Rick Boufford enjoyed over 2 decades as the working chef and sommelier at The Black Sheep Bistro in Tustin, California, along with his wife and partner, Diana. This experience, combined with their numerous culinary adventures to Europe, has given the Boufford's a unique perspective on food & wine and the ways in which to share and teach the fun of cooking to others. The Black Sheep Bistro's Cookbook is not your traditional cookbook, it’s a workbook. A tool to take into the kitchen and work with, get dirty, write on, and in. Rick already started with some of his own personal notes. And although The Black Sheep Bistro received great Zagat ratings (26 for food in the 2011 edition) this is a book that can easily be used by all levels of cooks. Those with professional skills will know what to do just from the book alone. But it was really written for those with less experience, and was made to be used alongside the DVD this book is taken from, “The Black Sheep Bistro’s Video Cookbook Vol 1.” Where the same dishes you'll find in this book, were taped “looking over Rick's shoulder.” This standing next to the chef style presents one of the best how to cook formats because you see the whole process exactly the way it was done in The Black Sheep kitchen during the shift. The dishes are real, nothing is left out, and there are no magic tricks. This workbook is a great addition to the Black Sheep Cooking Club’s mentoring tool chest. It’s both the entire menu Rick served at The Black Sheep Bistro but more than that, it’s the culmination of some of his favorite dishes he had the good pleasure to work with and create over the many years in the restaurant business. You'll find many are originals, and others that are The Black Sheep Bistro’s version of ... Be sure to check out the companion DVD and visit us at The Black Sheep Cooking Club and Just Good Fun. blacksheepcookingclub.com justgoodfun.net
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