Dave's Dinners: A Fresh Approach to Home-Cooked Meals, Vol. 2 by Dave Lieberman, George Whiteside (Photographer), George Whiteside (Photographer)

From the Publisher

i>The debut cookbook from exciting new culinary superstar David Lieberman, host of the upcoming Food Network show The Real Deal.

Young & Hungry, an innovative new cookbook packed with simple and delicious recipes, invites people to venture into the kitchen -- farther than the refrigerator or microwave -- to create fantastic fresh food that's perfect for sharing with friends at dinner parties, brunch, or an afternoon watching football. In chapters conveniently organized by meal event, Dave Lieberman offers more than 100 easy-to-follow recipes to help readers cook effortlessly and impressively for friends and family. Helpful “Dave’s Take” sidebars sprinkled throughout provide details on ingredients and tips on making things simpler or taking them to the next level.

Perfect for the Young & Hungry, sections and recipes include:

--Casual Sit-Downs: Roasted Red Pepper and Leek Soup with Goat Cheese Crostini; Flash-Marinated London Broil; Grapefruit Granita
--Dinner for Two: Dill-Rubbed Salmon with Caramelized Lemon Slices; Raspberry Cream Parfait
--Cooking for a Crowd: Roasted Acorn Squash with Butter and Sage; Rosemary-Roasted Pork Loin with Orange-Cranberry Sauce; Tiramisu
--Happy Hour!: Tropical Martini; White Sangria; Open-Faced Smoked Salmon Sandwich with Avocado and Wasabi Cream Cheese; Crostini with Sautéed Cremini Mushrooms and Garlic

New York Times

Mr. Lieberman is a highly skilled cook and has an insouciant yet earnest manner.

Publishers Weekly

Lieberman, of the Food Network's Good Deal and author of Young & Hungry, has an assured but unpretentious strategy for cooking tasty meals quickly. His Drinks and Finger Foods section is full of good bets for impressing guests, such as an Orange-Cardamon Bellini or Mini Moroccan Lamb Burgers with Lemon Yogurt Sauce. The book proceeds to offer a selection of soup, salad, main dish and dessert recipes, any of which would be worthy of a Saturday night, yet easy enough to throw together on a Wednesday. The dishes display the author's ingenuity, like a Shaved Zucchini and Radish Salad over Smoked Salmon, or Plum-Ginger Glazed Chicken with Cauliflower-Parsnip Mash. Global flavors are represented, too, like Asia (Curried Calamari and Green Bean Stir-Fry) and the Caribbean (Jerk Chicken with Banana Fried Rice). The lists of ingredients, however, are consistently short and the directions are spare Lieberman encourages readers to rely on visual and tactile cues to test doneness rather than exact cooking times. This relaxed yet informative approach is as appealing at home as it is on TV. (Oct.) Copyright 2006 Reed Business Information.

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