Seasonal Italian Cuisine - Spring With Chef Tom Small |
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| Filmed by:
| Watt, Jim
Watt, Kelly |
| Author:
| Bennett-Watt Entertainment, Inc. Staff, |
| Featuring:
| Small, Tom |
| Instructed by:
| Small, Tom |
| Series title: | Dare to Cook Ser. |
| ISBN: | 978-1-60490-114-6 |
| Publication Date: | Jan 2011 |
| Publisher: | Bennett-Watt Entertainment, Incorporated
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| Book Format: | USB Flash Drive |
| List Price: | USD $24.95 |
Book Description:
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ANTIPASTI: Citrus Vinaigrette; Tricolore Salad; Hand Torn Croutons; Spring Panzanella; PRIMI: Compound Butters; Local Clams in Bagna Cauda Butter; Pesto Pizze; Penne Pasta; Gnocchi Dumplings; SECONDI: Chicken Alla Diavola; Lamb Chops; Gulf Shrimp Pastina 'Risotto'; BREAKFAST: Spring Frittata: DOLCI: Chocolate Hazelnut Crespelle; Strawberries in Port. Chef Tom Small enjoys food that is based on essential principles of Italian cooking: Simple treatment of food, seasonal...
More DescriptionANTIPASTI: Citrus Vinaigrette; Tricolore Salad; Hand Torn Croutons; Spring Panzanella; PRIMI: Compound Butters; Local Clams in Bagna Cauda Butter; Pesto Pizze; Penne Pasta; Gnocchi Dumplings; SECONDI: Chicken Alla Diavola; Lamb Chops; Gulf Shrimp Pastina 'Risotto'; BREAKFAST: Spring Frittata: DOLCI: Chocolate Hazelnut Crespelle; Strawberries in Port. Chef Tom Small enjoys food that is based on essential principles of Italian cooking: Simple treatment of food, seasonal & local ingredients and presentation that is clean and natural to the eye. Tom takes great pleasure in showing you not only how to prepare Seasonal Italian Cuisine, but also demonstrates proper knife handling
techniques, how to select the best ingredients, and all the little tricks, tips & techniques he's learned working in restaurants. Chef Tom Small's culinary expertise has been acquired at some of the finest restaurants in California & Washington including Smitty's Grill, TAPS Fish House, San Antonio Winery & Armondos. He also spent several years cooking on private vintage rail cars traveling all over the country. Tom and his family moved to Washington State drawn by the warm community, beautiful landscape and amazing selection of local food products. Tom grew up in Southern California, where he received his inspiration for cooking from his mom. Originally, he pursued a piano performance degree and though he continues to play the piano and sing regularly, he was drawn into the restaurant business thru his love of food and a passion for entertaining. Tom has a diverse culinary background including education, development and journalism in addition to his management in the kitchen. He teaches a number of cooking classes and writes frequent culinary articles. He has a passion for local and seasonal products as well as a firm foundation in technique and classical cuisine. Printed recipes included.