- Hardcover: 272 pages
- Publisher: Clarkson Potter (April 7 2009)
- Language: English
- ISBN-10: 0307408744
- ISBN-13: 978-0307408747
- Product Dimensions: 21.2 x 2.4 x 26.2 cm
- Shipping Weight: 1.2 Kg
- Average Customer Review: 3 customer reviews
- Amazon Bestsellers Rank: #203,848 in Books (See Top 100 in Books)
Relaxed Cooking with Curtis Stone: Recipes to Put You in My Favorite Mood Hardcover – Apr 7 2009
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"Curtis shows that making beautiful, delicious, satisfying food can also be fun. With recipes like these, you’ll be inviting people over a lot more often."
About the Author
CURTIS STONE is the host of TLC’s top-rated Take Home Chef. He trained under famous chef Marco Pierre White in London, working as head chef at three of his restaurants. He regularly appears on the Today show and was voted one of People magazine’s sexiest men alive. Originally from Melbourne, Australia, he lives in Los Angeles.
For more information, visit www.curtisstone.com.
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Top customer reviews
Most helpful customer reviews on Amazon.com
and the photography is exceptional . The recipes are well organized on the page and due able . The print is easy to read , this book
has it all . I just cook and collect cookbooks mainly to read , but I used one recipe right away and can't wait to used more , you can
almost taste the food just by looking at it . I highly recommend it you will enjoy it , charming as Curtis himself .
Here he provides recipes for that target, relaxed cooking and dining as he puts it. It is the Aussie way, he says. I believe him, and am attracted to this as I first was to Graham Kerr. They are knowledgeable about five-star dining, yet prefer simpler, relaxed recipes for entertaining their friends.
Curtis has even some new categories to highlight this more casual approach such as "Weekend Lunches" or "Something to Eat on the Sofa." The majority of ingredients and techniques required to prepare these recipes are not that difficult, with the exception of some of the seafood, e.g. daurade, however, he does in most cases provide substitutes for these harder to find types.
I've only tried a few so far, but find them delivering on the theme of wonderful, relaxed food: Heirloom Tomato and Burrato Salad with Pepper-Crusted NY Steak; Smoked Trout Melt with Cucumber on Pumpernickel; Peach and Honey Cake with Orange Syrup; and Spicy Sausage Breakfast Burritos.
There are many more that I look forward to trying.
This proves to be a cookbook such that both the chef and the diner can enjoy not too formal and sophisticated dishes, yet as Curtis writes: "deliver a lot of flavor and plate appeal for the effort invested--in other words, to help you be as relaxed in the kitchen as you are in front of a that crackling fire." Goal achieved!
The layout and color photos are superb as Clarkson Potter Publishers have a reputation in their cookbook collection.
The dishes I have made out of this book have been really relaxing to make compared to other recipes/cookbooks I have encountered.
The approach is just like Curtis. Refreshing, fun, relaxed, and delicious! (:
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