Pat's Interview by The Author Show

Recently, I was interviewed by The Author Show.  I spoke about my newest book, The Four Seasons of Gourmet Entertaining along with a little history on the creation of this labor of love!  Click  HERE to hear my interview (This is a large file so it takes a few minutes to download.)  Hope you enjoy and this will inspire you to try some of my fabulous recipes.  Bon Appetit!!!

Myrtle Beach Sun News Review Pat's New Book!

"Gambarelli's book appetizes - Want a cookbook you know has been tested and tried, yet will expand your culinary reach?  This is the one for you.  It's been tested on her neighbors at Sea Trail, and as each day goes by, in my own kitchen.  The Four Seasons of Gourmet Entertaining with the World at your Table will make a great gift for yourself and anyone who enjoys cooking." Joan Leotta, For The Sun News - To read the entire review, click the link below:

http://www.patriciagambarelli.com/GambarelliSunNews.pdf

 ANNOUNCING THE ARRIVAL OF PAT'S NEWEST BOOK

The Four Seasons of Gourmet Entertaining

With the World at Your Table

Two Hundred International Recipes

by Patricia Gambarelli

I am thrilled to tell you that my cookbook “The Four Seasons of Gourmet Entertaining” With the World at Your table has finally arrived. All the recipes from 15 years of dining together in the Sea Trail Gourmet Club are within its pages, along with delightful stories of mine and Rudy’s time, cooking and reviewing restaurants in the Big Apple.

This marvelous new cookbook includes culinary creations from around the globe – America, Italy, France, Germany, Spain, Greece and Thailand. The new book also includes an array of recipes for appetizers, main courses, desserts, party fare and even recipes from ‘Famous Foodies.’  There are 200 recipes categorized by seasons and an index that lists every ingredient in the book. So it’s a snap to find a friendly recipe or create a dinner menu.

But to me, the book is so much more. It’s a total recall to all of the friends that we have made through the magic of food. We dined together, laughed together, (and sometimes complained together), drank wine together, all the while having fun with our gourmet friends. To me, the Gourmet Club epitomizes the spirit that makes Sea Trail so special.

And, I have my oven back!

Salute!

Pat and Rudy








CHECK OUT HER FABULOUS PRESS RELEASE!  

 

http://www.freepublicitygroup.com/release_patricia_gambarelli.html

TO PURCHASE YOUR OWN COPY

SEND AN EMAIL TO:

letscook@atmc.net

Blood, Bones, Butter Gabrielle Hamilton Book review

Forty-eight Hours with Blood, Bones and Butter
or
Almost Blind in Both Eyes

Check out the kudos on the back cover. How could Anthony Bourdain be envious of another chef's writings? Could anything compare with Kitchen Confidential? How dare Batali say he will burn all the books he has written, as he lavishes unabashed praise on Hamilton's prose.
The early pages made me wary. I confess to being a West Village snob-in my day, never venturing forth to the East Village, home to hippies and druggies.
I tagged p. 154, recalling the time I assisted Jacques Pepin at the Beard House, quaking every moment. But he was great and didn't live up to his demanding reputation. I relived our dinner at Lutece when Andre Soltner sat down with Rudy and me at our table to ruminate on the wine we had chosen. Memories flood back-a tour of the million dollar new kitchen at Le Cirque, a class by the pastry chef at the Four Seasons or another at Felidia to watch the chef curing a prosciutto. Those were delicious 80's with Franey, Claiborne and Child and when the food section of the Times really got your juices going.
I doubt that I will get to eat at Prune. But, I've been there through the magnificent prose of Gabrielle Hamilton. She makes me believe that she is a far better writer than a chef/restaurant owner. My bloodshot eyes can attest to that!

A RETURN TO INNOCENCE

Because the Master of the House is a devotee of the Food Channel, the recurring 21st century theme in our house is,"What shall we cook tonight?" My nasty response:"Why not re-visit Mrs. Paul's Famous Frozen Fish Fries?" She saved many a day alternating with Hamburger Helper as we shuffled between Little League baseball and ballet lessons.

So I bit the bullet and surreptitiously stuffed Mrs. Paul into my think-green food bag at the supermarket.

Let's say that Mrs. Paul will have to struggle to share a spot on TV with the Barefoot Contessa, Lidia Bastianich or Tyler Florence, The Mr. Ultimate.

Maybe Paula Dean can whip up a southern potion and give Mrs. Paul a makeover!

Sincerely: Frustrated Former Cooking Teacher

REVIEW: “FOOD, INC.”- The Movie

Have you read “Fast Food Nation’ by Eric Schossler (2001) or “The Omnivore’s Dilemma” (2006) by Michael Pollan? Schossler exposed the travesties in the fast food industry and made all of us nervous eating a burger at MacDonalds. Pollan picked up the ball and wrote a powerful book indicting corn as the evildoer as engineered by the American food industry.

Pollan’s book was made into a documentary film, “Food, Inc.” and is an angry blast at the food industry.

Corn seems to be the culprit. It’s not relegated to feeding chickens, cows and fish. In one guise or another, it has seeped into candy, soft drinks and cheese and may be directly responsible for the obesity problem America faces today.

Corn is fed to chickens and cows and unless we can grow free-range chickens and grass-fed cows we’re eating corn as that roast chicken or that steak dinner. Corn has infiltrated a vast variety of foods in a typical supermarket.

Some of the footage in the film (largely shot surreptitiously by workers) shows how poultry and livestock are raised. Chickens are kept in long, dark, stifling sheds, where they stand in their own waste and fatted with corn and then on to slaughter in a mere forty-nine days. Cows are jammed together in huge pens eating corn, not grass, disrupting their digestive systems.

Corn has pigeonholed low income Americans into eating affordable fast food burgers because they can’t afford fresh vegetables.

The film is unnerving and cries out to the food industry to enact the necessary legislation to protect all Americans from the travesty of corn.