Everyone thinks that cooking is an art and you have to have that artist's touch to be successful at it. That is partially true however there are some great cookbooks out there to help any home chef become kitchen savvy .A new one. Method Of Procedure by celebrity chef , Thomas Gosney can assist in that. Delicious meals and desserts can be created with his simple instructions to sometimes complicated recipes.
What is great and what I love about this book, published by XLibris is that recipes are deconstructed. It's like having Chef Gosney right there in the kitchen with you. He is an expert chef, having trained at the famed Johnson and Wales University in Providence , Rhode Island and appeared on the Food Network With Bobby Flay as well as on MTV and Hard Copy. He offers hints and tips that you would only get in a cooking class. His stock recipes are broken down into basic ingredients, suck as meat and bones and then the aromatics or herbs. A third category acid is added, This is anything fro tomatoes to alcohol to zing up the broth. It does make for a better taste and understanding of how flavors meld together to form a definite taste. His salad dressing recipes are also somewhat similar. He explains what emulsion is, an important process in creating the perfect one. For some of the other recipes he puts directions such as DON"T OVERCOOK in bold letters, just as a reminder to not let the dish head south.
Chef Gosney's book is a mix of old and new, family and trendy.There are many seafood recipes since he is a fish lover.He lovingly writes about a seared halibut with a fragrant saffron broth and a grilled lavender trout that uses the now trending lavender as a flavor ( don't be afraid -it can also be used in cooking). I like his takes on homey classics like ambrosia, that pot luck dinner side that he elevates to gourmet level and forgotten cookies which are meringues that are baked in a low oven overnight There are also dishes that are on point right now such as Korean kim chi and espresso herb crusted bison rib eye steak.Meats.that aren't mentioned much in conventional cookbooks are also included in recipes such as Cast Iron Pressed Pheasant and Dijon and Thyme Crusted Rabbit. He does have vegetarian dishes such as porcini mushroom risotto which he walks the reader through and collard greens made with smoked ham or smoked turkey legs. Chef Gosney also has excellent sides such as cauliflower "grits, spiced with jalapeno and garlic noodles.
Method Of Procedure is a great cookbook that helps home chefs expand their knowledge and elevate their skills. Chef Thomas Gosney gives so many good recipes from appetizers to .desserts.They are fun and funky, trendy and homey.in short the perfect cookbook for today's cook.