Features
Paperback: 500 pages
Publisher: Fair Winds Press November 1, 2004
Language: English
ISBN-10: 1592330940
ISBN-13: 978-1592330942
Product Dimensions:
9 x 7.4 x 1.8 inches
Shipping Weight: 1.8 pounds
Book Description
Bob Hildebrand, chef of a first-class inn in Vermont, and his sister Carol, a food writer, have teamed up to develop 500 recipes that use only three ingredients (plus the “free” ingredients of water, oil or butter, salt, and pepper). This book features delicious recipes like:- Braised Chicken with Leeks
- Sinful Chocolate Torte
- Popovers
- Bacon-Wrapped Scallops with Dill
About The Author
Robert Hildebrand is the executive chef at The Three Stallions Inn in Randolph, Vt. His work has been featured in Bon Appetit, as well as several regional newspapers.He is a graduate of The New England Culinary Institute, in Montpelier, Vt., and also holds a bachelor’s degree in finance from Georgetown University in Washington, D.C.
Reader Reviews
Don't be fooled by the title of this cookbook. First, it is filled with exotic and gourmet, not to mention expensive, recipies. The choice of ingredients might be fine if you live in New York or San Francisco, but here in northern Wisconsin many ingredients just aren't available. (And if they were, would you fix squab or fried rabbit for Tuesday night dinner for your family?)A second disappointment is the copious use of butter, oil and heavy cream.This is the first time I've ever been so disappointed in a book I ordered that I will be returning it.
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