Jimmy Schmidt's Cooking Class, by Jimmy Schmidt, 1994, The Detroit Free Press, spiralbound softcover, 299pp incl index.
The best of the award winning chef's columns from the food section of The Detroit Free Press from 1990-1994, brought together into a cohesive cookbook geared toward advanced cooks but accessible to everyone.
Organized by season of the year, each lesson emphasizes a seasonal ingredient, such as asparagus in the spring, zucchini in the summer, brussel sprouts in the autumn, oranges in the winter. Detailed information is followed by one or more clearly explained recipes, such as the "Bay Scallops with Fresh Tarragon & Lemon" and "Bay Scallops with Almonds" in the lesson entitled "Bay Scallops are a Tender Treat".
Other noteworthy lessons: "Top Turkey Secrets" followed by "Stuffing with Style" for a delicious Thanksgiving dinner; "Sweet Cherries", "The Tart Side of the Cherry Family", and "Blackberries Add a Taste of Wine" to take advantage of some of Michigan's best summer fruit; "Wood Gives a Special Touch to Baked Fish", "The Best Broiled Fish", and "Saute Fish Like a Pro" to learn the best ways to prepare and enjoy such lake treats as whitefish, halibut, perch, and sauger (or sauger pike, a close relative of the walleye or pickerel).
"My basic philosophy of food is straightforward: Food should taste terrific *and* be good for you." Schmidt was one of the early advocates of the Mediterranean diet as part of a healthy lifestyle. He also stresses the importance of sustainable agriculture for the long-term health of the world's population, while maintaining a primary interest in showing how to have fun with food.
In excellent, like new condition, clean, intact, unbent.
