This book contains 200+ gourmet recipes culled from well over 1000 that were collected over 40 years by Michael Burwen, an accomplished amateur chef. All of the recipes are easy to make and most are low cost. Although the recipes have roots in many international cuisines, they will all appeal to the average palate and call for ingredients that are readily available in America. This book is will appeal to foodies. There are lots of meat dishes, stews, steaks and roasts along with potatoes, rice and pasta recipes. Even the vegetable side dishes tend to be hearty. If you are looking for steamed broccoli, this is not your cookbook. The recipe collection is international. French, Italian, Indian, Mediterranean, Chinese, Southeast Asian as well as American dishes are included. You will never get bored if you try them all. The book is divided into chapters in accordance with the dishes' position in a meal: The chapters and some examples of recipes contained in each one are as follows: Hors d'oeuvres and Finger-Food: Angels on Horseback, Ceviche, Onion Sandwiches, Stuffed Mushrooms Appetizers, Tapas and First Courses: Filipino Chicken Wings, Garlic Calamari Rings, Shrimp with Sherry Sauce Salads: Kohlrabi and Carrot, Grilled Lettuce, Asian Slaw Soups: Artichoke, Curried Squash, Thai Coconut Chicken Main Courses by featured ingredient including beef, chicken, duck, lamb, pork, seafood, veal and vegetarian: La Genovese, Catalan Chicken Picada, Berbere Lamb, Stinco, Red Curry Mussels, Moroccan Veal Stew, Linguine with Onion Sauce Desserts and Cookies: French Apple Tart, Ginger Pear Galette, St. Clement's Pie Breakfast and Brunch: Omelet Soufflé, Schnecken, Blintz Pie Vegetable Side Dishes: Fennel Confit, Ginger Sesame Carrots, Mushroom Ragout Starch Side Dishes: Jamaican Rice and Peas, Piadine, DIY Foccacia Sauces, Marinades and Rubs: Green Peppercorn, Pomegranate Molasses, Black Currant mustard Sauce Each recipe contains background information, a complete list of ingredients and detailed instructions. The book assumes that the reader has at least a little cooking experience and knows the basics of sautéing, braising, roasting, etc. Most recipes include suggestions for variations on the theme. The reader is challenged (if he or she wants to be challenged) to exercise his or her personal creative juices and to modify the recipe to make it his or her very own creation. Information is provided on the subject of equipment and ingredient sources. In this context, an emphasis is placed on where to get the best deals. In addition, recommendations for what the reader should have in the pantry are provided. One of the criteria for inclusion of a recipe is that it had to be good for cooking both a family meal and for entertaining a crowd. Each recipe tells how many servings it is designed to provide so that the ingredient amounts can be increased or decreased in accordance with the number of people to be fed. Check out the author's website at www.mikeylikesit.us for more details of both Volumes.
About the Author: Cooking has been a long-time hobby. For more than 40 years, I've collected recipes of dishes that I personally love. The sources of these recipes are friends, family, and restaurants from around the world as a result of extensive travel when I was working for a living. Some of the recipes are of my own invention, but most of those sourced from others I've modified to fit my cooking style or to use ingredients that are readily available in America. Having retired from my professional life, and having nothing better to do, I decided to share a part of my recipe collection with people who like to eat. The result is this book, Mikey Likes It! I hope you do too.