Each page offers the home cook an insight into the world of gourmet cooking, turns the kitchen into an art studio, and makes creative cooking an everyday event instead of a mundane boring same old same old. The discerning palate knows good food and really doesn't care if the food served is prepared by a rank beginner, a non-professional cook, or a highly paid chef. All that matters is that the dish taste good and provide the diner with pleasure.
A French poet, Marcelin Pleynet, has written that each book always has one more page, and so it is with any cookbook. There is always one more recipe, one more tip, one more approach to the tried and true, one more twist to the old standby, one more dish to be attempted, one more food discovery to experience, one more technique to master. In a nutshell, Irma Bombeck was right. Cooking is a joy, and that is why there is More from the Amateur Gourmet.