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The Splendid Table’s How to Eat Weekends

New Recipes, Stories & Opinions From Public Radio’s Award-Winning Food Show

The Splendid Table’s How to Eat Weekends
  • On sale: January 1, 1970
  • Price: $
  • ISBN: 9780307590558
Contact: Nora O’Malley

 “What is eating weekends? We think of it as the luxury and the pleasure of taking the time to make things from scratch because they taste better than anything found on a supermarket shelf. It’s about spending a lazy afternoon in a new neighborhood where maybe we don’t speak the language, but can find new markets and restaurants.  It’s about the excitement of weaving ourselves into other cultures, and bringing them to our tables with our own hands.” —Lynne Rossetto Kasper and Sally Swift, from the Introduction




New Recipes, Stories & Opinions From Public Radio’s Award-Winning Food Show

Lynne Rossetto Kasper

and Sally Swift

The perfect companion to The Splendid Table’s How to Eat Supper, THE SPLENDID TABLE’S HOW TO EAT WEEKENDS shows the home cook how to enjoy the journey and the discovery of cooking rather than just the destination.  For Lynne Rossetto Kasper and Sally Swift, weekend eating is so more than just sustenance—it’s a philosophy.  That way of life, which is at the heart of THE SPLENDID TABLE’S HOW TO EAT WEEKENDS, will truly inspire every reader to produce far more than just another weekend meal.Home cooks will rediscover the joy of luxurious weekend cooking with THE SPLENDID TABLE’S HOW TO EAT WEEKENDS. Some featured recipes include:


–Soups and Salads: Chinese Hot & Sour Soup; Moroccan Red Lentil Soup; High Summer Tomato-Melon Soup; Smoked Trout & Watercress Salad with Warmed Sherry Dressing and Pomegranate-Cinnamon Tabbouleh

–Main Dishes: Sweet Yam Tamarind Curry with Basil & Lime; Cider-Glazed Chicken; Crisp Roast Turkey with Garlic, Apple & Basil; Karl’s Curried Mussels; Smoke-Roasted Salmon; Malaysian Spiced Pork; Leg of Lamb with Honey & Moroccan Table Spices  and The Quintessential Beef Stew

–Sides: Farmhouse Roasted Potatoes; Gingered Purée of Winter Roots; Rosemary-Orange Cauliflower; Braised Belgian Endive; Charred Ginger-Chile Corn and Not Boston Baked Beans

–Sweets: Five-Nut Caramel Tart; Triple Chocolate Brownie Cake; Frozen Lemon Soufflé with Candied Lemon Peel; Iced Fudge Lollies and Fresh Ricotta Tart.


HOW TO EAT WEEKENDS also includes full menus such as:

A Mexican Comida:  Tomatillo Salsa with Fresh Cheese; Jicama & Mango Sticks in Chile & Lime; Yucatan Pork in Banana Leaves and Chile-Spiked Mexican Wedding Cakes

–An Italian Renaissance Supper: Farmer’s Aperitivo, Salami Skewers, Italian Salad, Renaissance Lasagne and Venetian Iced Raspberry Cream

–A Vegan Thanksgiving: Dried Figs, Apricots & Pistachios; Timbale of Sweet Peppers, Greens & Hominy; Orange Onion Salad with Warmed Coriander Oil; West Indies Green Beans and Fruit Sorbets with Ginger Syrup

Full of tips, tricks, advice and favorite quotes about life and food, this book is so much more than a collection of recipes.  With a recipe and a menu for every taste, THE SPLENDID TABLE’S HOW TO EAT WEEKENDS will quickly become a kitchen staple for home cooks of every skill level, and an invaluable guide for how to eat the perfect weekend.

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LYNNE ROSSETTO KASPER is host and co-creator of The Splendid Table radio program. She has explored food for more than 40 years as a teacher, researcher, writer, and lecturer. She’s the author of The Splendid Table, winner of both the James Beard and Julia Child/IACP Cookbook of the Year awards. She also wrote The Italian Country Table and co-authored with Sally Swift The Splendid Table’s How to Eat Supper, both of which were award nominees.


SALLY SWIFT is the Managing Producer and co-creator The Splendid Table public radio program. Previously she worked in film, video, and television production. She has twice won the James Beard Award for Best National Radio Show, received the Gracie Allen Award for Best Syndicated Talk Show three times, and is a five-time recipient of the Clarion Award from Women in Communications. She is the co-author with Lynne Rossetto Kasper of The Splendid Table’s How To Eat Supper.

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