In the space of one breakfast spent with Chef Symon and through perusing his newest cookbook, I could just tell this guy isn't selling baloney; unless good bologna. No, I'd say his were very straightforward tips like forget the milk and/or water in the eggs. Eggs should be eggs and nature gave them the right consistency.
Or, don't chop the heck out of your herbs; just give them a good chop-through and leave them alone or you'll damage the flavor.
Symon's take on product is also to be admired; take note of it anytime he mentions where he gets his product, as the bacon he uses takes an already sublime project to new heights of sublimity:)
In short, this guy knows what he's talking about and this is one of the more usable and handy cookbooks for the home chef that any celeb chef has put out--and this from a guy who's 18-3 on Iron Chef?
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