Jet Age Cooking for the Bachelor Gourmet
It’s off to the kitchen with author James M Kraus author of Jet Age Cooking for the Bachelor Gourmet. Pour a Manhattan to savour while you create Steak Diane, Spaghetti Maria Grazia, Filet of Beef à la TWA and other classic Jet Age cuisine.
Available in the US, UK, EU and Japan, the book’s recipes display measurements and temperatures in all popular international formats. It is a full-color multimedia work specifically designed for the iPad that takes advantage of the unique capabilities of the e-book format.
This book is targeted to the sophisticated Man About Town who cooks for pleasure rather than necessity. All recipes are specifically scaled for a solo serving, easily doubled for preparing that special dinner à deux. It is tightly focused on a selection of international favorites that were staples of upscale restaurants in the 1960s.
The decade was an auspicious era not just for automobiles but for fine dining as well. The burgeoning popularity of jet travel allowed first hand exposure to an array of culinary cultures without the time investment of a lengthy ocean voyage. Health considerations took a distant backseat to flavor, extravagance and spectacle.
Celebrating the culinary indulgence of this epoch, Jet Age Cooking is a compilation of recipes carefully curated for lush, rich flavor as well as easy of preparation and cleanup. None of the preparations require the use of a blender or food processor; most require little more than a pan, knife and spoon, rendering them eminently suitable for preparation not only in the gourmet kitchen of your château, but in the galley of your boat or the kitchenette of your pied-à-terre.
You can listen to the interview I did with James M Kraus on episode #280 of the Cocktail Nation.