The I Only Need One Cookbook-- Cookbook

by Steve Garagiola

Overview

You collect a cupboard full of beautiful cookbooks, thousands of recipes, but use only two or three out of every book. Why? Because life is busy and you don’t have time for hours experimenting. And while pretty pictures of exotic entrées are interesting to look at, many recipes are either too complicated, or require ingredients so unusual that you just don’t bother. What good is a recipe if you don’t use it? When you serve a meal for family, friends, neighbors, clients, or your boss— you want to prepare something that you know is a sure winner. You rely on familiar favorites. Every recipe in this book will become one of those favorites— guaranteed. You don’t have to be a veteran chef to make an elegant Beef Stroganoff, Crabmeat Bisque, or Bruschetta. Let your family guess what culinary school you snuck off to and learned how to prepare Cavatappi Salsiccia, Remoulade, and Raspberry Chipotle. Invite the neighbors to stay for dinner after they get a whiff of your Cedar Plank Salmon, Bourbon Street Ribeye, and Smokin’ Good Ribs on the grill. And then show off a little and explain how to make a roux and velouté so they can copy your Spinach and Artichoke Dip. It’s your secret how easy all of these are to prepare. And we didn’t even get to dessert yet.

Product Details

ISBN-13:	9781483555799
Publisher:	BookBaby
Publication date:	08/01/2012
Sold by:	Barnes & Noble
Format:	eBook
Pages:	148
File size:	2 MB

About the Author

Steve has made his career in TV news, but nurtures a lifelong passion for cooking, describing an afternoon of slicing and dicing in the kitchen as therapy. He points to an appearance on the Rachel Ray Show as the high point of his cooking career showcasing his most feared recipe: Risotto (With the ingredient whose name shall not be spoken.) Steve lives in Michigan and credits cold winters for his fondness of chili. But when pinned to a favorite cuisine says, "From Mama G's Meatballs to Cavatappi Salsiccia nothing embraces friendship and family, or sensuality and romance like Italian." "Cooking should be fun," he insists, infusing his recipes with tips, tricks, trivia, even a little history. "If it doesn't make you or someone else feel good, why bother."