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A Touch of Europe® Cookbook: Bringing "Fresh" to the Table - "Naturally"

by Erika G. Cenci

394 pages; quality trade paperback (softcover); illustrated; catalogue #04-2768; ISBN 1-4120-4960-1; US$41.50, C$51.88, EUR35.50, £25.00

Over 300 palate-revitalizing all-natural light-medium-hearty-vegetarian and heart-healthy recipes for family, special occasions and entertainment. Includes desserts and other specialties to make you a star in your kitchen.

About the Book

TIPS - INTRODUCTION & -COMMENTARY

Chef Erika believes that recipes in her cookbook (which she refers to as a workbook - one to use) provides clear examples of how easy it can be for you to produce fresh flavors that your entire family can enjoy (even vegetables) in less time than you can imagine and with flexibility...... choosing your entrées, organizing your menus, preparing shopping lists, shopping for ingredients for more than one meal and taking advantage of freshness of the season by visiting your local farms or farmer’s market, it’s a natural and fun thing to do and saving money doing it...... not a huge task.

Happy Cooking!

About the Author

Some excerpts quoted, and some modified or added, inspired or taken from the Author’s interesting Biography depicted in her cookbook.

Born in East Germany, raised and trained in West Berlin after WW II, and whose parents owned hotel/restaurant “Lehngericht”...... father was a prominent businessman and mother an accredited chef...... Over 30 years professional cooking, restaurateur, hosting, catering events...... Traveled through many European countries, other than Germany, like Switzerland, Austria, France, Italy, Netherlands, Belgium, England, to name a few - with food in mind to enjoy...... Created recipes and demonstrated them on and for local television, both live and taped broadcasts...... Uses talents and inherent imagination to create natural flavors in all preparations, including “cornstarch and flour” FREE or very limited use of it in sauces, and absolutely scrumptious desserts ...... This author learned from the ground up at an early age of 14 and practiced the most serious forms of the real art of cooking, baking, sauces and dressing-makings in her quest to reach the highest level of perfection - an “all in one” chef who intimately knows about, and produces, genuine European flavors...... No shortcuts...... Flavor is trump and achieving the best results begins with the use of only natural products, the freshest, organic, seasonal ingredients, spices and herbs of the highest quality available, and mixing and matching them to yield harmonious flavors in balance with accompaniments and other courses...... highlighting such results consistently in that of her signature award winning 3 to 7 course dinners, luncheons and high teas served in her historic circa. 1889 Queen Anne Victorian Establishment.

AWARDS and PUBLICITY
(Most Recent)

Best Chef Award, “2004”, “Inn Traveler”, Arrington Publishing
“Top 15 in USA and Canada”
Best Evening Cuisine, Award “2005”, “Inn Traveler”, Arrington Publishing
“Top 15 in USA & Canada”

“Destination..A Touch of Europe Bed and Breakfast in Yakima….has character to
burn…shaded lawn in the mansion district…this isn’t amateur night: Erika, the author of
…cookbooks and host of (local) weekly TV (Cooking with Erika) show turns out (for our
dinner) King salmon sauced in mascarpone, and juicy rack of lamb….” Jeremy Ferguson,
Globe and Mail, Canada’s leading news source, October 15, 2003

Four Kisses – “Best Places to Kiss in the Northwest” – 7th & 8th consecutive Editions
“Most romantic Dinners in the Yakima Valley” “Best Places to Kiss in the Northwest”,
7th & 8th consecutive Editions

Four & One Half Stars – “Unofficial Guide to Bed & Breakfasts”
Listed in Top 30 in Pacific Northwest, IDG Books

FEATURE ARTICLES

Northwest Palate Magazine, May/June 2000, Spring Barrel Tasting-Asparagus Festival
Touring & Tasting “Wine-Food-Travel” Magazine, April, 2004,
“Perfect Wine Tour Weekend-Yakima Valley”

Taste Feature, Yakima Herald-Republic, December 13, 1995, “A Touch of Europe in Yakima
in time for the Holidays”
Business Feature, Yakima-Herald Republic, November 10, 2002, “A Secret No Longer”
Taste Feature, Yakima Herald Republic, February 25, 2004, “Renoun, A Touch of”
Feature, Yakima Valley Business Journal, February 2004, “Chef Wins Honors”
The Columbian, May 15, 2004, “Discover your Northwest: Bed & Breakfast Inns”

Excerpts