Kitchen Disasters, Solutions, and Substitutions, an invaluable handbook for how to make the best of cooking catastrophes.
Naples, FL, United States., December 27, 2011 — Chef Christopher Carnrick and veteran waiter Arthur Knighton share their years of combined cooking experience in “Kitchen Disasters, Solutions, and Substitutions,” an invaluable handbook for how to make the best of cooking catastrophes.
It’s safe to say that between now and the end of the year more people will entertain guests and invite people to dinner more than any other time of the year. What if things don’t go as planned and there are are 60 minutes or less from the guests arriving? Is there anything that can be done with an inevitable food faux pas that will most certainly happen to most cooks? Does one start freaking out now or is there help for the burned chicken breast sitting in the kitchen with no hope of making its way to the table? Relax, help is here! Christopher Carnrick and Arthur Knighton deliver a must-have manual for handling everyday kitchen disasters (Kitchen Disasters: Solutions and Substitutions). It’s not a traditional recipe book. It doesn’t start at the beginning of the cooking process. Instead, each entry presents us with a cooking scenario gone wrong. The chocolate cake is burnt. The rice is overcooked. The dish is too crunchy, salty, moist, greasy, dry, green, thin, spicy, sweet, or just plain not right. The guests are coming soon and there isn’t enough time to buy more ingredients and start over. The question is, now what? No worries, there are real answer for all of this. Inspired by their own kitchen misadventures, the co-authors of “Dinner for Six at 8:00” know how to salvage every recipe. Rather than accepting defeat and just scrapping the dish, Carnrick and Knighton offer a refreshing alternative: reinvent it. Sometimes it can be corrected. Other times it has to be redirected. As an example, a vegetable side dish becomes a wet sloppy mess, with the simple addition of one ingredient can transform this nightmare into an elegant starter” (page 36). Whether a novice with a hunger to learn or a veteran chef with years of experience, “Kitchen Disasters, Solutions and Substitutions” is for everyone who enjoys cooking..
About the Author Christopher Carnrick, co-author of “Dinner for six at 8:00,” is a veteran chef with years of experience in the restaurant business and Christopher and Arthur are the current owners of Casa Cebadillas Restaurant and Culinary School in Torrox Pueblo Spain. Carnrick is the former owner of Speedy Gonzales Mexican Cuisine, which received 4 stars from Gourmet Notebook, featured on N.W. Afternoon, Daytime and Fresh Living, NBC, CBS TV and received accolades from the Seattle Times, Seattle Weekly, S.G.N. and Post Intellingencer newspapers. Arthur Knighton shares twenty-five years of fine dining experience serving customers from the Marriott Fine Dining and the famous Seattle Pike Street Market. Christopher and Arthur have been featured on HGTV’s House Hunters International “Remain in Spain” episode.
For media opportunities contact Tony Trupiano at [email protected] or call 313-914-3234 to book Christopher Carnrick for radio, television or for a print interview today. E-copies of the book are available via e-mail as well. Carnrick is currently in the US and available by phone or in person with for demonstrations for television programs.
About Us:
Casa Cebadillas invites guests to experience a culinary vacation holiday in Andalucia Spain’s historic white village of Torrox Pueblo. Attending culinary class and tasting Spanish wines with a cooking school team gives participants the opportunity to savor “True Spain”. For a few weeks each year Casa Cebadillas, the unique culinary experience in the historic village of Torrox Pueblo, Spain opens its kitchen and guest quarters for personalized culinary class to a small number of guests eager to share in the food, wine, and culture of one of Spain’s most diverse and vibrant regions of Andalucia.
Guests cook with wild Mediterranean herbs gathered from the garden, venture down the streets into local household salons for fresh salad greens, fruits and vegetables from local markets, olives from the local groves, and prepare unique Mediterranean, Sephardic, and Moorish-Arabic dishes.
Guide Offers Advice on Turning Kitchen Disasters into Delicious Cuisine Through Informed Improvisation
Contact :
Arthur Knighton
Casa Cebadillas
Calle Cebadillas Bajas 19
Torrox Pueblo 29770
Malaga, Spain
239 690 6628
[email protected]
http://www.LearnToCookinSpain.com
