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Cooking with a Private Chef
Private Chef Michael Saxer has created his first cookbook, Cooking with a Private Chef, to share a glimpse into the lives of the most well-to-do and discriminating, and share recipes for the exquisite meals they enjoy.
Dinner might begin with Muffuletta Croquettes as a nod to Saxer’s New Orleans home, then a Louisiana Jumbo-Lump Crab Meat Salad with Fried Avocado. Next there might be beautifully plated Seared Duck Breasts with sides of Wild Rice-Apple Salad. Then for dessert, Limoncello Panna Cotta with Blueberry Gelee or Bananas Foster Soufflé.
Chef Michael Saxer, a New Orleanian, has served these and many more inspired meals to his employer for eight years in the family’s homes in New Orleans and Newport, R.I. It’s not just family meals – Saxer’s kitchen dishes out gracious hospitality to a diverse guest list of celebrity, privilege and nobility.
Saxer created Cooking with a Private Chef so any cook can re-create his fresh, imaginative meals at home. Each dish is broken into individual recipes in a “module” system so cooks can prepare the whole dish with all its glorious trappings, or just select pieces of it.
While the recipes require some experience, planning and time, Chef Saxer has carefully outlined the steps for best outcome. He encourages creativity in the kitchen, too, so cooks can use his recipes as the basis for their own amazing culinary results.
Generously sized, 144 pages, and well illustrated with 22 full color images and additional black and white photos, the book offers a glimpse into the settings that inspire Chef Michael Saxer.
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FRP has produced 1000s of titles for individuals, companies, and nonprofit nationwide organizations since 1961. We create, produce, market, and distribute 50-60 cookbook titles every year.