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With advice such as "buy only as much as you need," use "all parts of an ingredient," and "buy in-season ingredients," the introduction is useful, and easy to understand. Although each chef prepares three courses at a time, the book is divided by course so you can mix and match the recipes. Each recipe begins with information from the chef on his inspiration and any changes he might have made to stay within budget. Richard Sandoval's Mahi Mahi Ceviche is based on the ones he learned to make in Guerrero, Mexico, early in his career. Mario Batali's Marinated Roasted Peppers with Goat Cheese, Olives, and Fett'unta hails from Southern Italy, where fett'unta refers to toast drizzled with olive oil. And Michael Romano's Warm Shrimp and Bean Salad with Arugula can be made with lobster if you don't mind going over budget.
Some of these recipes are sure to amaze you. David Reardon's Pan-Seared Scallops and Oyster Mushroom Sweet Potato Salad with Cilantro Ginger Vinaigrette may be a mouthful to say, but it can be made in less than 30 minutes. John Schenk's Chile-Rubbed London Broil with Barbecued Onions is rich, filling, and bursting with flavor. Erica Miller's Chocolate Banana Terrine is not only quick and easy to make, it's beautifully elegant to serve.
These recipes are delicious, impressive, surprisingly inexpensive, and easily prepared. The instructions are clear and simple, and, as if all this isn't appealing enough, all royalties from sales of this book are donated to Share Our Strength, a charitable foundation of creative professionals organized to fight hunger and poverty. --Leora Y. Bloom
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Book Description Paperback or Softback. Condition: New. Chef on a Shoestring: More Than 120 Inexpensive Recipes for Great Meals from America's Best-Known Chefs 0.98. Book. Seller Inventory # BBS-9780743211437
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Book Description Paperback. Condition: new. Paperback. You Don't Have to Break the Bank to Cook Restaurant-Quality Meals Cooking great meals doesn't require spending a fortune on ingredients. Each week on the CBS Saturday Early Show, a prominent chef is given thirty dollars to create a three-course meal for four. Chef on a Shoestring collects some of the best of those culinary delights to benefit Share Our Strength, one of the nation's leading antihunger, antipoverty organizations. These recipes, created by some of the most celebrated chefs in the country, are produced on a budget but are rich in every other way. The recipes are organized into convenient categories to allow you to mix and match various courses from different chefs. You can begin a meal with Sara Moulton's Miniature Pumpkin Soup, serve Bobby Flay's Saffron Risotto with Sauteed Shrimp as your main course, and finish with Don Pintabona's Polenta Lemon Cake with Fresh Berries. Or try the Asparagus and Bean Sprout Salad with Dill Pesto from Aquavit's Marcus Samuelsson, Crispy Fried Snapper with Chili Ponzu from Tom Douglas, and Coconut Rice Pudding with Fresh Mango from John Villa, chef of Dominic Restaurant & Social Club in New York City. These and other delectable recipes from Mario Batali, Terrance Brennan, and Waldy Malouf are sure to liven up your weekday or weekend dinners. Filled with advice on stocking your pantry, buying in season, shopping on a budget, and avoiding the temptation to be too frugal, Chef on a Shoestring is a unique culinary adventure for taste- and budget-conscious home cooks. This unique culinary adventure for taste and budget-conscious home cooks offers the best of the best from the popular "CBS Saturday Early Show" segment in which a prominent chef is given thirty dollars to create a three-course meal for four. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780743211437
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