The Sport of Cooking: A Gourmet Guide to Rookies

American food has become a phenomenon because our cultural diversity gives us an unrivaled variety of ethnic foods. While we are pros at finding choice restaurants, many of us are "rookies" when it comes to cooking and all our friends are now gourmets. Never fear, in this delightful little cookbook for "rookies," former amateur baseball player and sportswriter, Paul Abrams makes basic cooking skills as much fun as running around the bases. Using the terminology of sport, he offers easy-to-prepare gourmet recipes that will add variety and excitement to any cook's table, no matter how inexperienced or seasoned the chef. From appetizers to desserts--recipes are easy to follow; and every ingredient can be readily found in the local supermarket. Menus, wine selections, and a special glossary of the cooking terms will help you sound and cook like a pro, while the "Coach's Corner" gives you quick and explicit tips for preparation and serving.Paul B. Abrams is the author of 'The Sport of Cooking: A Gourmet Guide to Rookies', published 2000 under ISBN 9781892123213 and ISBN 1892123215.