"Stephen's passion for cooking and delicious recipes makes NO MORE TAKEOUT! a must-have guide for anyone looking to learn the basics, brush up on techniques, or expand his or her repertoire."
—Colin Cowie

More than 450 step-by-step photographs show you how to cook
Three recipe levels take you from basic eats to blowout meals
Easy-to-follow instructions walk you through each recipe
Gear and ingredient lists take the guesswork out of what you'll need
Sidebars give you helpful kitchen tips and tricks
Menus offer complete game plans for memorable meals

"Food is Stephen Hartigan's great passion. In No More Takeout!, he's managed to translate all that love into simple, delicious, and completely inspiring recipes—even for people who eat out or order in all the time."
—Calvin Klein

About the Author

Stephen Hartigan trained at top London restaurants, including The Ivy and Le Caprice, and was named one of the top ten chefs in Ireland. Since moving to the United States, he has worked at New York's Caf� Gray and is currently the private chef for prominent entertainment attorney Allen Grubman. He has finessed the fine art of cooking both comforting family meals and blowout party menus—sometimes even in the same day. He has cooked for dozens of celebrities, including Barbara Walters, Regis Philbin, Madonna, and Gwen Stefani.

Jerry Boak is a freelance writer and Web designer. He has worked at top restaurants in New York and Seattle. He holds an MFA degree from Columbia University.

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

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