It's been quite some weeks since I was sent a copy of this cookbook to review.
This delay has been partly due to my busy schedule and because of this I wanted not to rush through the book but give the care and consideration it deserves.
Chef Michael Saxer cooks for a high society American family who spend their time between their 4 homes in New Orleans, Newport Rhode Island, Nassau and Manhattan, New York.
Often cooking for an illustrious ever-changing guest list of distinctive, cultural and social leaders, Michael's book affords the reader a rare glimpse into the world of a private chef and the ultra wealthy family that he works for.
The production values of the book are excellent; I particularly liked the layout of the book and the two page black and white food photographs that separate the chapters. At $29.95 (approximately 20) Cooking with a Private Chef is well worth the purchase price and anyone looking for a cookbook that's more than just a collection of recipes should give this book serious consideration.
As with all of my cookbook reviews I always make time to cook and try at least 4 recipes to assure me that the recipes do indeed work.
I tried Michael's intriguing Oyster Rockefeller Soup and it was recreating this recipe that made me realize here is a kindred spirit because this interesting interpretation of this classical New Orleans dish is the kind of dish I myself would create.
Carrot custard was another unusual dish that I served with a grilled sirloin steak.
The recipe called for garam marsala spice in the carrot mixture so I also made a garam marsala and fresh coriander compound butter to top the steak with tying the two dishes together.
I also tried a Guinea Fowl with Baby Bok Choy and last but certainly not least a delicious Upside down Blood Orange Cake.
Being Chef Saxer's first book it is not without fault but I do hope cookbook fans around the world will make this book the success it deserves to be and thus spur Michael Saxer on to produce further books. I did find the Introduction penned by Patrick J Dunne to be unnecessarily wordy and for me it did not achieve "setting the scene" that one hopes introductions or forwards will accomplish. On a brighter note once past this into Michael's own words the read becomes a pleasure not a chore, insightfully allowing us an interesting look at his very private world. For a chef writing his first book Michael shows better writing skills than more famous colleagues with half a dozen cookbooks under their belts.
Chef Michael Saxer
For readers wishing for more information you can visit chef Saxer's web site.
Michael has kindly agreed to make hand signed copies available on request, you can contact him though his Facebook profile - Michael Saxer (New Orleans) or call and leave messages at 504-302-1735
Kevin Anthony Ashton is an internationally experienced Chef of 30 years who now wants to shares his recipes, culinary advice, opinions on food issues and humorous tales with you.
He writes a weekly column for Birmingham's Sunday Mercury (estimated readership 500,000) and is also a member of The Guild Of Food Writers & the British Culinary Federation. Kevin's food blog www.wannabetvchef.blog.co.uk
continues to grow in popularity. His food articles have appeared in newspapers and magazines on both sides of the Atlantic including Chicago Sun Times, Hotline Magazine, YesChef, Chef's Magazine, and Reuters.
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