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Book Cover for: Favourite: Recipes, Nanette Smalley

Favourite: Recipes

Nanette Smalley

The "FAVOURITE" book expresses my love and affinity for food, nutrition and cooking which has led me down many paths in the food service industry. As a highly resourceful and loyal professional, I have a history of marked success as private chef, estate/house manager and the owner of a successful catering business and restaurant. I've accumulated a wealth of experience in preparing menus from aggressively simple to extravagantly gourmet. As well as knowledge of all major international cuisines and can easily accommodate special dietary concerns.


"There are so many recipes out in the World, especially since we have online access. It can be very confusing to know the great recipes from the mediocre. I love my Cookbooks and enjoy searching for a recipe that I'm in the mood to create. It's all relevant to me: the beautiful pictures, and the information about the chef and or restaurant not to mention the tactile feel of the cookbook. I often research various cookbooks and borrow a little something from all of them to come up with my version of the recipe. In my personal experience that many of the online recipes don't work and it appears many websites have similar issues of reposting the flawed recipe.


When I moved from New York to California to be closer to my mom I had over 500 pounds of cookbooks and four files of recipes I saved since I was 13 years old. Many of the old recipes are gems and need to be saved for now and future generations of cooks, and chefs. I've spent hundreds of hours going through my treasure trove of recipes to perfect it.


The recipes I am sharing with you in this cookbook are accurate and if you follow my instructions will be pleased with the outcome of the special dish you have prepared.


This book consists of the 'best of the best' of hundreds of recipes in my possession. I have work professionally as a Chef for decades and you have my word that this book will save you time and frustration.

Book Details

  • Publisher: Artvoices Art Books
  • Publish Date: Nov 12nd, 2024
  • Pages: 216
  • Language: English
  • Dimensions: 0.00in - 0.00in - 0.00in - 0.00lb
  • EAN: 9798986841397
  • Categories: Individual Chefs & RestaurantsMethods - BakingRegional & Cultural - American - General

About the Author

Smalley, Nanette: - "My passion for food, cookbooks and recipe development began at a very early age. Our family had the good fortune of living with an organic garden in the backyard and of enjoying the availability of flavorful produce from local farmers, and fresh fish were abundant at the local pier in my hometown on the California coast. My earliest culinary experiments found me substituting a cornucopia of healthy foods into classical French recipes, which led to developing my own California Classical French cuisine.


These experiences gave me the basis of what today characterizes my food: The freshest local produce, the most healthful of ingredients combined with a classical and disciplined structure.


In 1974 I left for Santa Fe, New Mexico to study nutrition. This led to opening my own restaurant, 'La Querencia'. I was challenged in ways that I could not have anticipated, being forced to grow simultaneously as a chef and a manager. I was reminded daily that good technique and knowledge of nutrition are at the heart of producing fine and innovative cuisine.


Upon my marriage, I left with my son to join my husband on the East Coast. I took advantage of this move to New York to fine tune my technical and managerial skills. I made a commitment to myself when I started the catering business that I would base my cuisine on health and nutrition, believing that my clients would want not only exceptional and innovative culinary experiences, but satisfying ones as well. Although the love of food has impassioned my career, my interests in gardening, nature, travel, art and antiques have inspired all my ventures.


Professional organizations that support my passions are: The National Association of Female Executives, The Roundtable for Women in the Food Business, and The James Beard Association. Enrolling in Culinary Institute of America for professionals and the Fashion Institute of Technology (F.I.T.) further honed my skills in related activities, such as cookbook development, recipe competition, and house managerial responsibilities.


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