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This book contains a wide variety of recipes from the very simple to more involved. Recipes include: blue cheese and shallot mashed potatoes, glazed asparagus, stuffed chicken breast, easy beef burgundy, zucchini parmesan, classic Italian red sauce, corned beef sans cabbage, charred roast beef, brown bag apple pie and more. Most recipes can be easily prepared in a short period of time, making them suitable for after work, and ideal for leftovers if cooking for two.

The basis of this book is experimentation. Every recipe should be changed and improved over the years, and we hope these will offer a foundation for people who consider themselves average in the kitchen to build upon. A larger volume will come out over the course of the next year.


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Jonathan Cook
jycook Annapolis, MD USA

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