This cookbook is great for anyone who wants to elevate their basic cooking skills while also getting adventurous in the kitchen. Curtis Stone provides 3 different recipes for each ingredient, making it easy to follow along and try out new dishes. The book is perfect for those who want to expand their cooking repertoire with seasonal ingredients.

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Three steps to astonishing meals. Divided by season, Cooking with Curtis features such traditional ingredients as lamb, chocolate and rhubarb along with scallops, vanilla and even truffles. Professional chef Curtis Stone points out that his dishes are often chosen from a restaurant menu, but are rarely prepared at home. He selects 24 ingredients, then offers three different recipes for one for beginner cooks, one for the experienced and the last for the adventurous. This three-step approach ingeniously builds confidence in even the most timid cook. After all, cooking basics can be mastered by anyone -- and this book promises that a complex dish can successfully be prepared by following Chef Stone's expert directions. Recipes Tagliatelle of white truffles from AlbaKing prawns with caramelized endiveRoasted sea scallop wrapped in pancetta with tomato and gremolataZuppa ribolita (lentil soup with vegetables)Classic apple tarte tatin with vanilla ice cream. Cooking with Curtis serves up a remarkable repertoire of delightful dishes for cooks of all levels of expertise.

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