Here is compiled almost 400 pages of recipes and techniques with available ingredients for gourmet cooking at home in minutes, not hours.
Full of color photos and tips on pantry stocking and prep work which can allow the home gourmet to achieve fine eating without excessive fuss and time.
Organized into ten chapters: Before Cooking, Appetizers, Soups, Salads, Meat, Poulty, Seafood, Vegetarian, Side Dishes, Desserts.
What caught my appetitie and table were beautiful dishes but minimal effort and clock to achieve: "Curried Apple Squash Soup with Lime Gremolata"; "Fennel and Chorizo Strudels"; "Goat Cheese and Red Onion Quesadilla"; "Sauteed Brussel Sprouts"; "Asian Vegetable Slaw"; "Red Pepper Orzo"; "Tiramisu" (individually serving glasses); "Tenderloin of Beef with Blue Cheese and Herb Crust"; "Veal Saltimbocca with Fettuccine."
First boat gourmet in abudance with technique and time minimized, but maximum flavor and presentation.