New Cook Book

Press, Volume CVII, Issue 31504, 19 October 1967, Page 2

New Cook Book

Working women are constantly plagued with the question: “What shall we have for dinner tonight?” They want quickly prepared meals that are nutritious and enjoyable to eat, not just something out of a tin.

Alan Tremain, whose popular food features appeared in “The Press” a few years ago, has published a cook book with these women in mind. Most of the dishes in the main section can be on the table within II hours of the start of preparation. Some take considerably less time. Many of the dishes given are old favourites with new names and a touch of his own imagination to give them new "character.”

He encourages all cooks to explore their own tastes. The book, “A Meal For To-

night,” includes a collection of recipes using Ingredients indigenous to New Zealand to serve overseas guests. These include one for paua fritters. Mr Tremain also introduces a few popular American recipes, using ingredients available in New Zealand.

Soups and appetisers, fish dishes, meat meals, quicklunch suggestions, hot and cold sweets are covered in the slim volume of nearly 80 recipes. Mr Tremain, a former chef at Warner’s Hotel and later its manager before becoming manager of the Russley Hotel, Christchurch, is now project manager at the Empress Hotel, Vancouver. His book, which has 64 pages and a sprinkling of line drawings, is published by Whitcombe and Tombs, Ltd.