If you'd consider a chef-inspired three-course meal for four for $20 the answer to your prayers, Chef on a Shoestring is a must-have. More often than not, following recipes shared by great chefs involves hours in the kitchen and breaking the bank, but this companion to the weekly segment of the same name on CBS's Saturday Early Show is proof that great food does not have to come at a great price. In the television show, the best chefs from around the U.S. are invited to take $20 to purchase their ingredients, and then they demonstrate how to make a three-course meal for four with what they've bought.
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With advice such as "buy only as much as you need," use "all parts of an ingredient," and "buy in-season ingredients," the introduction is useful, and easy to understand. Although each chef prepares three courses at a time, the book is divided by course so you can mix and match the recipes. Each recipe begins with information from the chef on his inspiration and any changes he might have made to stay within budget. Richard Sandoval's Mahi Mahi Ceviche is based on the ones he learned to make in Guerrero, Mexico, early in his career. Mario Batali's Marinated Roasted Peppers with Goat Cheese, Olives, and Fett'unta hails from Southern Italy, where fett'unta refers to toast drizzled with olive oil. And Michael Romano's Warm Shrimp and Bean Salad with Arugula can be made with lobster if you don't mind going over budget.
Some of these recipes are sure to amaze you. David Reardon's Pan-Seared Scallops and Oyster Mushroom Sweet Potato Salad with Cilantro Ginger Vinaigrette may be a mouthful to say, but it can be made in less than 30 minutes. John Schenk's Chile-Rubbed London Broil with Barbecued Onions is rich, filling, and bursting with flavor. Erica Miller's Chocolate Banana Terrine is not only quick and easy to make, it's beautifully elegant to serve.
These recipes are delicious, impressive, surprisingly inexpensive, and easily prepared. The instructions are clear and simple, and, as if all this isn't appealing enough, all royalties from sales of this book are donated to Share Our Strength, a charitable foundation of creative professionals organized to fight hunger and poverty.
You don't have to break the bank to cook restaurant-quality meals!
Here's a sample of the more than 120 delicious and surprisingly economical recipes from America's finest chefs, as featured on the popular Chef on a Shoestring segment of the CBS Saturday Early Show:
Mario Batali's Mushroom and White Bean Bruschetta
Terrance Brennan's Pear and Gorgonzola Salad
Roe Di Bona and Sue Torres's Chilled Avocado and Grapefruit Soup with Chipotle Chile Purée
Sara Moulton's Miniature Pumpkin Soup with Ginger and Toasted Pumpkin Seeds
Bobby Flay's Saffron Risotto with Sautéed Shrimp
Michael Lomonaco's Pan-Roasted Halibut with Spring Vegetables
Alfonso Contrisciani's Pepper-Crusted Turkey "London Broil" with Mushroom Confit
Matthew Lake's Grilled Pork Chops with Black Bean Salsa, Grilled Sweet Potatoes, and Roasted Corn
Linda West Eckhardt's Beef and Tomato Stir-Fry with Whiskey and Black Bean Sauce
John Doherty's Irish Tiramisù
Don Pintabona's Polenta Lemon Cake with Fresh Berries
Erica Miller's Chocolate Banana Terrine
Robert Bruce's Un Deux Trois Quatre Cake
The Center For Debt Management has made arrangements to enable our clients and visitors to purchase this book through Amazon.com. Currently available at the discounted price of $16.10 (price subject to change), you save $6.90. Ordering online is fast, easy and secure.
Illustrated with eight pages of beautiful color photographs, with advice on stocking your pantry, buying in season, shopping on a budget, and avoiding the temptation to be too frugal.
For a unique culinary adventure order your copy of
Chef on a Shoestring.