Tastes and Tales of a Chef: Stories and Recipes [Paperback]

Frederic H. Sonnenschmidt (Author)

Book Description

ISBN-10: 0131122258 | ISBN-13: 978-0131122253 | Publication Date: July 26, 2003 | Edition: 1

Apprenticed in native Munich, Germany, thirty-four years with the Culinary Institute of America and a Certified Master Chef, in this, his latest of many books, Chef Frederic "Fritz" Sonnenschmidt embellishes 136 favorite recipes with 24 anecdotes drawn from his life as a chef; and, as the reader will learn, Chef Sonnenschmidt brings an avuncular sense of humor and a willingness to add a little spice, as needed, to each tale he tells. Each recipe comes with complete and clear instructions making them manageable for the home chef as well as the professional. Some recipes included are: *Camel Steaks with Eggplants *Fish Fritter with Breadstick and Marinated Radishes *Ragout of Venison with Buttermilk *Glazed Turkey Livers on Red Cabbage Salad *Beer-Cured Turkey *Marinated Sheep's Cheese with Herbes de Provence *Steamed Yeast Dumplings with Walnut Sauce and Blueberry Compote *Bretzel Roast Beef Sandwich *Bavarian Meatloaf *Scrambled Eggs with Lobster *Cordon Bleu of Salmon with Potato Cucumber Ragout *Catfish with Chili Kraut *Warm Open Lemon Pie with Crushed Strawberries

Editorial Reviews

From the Back Cover

Apprenticed in native Munich, Germany, thirty-four years with the Culinary Institute of America and a Certified Master Chef, in this, his latest of many books, Chef Frederic "Fritz" Sonnenschmidt embellishes 136 favorite recipes with 24 anecdotes drawn from his life as a chef; and, as the reader will learn, Chef Sonnenschmidt brings an avuncular sense of humor and a willingness to add a little spice, as needed, to each tale he tells.

Each recipe comes with complete and clear instructions making them manageable for the home chef as well as the professional.

Some recipes included are:

• Camel Steaks with Eggplants
• Fish Fritter with Breadstick and Marinated Radishes
• Ragout of Venison with Buttermilk
• Glazed Turkey Livers on Red Cabbage Salad
• Beer-Cured Turkey
• Marinated Sheep's Cheese with Herbes de Provence
• Steamed Yeast Dumplings with Walnut Sauce and Blueberry Compote
• Bretzel Roast Beef Sandwich
• Bavarian Meatloaf
• Scrambled Eggs with Lobster
• Cordon Bleu of Salmon with Potato Cucumber Ragout
• Catfish with Chili Kraut
• Warm Open Lemon Pie with Crushed Strawberries

Excerpt. © Reprinted by permission. All rights reserved.

Cooking is an Art and a Way of Life

I dedicate this book to all the chefs, professional and amateur, and to everyone who believes in life. Like art, food is a stimulus to people, but more importantly, it is the essence of life.

I hope you see yourself in my "tales" and have fun cooking with the help of the recipes wherever you are. Sit down with family and friends and share your passion for cooking with them. I believe if more people would take just 1 hour and 20 minutes out of their daily lives and cook a simple and easy meal, most of our problems would disappear. So enjoy the aromas, the colors and the textures of your food, and spin your tales. The reward will be a taste so great that it will give you peace of mind, health, and enjoyment.

Frederic H. (for humble) Sonnenschmidt

Product Details

• Paperback: 272 pages
• Publisher: Prentice Hall; 1 edition (July 26, 2003)
• Language: English
• ISBN-10: 0131122258
• ISBN-13: 978-0131122253
• Product Dimensions: 9.3 x 7.1 x 0.6 inches
• Shipping Weight: 13.6 ounces (View shipping rates and policies)
• Average Customer Review: 4.3 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #2,564,920 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

1 of 1 people found the following review helpful:

5.0 out of 5 stars Tastes and Tales of A Chef, January 26, 2005

By 

John "Chef JP" (Maine) - See all my reviews

This review is from: Tastes and Tales of a Chef: Stories and Recipes (Paperback)

This book is an excellent example of how CMC Sonnenschmidt worked through his profession. I have had the oppurtunity to meet him and all he says in this book is his way of life. His cooking style and lecturing style are the same, unmatched. He's the one Chef who shares all and listens to all. His recipes are excellent and, do justice to the balancing of flavors, texture and presentation. I reccomend this book to all.

4.0 out of 5 stars Good tales and recipes, June 5, 2005

By 

Mike Cooks "Mike" (Chicago) - See all my reviews

This review is from: Tastes and Tales of a Chef: Stories and Recipes (Paperback)

A old school chef with fun stories and recipes from his kitchen, nice reading from a CIA icon, the school is not the same with out him as he was the only one to care about us, the new president could learn a thing or two from Chef Fritz!

4.0 out of 5 stars Nice cooking, May 15, 2005

By 

Jenne K "Like to Cook" (Philly) - See all my reviews

This review is from: Tastes and Tales of a Chef: Stories and Recipes (Paperback)

A chef who does it with humor and taste, nice reading and fun recpes.