About the Books and the Author
Cooking has been my long-time hobby, and, with all due modesty, I am an accomplished amateur chef. For more than 40 years, I’ve collected recipes of dishes that I personally love. The sources of these recipes are friends, family and restaurants from around the world as a result of extensive travel when I worked for a living. A few are my own creations.
Some of the recipes are of my own invention, and most of those sourced from others I’ve modified to fit my cooking style, to simplify them or to use ingredients that are readily available in America.
Having retired from my professional life, and having nothing better to do, I decided to share a part of my recipe collection with people who like to eat. The result is this book, Mikey Likes It! I hope you do too.
I welcome comments on my book. Click here to email me.
Easy Gourmet Recipes for the Frugal Cook: Mikey Likes It! Volumes I and II, each contains 215+ gourmet recipes culled from well over 1000 that were collected over 40 years by the author. Nearly all of the recipes are easy to make and most are low cost. Although the recipes have roots in many international cuisines, they will all appeal to the average palate and call for ingredients that are readily available in America.
These books will appeal to foodies. There are lots of meat dishes, stews, steaks and roasts along with potatoes, rice and pasta recipes. Even the vegetable side dishes tend to be hearty. If you are looking for steamed broccoli, this is not your cookbook.
Each recipe contains background information, a complete list of ingredients and detailed instructions. The book assumes that the reader has at least a little cooking experience and knows the basics of sautéing, braising, roasting, etc.
Most recipes include suggestions for variations on the theme. The reader is challenged (if he or she wants to be challenged) to exercise his or her personal creative juices and to modify the recipe to make it his or her very own creation.
Information is provided on the subjects of equipment and ingredient sources aloing with pantry recommendations. In this context, emphasis is placed on where to get the best deals or to find ingredients that may not be available locally.