| Author: | Chef Kurt Ramborger | ISBN: | 9781504975544 |
| Publisher: | AuthorHouse | Publication: | April 14, 2016 |
| Imprint: | AuthorHouse | Language: | English |
| Author: | Chef Kurt Ramborger |
| ISBN: | 9781504975544 |
| Publisher: | AuthorHouse |
| Publication: | April 14, 2016 |
| Imprint: | AuthorHouse |
| Language: | English |
The recipes in this cookbook are a culmination of 23 years of experience as a person who loves to cook. This collection is inspired by my work in different restaurants, private homes, at catering event and movie sets, and my familys traditional meals. After years of traveling all across the country and being repeatedly asked for recipes, I have finally decided to create a cookbook, the very same one which is now in your hands. This cookbook is a personal blend of my earliest memories of my Irish grammas meals, dishes created from restaurants, catering gigs, and recent inventions. Since most of these dishes were created with catering or restaurant patrons in mind, I had to reconfigure each and every one of these recipes so that the big portions would be more appropriate for home cooking. My Chef Mentor, Steve Smrstik, once shared a truth with me and I want to pass this nugget along to you: A recipe is a just basic formula with which we can create and expand upon as our understanding and play with how flavors work also grows. In other words, feel free to play around with the formulas that are presented to you in here.
The recipes in this cookbook are a culmination of 23 years of experience as a person who loves to cook. This collection is inspired by my work in different restaurants, private homes, at catering event and movie sets, and my familys traditional meals. After years of traveling all across the country and being repeatedly asked for recipes, I have finally decided to create a cookbook, the very same one which is now in your hands. This cookbook is a personal blend of my earliest memories of my Irish grammas meals, dishes created from restaurants, catering gigs, and recent inventions. Since most of these dishes were created with catering or restaurant patrons in mind, I had to reconfigure each and every one of these recipes so that the big portions would be more appropriate for home cooking. My Chef Mentor, Steve Smrstik, once shared a truth with me and I want to pass this nugget along to you: A recipe is a just basic formula with which we can create and expand upon as our understanding and play with how flavors work also grows. In other words, feel free to play around with the formulas that are presented to you in here.
