Читать книгу The Cooking Class Cookbook - Linda PhD Marcinko - Страница 3

I know what you might be thinking: “Not another cookbook!” There are so many cookbooks out there now, can there really be any new recipes to put down in a book? Well, I certainly think so and this book is the result of that belief.

My background is as chef, Registered Dietitian and I also have a Masters degree in food science. I have worked in many aspects of the food industry, but my favorite job is as a cooking teacher. I love cooking and enjoy sharing my knowledge with others. I have taught demonstration classes, hands-on classes and even just one-on-one private classes with someone who really wants a lot of the teacher’s attention! I can’t tell you how rewarding it is for me when a student successfully prepares a dish that they may have thought they would never be able to make. Or when I’ve shown a group of students how easy it is to create a fabulous holiday menu and they now have the confidence to go home and duplicate that menu themselves.

Food is so much more than just nourishment. I’ve always thought that when you prepare food for your family and friends that it shows your love and appreciation for them. I’m sure like me, you have a lot of memories that revolve around food. There might be that one cookie that your mom made at the holidays and you make now every year, because it just wouldn’t seem right if it weren’t there for all to enjoy. Perhaps there is a comfort food that you had when you were a child that even now makes you feel better when you eat it. Maybe there’s the dish that you and your significant other ate when you were on vacation and you’ve taken the time to re-create it at home because of the good feelings it brings when you remember your trip.

I have a lot of fond memories of the recipes I shared and how much class participants enjoyed them. That is why I wrote this book. I wanted to share my favorite recipes with others that had not been in my cooking classes. I must admit I did receive a lot of encouragement from my husband to write this book. He has thought that I should do a book for a long time and I am so grateful that he has cheered me on as I have been writing it. Also, I need to express my gratitude to both Dot Beers and Margaret Fox. They both helped me by re-testing many of the recipes and also by reading through the recipes to make sure that the instructions were clear.

Most all of the recipes in this book are original ones that I created for my classes. I’ve included a few recipes from other sources because they are so good and I really wanted them to be a part of this book. I can honestly tell you that all of these recipes have been tested not only by myself, but also by my class participants. I have bought many cookbooks that unfortunately had untested recipes in them, and have had disappointing results with the final product. There is nothing worse than making something and having it turn out badly because of an untested recipe.

I always tried to create a recipe that my students could go home and easily prepare. I did not want to intimidate them with a huge list of ingredients or preparation techniques that were complicated. When someone sees a recipe like that, the chances that they are going to try to make it are slim. I really wanted my students to duplicate what they had learned in class and I feel that I was successful with this. I had students come back and tell me that they had made a certain class dish at home and it was a hit with their friends and family. It sounds hokey, but this is music to my ears. This brings me back to what I mentioned earlier about these recipes being tested by both myself, and my students. I know these recipes work and that the results are delicious, because my students have conveyed this to me.

You will find a variety of dishes in this book to prepare. I did not want to write a book that simply covered one area of food. That’s why you’ll find dishes that range from appetizers to desserts and that some recipes are more “healthy” than others in that they may contain less fat or calories. I wanted someone to be able to pick up this book when they might want an entrée, or a brunch item, a healthy side dish or a dish suitable for a buffet that they were planning. I don’t like having to search through multiple books when I want to make something, so I have tried to write a book that can be used for a number of occasions with a lot of different categories.

I think you’ll discover that the ingredients used are fairly easy to find no matter what part of the country you live in. I have included a section of tips and advice, and notes at the end of many of the recipes with ideas for advance preparation, where to buy certain ingredients, etc. I also have some pages where you can add your own notes if you like. I hope you enjoy using this book and creating some incredible food!