No More Takeout: A Visual Do-It-Yourself Guide to Cooking

Front Cover
John Wiley & Sons, Apr 27, 2009 - Cooking - 256 pages
Even the best takeout food gets boring after a while--and expensive. But how do people develop basic kitchen skills and become accomplished home cooks? This unique cookbook shows them the way, offering a complete illustrated guide to cooking basics and beyond. It provides more than 100 recipes--from simple to spectacular--and demonstrates how to prepare them using step-by-step full-color photographs. Chef Stephen Hartigan divides his recipes into three levels: Level I includes basic comfort foods and simple snacks; Level II ups the ante with more sophisticated skills and flavor twists; Level III goes for broke with elegant dishes to impress the family . . . or that special someone. Written in lively, conversational style, the book includes nearly 400 color photos, advice on equipping a kitchen, sample menus with easy-to-follow game plans, and lots of helpful tips and sidebars.Stephen Hartigan (New York, NY) trained at top London restaurants and was named one of the top ten chefs in Ireland. Since moving to the U.S., he has worked at New York′s Caf? Gray and as a private chef to a prominent entertainment attorney. Jerry Boak (New York, NY) is a freelance writer who has also worked at top restaurants in New York and Seattle.
 

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Contents

BASICS
1
Spectacular Salads
24
Quick Bites and Simple Snacks
32
Easy Main Dishes
40
Simple Sides
70
Basic Basics Desserts
76
Menus
82
Savory Starters
88
More Sides
134
Delicious Desserts
142
Menus
150
Hors dOeuvres
156
Elegant First Courses
168
Sophisticated Main Dishes
174
Stylish Sides
192
Delectable Desserts
200

Soups and Stews
96
Elegant Salads
104
Marvelous Main Dishes
110
Menus
210
Copyright

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About the author (2009)

Stephen Hartigan trained at top London restaurants, including The Ivy and Le Caprice, and was named one of the top ten chefs in Ireland. Since moving to the United States, he has worked at New York's Café Gray and is currently the private chef for prominent entertainment attorney Allen Grubman. He has finessed the fine art of cooking both comforting family meals and blowout party menus—sometimes even in the same day. He has cooked for dozens of celebrities, including Barbara Walters, Regis Philbin, Madonna, and Gwen Stefani.

Jerry Boak is a freelance writer and Web designer. He has worked at top restaurants in New York and Seattle. He holds an MFA degree from Columbia University.

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