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Great Food, All Day Long

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Great Food, All Day Long

Cook Splendidly, Eat Smart
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"At one time, I described myself as a cook, a driver, and a writer. I no longer drive, but I do still write and I do still cook. And having reached the delicious age of eighty-one, I realize that I...
"At one time, I described myself as a cook, a driver, and a writer. I no longer drive, but I do still write and I do still cook. And having reached the delicious age of eighty-one, I realize that I...
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  • "At one time, I described myself as a cook, a driver, and a writer. I no longer drive, but I do still write and I do still cook. And having reached the delicious age of eighty-one, I realize that I have been feeding other people and eating for a long time. I have been cooking nearly all my life, so I have developed some philosophies."

    Renowned and beloved author Maya Angelou returns to the kitchen--both hers and ours--with her second cookbook, filled with time-tested recipes and the intimate, autobiographical sketches of how they came to be. Inspired by Angelou's own dramatic weight loss, the focus here is on good food, well-made and eaten in moderation. When preparing for a party, for example, Angelou says, "Remember, cooking large amounts of food does not mean that you are obligated to eat large portions." When you create food that is full of flavor, you will find that you need less of it to feel satisfied, and you can use one dish to nourish yourself all day long.

    And oh, what food you will create! Savor recipes for Mixed-Up Tamale Pie, All Day and Night Cornbread, Sweet Potatoes McMillan, Braised Lamb with White Beans, and Pytt I Panna (Swedish hash.) All the delicious dishes here can be eaten in small portions, and many times a day. More important, they can be converted into other mouth-watering incarnations. So Crown Roast of Pork becomes Pork Tacos and Pork Fried Rice, while Roasted Chicken becomes Chicken Tetrazzini and Chicken Curry. And throughout, Maya Angelou's rich and wise voice carries the food from written word to body-and-soul-enriching experience.

    Featuring gorgeous illustrations throughout and Angelou's own tips and tricks on everything from portion control to timing a meal, Great Food, All Day Long is an essential reference for everyone who wants to eat better and smarter--and a delightful peak into the kitchen and the heart of a remarkable woman.

    From the Hardcover edition.

  • From the book

    A Brand-New LookAT OLD LEFTOVERS

    My mother dreamed that one day we would together compose a cookbook. In her dream I would cook the entree, then she would take what was left and show how it could be prepared in such wonderful ways that the family would not have any inkling that they were being served leftovers.

    We spent glorious afternoons and after-dinners imagining the wonderful dishes that could be created by adding just a few more ingredients. We imagined that a dish first served as a roasted entree would be very different if it appeared as a refried or boiled offering.

    This book begins with three principal dishes and the glorious creations that can be made from them.

    Crown Roast of Pork

    1. Preheat the oven to 375°F.

    2. Sauté the apples and prunes in the butter in a skillet over low heat.

    3. After 3 minutes, remove the skillet from the heat and set the prunes aside in a separate dish. Let cool.

    4. Mix the garlic, thyme, oregano, salt, and pepper with the olive oil until you have a paste. Rub the paste into the meat.

    5. Place the meat in a shallow roasting pan and bake for 30 minutes.

    6. Reduce the oven temperature to 325°F and roast for 2 hours.

    7. Remove the roast from the oven once the internal temperature reads 165°F on a meat thermometer.

    8. Place 1 prune on each rib and return the meat to the oven for 20 minutes.

    9. Remove the meat from the oven, and put the rest of the cooled fruit into the center of the crown roast.

    10. Place 1 pork chop carved from the roast and 1 tablespoon of apples onto one plate for as many servings as necessary. Refrigerate the remainder.

    SERVES 8. Serving size: One pork chop and 1 tablespoon of apples.

    Creamy Pork Hash

    1. Sauté the onion in the vegetable oil in a skillet.

    2. Add the cream of mushroom soup, peas, carrots, and potatoes.

    3. Add the pork and thin the mixture with the water.

    4. Add the salt and pepper.

    5. Cover the skillet and simmer for 15 minutes.

    6. Serve 2 heaping tablespoons on a dinner plate. Refrigerate the remainder.


    Pork Tacos

    1. Dampen each tortilla with ½ teaspoon water, and cover with a paper towel.

    2. Place in a microwave oven for 10 seconds on high power, then remove.

    3. Place 2 tablespoons pork on one side of a tortilla.

    4. Add 1 teaspoon cheese, 2 teaspoons lettuce, 2 teaspoons tomatoes, and 2 teaspoons salsa (and onion, if desired) to each tortilla.

    5. Fold the tortillas over, covering the meat and toppings completely. Tortillas can also be fried in canola oil, 1 teaspoon for each.


    Pork Fried Rice

    1. Whisk together the soy sauce and 2 tablespoons water in a small bowl until blended. Set aside.

    2. In a large nonstick skillet, sauté the chopped onion, scallion tops, and garlic in 1 teaspoon of the oil on moderate heat. Fry until soft and translucent.

    3. Remove the onion and garlic mixture to a bowl and set aside.

    4. In the same skillet, heat ¼ teaspoon of the oil, beat the eggs, and fry until cooked through completely, tilting the pan so that the eggs evenly cover the bottom.

    5. Remove the eggs from the pan and set aside. Once cooled to room temperature, cut the eggs into ½-inch ribbons.

    6. Heat the remaining 1 teaspoon oil in the frying pan. Add the diced pork, the rice, mushrooms, and soy mixture, and cook until heated completely. Add the onion and garlic mixture and egg ribbons. Stir thoroughly, and serve...

About the Author-
  • Poet, writer, performer, teacher, and director Maya Angelou was raised in Stamps, Arkansas, and then moved to San Francisco. In addition to her bestselling autobiographies, beginning with I Know Why the Caged Bird Sings, she has also written a cookbook, Hallelujah! The Welcome Table, and five poetry collections, including I Shall Not Be Moved and Shaker, Why Don't You Sing?

  • Chicago Sun-Times "Poet and literary legend Maya Angelou is as mighty with her spoon and spatula as she is with her world-renowned pen."
  • Milwaukee Journal Sentinel "Serious comfort food . . . The poet's life [is] laid out like a colorful banquet. . . . Meals serve as metaphors for life experience."
  • Seattle Post-Intelligencer "The life of the poet-autobiographer . . . comes even more alive through plumes of aromas, a palette of flavors and a recipe box of memories."
  • Oakland Tribune "Each recipe is thoughtfully conceived and made even more enticing by the personal history attached to it. . . . The result is as divine as the woman herself, full of flavor, passion and hard work."
  • New York Daily News "[Readers] will find not only a wealth of dishes . . . but a close-up, personal glimpse of a compelling writer and her family."
  • Newsweek "Written in the exuberant tone of an impromptu dinner gathering."
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    Random House Publishing Group
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Cook Splendidly, Eat Smart
Maya Angelou
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