Product Details
Cooking with Curtis

Cooking with Curtis
By Curtis Stone

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Average customer review:
Take home chef guy. Seems like a straight arrow with a little extra feathers.

Product Details

  • Amazon Sales Rank: #3844724 in Books
  • Published on: 2005-10-27
  • Format: Import
  • Original language: English
  • Binding: Paperback
  • 160 pages

Customer Reviews

Seasonal Recipes Using Seasonal Ingredients5
Stone has caught this reviewer's attention and admiration via his TLC program. I find him to be an adept chef with great attitude, right mate?

This work seeks to provide for home chefs three recipes for each seasonal ingredient on three levels of difficulty (time, technique, ingredients) from easy to everyday to adventurous. Example here is crab: easy is simple cracked crab seasoned on crusty bread with home-made mayonnaise; everyday is fresh orecchiette with crab and chili; adventurous is Crab, Carrot, and Celeriac Salad with Avocado Cream and Gazpacho.

His choice of seasonal ingredient focus is broad, surprising at times, yet readily available to home chefs. It ranges from scallops to raspberry to rhubarb to champaigne to crab to asparagus to vanilla. There are wide range of menu choices from appetizer to sides to desserts. This is truly a nice selection.

The recipes are mixture of some known (tomato, mozzarella, arugala salad) to very creative (tartare of hand-dives sea scallops with tomato essence and oscietra caviar). Each has good instructions and advice plus sumptuous color photos. The plating is superb! Only unmet desire here is for Curtis to provide wine advice for each dish, which he does on the show and he knows his wines as well. Would have been great to here some of his choices!

Flavors are fresh, refreshing and highlight quality of seasonal ingredients combined with great technique and topnotch plating.

This is truly one to buy, use, give and enjoy. Hope that this is just beginning for this chef, who has become one of my favorite gourmet mates!



Love Curtis but....3
I originally bought this book because of all of Curtis' great recipes from his show, Take Home Chef. However, this book was based around "certain" ingredients that I certaintly don't ever use. I feel as most European chefs enjoy (and rightfully so!) their hometown traditional dishes, its not as easy of a transition for an American cook. I am not a fan of rabbit legs, or pig trotters... and that right there is 10 pages. Don't get me wrong some of the other recipes look fabulous. However, if you are an eccentric epicure you would love this book!

COOKING WITH CURTIS5
I LOVE THE SHOW TAKE HOME CHEF AND WATCH IT FAITHFULLY. IT WOULD ALSO BE GREAT IF THEY MADE A COOKBOOK FROM THE SHOW WITH ALL OF THE RECIPES. CURTIS AT SUCH A YOUNG AGE IS BRILLIANT AND CAN COOK ANY MEAL FROM ANY COUNTRY. I BELIEVE THAT IS A GIFT! THERE ARE MANY CHEFS TODAY BUT, NOT ALL CAN DO THAT AND MOST ARE OVER RATED. I HOPE IN THE FUTURE HE GETS THE RECOGNITION HE DESERVES. THIS COOKBOOK WAS GREAT AND CURTIS EXPLAINS ALOT OF THINGS THAT WE DO NOT KNOW ABOUT FOOD AND COMPONENTS TO MAKE UP A MEAL WHERE THEY COME FROM ETC.... IT IS A LEARNING EXPERIENCE WRAPPED UP IN ONE. IT HAS RECEIPES FROM EASY TO HARD WITH SOME GREAT PICTURES. CURTIS BEST OF LUCK TO YOU IN THE PRESENT & FUTURE! HOPE TO SEE YOU SOON!

A.C.FIDUCIA