Robert Helstrom

Wonderful recipes from the San Francisco Restaurant Kuleto's that are actually doable at home and provide fine foundations. Good instruction in technique. The balsalmic vinaigrette dressing has become standard at my house and the eggplant risotto worked perfectly the first time. Getting good results encouraged me to try the more challenging recipes with more steps -- making homemade lamb sausage to go with penne, chard and ricotta (page 88) has been one of my most rewarding cooking experiences. I turn to this book when I want upscale with dependable results.… (altro)