Elegant Cooking Made Simple by Al: Cooking With Al

Cooking has always been my passion I truly love the satisfaction that I see in someone eyes after they have eaten my cooking. I’ve read thousands of cookbooks in my life time some were good while others were not that good. I still to this day have never found one cookbook that I could use on every occasion for every meal. That is why I decided to create my own recipes and make this book. Every recipe in this book have been tested and approved by satisfied customers. You will find that there is a little something for everybody in this book. Whether you are trying to impress that certain someone with an elegant candle light dinner by having Sautee Veal Chops in a Tomato Voulette Sauce with Lemon Pepper Asparagus and Rice Pilaf, or something quick and easy for family night like Taco Rice, or need some ideas for the holidays like Baked Ham in a brown sugar and orange juice glaze or finally you want to put out a special at work for the weekend that will definitely have them coming back for a second helping like my Pork Chop Vesuvio. This book has just the right amount of variety from Italian to Mexican to a little American and a whole lot of soul. My goal was to make this the last cookbook you will ever need. The greatest asset of this book is it simplicity whether you’ve been cooking for years or you are just now learning how to boil water. You will find that this book is as easy to use as a microwave. I truly hope you enjoy this book almost as much as I had writing it. I would love to know what you think please email me at Zo2k2000@msn.com. Once again thank you and good eating.

He has been cooking since he was five years old. He’s thirty-one years old and is already a master at his craft. From Italian to Soul cooking he is a jack of all trade as long as he has a recipe there is nothing that he feel that he can’t cook. He started out professionally at the age of 16 working in a catering company as a dish washer and quickly moving his way up the ladder until finally he was a cook at the age of 17. By the time he graduated with a degree in Culinary Arts. He had already had all the tools needed to be successful as a Chef with almost twenty five years of cooking experience. It was almost fitting that he wrote a book about the one thing, next to his children that truly gives him passion. His dream is to one day have his own cooking show something that is not as fancy as some other shows but rather elegant and simple more geared toward the average person which high lights the basic simplicity of cooking and how fun it could be. He’s already taken the first step in making his dream a reality with this book. He has put a lot of time, effort and pride into this project for it and hopefully one day it will be considered one of the best ever made. Right now he’s working on the completion of his next book which chronicles his past life experience in his autobiography all while being a devoted and loving father while working as a Chef for an up and coming blues café called Koko Taylor named after the great Grammy award winning blues singer. He will continue making award winning dishes and doing what he loves and maybe just one day you might be seeing him on television real soon.

Chicken Scaloppini

1oz. Oil

 2 Chicken Breast

1/2-Cup Sliced Red Peppers

 2oz. Artichoke Hearts

 2oz. Sun dried Tomatoes (sliced)

3oz. Proscuitto

1 Cup White Wine

 1oz. Chicken Base

 2oz. Lemon Juice

 1oz. Capers

 2oz. Raw Butter

Sautee chicken in pan with oil, and cook until halfway done.  Remove chicken from pan.  Add peppers, artichoke, sun dried tomatoes, Capers and ham.  Toss for 30 seconds; add wine, chicken base, lemon juice and capers.  Return chicken to pan, cook until chicken is white all the way through.  Remove from heat and swirl in butter.  Serve over favorite pasta.

Mahi Mahi with Spinach and Vierge Sauce

3 to 4 Mahi Filets

1 lb. Baby Spinach

 3 to 5oz. Chopped Garlic

 2 oz. Oil

 Season Salt (few dashes)

 Black Pepper (few dashes)