Read more
Zusatztext 77511962 Informationen zum Autor Judith Choate is a writer! chef and pioneer in the promotion of American food and author and co-author of over 100 books. Additionally! through her company! Custom Cuisine! Judie works as a consultant in product development! most specifically creating lines (both recipes and actual production) of restaurant quality specialty food products and entrées for commercial distribution as well as in marketing! restaurant development! and culinary presentations. She has been consultant to many internationally-known chefs! among them! Charlie Trotter! David Burke! and Charlie Palmer as well as to companies such as Heinz! Starbucks and Costco. For more! click "About Judie" on the website for her popular blog! "Notes From Judie's Kitchen" at www.notesfromjudieskitchen.com Judith Choate lives in New York City Michael Choate lives in upstate New York Christopher Choate lives in San Francisco Steve Pool (Photographer) lives in New York City Stephen Kolyer (Painter) lives in New York City Quotes about Judith Choate: Judith Choate is as passionate about the written word as she is about food! making A Reader's Cookbook both a pleasure and a terrific blueprint for sharing great writing and great eats. -- Michael McCarty of Michael's Restaurants in Santa Monica and New York A Reader's Cookbook encourages you to curl up not only with a good book but also a terrific collection of recipes. Judith Choate explores the surroundings of favorite authors with delicious results. -- Nan Lyons! author of Who is Killing the Great Chefs of Europe? and Around the World in Eighty Meals Judith Choate has masterfully created a delicious road map for a culinary journey around the world. It's the perfect pairing to any book club. -- Charlie Palmer! of Aureole! Joule and other restaurants! hotels and wine shops across the country. Klappentext 71788633 Excerpts from the Foreword and Introduction to An American Family Cooks by Judie, Michael, and Chris Choate + sample recipes! Judie: Since I began cooking almost seventy years ago, I have seen so many changes in the American kitchen and marketplace. I have an easy remembrance of the good old days when the refrigerator was truly the ice box, when bottled milk was left, undisturbed, on the doorstep (even in New York City), when basement shelves were lined with home-canned goods and most moms were housewives and prepared dinner at midday, suppers in the evening, and the whole family gathered for a formal, mid-afternoon Sunday meal after church. Professionally, I have had the excitement of meeting the often factious but fashionable demands of catering meals for multitudes and the joy of working, either as a cook or a writer, alongside some of America’s most accomplished chefs. The adventuresome palates of my children and our love of sharing great meals has been the icing on the cake. All during my years of cooking, I have found that, for me, it is most rewarding when there is a crowd to feed. I love holidays and celebrations and like nothing better than turning an ordinary weekday meal into an event by welcoming new people to our table. My friendships continue to be glued together by a love of eating and through the warmth of the family table. Throughout this book recipes will often reflect the enthusiastic sharing of tastes and adventures that so many wonderful friends have experienced with us. As you turn these pages, you will find that each one of us cooks in a very defined way. My son Mickey is disciplined and rigorously follows French tradition. As he has gotten older, he experiments and trusts his own instincts more, but no matter how relaxed, that veal chop will be sauced with the richest reduction you can imagine. His younger brother Chris...
