Gourmet Cooking made Simpler & Economical [NOOK Book]

Overview

Gourmet cooking is a culinary art that can be attainable by anyone who is passionate about food. The organization of this cookbook and the presentation of each recipe will make that goal just that much easier.

Let's discuss this cookbook's title: "Gourmet Cooking made Simpler & Economical." If you do not mind ruining your health, then the 'simplest' way to cook is not to. Just go out and buy dinners at the fast food places! However, if ...
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Gourmet Cooking made Simpler & Economical

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Overview

Gourmet cooking is a culinary art that can be attainable by anyone who is passionate about food. The organization of this cookbook and the presentation of each recipe will make that goal just that much easier.

Let's discuss this cookbook's title: "Gourmet Cooking made Simpler & Economical." If you do not mind ruining your health, then the 'simplest' way to cook is not to. Just go out and buy dinners at the fast food places! However, if your plan is to take a different road, then learning to cook like a gourmet has just been easier to attain. Many complex recipes have been simplified by the mere step-by-step way they are presented herein. Using these enhanced recipes will create a foundational knowledge of cuisines that can eventually lead the novice cook to prepare 'delicious' meals 'simplistically'!

This wonderful cookbook offers a wide range of time tested recipes. They are chosen to be healthy alternatives to 'fast foods'; and yet most of them are both economical and relatively simple to prepare. For the novice cook, the very use of these recipes offers an on-going education in proper cooking techniques. Take note of the Chapter entitled "Miscellaneous" as it offers detailed 'how-to' procedures.

To ultimately save cooking time, sit down with this cookbook, a pad of paper, and a pen. Review each recipe's ingredients and jot down most every ingredient that is not yet stocked in your kitchen, including herbs & spices. Then, go out and stock up on what you know you will use; keeping in mind that spices do have a shelf life. You could also grow your own herbs, indoors or outdoors. Choose your weekly recipes by purchasing quality ingredients that are in season.

Within "Gourmet Cooking made Simpler & Economic" you will find a few classic & essential recipes that require advance preparation, such as Pork Roast Fran├žaise or Chicken Breast Espag├▒ole. The author has also included several of his time consuming Signature Recipes: Colonial Inn Paella, Stuffed Flounder, King George V Lamb Pie, and Orange Cake Supreme.

Almost every recipe herein can be used for daily family dinners or for fancy dinner parties!
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Product Details

  • BN ID: 2940013752252
  • Publisher: Sierra Breeze Publishing
  • Publication date: 1/14/2012
  • Sold by: Barnes & Noble
  • Format: eBook
  • File size: 650 KB

Meet the Author

In the mid 1960's the author began cooking as a grill man at a sub & pizza shop at the Summer resort: Ocean City, Maryland. In time, his experience expanded to include being a breakfast cook and he learned to make salads, pasta sauces, and doughnuts.

After several Summers, he was asked to consider taking college hotel management courses by the owners of the Hastings Miramar oceanfront hotel. Instead, he moved to Cape Cod and was hired as an 'Assistant Chef ' by the restaurant of the Colonial Inn, which served up-scale dinners during the Summer season. Since his only training was on-the-job, the title (Assistant Chef) was actually the function as an extensive prep-cook and a multiple position line cook.

Even though he was not formally educated in the cooking field, a great deal can be said about his on-the-job 'education'. The author gained invaluable experience at that Cape Cod restaurant, as he was responsible for nearly all of the preparation work, ten hours per day, seven days per week. A cake was made daily from scratch; a batch of Paella was made daily; stuffed flounder dishes were prepped for cooking; many pounds of shrimp were peeled and cleaned to become shrimp cocktails; etc. He learned how to properly prepare lobster, Cornish game hens, scallops, New York strips, & filet mignon.

By the end of the 1960's, he decided to return to college in Maryland and landed an electronics engineering job; only to find that after he married in 1970 he would cook every meal at home since that marriage because he returned home from work before his wife. In the past forty years, he taught himself just about every cuisine there is (French, Northern & Southern Italian, German, Cajun, Creole, and Chinese); and he filled four blank cookbooks with his best recipes. Only the best of those were transcribed to this cookbook. In the transferring of those recipes to this cookbook's manuscript, the author edited them to replace old cooking traditions for healthier ideas. A good deal of the recipes herein will reflect French sauce making techniques or Italian regional flavor (which are the Author's forte).

In those forty years since Cape Cod, he has cooked & hosted many dinner parties ranging from four to thirty people. In 2007, while on a trans-Atlantic cruise to Rome Italy with his wife, he submitted a Stuffed Flounder entree recipe in one of Holland America's onboard activities. It won first prize.
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