Cooking in the Deep-South with Chef Bob - Softcover

Vaningan O.S.C., OSC Sir Robert "Chef Bob"

Softcover

ISBN 10: 1403392838 ISBN 13: 9781403392831

Publisher: AuthorHouse, 2003

Synopsis

The words "Deep-South Cuisine" are often misunderstood. Not to be confused with Cajun or Creole which are strictly Louisiana. Writing this book is my intention to define Deep-South cooking as a regional cuisine and dispense with any cliche that everything in the Deep-South is fried. Y'all enjoy!

About this title

About the Author

Knighted by His Highness Prince Ambroise Dolgorouky d' Anjou, Prince Regent of the House d' Anjou of France, as Sir Robert 'Chef Bob' Vaningan Order of Saint Catherine, Royal Chef of the House d' Anjou. Chef Bob is one of 6 Chefs in the world to hold this honor. Join Chef Bob as he uses his chef experience and love of cooking to teach you, the reader how to fry green tomatoes, bake perfect corn bread, cook real grits, and put together the best carrot cake you have ever tasted. Learn about Chef Bob and his adventures as a young boy, churning ice cream for the first time, catching crabs at night in the back water bay of South Alabama and Sunday dinners at relatives homes. Learn how his love of cooking landed him in the White House, the United States Naval Academy and on his knees in the Waldorf-Astoria Hotel in New York, accepting Knighthood. His passion is cooking, and most of the time that's what you'll find him doing in one of his kitchens, along with teaching eager cooks to pursue their own God given talent. Chef Bob says, 'To excel as a cook, passion is the main ingredient.'

Edition details

• Publisher: AuthorHouse
• Publication date: 2003
• Language: English
• ISBN 10: 1403392838
• ISBN 13: 9781403392831
• Binding: Paperback
• Number of pages: 248