1 reply to this topic

[macrosan]

Tom, I did what the Fat Guy suggested (it definitely pays to do that around here) and read the excerpt from your book on his website. What struck me about it was that I could understand what you said (your explanation of the principles of use of fire and water) and it occurred to me that if I ever take up cooking, that is the kind of explanation of principles that would help me.

Is your book aimed at beginners, or experienced cooks, or afficionados ? ...or none of the above ?

[Tom Valenti]

Welcome to My Kitchen is geared for any home or professional cook wanting to try and duplicate big-flavored food at home.