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Work with high end fresh, organic and sustainably raised ingredients to create simple, flavorful dishes that speak for themselves. In our first book, we start with fresh, wild mushrooms, which create deep, wild musky flavors. You’ll enjoy a spicy duck quesadilla made by renowned chef Dean Fearing. You’ll learn how to spice it up with easy to make appetizers, such as mussels in an incredibly easy to make Golden Saffron sauce. You’ll make eye pleasing, taste sensational paellas. Recipes for savory rubs will spice up your beef, while fried chicken gets a makeover with a Wild Mushroom and Sherry Sauce by chef James Ormsby. You’ll become a better home cook just for giving the recipes a try, as you combine sauces and stocks you’ve never worked with before. Over 17 beautiful chef tested and inspired recipes for you to try in this first edition.
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