This book from cover to cover is filled full of beautiful color photos of dishes she has created, the groovy stories behind them, over 70 recipes and a tiny piece of the joy she gained from being in the kitchen during the last 24 years.
But being a chef isn’t always the glam life. There are many hilarious anecdotes trials and tribulations, salt instead of sugar, and burnt toast that every REAL chef under goes in their career.
Excerpt from Chapter 14
Bananas Foster “Chicago Style”
1/4 cup butter
1 cup brown sugar
3 cinnamon sticks
1/4 cup banana flavored rum
4 bananas cut into pieces
1/4 cup spiced rum
4 slices Eli’s Cheesecake
1. Combine the butter, sugar, and cinnamon sticks in a skillet. Place the pan over low heat and cook, stirring, until the sugar dissolves. Stir in the banana rum and then place the bananas in the pan.
2. When the banana pieces soften slightly and begin to brown, carefully add the spiced rum. Continue to cook the sauce for another five minutes until it thickens slightly. Remove from heat.
3. Plate the cheesecake and spoon bananas and sauce over the top, making sure that the sauce pools at the bottom of the plate. This recipe serves four, but can easily be doubled.