What do you think?
Rate this book
The Marilyn Harris Cooking School Cookbook
"Marilyn's gusto, soul, and charm are conveyed through the words and the recipes of her book. She has been Cincinnati's best-kept secret for too long. She's a national treasure and it's about time she became accessible to all of us." --Julia della Croce, author of Pasta Classica
"Those wishing to indulge their cooking-school fantasies will want to check out The Marilyn Harris Cooking School Cookbook. Harris' tome is relaxed and encouraging, like the best of teachers." --Publishers Weekly
From the kitchen of the acclaimed radio and television personality comes this sparkling collection of diverse and exciting recipes served in a conversational style rich in culinary insight and stovetop wisdom. Included are step-by-step instructions for mouth-watering dishes, with cooking tips, information on food culture and lore, and advice on ingredients, menus, and entertaining.
The Marilyn Harris Cooking School Cookbook includes fresh takes on old favorites like Southern Shrimp Salad and Quick Chili with Pinto Beans, tips for roasting and frying chicken, and advice on what to do with leftover rinds of Parmigiano-Reggiano (don't throw them away!).
Ms. Harris's cooking style has been described by a friend as "Mississippi miscellany liberally mixed with European modishness." Marilyn Harris's students think of her simply as "a marvelously creative cook with a charming personality, enthusiasm for good food, and a never-ending repertoire of fresh ideas."
"Those wishing to indulge their cooking-school fantasies will want to check out The Marilyn Harris Cooking School Cookbook. Harris' tome is relaxed and encouraging, like the best of teachers." --Publishers Weekly
From the kitchen of the acclaimed radio and television personality comes this sparkling collection of diverse and exciting recipes served in a conversational style rich in culinary insight and stovetop wisdom. Included are step-by-step instructions for mouth-watering dishes, with cooking tips, information on food culture and lore, and advice on ingredients, menus, and entertaining.
The Marilyn Harris Cooking School Cookbook includes fresh takes on old favorites like Southern Shrimp Salad and Quick Chili with Pinto Beans, tips for roasting and frying chicken, and advice on what to do with leftover rinds of Parmigiano-Reggiano (don't throw them away!).
Ms. Harris's cooking style has been described by a friend as "Mississippi miscellany liberally mixed with European modishness." Marilyn Harris's students think of her simply as "a marvelously creative cook with a charming personality, enthusiasm for good food, and a never-ending repertoire of fresh ideas."
256 pages, Hardcover
First published April 1, 2001
About the author
Marilyn Harris
5 booksFirst schooled in the culinary arts in New Orleans and now living in Cincinnati, Ms. Harris is a certified culinary professional member of the International Association of Culinary Professionals. She has studied at the Cordon Bleu School in London, at La Varenne and Bistro díHubert academies in Paris, and with numerous chefs in Lyon. Listen to her show on Saturdays from 1:00 to 4:00 p.m. Eastern time on WKRC 550 in Cincinnati or worldwide via the Internet at www.55krc.com.
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
No one has reviewed this book yet.