From Publishers Weekly
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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.