How to Make Bold, Creative, Flavorful Food at Home
Wiley, Hardcover, 9780470130452, 288pp.
Publication Date: April 1, 2008
Praise for Without Reservations
"In this enticing book, Joey Altman shows us that with the proper techniques, the knowledge and craftsmanship of the professional chef can be translated to the home kitchen with great menus."
"I am lucky enough to be able to cook with Joey quite a bit, and I promise you, Joey knows food. With this book, we are lucky to bring his expertise into our own kitchens."
--Tyler Florence, host of Tyler's Ultimate on Food Network
"Joey's Without Reservations exudes personality, insight, and enthusiasm. From his tour through the chef's palette of flavors, ingredients, and techniques to his uniquely 'Joey' takes on all the food we want to eat, this is a book that'll inspire many a happy meal."
--Rick Bayless, Chef of Chicago's Frontera Grill and host of PBS's Mexico--One Plate at a Time
"This is the kind of food I love to cook and eat! Joey has triumphed with a book chock-full of recipes perfect for every day of the week. And the best part, they're doable. This book should find a place in every cook's library."
--Joanne Weir, cookbook author and host of PBS's Joanne Weir's Cooking Class