Welcome to My Kitchen: A
New York Chef Shares His Robust Recipes and Secret Techniques by Tom
Valenti and Andrew Friedman
This very useful cookbook provides a range of recipes from the unusual to more
familiar. After all, how often do you invite your friends to join you in "Sage and Walnut-Stuffed
Saddle of Rabbit with Potato Puree"? But just think of the reaction
you would receive if you did!
Fortunately, Valenti's insights throughout
this book showcase cooking secrets that anyone
can use, even with everyday dishes. And this chef
is realistic about the time constraints of us mere mortals. For example, Valenti shares his
recipes for making stock, but he tells you how to purchase the
canned variety if you must. When a do-ahead preparation is possible, he tells you exactly how to
break-up the recipe so that it can be cooked in manageable bites. Isn't
he a great guy?
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