The serious cook is always delighted to hear the words ''superb" and "delicious" or even an occasional "bravo," but the ultimate compliment received at any table is a question: "May I have a copy of your recipe?" Whether it's Cream-Filled Crêpes Flamed in Cointreau or Grilled Knockwursts with Honey Mustard, if your audience likes the dish well enough to ask for the recipe, then it's a success.
Fearless Cooking for Company includes ten years' worth of Michele Evans' "most requested" recipes, more than 300 of them, and they are truly special. Most are her own, but there are also contributions from family, friends, and chefs in restaurants around the world who have generously shared their secrets.
The recipes offer a wide range of choices for every course and every taste, from instant dishes made from fresh and some prepared foods to elaborate presentations that require time and totally fresh ingredients. There are special sections on cooking for crowds, with recipes and menus that serve 12 or 24 people any time of the year. All entrées in the book are accompanied by menu suggestions, and some basic recipes are included to remind the reader of important techniques, procedures, and timing.
Organization is as important to the home cook as it is to the chef in the largest restaurant kitchen, and it is one of the critical keys to good cooking and elegant, anxiety-free entertaining. A chapter called Mise en Placeputting everything in its placesuggests ways of organizing the preparation of a recipe in the most efficient manner possible.
Whether you entertain every night of the week or cook only when the mood strikes you, the recipes in Fearless Cooking for Company will become part of your own treasured collectionrecipes that you will be asked for again and again and that you will pass on to others with pleasure.
Michele Evans is the author of the successful series of "Fearless cookbooks." A few titles are Fearless Cooking for Men, Fearless Cooking for One, Fearless Cooking for Crowds, and Fearless Cooking Against the Clock.