Recipes for Leftovers

Ann Turner is the financial and budget manager of the University of
British Columbia Library.

Serve leftovers to company? Yes, you can, and they probably won’t even
know. This new addition to Jean Paré’s popular series of cookbooks
features more than 125 quick, easy recipes that are both tasty and
presentable. They are conveniently grouped by their main “leftover”
ingredient: beef; chicken; fish; ham; pork and lamb; turkey; pasta,
potatoes, and rice; and vegetables. The recipe index gives additional
access by title, other main ingredients, and type of recipe (e.g.,
appetizer, soup, bread, salad, muffin, quiche, sandwich, casserole,
dessert). Recipes include such dishes as Special Ham Fried Rice,
Bruschetta Pasta, Crusty Bread Pudding, and Mashed Potato Salad.

With its lie-flat binding and boldfaced ingredients list and measures,
this is an easy book to use in the kitchen. Both conventional and metric
measures are given, and the methods are clear and concise. Yields are
generally in the 4- to 6-serving range. Each recipe includes nutritional
information for one serving: calories, fats, cholesterol, carbohydrate,
fibre, protein, and sodium. As a guide to presentation and/or
inspiration, many of the dishes are illustrated all dressed up for
company in delectable full-colour photographs.