"Marilyn’s gusto, soul, and charm are conveyed through the words and the recipes of her book. She has been Cincinnati’s best-kept secret for too long. She’s a national treasure and it’s about time she became accessible to all of us."
--Julia della Croce, author of Pasta Classica
"Those wishing to indulge their cooking-school fantasies will want to check out
The Marilyn Harris Cooking School Cookbook. Harris’ tome is relaxed and encouraging, like the best of teachers."
From the kitchen of the acclaimed radio and television personality comes this sparkling collection of diverse and exciting recipes served in a conversational style rich in culinary insight and stovetop wisdom. Included are step-by-step instructions for mouth-watering dishes, with cooking tips, information on food culture and lore, and advice on ingredients, menus, and entertaining.
The Marilyn Harris Cooking School Cookbook
Ms. Harris’s cooking style has been described by a friend 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."
About the Author
Listen to her show on Saturdays from 1:00 to 4:00 p.m. Eastern time on WKRC 550 in Cincinnati or worldwide via the Internet at www.55krc.com.
THE MARILYN HARRIS COOKING SCHOOL COOKBOOK
By Marilyn Harris
224 pp. 8 x 9¼
First schooled in the culinary arts in New Orleans and now living in Cincinnati, Ms. Harris is a certified culinary professional member of the International Association of Culinary Professionals. She has studied at the Cordon Bleu School in London, at La Varenne and Bistro d’Hubert academies in Paris, and with numerous chefs in Lyon.includes fresh takes on old favorites like Southern Shrimp Salad and Quick Chili with Pinto Beans, tips for roasting and frying chicken, and advice on what to do with leftover rinds of Parmigiano-Reggiano (don’t
throw them away!).