Home Bistro

“Give this to someone who enjoys reading a cookbook for its own sake” – The Evening Telegram.Home Bistro

“The recipes often sound exotic and the whole notion turns
home cooking on its head . . . tips on the advantages of   
aged beef could forever change the way you prepare
that juicy T-bone or prime rib roast.”
– Star  Phoenix.            

“ ... Written with an amusing touch by Kingsmill
. . . he devotes a whole page to risotto and after
reading it, you’ll get a real feel for this wonderful
dish  – Hamilton Spectator.

Best-selling Home Bistro will be back in the Fall of 2010 (if not sooner), this time with the chapter that was dropped for space when it was first published in 1996.

Why?

Because the new generation doesn’t know why a restaurant chicken is always so moist and juicy, why the steak cooked at home doesn’t taste like the one in the best steak houses, or why those lamb chops in restaurants are so much bigger and milder tasting that the ones you buy.

And because a new generation wants to learn the basics of classic dishes, whether they’re French, Italian, Greek or Hungarian, or from an Adobe, Crab Shack or a BBQ joint.

In the meantime, download excerpts for free.
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