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Title: Recognizable Food Raised to Gourmet Level
Review: That well describes this book, "Recognizable food raised to a gourmet level." If you're like me who has and reads lots of cookbooks, the recipes here aren't that unique, but they are done with a great deal of sophistication and style, each intensely packed with flavor and presented with class.In he Intro she provides her cuisine approach: "Food is not about impressing people. In fact, it's just the opposite: it's about making them feel comfortable. I invite friends to lunch and make bacon, lettuce and tomato sandwiches. They are the best BLT's I can make." A great approach we all can abide by with our guests. Nonetheless, there are other cookbooks when we like to challenge ourselves and reach out a little and do something different.Recipes especially fond of serving include: Roasted Vegetable Torte; Shortbread Hearts; Pecan Shortbread; Potato-Fennel Gratin; Sun-Dried Tomato Dip.
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