For "rookies" who like gourmet meals but have never had a turn at bat--this delightful little cookbook makes basic cooking skills as much fun as playing any game.

American food has become a phenomenon because our cultural diversity gives us an unrivaled variety of ethnic foods. While we are pros at finding choice restaurants, many of us are "rookies" when it comes to cooking and all our friends are now gourmets. Never fear, in this delightful little cookbook for "rookies," former amateaur baseball player and sportswriter Paul Abrams makes basic cooking skills as much fun as running arond the bases. Using the terminology of sports, he ofers easy-to-prepare gourmet recipes that will add variety and excitement to any cook's table, no matter how inexperienced or seasoned the chef. From appetizers to desserts--recipes are easy-to-follow, and every ingredient can be readily found in the local supermarket. menus, wine selections, and a special glossary of the cooking terms will help you sound and cook like a pro, while the "Coach's Corner" gives you quick and explicittips for preparation and serving.

About the Author

Paul B. Abrams has owned a New York-based French and Italian food importing company and a Washingtin, DC catering business. He has completed cooking courses in London at Cordon Bleu and Leith Cookery School, in France at the Michelin three-star restaurant Le Moulin de Mourgins; has studied with Marcella Hazan at the Hotel Cipriani in Venice, and in Washington, DC at L'Academie de Cuisine. He lives in Washington, DC.

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