Viking in Print

April 12, 2011

Lending a helping hand to home cooks, Viking Range Corp., in collaboration with Chef Grant MacPherson, has introduced its first cookbook, In the Viking Kitchen. The book presents an array of more than 100 accessible recipes that were created to show the visually stimulating side of home cooking.

Designed to appeal to cooks of all skill levels, beginners can try their hand at Homemade Lemonade, Fork-Crushed Sweet Potatoes or Cajun Turkey Breast with Creamed Minted Peas. For those who want something more ambitious, the Singapore Chili Crab and Pig's Ear Salad with Red Shallot Vinaigrette will provide a challenge.

Having lived and cooked across the globe during his career, MacPherson has assembled a mix of world cuisines for the book. His expericence includes directing resort kitchens on five continents, including The Regent, The Ritz-Carlton, The Four Seasons, Malaysia's Datai Hotel and the Raffles Hotel in Singapore. He has also led the culinary operations for the Steve Wynn organization for 10 years. In June 2010, MacPherson opened Rustica, a modern Italian restaurant, at Fashion Island in Newport Beach, CA.

Commentary throughout the book about the importance of equipment form and function, particularly with regards to enhancing the cooking and dining experience, is included as well. Photographs of Viking kitchens, both commercial and residential, are scattered among the pages.

In the Viking Kitchen is available online here.

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