I have a few chef’s that I’m very fond of which are the following: Guiada De Laurentiis, Emeril Lagasse’s and last but not al all least, G. Garvin. I love watching him cook; like Guiada and Emeril, he has his own style, and he makes cooking exciting and desirably obtainable. He leads you to believe you could actually accomplish one of his meals that he makes so effortlessly. LOL!
I’ve recently purchased two of G. Garvin’s books as a birthday present and I tell you I couldn’t be happier. Though I’m missing one more book to his collection I can assure you that I will be getting it very soon. The two books I have are 1. Turn up the heat with G. Garvin and 2. G. Garvin’s Dining In. Let’s talk about Dining In because that’s the one I’m going to begin cooking with.
Dining In features one hundred and fifty special dishes and I can’t wait to attempt to experiment with some of them. The dishes I’m most interested in for now are, The Pan Seared Snapper, The Linguine with lemon cream and sautéed scallops and lastly his amazing looking Chicken Breast stuffed with goat cheese, basil and sun-dried tomato’s. Oh my goodness my mouth is watering as I type this. (Smile)
Posted 14th June 2011 by CCN BOOK REVIEW