Kip Koehler

Why purchase and have make you way through an all-encompassing cookbook (at additional cost) when you are only interested in finding great recipes for yourself or your guest dinners. Other than chapters that deal with basics of cooking, this book concentrates on entrées and hearty soups that can be entrées or side dishes.

Cooking great meals has three main foes…
** first, of course, is a lack of time
** second is the normal multi-dish cooking with the need to have all dishes ready at the same time
** third is the chore of cleaning several pots, pans or bowls after meal or the entertaining is over

One helpful solution to the time dilemma might be the “minutes” meal concept. Another may be the “almost-homemade” cooking style that uses many off the shelf ingredients to simplify the cooking process. The main disadvantage to both of these methods can be that neither of them does much to address the time that is required for cleanup.

However, a reduction in cooking time matters little if there is still a substantial cleanup routine to go through once the preparation and service is finished. This is how Fun With Entrées comes to the rescue. The cookbook’s premise is a wide variety of classic and gourmet-level meals and soups that can be prepared (usually) in a single pot or pan in order to mitigate the cleanup routine.

Over time I have accumulated a number of recipes that are conducive to being prepared in a single vessel, and I have reworked others in order for them to fit into this pattern. The result is a cookbook that simplifies food preparation and reduces the cleanup to (usually) a single pot or pan, and perhaps a serving dish.… (more)