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Cooking with Curtis

Stone, Curtis; KInder, photography by Craig

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ISBN 10: 1862056986 / ISBN 13: 9781862056985
Published by Pavilon
New Condition: New Soft cover
From ACJBooks (Staten Island, NY, U.S.A.)

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1862056986 This is a trade paperback. Bookseller Inventory # 7CHRIS502

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Bibliographic Details

Title: Cooking with Curtis

Publisher: Pavilon

Binding: PAPERBACK

Book Condition:New

About this title

Synopsis:

Three steps to astonishing meals.

Divided by season, Cooking with Curtis features such traditional ingredients as lamb, chocolate and rhubarb along with scallops, vanilla and even truffles. Professional chef Curtis Stone points out that his dishes are often chosen from a restaurant menu, but are rarely prepared at home. He selects 24 ingredients, then offers three different recipes for each: one for beginner cooks, one for the experienced and the last for the adventurous. This three-step approach ingeniously builds confidence in even the most timid cook. After all, cooking basics can be mastered by anyone -- and this book promises that a complex dish can successfully be prepared by following Chef Stone's expert directions.

Recipes include:
Tagliatelle of white truffles from Alba
King prawns with caramelized endive
Roasted sea scallop wrapped in pancetta with tomato and gremolata
Zuppa ribolita (lentil soup with vegetables)
Classic apple tarte tatin with vanilla ice cream.

Cooking with Curtis serves up a remarkable repertoire of delightful dishes for cooks of all levels of expertise.

About the Author:

Curtis Stone was head chef at London's Quo Vadis for four years, where he received critical acclaim. He has also worked at Cafe Royal and Mirabelle. Filming has begun of Curtis Stone's 60-episode TV series, The Take Home Chef, for airing this fall on the Discovery Channel. He divides his time between London, England, and Sydney, Australia.

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