Mary Engelbreit's Queen of the Kitchen Cookbook Book

Mary Engelbreit's delightful and mood-setting artwork makes readers long for the good things in life, including comfortable entertaining. Mary Engelbreit's Queen of the Kitchen Cookbook shows cooks at every level just what it takes to reach that fulfilling goal.

Cooks ready to gain charge of their "queendoms" will revel in Mary's art and more than 100 recipes in this simple yet sophisticated collection. This cookbook is packed with practical tips and tactics for entertaining with style, grace, and-most of all-a sense of ease.

Chapters include everything from appetizers, soups, salads, and sauces to entrees, side dishes, and desserts. Readers will also find menu ideas, special-event cooking instructions, tips on setting a special table, and much, much more.

Children's Literature

This was Engelbreit's first best-selling cookbook (over 100,000) now reissued in an affordable paperback edition, aimed at every woman who wants great from-scratch recipes for everything from appetizers, soups, main courses, side dishes/salads, to desserts. The emphasis is on simple but sophisticated food preparation, and the book most definitely achieves this goal. Every full-page recipe has a facing full-color photograph as well as a charming border and illustration by Engelbreit in her trademark endearing style. Border art reminds you of old-fashioned oilcloth designs. Scattered throughout are mini-menus that combine four or five suggested recipes (with page numbers) for those who just cannot choose from amidst the 100-plus recipes in the generous 10"x10" paperback format. Reading the book for inspiration as well as cooking from it is highly recommended. Basics of making a turkey, a yummy pot roast, or Mom's Beef Stew also extend to great vegetable dishes like Sour Cream Mashed Potatoes, Fresh Corn and Tomato Succotash, and a dizzying selection of desserts that will knock you off your diet for sure and certain. Your only hope is to read the recipes, savor the art, and do not eat anything—all highly unlikely after page five or so. Recipes were developed by Lori Longbotham, a former food editor at Gourmet Magazine and Miriam Rubin, a graduate of Culinary Institute of America. As Engelbreit says in her introduction, if it were up to her to cook for her family, "they'd starve to death in a really cute kitchen!" This book ends with a recipe index. Reviewer: Gwynne Spencer