Robert Dickson

In Robert's of Charleston's Kitchen: Chef Robert's Recipes from Robert's of Charleston Restaurant Robert Dickson

Each night at my restaurant, Robert's of Charleston, my staff and I prepare and present a unique menu. Those of our guests who themselves have some culinary expertise - and indeed any who have ever attempted to prepare a dinner party know that a good menu starts with correct recipes to make the meal both enjoyable and memorable. My training at the Culinary Institute of America taught me to read the written recipe with much discernment. Thus, I have tried to make these recipes as straightforward as possible, leaving nothing to chance for you. A complete step-by-step guide to build signature sauces is how I want you to lean to add that expert touch to every dish. They reflect my collection from over forty years in the numerous establishments I have worked. The sixty sauces are 'finger-licking-good.' The first section is designed to be an alchemy of goodness, but it does not stop there. The soup recipes range from broth style with egg and cheese to Clam Chowder, Cream of Cauliflower and more, ending with Lobster Bisque. The entrees chapter provides a sampling of the most favored American meats: beef, Cornish hens, lamb, veal, pork, seafood, and others; and, their recipes will be a good cooking foundation for the novice as well as the expert. Recipes in the accompaniments yield full-flavor and are exquisitely aromatic. They are an essential component of the meal. Experience Caponata, ratatouille, or as a stand alone, County-Style Pate'. Desserts range from delicate and delectable, to classically comfortable. Whatever their degree of complexity, desserts demand close attention to detail, whether in removing the pith from an orange peel or in carefully separating eggs for a custard. The ingredients themselves are seldom elaborate unlike my recipes: tortes, tarts, mousses, souffls, crepes, pies, cakes, sorbets, and trifles. When you have cooked your way through my book you will feel more comfortable in your own kitchen. My recipes draw upon the techniques and flavors of cultures