Marilyn Harris, hailed by Bert Greene as “the undisputed doyenne of cuisine in the Midwest,” brings you Cooking with Marilyn,
a collection of recipes and suggested menus for “real” food with an emphasis on simplicity of preparation.
A Certified Professional member of the International Association of Culinary Professionals, Marilyn has studied at the Cordon Bleu School in London, La Varenne and Bistro d’Hubert academies in Paris, and with numerous chefs in Lyon. The chapter “Be a Guest at Your Own Party” is typical of Marilyn Harris’s philosophy of cooking and entertaining—it doesn’t have to be difficult to taste good.
The presentation of meals is thoroughly discussed, especially for the many dishes designed for easy but elegant entertaining with freshness in mind. In addition, the book offers a number of “light” dishes and many reduced-calorie classics.
Along with the recipes and menu suggestions, this book is sprinkled with important tidbits of information in the form of valuable food tips—signaled by the steaming spoon. These nuggets of stove-top wisdom are the result of Marilyn’s many years as a cooking instructor. Readers will enjoy preparing such uncomplicated fare as Grilled Herb Vegetable Kabobs as well as more involved dishes like Shrimp Profiteroles.
About the Author
Born in Mississippi and first schooled in the culinary arts in New Orleans, Marilyn has traveled with her husband to Hamburg, Berlin, Marple, and Wolfenbuettel, gathering recipes all along the way. The late Mr. Greene, a dear friend, described her style as “Mississippi miscellany liberally mixed with European modishness.” Marilyn Harris’s students think of her simply as “a marvelously creative cook with a charming personality, enthusiasm for good food, and a never-ending repertoire of fresh ideas.”
Listen to her show on Saturdays from 1:00 to 4:00 pm Eastern time on WKRC 550 in Cincinnati or worldwide via the Internet at www.55krc.com.