On your way home from work, stop at the grocery store and pick up a roasted chicken, pork roast or turkey. Think! What can I make for dinner to complement the entree and complete the meal? You need a copy of In Addition...to the Entree at your work, in your car or at your home. Viola!

The market for In Addition...to the Entree is for busy working people or people in a hurry who just want to put together a good meal without hours of preparation. Not much time to cook? Most recipes are easy to complete in a limited amount of time and most have basic ingredients.

This book has much more than just a few recipes. In Addition...to the Entree has one hundred ninety recipes with sixty five color photos and illustrations to tickle your fancy. It gives choices of food to use in addition...to the entree. It gives the history of cream cheese, information about vinegars, and explains the different squashes.

Need to make a quick appetizer for several unexpected guests? See Appetizers; Mushrooms and Cheese or maybe just cream cheese and jalapeno jelly. My personal favorite when I have a surprise guest stop to say hello.

Need to do something different with risotto? See Vegetables and Starches, under Artichokes Risottos. Check out the index under chicken or beef, turkey or shrimp.

Want to add pizazz to a vegetable? Try some butters or sauces. Or add taste to your entree with a salsa or chutney.

In Addition...to the Entree gives you a guide to how easy a recipes is or how difficult is indicated by chef hats. Just the right side dish can change your meal from ho hum to GREAT! In Addition...to the Entree is your own personal guide to help you decide what to serve for dinner, for lunch or even for breakfast on the side. From tasty soups to simple spreads and dips, the ideas and recipes show you how to become a more confident cook.

In Addition...to the Entree has fourteen sections to wow you into becoming a great cook. There are sections on Appetizers and Dips, Soups and Chowders, Salads, Vegetables and Starches, as well as Desserts, Breads, Jellies, Jams, Marmalades to the Odds and Ends that you can have fun with. The sixty five photographs illustrate some of the dishes and the appendix show you how to do canning. It also explains what makes a pepper hot and how the heck you cut up that pumpkin and mango.

Most ideas are quick, easy, and fun to use with side comments and bits of information to add to your knowledge as a great cook. Do you know the different types of peppers? Look under Salsas for types and information on peppers. Do you know what a squash is and the different kinds? Check it out in Squash 101. Do you understand the different types of vinegar? Check it out in Vinegar 101.

Your personal copy of In Addition...to the Entree will be available in your local bookstore, online and in local kitchen stores very soon. If you would like to contact me personally, please email me at conniehope4@gmail.com.

Enjoy!