, October 07, 2006
When you look at the cover picture of Paul, you get an impression of a big happy guy who loves life, loves to cook and loves to eat. And MAN can he cook! Having spent over 2 decades in the restaurant industry myself, I can tell you that cooking out of this book is exactly like standing behind the "line" with Paul beside you, taking you thru each step, clearly and explicitly, as you build each dish. He explains in beginning chapters his technique of not adding all your seasonings at one time in a receipe but working them in throughout the process, with astounding results. If there is a history behind a receipe, or it is associated with a famous restaurant, he gives you a synopsis, allowing you to start conversations when your dinner guests comment on your meals, and they WILL comment! I used to have a partner who was very "uptown" and whenever we had guests and she asked if I would like to cook, my reply was always, if I can use Paul, such was my confidence level in his dishes. You will be happily surprised with your results, that will rival some of the best restaurants. (I need to get a copy of this, because it was she who owned it!) I next to never write in books, but she did, and after the 3rd party that we had served Paul's chicken a la king, I broke my rules and neatly penciled on the page "to die for." Whether you enjoying cooking and eating truly wonderful food, are searching for some different ideas and flavors, or are challenged by guests who are themselves very good cooks, your secrets to long happy hours in the kitchen and at the table are in this book!