Hot Dish Confidential
An accidental pilgrimage to master the world's most beautiful instrument
Praise for Hot Dish Confidential
“OK -- I admit it. Based on the title, this is not a book that I would have ever considered buying on my own. For me, cooking is just a necessary evil that is best left to somebody else. The extent of my cooking skills tops out at: "Put TV dinner in microwave" or "Open can, put contents in pot, warm up". So when a friend told me I just had to read this book, I grudging obliged -- more on the basis of our friendship than any real desire to read a book about cooking.
And then something amazing happened. I enjoyed it. Granted, my eyes glazed over and I started skimming material when it was talking about actual cooking, but it turns out there was so much more than that in this book. In a most eloquent style, the author shared his innermost emotions -- the fear that he might have screwed up a recipe, the joy of a dish well prepared, the triumph of a dinner party successfully executed. And then there were the details of the various members of the gourmet dinner group: what they looked like, how they met, how they acted, how they interacted with the author and other members of the group.”
Review on Amazon — William K. Erickson
5 out of 5 Stars
Hot Dish Confidential
George Sorensen wants to learn to cook. Not just cook, but to finally learn how to prepare a truly great meal.
George was raised on TV dinners in foil trays, canned string beans reduced to paste in boiling water, Wonder Bread, bologna, and processed cheese sandwiches heated in a toaster oven.
But George wants to change all that, and he has a plan: He recruits a group of amateur culinary experts to meet monthly at his little Minneapolis bungalow to cook, eat, drink, and teach him the ropes.
George embarks on a year-long gastronomic journey from France to Greece, from soufflé to goose. He samples the delights of wild mushrooms, the flavors of the oceans, and a Charles Dickens Christmas with a mouthwatering pheasant pie.
However, George does not anticipate the dynamics of bringing together these self-proclaimed chefs. Arguments over wine—what kind, how much, and who should pay for it—erupt, while others sow discord and divorce. There are suspicions about whether the rattlesnake enchiladas are really rattlesnake or merely frog legs, since really, who can tell the difference. There is trouble unwinding the skin of an octopus. Rebellion ensues when tunics are required for a Greek-themed party featuring a cardboard Parthenon facade in the backyard.
But in the end, it means an unforgettable journey of flavor, camaraderie, and adventure.
Join George's culinary revolution, and you might even find yourself earning a blue ribbon for your homemade jam at the Minnesota State Fair or stumbling upon your future wife amidst blooming apricot trees.