Harvey Steiman's Kitchen

This is one of my most used cookbooks. Many of my cooking techniques come from here: hard boiled eggs, omelets, coffee, yogurt cheese, poached chicken. Plus, there are always other recipes that are simple and sound great, that I want to try. The recipes are easy to do, and many are fabulous ones that you will want to put into your repertoire. The genesis of this book is a radio talk show about cooking a couple of decades ago. The author gave out recipes on the air, so they have to be easy to describe along with short ingredient lists. This book is a collection of the best and most popular ones from over the years. The types of recipes I use most often: summer soups that you can serve cold or room temp, salmon and fish filets, muffins and biscuits, pesto variations, salad dressing. My complaints: it could do with a master list of recipes in the TOC or chapter heads, some recipes require a food processor or an ice cream machine, many recipes in the sweets chapter require partially set gelatin and whipped egg whites (not so simple or easy). Although the title has 'California', the recipes have nothing to do with 'California Cuisine': this is a collection for home cooking. There are no pictures or drawings, the print is relatively large, and each recipe tidily takes up one page, so there is plenty of white space on each page. It has these chapters: Beginnings, Main Courses, Grains, Sides, Robust Dishes, Sweets.