Russel Wright Menu Cookbook by Annie Wright

More than a simple cookbook, this guide offers tips on getting organized, ways to use modern "convenience" foods (like Thai red curry paste or store-bought sorbet), how to set a stylish table, and how to make entertaining a pleasure rather than an ordeal. The menus have a timeless yet modern appeal-from a "Mid-summer Americana Cookout" to a "Green and White Cocktail Party"-this cookbook provides an uncomplicated and creative way to approach everyday mealtimes or unique celebrations. Mindy Heiferling is a New York City-based chef, food writer and recipe developer. Her articles and recipes have appeared in The Best American Recipes: 1999, Martha Stewart Living, Saveur, and Food & Wine, among others. This is her second book. Annie Wright is a chef and caterer, and has taught at the New York Restaurant School. She holds degrees in Nutrition and Hotel & Restaurant Management, and is currently a partner in Russel Wright Studios, LLC. She is also a co-founder and board member of Manitoga, The Russel Wright Design Center in Garrison, New York.

From the Inside Flap
Published here for the first time, Russel Wright's Menu Cookbook: A Guide to Easier Entertaining includes menus and recipes that are easy to execute, taste and look great, and appeal to the twenty-first-century palate. As a pioneer of midcentury modern design and lifestyle marketing, Russel Wright created some of the best-selling lines of china, flatware, glassware, and furniture. Half a century later, they are highly collectible. As a single father in the 1950s with a young daughter to raise, and faced with a parade of housekeepers who had little or no skill in organizing daily menus, Wright became tired of having meatloaf and spaghetti with meatballs for dinner several nights a week. So, he developed a repertoire of favorite recipes that were easy to execute in the kitchen. Tapping into his love of all kinds of food, recipes gathered in his travels and from friends, and his verging-on-obsessive organizational skills, Russel created a menu cookbook that anyone could use to create interesting, balanced, fuss-free meals. Bound together in a loose-leaf notebook, Russel's typewritten menus included instructions about which china, linens, and flatware to use for each menu, whether it was to be served it the Wrights' Manhattan apartment or at Dragon Rock, their country home. Ann Wright, Russel's daughter, began cooking with these family recipes when she was a child, and today, as a caterer and mother, she finds them as exciting and fresh as ever. She and fellow caterer Mindy Heiferling decided to share Russel Wright's vision with the world by re-creating Russel Wright's Menu Cookbook: A Guide to Easier Entertaining. Filled with tips on getting organized, how to use modern convenience foods like Thai red curry paste, store-bought sorbet, and barbecued duck from a Chinese restaurant, setting a stylish table, and making entertaining a pleasure rather than an ordeal, the fifteen-menu cookbook with sixty-five recipes provides an uncomplicated and creative approach to mealtime.

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