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Book Image Not Available
Book details
  • Genre:COOKING
  • SubGenre:Regional & Ethnic / American / General
  • Language:English
  • Pages:168
  • eBook ISBN:9781617925009

Cookin' Ain't That Hard

A simple look at some complex recipes to put the fun back into cooking......

by Richard J. Stark, Sr.

Book Image Not Available
Overview
There are a host of exotic and simple recipes that have been kitchen tested by myself over years, many are family hand -me-downs that have stood the test of time as well. Let me be your escort through appetizers, soups and entrees. See how you can once again enjoy cooking and entertaining, and still be with your guests.
Description
This is a comprehensive look at some difficult recipes broken down to the basics and explained in everyday language through humor and insight. Recipes are given as to the proper procedure then altered with no cholesterol, low fat insertions and done in such a way as to put the fun back into preparation and production of a meal. Family involvement is welcomed and encouraged bringing the family back together during " The Gathering" or mealtime. This mealtime is a crucial time in family life and these recipes are a vehicle to bring all together in a common goal with each member adding his or her own slant on creating one of the elements of the meal. Many recipes are from family members that have instilled those qualities in my own family and hopefully will in yours. Perhaps some of the home canning projects would be a great place to start building a family tradition and bring a feeling of unity to all involved. So, jump right in with both feet and let me be the lifeguard in your ocean of smells, tastes and textures that make up the world of cuisine.
About the author
Born on Long Island, New York and raised from Maryland to New Hampshire and returning home to New York. Spending years in New England learning cooking from family as he grew up to attend an upstate school for cooking and management. I have worked in various inns and restaurants with several cusines and learned that the differences are not that far apart. All have sparked my interest that the common thread is family and that preparing the meal as a family and then spending time eating together sharing their aspirations glues them closer than ever. After 38 years in the business, I still learn something new each day and that's kind of cool.
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