Having honed his cooking skills over decades of trial and error, Lambert presents dozens of his favorite recipes that readers can make easily at home.

Designed with simplicity in mind, even the most complicated sounding dishes can be created with a common list of ingredients—resulting in delicious home-cooked meals that will satisfy and impress any guest!

Despite having no formal training, Lambert has gained a reputation for simple, appetizing dishes through his popular segment on Tennessee’s Local 8 News.

Getting his start with private parties at friends’ houses, Lambert quickly found himself catering for organizations such as the Knoxville Symphony Guild and the Celebrity Chef's Auction.

Now he’s sharing his knowledge and recipes with you! From end-of-summer chicken salad and curried corn potato chowder to lucky shrimp with spicy noodles and vegan plumb crumble, impress your friends and loved ones with these surprisingly easy meals.

Lambert knows that good food and good company can often combine to make some great memories…and that’s what Standby to Cook with Chef Walter is all about!

About the Author

Walter N. Lambert worked for the University of Tennessee for over thirty years.

Having gained a love of cooking through necessity, he has presented Tennessee’s Local 8 News cooking segment since 1989. Lambert is the author of Kinfolks and Custard Pie and the recently published Standby to Cook with Chef Walter.

"About this title" may belong to another edition of this title.

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