This book is a suggestion. Almost anything cooked up fresh will taste better than frozen or canned entrées. If you don't have one ingredient, substitute what you have. These Italian, Mexican and down-home American recipes will give you a solid foundation in cooking and kitchen knowledge. Simple quick recipes - gourmet recipes. Easier than you think!
"synopsis" may belong to another edition of this title.
From the author: "Born in Des Moines, Iowa, in 1954, and introduced early to farm life, I knew the meaning of hard work from the very beginning. At age 12, I relocated to Los Angeles to spend the next 8 years. While there, working after school taught me the restaurant business, the grocery business, how to save money and how to drink beer without falling down. 1975 found me at Fort Polk, Louisiana, for U.S. Army infantry training. There I lost my fear of the unknown and 25 lbs. 1976 I spent in Seoul, South Korea, as a bodyguard for the commanding general. Off-time I played poker and ran a small cafe out of my barracks room. 1977 brought me to Fort Bliss in El paso, Texas. There I discovered my love for Mexican food and tequila. I was back in Iowa by 1978. Cooking and bartending jobs supported me until 2000. I wrote this book during the winter 2000-2001, when not swinging an axe or chainsaw at my latest job as a lumberjack. Never married, I now live on a small ranch 12 miles from where I was born." -Dave Brown, Grimes, Iowa
"About this title" may belong to another edition of this title.
Book Description Franklin Street Books, 2002. Paperback. Book Condition: New. book. Bookseller Inventory # 1592990002
Book Description Franklin Street Books, 2002. Paperback. Book Condition: New. Bookseller Inventory # DADAX1592990002