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INTRODUCTION

WILLIAM MALTESE

Anyone who enjoys gourmet cooking, and who always yearns to experience an adventure when/while eating it, like I do, is exceedingly lucky whenever he finds a kindred spirit, professional or otherwise, who can spice things up with good and unique food, coupled with good wine and good conversation. Otherwise, faced constantly with boors, disinterested in adventurous eating, in eating well, unappreciative of fine wine, and incapable of scintillating conversation, one might just as well stay at home, prepare and eat his or her own food, drink his or her own wine, and talk to him- or herself.

There are many professional chefs who spend their lives on television, and/or in professional kitchens, wowing the public with their cooking artistry. There are those who aren’t professionals but who still cook and, actually, invent their own recipes, and who mainly slip public notice, because they and their food aren’t on display 24/7. This book introduces you to Cecile Charles, once one of the former, now one of the latter: a gourmet-cook extraordinaire who has invented, and still invents, her own recipes and whose culinary creativity always leaves me inspired and astounded whenever she joins me in the kitchen or at the dining table.