From Publishers Weekly
Altman, a San Francisco chef and host of Bay Café
, a popular local TV cooking show, enthusiastically encourages people to cook California cuisine in their own homes. He introduces an array of global flavors that aim to highlight the best ingredients, particularly citrus and spices, putting a spark into recipes like Island Gazpacho, which features mango, papaya, chiles and horseradish, and Oven-Roasted Beet and Orange Salad. Intriguing combinations like tamarind, pecan and cherries with chicken, or maple, apple and mango with pork augment the dishes' central elements without overwhelming them. Like any good California chef, he gives suggestions for what to drink with main-dish recipes, and he also provides helpful tips throughout about preparation, presentation and ingredients. Altman includes a few simple classics like pasta carbonara, but despite his goal of making chef-style innovation accessible at home, most of the recipes involve numerous steps and techniques that are more suited to cooks with some experience than to absolute beginners. Altman's gusto is infectious for any reasonably confident cook with a love of putting great ingredients to use in unexpected ways. This is an excellent springboard for experimentation. Color photos not seen by PW
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From the Inside Flap
Joey Altman spent the first part of his career as a professional chef, cooking at some of the nation's top restaurants. Nine years ago, he launched a second career as host of a popular, award-winning television food show. But even though he no longer cooks at a restaurant full-time, his family and friends still expect him to prepare restaurant-quality meals. Now, in this fun and inspiring cookbook, Joey shares his secrets for cooking chef-caliber food at home.
The 120 recipes in the book, along with Joey's notes and tips, will help you take casual meals and entertaining to a whole new level. From cocktails, appetizers, salads, and soups to pasta, seafood, poultry, meat, and desserts, Joey's recipes feature great ingredients, vibrant flavors, and artful presentationseverything you need for that restaurant "wow" factor in your own cooking. Kick off your next dinner party with Spicy Lamb Sliders, Crab Stuffed Avocado, or Island Gazpacho. For a main course, try Duck Cannelloni, Tamarind-Pecan Chicken with Dried Cherries, or Grilled Caribbean Lamb Skewers. And for dessert, serve something fabulousOozing Chocolate Cake or Black and White Tiramisu. Tempting dishes like these will help you build confidence and kitchen skills and are guaranteed to impress your guests.
Throughout the book, more than 140 beautiful color photographs illustrate specialized techniques as well as finished dishes and show Joey in thekitchen and at home with family and friends. Joey's clear instructions ensure that even complicateddishes turn out perfectly, and suggested substitutions and variations help you make the recipes your own. Complete with recommended wine and bever-age pairings, guidance on working with special ingredients, pointers to boost your kitchen skills, and symbols that show how you can work the recipes into your everyday or party menus, Without Reservations is your indispensable guide to memorable meals with family and friends. With Joey's lively kitchen wisdom and the recipes in this book, you'll soon be cooking like a four-star chefand entertaining without reservations.