We have been getting a lot of questions about what kind of recipes are in the book. Just to answer that question once and for all, there are no recipes in the book. Now, after making such an astonishing declaration I’m sure that most of you (if not all of you) are saying, “How can you have a cookbook without any recipes?” Then let me answer that by posing the question, do you want to learn how to cook, or do you want to learn how to follow a recipe?
The reason I wrote The First Timer’s Cookbook is because I was tired of recipe books. I wanted a book that would actually teach you the principles behind cooking so that you aren’t bound by a recipe. Imagine a world where you could look at a recipe and say to yourself, “You know that is a great idea, but I think I want to do this instead.” That way if you don’t like a certain ingredient you can change it or eliminate it. That’s why this is the cookbook everyone should have, it creates a base of knowledge that essentially frees you from not just being able to copy some else’s creation, but enables you to create your own.
So let me show you some basic rules and ratios that are universal in cooking. Let’s share tips and tricks to help us all grow and learn from each other. One thing that I have learned in the course of the last 12 years is that the more I learn, the more I realize I know so little. I have learned something from everyone I have ever worked with, and not always what you think that you would learn from a certain individual. For example, I learned how to make some of the most intricate and beautiful garnishes and vegetable carvings, not from a head chef, but from the head dishwasher at a sports arena. I also learned the most effective way to cut lemons and limes from a Mexican immigrant who barely spoke English and was working as a banquet captain at a hotel.
So don’t be intimidated to share thoughts and ideas, and just remember we are all First Timer’s in one way or another.