A Taste of the World II

About the Book

Experiencing 17 types of cuisines

A Taste of the World II is Jeff Segurson’s new cookbook containing 120 new mouth-watering recipes for those with a desire to enjoy gourmet food.

This new cookbook provides the most basic steps in describing how to make gourmet food.  It was designed so the most inexperienced could make these dishes and still experience the delight of fine dining from home.

Designed in the same fashion as A Taste of the World I, and adding in pictures and wine suggestions, Jeff Segurson takes fine dining to another level for people seeking instruction and guidance without the red tape to learn or create elaborate dishes as needed in many other cookbooks.  As Jeff states, “I did all the research and planning so you don’t have to.  I wanted to create the least intimidating experience for all who have the desire to try gourmet cooking.”

Through a culmination of many culinary experiences, A Taste of the World II was created.  Jeff shares some of his trademark dishes such as, Chow Mien Noodle Cake with Snow Pea Sauce, Smoked Salmon Roll with Roasted Garlic Rice, Beer and Lime Marinated Flank Steak, Hawaiian Style Baby Back Ribs with Guava and Banana Sauce, Red Snapper Stuffed with Macadamia Nut and Fennel Stuffing, Tropical Fruit Salad with Guava Dressing and many more enticing dishes.

“It is through creativity and a desire to share my talents with others that created the basis for this book.  I hope all readers find much happiness in the unique recipes and the simplicity of this book.”

Segurson currently resides in Washington DC where he cooks for VIP’s and heads of state.  This is his second published cookbook.

About the Author

Jeff discovered his culinary talents during his years in Hawaii while working on a private airplane for a VIP.  As his skills expanded, he was inspired to start writing A Taste of the World I.  He later moved to the Chicago area where he completed A Taste of the World I and started writing the second book, A Taste of the World II.  In his new location, a new inspiration came to Jeff.  He expanded his repertoire of techniques and methods to expand on his understanding of multi-ethnic flavored cuisines.  Through his diverse culinary background of cooking for various VIP’s and heads of states, Jeff created succulent recipes that could be made with little effort.  His desire to give others a chance to use his techniques through his books is aptly summarized by the expression, “a gift or talent is only as good as the people you share it with.”

Jeff currently resides in Washington DC where he cooks for VIP’s and heads of state in some of the most elaborate settings.