Independent Publisher, March/April 1999
Malkoff's lively personal comments, smart tips, and interesting facts about food and cooking make delightful reading. Drawing on his experience as a caterer, food stylist, and culinary instructor, he explains the why of many steps in his recipes, something too often missing in cookbooks. . . . Highly recommended.


Chris Kilham, author of The Whole Food Bible
In his search for the perfect meal, Michael Malkoff introduces us to a world of smart cooking tips and great recipes. After reading The Every Day Gourmet, I wanted to call Michael and place a huge take-out order on the spot. Well done!


Book Description
Here is a collection of more than 100 healthy and easy-to-make recipes for exotic dishes that use delicious, natural, whole foods. Included are tips on the shortcuts many professionals use to make shopping, cooking, and cleanup easier.


About the Author
Michael Malkoff has worked as a food stylist and food coordinator on numerous cooking shows. For years he was a partner in Satori, a Boston restaurant specializing in vegetarian and hearty Mediterranean fare, and the proprietor of Mmmm Catering. He currently is a culinary instructor in the Boston area and is developing the TV version of The Every Day Gourmet, a visual experience to complement the taste sensations of his recipes. 

FROM THE PUBLISHER

More than 100 healthy and easy-to-make recipes that let you create exotic dishes with delicious natural and whole foods. Delightful recipes that bring the culinary world to your doorstep with nutritious, unforgettable meals. Includes tips on the shortcuts many professionals use to make shopping, cooking, and cleanup as easy as possible. Tired of eating the same old thing night after night? Looking to spice up your life with a healthy international adventure? In his wonderfully offbeat new cookbook, The Every Day Gourmet, chef Michael Malkoff offers up more than 100 hip, healthy, and easy-to-make recipes that let you create exotic dishes in minutes, meals that use the delicious natural and whole foods you want without making you a slave to your kitchen.

These delightful recipes bring the world to your doorstep as you discover the simplicity of some of the world's great culinary traditions while preparing nutritious, unforgettable meals, packed with fresh vegetables, herbs, and spices. Enjoy the foreign pleasures of such global peasant foods as the noodle dishes of the orient and the pasta and polenta of Italy. Create such regional culinary specialties as Middle Eastern Black-Eyed Pea Soup, Sweet Potato Salad, Vegetarian Pad Thai, Panang Curry Salmon, Swordfish a la Turk, and Grilled Chicken Yucatan-Style. In addition to his recipes, Michael includes tips on the shortcuts many professionals use to make shopping, cooking, and cleanup as easy as possible. Invite The Every Day Gourmet into your kitchen and make every meal a delectable experience well worth your valuable time.

FROM THE CRITICS

Paulette Bochnig Sharkey

"A self-described "ovo-lacto, pseudomacro, poultry-eatin' son of a sea cook," Malkoff offers an entertaining guide to adding pizzazz to meals without spending more than an hour in the kitchen. The 100+ recipes call for lots of fresh fruits and vegetables, herbs and spices. They provide a good sampling of global cuisine, from humble (Arroz: A la Mexicana) to sophisticated (Panang Curried Salmon with Asparagus). Seafood and poultry each warrant their own chapter, but no red meat recipes appear.
Malkoff's lively personal comments, smart tips, and interesting facts about food and cooking make delightful reading. Drawing on his experience as caterer, food stylist, and culinary instructor, he explains the why of many steps in his recipes, something too often missing from cookbooks. He's a firm believer in shortcuts to make shopping, cooking, and cleanup as easy as possible so that more time can be devoted to eating. Food clearly has sensual appeal to Malkoff, but perhaps he goes a bit far when he cautions at the start of his gnocchi recipe, "Don't try to make love after you eat a plateful of these dumplings."
Instructions are clear and well-organized, with substitutes suggested for the occasional unusual ingredient. Of particular note are the generic quick bread/muffin recipe with variations and the shortcut guide to marinades and sauces. Indexed and attractively designed, with plenty of white space for notes. Highly recommended." ---
From Independent Publisher, March/April 1999

Independent Publisher - March/April 1999

Malkoff's lively personal comments, smart tips, and interesting facts about food and cooking make delightful reading. Drawing on his experiance as a caterer, food stylist, and culinary intructor, he explains the why of many steps in his recipes, something too often missing in cookbooks. . . . Highly recommended.

WHAT PEOPLE ARE SAYING