Clean Food - Flavor is Trump

About the Book

How to make cardboard taste good - so to speak, even vegetables and dishes kids will eat. Author Chef Erika G. Cenci shares proven sensational signature recipes in this, her third cookbook, as usual using combinations of seasonal ingredients to yield unimaginable flavor-consistently gourmet; seasonal food in recipes are surprisingly inexpensive; recipes are easily adaptable to everyday meals, and they are recipes naturally suitable for all lifestyles and occasions. Whether its Lobster or Chicken - Vegetarian or Meat - Chilled Soups or Stews - Breads, Desserts, Cakes or Tortes this author has taken busy lifestyles into account and therefore the focus, as well as, providing illustrations about bread making, boning fish and others in conjunction with ingredients that involve a little more effort in their preparation. Preparing ahead and pre-measuring makes a more complex dish much easier and less time consuming when ready to cook.

About the Author

Born in East Germany, raised in West Berlin and obtained culinary training regardning food, and retaurant and hospitality industries in residence at Spandau, West Berlin after WWII, and whose parnets owned and operated hotel/restaurant "Lehngericht". Her father was a prominent business man and her mother an accredited chef who previously apprenticed at the famous Rathskeller, West Berlin, Germany. Chef Erika, with over 30 years professional cooking, now shares experiences, tips, and eclectic recipies promoting her lifelong use of seasonal fresh, organic as possible, ingredients, spreading encouragement to those who wish to return to a healthier lifestyle by cooking from scratch. Through her culmination of experience at a castle connected, 4-star restaurant in Dreieichenhain, West Germany named "Faselstall"; as a restaurateur, professional caterer, business owner in the food and hospitality industries and her travels through several European countries, other than her birth country, like Switzerland, Austria, France, Italy, Netherlands, Belgium and England assures essences of European flavors exist in all her creations, naturally.

Each week for nearly three years, chef Erika originated recipies specifically for demonstrating them on a local CBS affiliate TV station, "Cooking with Erika", some of which, are included and identified in this (third) cookbook and others were included in her second cookbook. She conducted cooking classes at the Pacific Lutheran University (PLU), and took top honors at culinary shows for her salmon and desserts masterpeices. Chef Erika's reputation was built on "flavor", the primary reason behind garnering "Best Chef" and "Best Evening Cusine" Awards, USA and Canada, 2004 and 2005 respectively- within the top 15 participating. Chef Erika, and her husband, continue highlighting flavor in her pre-arranged signature 3 - 7 course dinners, including winemaker's dinners, served in her historic circa. 1889 Queen Anne Victorian, Bed & Breakfast - Fine Dining Establishment, in Yakima Valley wine country, Yakima, WA.

Chef Erika was featured in Canada's leading news source, The Globe and Mail as well as in the Northwest Palate Magazine Article, "Spring Barrel Tasting-Asparagus Festival" and was selected for inclusion in NW Palate's recent 20th Anniversary edition - Best of the Northwest, Recipies & Wines, People & Places; Touring & Tasting "Wine-Food-Travel" Magazine Article, "Perfect Wine Tour Weekend-Yakima Valley"; featured articles in the "2006" Winter edition of the Mid-Columbian magazine, a high quality publication featuring photos of Eastern Washington people, places and attraction - a photo of her Establishment dominates it's front cover. "Uniquely, a chef-owned B&B".