Michael Andrew Stugrin

Savoring simple food is one of life's pleasures and a home cook's delight. Alas, simple food sometimes can be difficult to find and can be expensive in restaurants and even markets. A fundamental requisite for savory, simple food is that it be fresh and of good quality. Simple cooking implies that the fish or roast or bird or vegetable will not be swathed in or buried under or camouflaged by elaborate sauces or crusts. Simple food is presented in its glory on the plate or in the bowl for all to see, taste, and savor.SAVORING SIMPLE HOME COOKING: Culinary Themes, Variations, and Improvisationsis a thinking cookbook reader's and home cook's cookbook. It is an exciting collection of over 350 highly "cookable" recipes, both traditional and innovative, for savory, simple appetizers, soups, salads, main courses, and desserts. Celebrate cooking and eating savory, simple food.

Thirty-seven autobiographical, historical, and issues-related essays about experiences, people, ideas. Individually vivid and thought provoking, collectively connecting the past, present, and future. Emerging are truthful fictions, fictionalized truths. Tricks of time.