My earliest cooking experiences were helping my mother
and my grandmother as they prepared their family’s
meals. Later, when I learned to cook on my own,
particularly after I married and was raising my two
children, I began to collect gourmet recipes that I hoped one day to try. As I enjoy being creative in the kitchen, my recipe collection, drawn over the years from friends,
family, cooking classes, newspapers, magazines and even
some restaurant chefs whose creations I had found
especially delicious, grew and grew. One day I looked at
the pile of file boxes, clippings and stray notes that had
accumulated and realized that I had to bring some order
to the collection so that its recipes could be more easily
accessed. And so I asked my sister Peggy Lowe to help me
organize it. The result of her organization, which I
gratefully acknowledge, is this volume.
One other note: In this volume I have modified
many of the recipes to make them salt and butter free.
To do that I have replaced salt with herbs and butter
with olive oil and the food remains
just as tasty & gourmet, while being healthier.
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