Many of you have written in and asked my opinion of Curtis Stone, aka The Take Home Chef.
Many of you have written in and asked my opinion of Curtis Stone, aka The Take Home Chef. Truth be told, I don't know too much about him, other than he started at Melbourne's Savoy Hotel at the age of 18, and then later moved on to The Grill Room with Marco Pierre White (Godon Ramsay's mentor/nemesis). I also know that he's the author of a beautiful book called Cooking with Curtis: Easy, Everyday and Adventurous Recipes for the Home Cook.
The book is divided into four seasonal chapters, as well as three difficulty levels, and is full of mouth-watering dishes like Deep-Fried Eggplant and Mozzarella with Basil, Lentil Stew with Spicy Sausage and Crispy Pork Belly. It is clear that Stone's mission is to celebrate fresh seasonal ingredients and to get you, the home cook, interested in exploring the possibilities. There are plenty of tips and each recipe has a gorgeous photo to accompany it.
To get a taste of what the book has to offer — aka the recipe for Deep-Fried Eggplant and Mozzarella with Basil — read more