Cooking with Curtis cookbook
Curtis Stone is a chef with impeccable credentials. He has also the rare skill of being able to combine his mastery knowledge with an easy, relaxed assurance. His mission here is to use these talents to stir a passion in the reader for using fresh seasonal ingredients with innovation, understanding and style.
Divided by season, here, traditional favourites (lamb, chocolate, rhubarb) rub shoulders with the less well known (scallops, vanilla, truffles) often chosen from a restaurant menu but more rarely prepared at home. For each of the 24 ingredients he has chosen, Curtis offers 3 different recipes: one simple, one everyday and one more adventurous. This unique 3-step approach ingeniously builds the more timid cooks confidence. Everyone can master the basics; the reward for the ready is discovering that a more complex dish need not mean more challenging.
With useful chef's tips on purchasing and preparation and photography of every recipe to when the appetite, Cooking with Curtis is the key to an impressive repertoire of knock-out dishes.
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