More from the Amateur Gourmet

Nonfiction, Food & Drink
Cover of the book More from the Amateur Gourmet by Gini Anding, iUniverse
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Author: Gini Anding ISBN: 9781462056927
Publisher: iUniverse Publication: October 28, 2011
Imprint: iUniverse Language: English
Author: Gini Anding
ISBN: 9781462056927
Publisher: iUniverse
Publication: October 28, 2011
Imprint: iUniverse
Language: English

More from the Amateur Gourmet is a continuation of The Amateur Gourmet, published in 2006. Like its predecessor, it strives to lessen the complexities of gourmet cooking for the everyday cook. It contains recipes that can be prepared just as easily in a small and limited cooking space as in a large state-of-the-art professional kitchen. A few are so effortless that one marvels at their actual simplicity. Again, as in the original, the section on Tips and Techniques provides shortcuts, making the complex dish eminently do-able. 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 doesnt 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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

More from the Amateur Gourmet is a continuation of The Amateur Gourmet, published in 2006. Like its predecessor, it strives to lessen the complexities of gourmet cooking for the everyday cook. It contains recipes that can be prepared just as easily in a small and limited cooking space as in a large state-of-the-art professional kitchen. A few are so effortless that one marvels at their actual simplicity. Again, as in the original, the section on Tips and Techniques provides shortcuts, making the complex dish eminently do-able. 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 doesnt 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.

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