Chef David Rose - BGE spokesman and BGE cookbook author

RRP

I have lived a somewhat sheltered life for the past few years so I had never heard of him nor his BGE cookbooks until this morning. He will be cooking and demonstrating the BGE locally at an upcoming charity event. He was interviewed via phone on a local radio station this morning. I can't attend the event, but I am wondering if any here have purchased his book and your opinion of it. TIA

Canugghead

Decisions decisions...

RRP

you know...I am SO surprised that other than that single post from across our Northern border that there has not been another one! I guess this deafening silence has answered my legit question. 

unoriginalusername

RRP said:

you know...I am SO surprised that other than that single post from across our Northern border that there has not been another one! I guess this deafening silence has answered my legit question. 

after the currency exchange it’s not even a legit post so I need to chime in … sorry haven’t heard of him either 

Florida Grillin Girl

He has been all over the food Network and I've seen him on the Today Show and Good Morning America several times. He is also the spokesperson for Omaha Steaks. His recipes seem legit. 

http://www.chefdavidrose.com/

I do not have his cookbook, so can't answer that question.

alaskanassasin

His arms seem legit!

lkapigian

Less Recipes, More Technique Books is what people need , paint by number for food just has no character 

unoriginalusername

lkapigian said:

Less Recipes, More Technique Books is what people need , paint by number for food just has no character 

Agree 

JohnInCarolina

lkapigian said:

Less Recipes, More Technique Books is what people need , paint by number for food just has no character 

I believe David Chang is writing a book just like that.  It may even be available already, I’m not sure.

But many people really just want a couple of easy-to-follow recipes that yield tasty meals.  I don’t think there’s anything wrong with that.  The Wok book is pretty close to “paint by number” - when you’re learning how to cook on something like that, having some tried and true recipes is hard to beat.  And in fairness to Kenji there’s plenty of advanced technique in there too (like velveting) that really makes a difference.