The very first thing I do when I get a new cookbook is to browse through each page and bookmark the ones that I would like to make. I found so many great choices in Method Of Procedure that in the next couple of blog posts you will see first hand some of the recipes and how easy they are to create.
In “Method of Procedure,” author Chef Thomas Gosney highlights some of his favorite, nutritional recipes for the new age generation, highlighting the important behind-the-scenes details that other cookbooks and recipes often miss. There are over 70 recipes in this cookbook such as Cashew Ginger Butternut Squash Soup, Jicama Salad, and Asian Seared Sea Scallops. I will be featuring the Chambord Bacon Dressing as well as the Jalapeno Cauliflower “Grits” in the next two blog posts. Be sure to come back to read about these two recipes.
Gosney wanted readers to feel as if he was in their kitchens with them, guiding them along the way.”
The cookbook includes full-color photos and bite-sized details from the author’s personal life into each recipe.
Gosney presents recipes that are not complicated, giving everyone the inspiration to create delicious cuisine.
I was provided an advanced copy of the cookbook free of charge. No other compensation was provided. As always all opinions expressed here are my own.