Synopsis
Meatless down-home recipes from the host of Television's "Food in a Flash", whose trademark is his imaginative use of greens and pasta.
| Details | | Publication Date: | 1995-11-01 | | Edition Description: | Illustrated |
| Size | | Length: | 225 pages | | Height: | 9.8 in | | Width: | 7.3 in | | Thickness: | 1.0 in | | Weight: | 21.6 oz |
Publisher's Note
Anyone who has seen Curtis Aikens in action will attest to his infectious enthusiasm and warmth. These same traits are captured in Curtis Cooks with Heart & Soul, a new book that will appeal to the millions of health-conscious cooks looking for more meatless dishes -- and lots of enticing flavors. Many of the dishes have a down-home flair, but his imaginative use of greens and pasta reflects a passion for the fresh flavors of California-style cooking. In wonderfully fragrant and soul-satisfying dishes, such as Creamy Artichoke Pasta, Asparagus with Sun-dried Tomatoes over Pasta, and Peppers and Pasta, Curtis combines America's favorite comfort food with appealing vegetables and fresh herbs. Other hearty dishes include Pumpkin Soup, Wild Mushroom Chowder, Eggplant Enchiladas, and Apple-Squash Casserole. Lighter, vegetable-based fare includes easy-to-prepare stir-fries, curries, and rolls. Curtis's knowledge and passion for produce are reflected in surprising, palate-pleasing improvisations, such as Lime Soup, Pizza Primavera, Vegetable Paella, and Swiss Chard Quiche. Healthier twists on Southern favorites, such as Red Beans and Rice and Black-eyed Peas, explode with flavor while skimping on fat. For other good, old-time flavors, Curtis includes staples from his childhood in Georgia: Hush Puppies, Biscuits, Stewed Okra and Tomatoes, Mama's Potato Salad, and Mama's Cabbage. And there's even more to Curtis's brand of eclectic, meatless fare-salads, chilis, stews, dressings, gravies, salsas, sauces, dips, and side dishes! Plus dessert. Curtis's repertoire ranges from traditional Southern specialties, such as Mud Pie and Benne Wafers, to family favorites, such as Sweet Potato Pie and Pecan Pie, to the downright, blatantly wicked: Hot Fudge Pudding. No matter what Curtis cooks -- whether it is sweet, savory, traditional, or innovative, there are two special ingredients he never leaves out: heart and soul.
Many of the dishes have a down-home flair, but his imaginative use of greens and pasta reflects a passion for the fresh flavors of California-style cooking. In wonderfully fragrant and soul-satisfying dishes, such as Creamy Artichoke Pasta, Asparagus with Sun-dried Tomatoes over Pasta, and Peppers and Pasta, Curtis combines America's favorite comfort food with appealing vegetables and fresh herbs. Other hearty dishes include Pumpkin Soup, Wild Mushroom Chowder, Eggplant Enchiladas, and Apple-Squash Casserole. Lighter, vegetable-based fare includes easy-to-prepare stir-fries, curries, and rolls. Curtis's knowledge and passion for produce are reflected in surprising, palate-pleasing improvisations, such as Lime Soup, Pizza Primavera, Vegetable Paella, and Swiss Chard Quiche. Healthier twists on Southern favorites, such as Red Beans and Rice and Black-eyed Peas, explode with flavor while skimping on fat. For other good, old-time flavors, Curtis includes staples from his childhood in Georgia: Hush Puppies, Biscuits, Stewed Okra and Tomatoes, Mama's Potato Salad, and Mama's Cabbage. And there's even more to Curtis's brand of eclectic, meatless fare - salads, chilis, stews, dressings, gravies, salsas, sauces, dips, and side dishes! Plus dessert. Curtis's repertoire ranges from traditional Southern specialties, such as Mud Pie and Benne Wafers, to family favorites, such as Sweet Potato Pie and Pecan Pie, to the downright, blatantly wicked: Hot Fudge Pudding.
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