Summary
"In the development of it, I found that there were two different books that were emerging," [Magwood] says, "I had the Dish side of it; the catering side and the school side, which was the 'special occasion,' where readers can come to look for inspirations for simple recipes that they can use with a little bit of planning for a Saturday night. And the second half which is 'everyday simple,' which is really how I cook at home. You probably have these things kicking around, and they take 20 minutes or less. They are things that we would be doing mid-week."
"It's funny," she says, "People are afraid to entertain because it's sort of arduous and daunting, but at the end of the day you're supposed to have fun. What's the point of spending time and money to have people over if you don't enjoy it?"This is definitely "everyday simple." The basil is "cut in chiffonade." Its literal French meaning is "made of rags." Cut it into thin strips or "shreds."See the full content of this document
Extract
Dish with Trish
Toronto food expert and former TV host has help for time-pressed cooks who need inspiration... now
Wendy BurkeFOOD Network junkies will know Trish Magwood from two seasons of her show Party Dish -- where each week she showed viewers how to pull off a different party with a different theme -- anything from afternoon teas to golf parties to wedding brunches.What they might not know is that when she visits McNally Robinson bookstores in Winnipeg tonight to promote her new cookbook Di...See the full content of this document
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