Tastes and Tales of a Chef: Stories and Recipes

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9780131122253: Tastes and Tales of a Chef: Stories and Recipes

Collection of Sonnenschmidts favorite recipes and silliest lies.

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From the Back Cover:

Apprenticed in native Munich, Germany, thirty-four years with the Culinary Institute of America and a Certified Master Chef, in this, his latest of many books, Chef Frederic "Fritz" Sonnenschmidt embellishes 136 favorite recipes with 24 anecdotes drawn from his life as a chef; and, as the reader will learn, Chef Sonnenschmidt brings an avuncular sense of humor and a willingness to add a little spice, as needed, to each tale he tells.

Each recipe comes with complete and clear instructions making them manageable for the home chef as well as the professional.

Some recipes included are:

  • Camel Steaks with Eggplants
  • Fish Fritter with Breadstick and Marinated Radishes
  • Ragout of Venison with Buttermilk
  • Glazed Turkey Livers on Red Cabbage Salad
  • Beer-Cured Turkey
  • Marinated Sheep's Cheese with Herbes de Provence
  • Steamed Yeast Dumplings with Walnut Sauce and Blueberry Compote
  • Bretzel Roast Beef Sandwich
  • Bavarian Meatloaf
  • Scrambled Eggs with Lobster
  • Cordon Bleu of Salmon with Potato Cucumber Ragout
  • Catfish with Chili Kraut
  • Warm Open Lemon Pie with Crushed Strawberries

About the Author:

Frederic H. Sonnenschmidt, a certified master chef, is Culinary Dean at The Culinary Institute of America. In 1973, he held the Escoffier Chair for Culinary Excellence, and wast Team Captain of the New York Culinary team at the Food Olympics in 1984 and 1988.

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