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At the outset of her career, acclaimed food writer and cooking instructor Gail Monaghan graduated from culinary school knowing a multitude of professional techniques and boasting a vast repertoire of delicious recipes. But alone in her own kitchen, she quickly realized that orchestrating "dinner for company" wasn't as simple as it seemed. The rib roast overcooked while the garlic custard refused to set. A first-course souffl was on the table - and falling - while guests were stuck in traffic. Friends had finished off the hors d'oeuvres while the turkey remained raw in the oven.Even for the most experienced home cooks, seamless meal preparation can be a chronological puzzle. The more elaborate the meal, the more difficult it is to serve each dish on time - and at the right temperature.



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