Product Description
We love to cook. But every night? No way! On the other hand, we don’t want to eat out or have frozen pizza. On the nights we don’t cook, we want something delicious-a balanced meal with quality ingredients. Come to think of it, what we really want are home-cooked meals made by somebody else and delivered!
Welcome to co-op cooking, possibly the best idea since Pyrex with a lid. With the plan set up by Dinner at the Door, you cook one fabulous dinner a week and have two or three equally sensational meals delivered to your door, hot and ready to eat. If you love to cook but the pressure of doing it every night gets you down, a dinner co-op is for you. Instead of slamming together three or four 30-minute dinners a week, you can take your time crafting one superb weeknight meal and enjoy receiving the other meals automatically.
From the Inside Flap
You love to cook, but every night? No way! On the other hand, you don’t want to eat out or have frozen pizza. On the weeknights you don’t cook, you want something delicious-a balanced meal with quality ingredients. Come to think of it, what you really want are fresh, home-cooked meals made by somebody else, delivered!
Welcome to co-op cooking, possibly the best idea since Pyrex with a lid. With dinner at your door, you’ll see how to cook one fabulous dinner a week and have two or three equally sensational meals delivered to your door, hot and ready to eat.
If you love to cook but the pressure of doing it every night gets you down, a dinner co-op is for you. Instead of slamming together three or four 30-minute dinners a week, you can take your time crafting one superb weeknight meal and enjoy receiving the other meals automatically.
Dinner at Your Door provides information you need to set up your own dinner co-op, along with more than sixty recipes specially developed for co-op cooking. These dishes offer the perfect starting point for meals that can be made ahead of time, that travel well, and that won’t dry out after drop-off.
Dinner at Your Door takes your average weeknight dinner from a grind to gourmet.
Diana Ellis
Living in California during Alice Waters’ influence, Diana Ellis served as managing chef of UC Davis’s vegetarian line, where she elevated meal plans into something marvelous. An energetic junior high science teacher, expert gardener, and tandem mountain biker, Diana has launched and enjoyed dinner co-ops since 1999.
Alex Davis
A writer, a cook, and a bit of an entertainer, Alex Davis started at PBS and NPR stations in Atlanta. As a senior copywriter at a successful Northwest advertising agency, her client work has appeared in Bon Appetit, People, Business Week, and Sunset, and has been recognized by the ADDY awards. Her co-op has been running since 2003.
Andy Remeis
Formally trained in culinary arts, Andy Remeis cooks with uncommon exuberance and a “try-anything” attitude. Andy is deeply committed to providing healthy food for her family, though she’s famous locally for baking stunning cakes that can rival the bride. Andy has organized and participated in dinner co-ops since 2001. 
5.0 out of 5 stars
A great addition to anyone’s collection of cookbooks!
I did not know about dinner co-ops until I met this book. A dinner co-op makes sense, and I’m not sure why anyone would want to cook any other way.
February 4th, 2010