Cooking with Johnny Vee: International Cuisine with a Modern Flair - Softcover

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"Only buy this book if you want excellently conceived and delicious recipes delivered with pizzazz and that sparkling perfect innovative twist." -Katharine Kagel, author of Cooking with Cafe Pasqual's

"No one is a more visible part of the Santa Fe food scene than Chef Johnny Vee." -Cheryl and Bill Jamison Four-time James Beard award-winning authors.

Aus dem Klappentext

With panache and a healthy dose of fun, Chef Johnny Vee teaches you everything you need to know to prepare food that you will be proud to entertain with and delighted to eat! Johnny specializes in international cuisine with a modern flair, and the book includes chapters drawn from Johnny's classes at the successful ten-year-old Las Cosas Cooking School. Topics such as "Comforting Covered Casseroles," "Luscious Lamb Cookery," and "Shrimply Delicious" are perennial favorites. Chile lovers will want to tease their palates with recipes from chapters on "Green Chile Fest," "Red Chile Fest," and "Flamin' Tonsils and Smokin' Ears." Vegetarians will love celebrating artichokes in "The Brunch," you'll learn to make great recipes like Sweet Crab Eggs Benedict and Yogurt and Berry Parfait, and in "A Dickens Christmas Feast," you'll find recipes for Roast Goose with Chestnut-Caramelized Pear Stuffing, Warm Spinach Salad, and Sticky Date Pudding.

Covering an array of cuisines from Moroccan to Australian to Thai to American Southwest, this informative and irresistible cookbook will teach you how to make everything from classic sauces to simple appetizers and multicourse meals to decadent desserts. Chef Johnny Vee's tips on techniques and gadget recommendations are scattered throughout the book to help you save time and learn as you go. Filled to the brim with the beautiful full-color photography of Kitty Leaken, Cooking with Johnny Vee captures the energy, the fun, and the hands-on feeling of a cooking class and is complete with tempting renderings of the finished dishes to inspire you.

Johnny Vee (Chef John Vollertsen) has a dynamic career in the hospitality industry that started in Rochester, New York, where growing up he was a grill boy and soda jerk in the local Woolworth's coffee shop; to New York City, where he worked in a variety of restaurants, including Soho's Greenstreet, Tribeca's Odeon, and Larry Forgione's milestone An American Place; to Sydney, Australia, where he helped open an American-style restaurant and cocktail bar, which eventually led to a chain of six southwest-themed restaurants called the Arizona Bar and Grill.

Johnny's career finally led him to Santa Fe, New Mexico, where he has taught cooking for over fifteen years and enjoys a second career in food writing as a regular columnist for The Santa Fe New Mexican and as the dining and food editor for The Santa Fean magazine. Johnny is the director and creator of the Las Cosas Cooking School in Santa Fe, where he teaches a wide variety of classes to students of all ages. To find out more about classes at Las Cosas Cooking School, visit www.lascosascooking.com.