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What The 4 Hour Chef Didn't Tell You!: Discover How to Prepare Mouth Watering Meals Without a Single Recipe

Chef Marty Richardson

10 ratings by Goodreads
ISBN 10: 1492882445 / ISBN 13: 9781492882442
Published by CreateSpace Independent Publishing Platform
Condition: LIKE NEW Soft cover
From OwlsBooks (Toledo, OH, U.S.A.)

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Like new, very light shelf wear. Bookseller Inventory # 2511769373

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Bibliographic Details

Title: What The 4 Hour Chef Didn't Tell You!: ...

Publisher: CreateSpace Independent Publishing Platform

Binding: Paperback

Book Condition:LIKE NEW

About this title

Synopsis:

6 Reasons To Continue Reading This Book, Especially If You Have Quit Trying To Learn How To Cook

#1) I will show you how to buy the best ingredients, treat them simply, and let their flavors win you praise. The more you know about your ingredients, the easier it is to shop and the better your finished dishes. Shopping is as important as cooking!

#2) It is easier to learn to cook BEFORE you start using recipes! Knowing how to cook meat, fish, chicken and vegetables properly, using different methods of preparation is the foundation to ensure your success.

#3) If you are just getting started, DO NOT go out and buy an expensive set of pots and pans. Start with what you have. I will show you how to determine what equipment to buy and where to buy it.

#4) Cooking techniques or methods of preparation may be the most challenging aspect of cooking. What method are you going to use to heat your food? They are relatively easy to describe, but take practice to master.

#5) Are you frustrated because different dishes are never done at the same time? I will show you how to use your oven or microwave timer to get all the food on the table at the same time.

#6) Clean. Separate. Cook. Chill. I will share four simple ways for you to control food borne illnesses in your home, whether you cook or not.

Discover this information, and much, much more... If you follow the simple steps, you will be hearing compliments on your food in no time. In fact, you can get started with just a few hours a week! Check out my "STEAK TIPS" found in boxes throughout the book.

About the Author:

Chef Marty Richardson is taking a break from his adventurous, globe-trotting career as a chef for hire, surviving extremely close encounters with brown bears in Alaska, 6 weeks of sea sickness sailing from Malaysia to Germany and being lost at sea while night diving off Cozumel. These days, he is the private chef for his parents who live in the backwoods of the Florida Panhandle. After graduating from Harvard in 1980, Marty quickly realized that office work was not in his blood, and he found himself flipping frozen burgers in the snack bar of a public golf course...much to his father’s disappointment! “He still thinks I should have been a lawyer”. Since then, Chef Marty has cooked in 6 States from Martha’s Vineyard to Maui, and 9 Countries from Malaysia to Monaco, learning how to adapt to different foods and cooking styles at a moment’s notice. Now he is sharing the same basic culinary principles he has relied on for over 30 years, with home cooks who are experiencing a crisis of confidence in the kitchen.

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