Gourmet Getaways will evoke an intense case of wanderlust and an even more intense desire for good food.
–Diana Serbe, In Mama’s Kitchen
Warning: this book is best perused after a meal.
It’s all here, the chefs, the places, the costs, and tasty recipes to tempt you to learn more. From the famed Greenbrier in West Virginia to the Napa Cooking School in California and all points in between. This one’s a keeper!
–Alan Caruba, Bookviews.com
Some of the places mentioned are famous…but most probably will come as pleasant surprises to the reader.
If you’d like to dabble, or even get very serious about trying your hand in the kitchen—while also enjoying a vacation—food writer Joe David’s book is for you.
– Kim Foley Mackinnon, TravelMuse
Over 50 Top U.S. Spots to Cook and Learn
WARRENTON, VA – In Joe David’s latest book, Gourmet Getaways, the author takes the reader on a journey to over 50 top culinary schools around the U.S. that provide gourmet getaways for recreational cooks and foodies interested in learning new culinary techniques from the pros. The book offers readers, not just detailed information about romantic destinations and culinary programs, but also, information about chefs, their cooking tips, their favorite recipes, and more.
French Chef Auguste Escoffier pointed out decades ago that fine cooking begins by giving scrupulous attention to creating the perfect stock. When the stock is good, what builds on it will also be good.
This classic attitude of faultless attention to a singular ingredient may seem foreign to many fast-food cooks who whip up a variety of meals on short notice, but to the nation’s prize-winning chefs; however, such detail is the cornerstone of culinary excellence. In Gourmet Getaways, readers will be introduced to such chefs who share Escoffier’s commitment to perfection.
John Ash (Culinary Institute of America-Greystone, St. Helene, CA) develops his flavors by keeping his cooking simple. A cook must avoid putting “the entire pantry into one meal, and instead prepare tasteful and exciting flavors using only essential ingredients.
Patrick O’Connell (Inn of Little Washington, Washington, VA) has earned his respected reputation as one of the country’s finest chefs by first acquainting himself with the world’s best flavors and then methodically striving to recreate and reinvent them, untiringly, until he has achieved legendary perfection.
Jill Prescott (Jill Prescott’s Ecole de Cuisine, Ashville, NC) has dedicated her career to creating magnificent flavors that make slow cooking so special. A principled chef, taught by the best, she sets herself apart from other French chefs by remaining true to traditional flavors – without ever deviating from the rules.
JoanneWeir (Joanne Weir Cooking School, San Francisco, CA) believes the essential requirement for creating a magnificently flavorful and healthy medley is to use locally grown, seasonally fresh foods from reliable food producers. Her main point is always the same: Only the best and freshest foods can bring top results.