<p><i>Three steps to astonishing meals.</i></p><p>Divided by season, <b>Cooking with Curtis</b> features such traditional ingredients as lamb, chocolate and rhubarb along with scallops, vanilla and even truffles. Professional chef Curtis Stone points out that his dishes are often chosen from a restaurant menu, but are rarely prepared at home. He selects 24 ingredients, then offers three different recipes for each: one for beginner cooks, one for the experienced and the last for the adventurous. This three-step approach ingeniously builds confidence in even the most timid cook. After all, cooking basics can be mastered by anyone -- and this book promises that a complex dish can successfully be prepared by following Chef Stone's expert directions.</p><p>Recipes include:</p><ul><li>Tagliatelle of white truffles from Alba</li><li>King prawns with caramelized endive</li><li>Roasted sea scallop wrapped in pancetta with tomato and gremolata</li><li>Zuppa ribolita (lentil soup with vegetables)</li><li>Classic apple tarte tatin with vanilla ice cream.</li></ul><p><b>Cooking with Curtis</b> serves up a remarkable repertoire of delightful dishes for cooks of all levels of expertise.</p>