last, and the soup doesn't have to come first. In COOK'S magazine's new cookbook, courses are interchangeable - the Peppery Lemon-Rosemary Chicken Winglets may be the appetizer or the main course; the Braised Mushroom Souffle' may begin the meal or follow the Warm Beef and Spinach Salad; the Tomato and Mozzarella Tart may be part of the buffet or featured at lunch. Here is a bright, inventive way of designing meals for today with the emphasis on flavor, style and fun.