Making "Love" In The Kitchen

About the Book

Making “Love” In the Kitchen is a collection of gourmet recipes for not only the basic home cook, but the more experienced and serious gourmet cook as well. With recipes ranging in different cuisines and everything from appetizers to vegetarian meals, it is something for everyone. There are plenty more recipes in my storage bank for future volumes 2-7 and more advanced and semi-complicated meals, too. While Volume 1 may not have as many different types of meats to sample, it is more an introduction to upscale dining without the types of recipes to drive people away. The ingredients can mainly be found in regular supermarkets with a few ingredients to be found in local produce stands and fresh markets. There are also substitution ideas along the way for sauces and protein selections for those who may not like the particular one listed. Instead of taking the time to make your own demiglaze sauce, which takes anywhere from 8-30 hours depending on the chef, use simple brown gravy packets and follow the other steps for the same result. The consumer I can guarantee will not have access to the same plateware, but use whatever you have to garnish the dishes as you like. Plus the starches and vegetables with each entree can also be substituted to accommodate their preferences.

Whoever said you can’t please everyone apparently has not read my book before. Truly, this is a book I can be proud of and one people should have in their collections.

About the Author

About the Author:

Tim Heitz and his wife Jodie reside in South Florida. They met, fell in love, and have found that cooking together and entertaining family and friends is more than stirring a few special ingredients together. To Tim, a dish that satiates a hunger is not complete if it doesn’t tantalize your senses and taste buds with desire.   

The passion Tim has for cooking is evident in his colorful food presentations, dressing each as though preparing for an evening with an elegant companion. He takes special care in donning the finest of textures and blends in flavors as he creates dishes that will slow dance with your tongue. Tim knows that each recipe must be cooked with love and attention to become a meal that will linger on your mind and tongue long after the night ends.

Tim graduated from the Culinary Arts Institute of Louisiana in June 2000 and during his training entered two culinary competitions with chefs from across the state, and he was awarded bronze medals in each competition.  The opportunity to compete against so many talented individuals gave him confidence in his abilities to continue in this field.

Tim has held restaurant management positions and cooked in restaurants, country clubs and hotels in Louisiana, Georgia and Florida.  He enjoys the creative aspects of cooking and has the patience and willingness to train others around him.  He calls his style of cooking “creative-traditional” as he adds new spins or touches to some of the classic recipes he’s learned and believes that “you are only as good as your last meal.”

Tim feels that each dish should be cooked with the love and attention it needs to become a great meal, and hopes that you will enjoy Making “Love” in the Kitchen