DEL MAR, CA Woodrow Wilson, career chemist to the military, has published a book of restaurant quality dishes without restaurant prices. Among his former clients, even generals never ate this well. Whether it’s an intimate dinner for two, or having the boss over for the first time, you’ll be proud to serve from Wilson’s "The Champagne Taste/Beer Budget Cookbook."
Wilson’s book offers delicious recipes for the dishes you would order at a restaurant. “For the cost of tax, tip and valet parking,” he says, “you can serve the good stuff at home.”
Creativity honed in the lab is applied in the kitchen. Mouthwatering recipes are invented or refined. All are easy and fun. The first step in his beer can chicken recipe is “Open the beer. Drink half.” The reader’s biggest challenge will be picking a favorite from all the choices.
Woodrow Wilson is a Caltech PhD chemist who learned to cook in self-defense. He could live the life of a starving student as long as he didn’t have to taste it. Spoiled by years of his mother’s home cooking he’d have to do better. Besides, his roommates wouldn’t tolerate mediocre cooking. Dinner might not cost much, but it had better not taste like it didn’t.
Wilson brings his creativity out of the laboratory and into the kitchen. Toying with recipes—adjusting ingredients to improve taste or substituting ingredients for whatever he’s out of—he presents new takes on old favorites. Cooking by the seat of his pants, and then reverse engineering the ones that turn out well, he produces some great new taste sensations. His best results are presented in his new book "The Champagne Taste/Beer Budget Cookbook." This is a collection of recipes simple enough they are a joy to cook, but delicious enough they are a joy to eat.
Wilson is a research scientist, an author, a Toastmaster, a husband, a father, and a grandfather. Visit his web site http://www.woodrow-
