The Cooking Book

The Cooking Book: A Dance in the Kitchen
By Robert Dove McClellan
Art & Photography by Lisa Wexler
180 pages, spiral bound, color and black & white photographs

When Robert cooks, there are delicious surprises in store--and here he makes it fun and easy! From over 40 years of professional cooking experience, Robert mixes solid, practical advice with his philosophy of food, cooking, and living, and some of his favorite prep tips and recipes. Although all of the recipes are meatless, this is a book that will appeal to both vegetarian and non-vegetarian readers. Robert writes with a twinkle in his eye that recognizes even a crisis can be a happy adventure. Whether you’re cooking for 6 or 60 or even (gasp!) 600, you can make your food look beautiful, taste great, and supply needed nutrition. And you can do so with minimal work, and at the same time, have FUN!

Robert says:
“This is a book about cooking, not simply a recipe book, and the profound joy that is the art of cooking…. It’s about having fun, about making ‘mistakes’, about learning why things work the way they do, and about the wonderful surprises which await us when we dare to experiment with all the foods and cultures of the world.”

Robert says:
“Many English speaking Americans are in awe of any food which goes by a non-English name, especially if that name is French or Italian. A little demystification is in order. ‘Gnocchi’ means ‘dumpling.’ And ‘mousse’ means ‘frothy’ or ‘foam.’ ‘Au gratin’ means sprinkled with bread crumbs (not cheese) and baked. ‘Sautee’ means literally to leap or jump around. ‘A la mode’ means ‘in style’ not ‘with ice cream.’ Extra virgin olive oil refers to the oil from the first pressing of the fruit; blackstrap molasses comes from the bottom of the barrel. Cheese is, for the most part, simply curds with salt; what creates the wondrous variety is the source of the milk (cows, sheep, goats, water buffalo, etc.), what they eat, and what process it goes through. ”

From a reader:
“We’ve been reading your cookbook out loud, remembering the feasts and spirited discussions we’ve had with you. We were especially inspired by your stories supporting experimentation and your tips on how to use what one has ‘at hand.’ This led me to create what I called ‘chaotic lasagne’, made with whole grain fusili—pasta—and every veggie from the garden and the frig. What fun!” Nicole, Deptford, NJ

Now only $11.25

To order, contact:
Spirit Movers Enterprises
50 Churchill Ave., #320
Cambridge, MA 02140
Email: robert@spiritmoversenterprises.org

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