Chef Larry Edwards' Feast of Flavors

As the founder and executive Chef at Casa de Cuisine, Larry Edwards has brought his style to the world via his internationally syndicated columns and features. He is the author of the bestselling cookbook "Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals." As we venture into 2017, the Chef has two new cookbooks being released internationally. Style & Spice will be released on September 12 and The American Table will be released on October 10. In 2018, the Chef will having a new series featuring the worlds best breads and launching a new series cookbooks coming from his famed Rock 'N' Roll Kitchens!

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Internationally acclaimed chef, founder of Fusion Asiana & the Rock and Roll Kitchen, and bestselling cookbook author Larry Edwards, brings his twist on the foods of the world in simple to understand recipes which have made him one of the most read culinary professionals on the internet. The author of four international bestselling cookbooks (Edwardian Cooking, The American Table, Style and Spice, and his latest The Unofficial Poldark Cookbook), Chef Larry Edwards brings the flavors of the world right into your home kitchen. Have you ever noticed that when you go to a classic diner for dinner that most of the specials always come with a baked potato? The reason for this is, most people love baked potatoes. So, what to these diners do with the leftover baked potatoes? They make a Baked Potato Soup for one of their weekly "Soup of the Day." Not only is Baked Potato Soup rather tasty, it is also very quick to make. Unlike a regular potato soup, a Baked Potato Soup should have a little texture to it. To prepare the baked potatoes for the soup, you can either use a ricer or an old-fashion potato masher (just remember to scoop the potatoes out of their skin). You do not want to use a food processor. This is a rather hearty soup and I love to serve it for dinner along with a loaf of freshly baked bread.

Enjoy a taste of the great American diners with the free recipe for this Baked Potato Soup from The American Table @ http://bit.ly/2NYiH4J

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Internationally acclaimed chef, founder of Fusion Asiana & the Rock and Roll Kitchen, and bestselling cookbook author Larry Edwards, brings his twist on the foods of the world in simple to understand recipes which have made him one of the most read culinary professionals on the internet. The author of four international bestselling cookbooks (Edwardian Cooking, The American Table, Style and Spice, and his latest The Unofficial Poldark Cookbook), Chef Larry Edwards brings the flavors of the world right into your home kitchen. Party food is meant to be fun to eat. Party food is also meant to be eaten with your hands. When you party with the RockNRoll Kitchens, one hand should have food and the other hand should have a drink. One of our favorite party foods are these Spicy Parmesan Chicken Strips and unlike that crap sold at fast-food places, these are made with real chicken breast meat and no ground up feet, beaks and other parts of the bird not meant for human consumption. To make our Spicy Parmesan Chicken Strips even healthier, we don't fry these. We bake them in the oven. This way you actually get tender chicken and the flavors stay on the chicken and don't get drowned in the oil. So get your free recipe for Spicy Parmesan Chicken Strips from The RockNRoll Kitchens @ http://bit.ly/2LJEgbL and remember, when you rock-and-roll, calories never count!

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Internationally acclaimed chef, founder of Fusion Asiana & the Rock and Roll Kitchen, and bestselling cookbook author Larry Edwards, brings his twist on the foods of the world in simple to understand recipes which have made him one of the most read culinary professionals on the internet. The author of four international bestselling cookbooks (Edwardian Cooking, The American Table, Style and Spice, and his latest The Unofficial Poldark Cookbook), Chef Larry Edwards brings the flavors of the world right into your home kitchen. I bet you never thought a can of tuna could be exciting. If you're like most people, you usually open that small can and mix the fish with some mayonnaise and then slop it on some bread. How boring can a human be! Next time you open that can, add some excitement to your life and make some Tuna Cakes! Tuna Cakes are a perfect party food as we have proven at the RockNRoll Kitchens. You can hold them in one hand and your drink in the other. If you're having a party, you can also make them ahead of time and just before your friends come over to get wasted, you can fry them up. Once you have them ready, serve them with some of your favorite sauces and let the party begin. And as always, remember that when you rock and roll, calories never count!

So the next time you wanna party, make some Tuna Cakes with the free recipe from the RockNRoll Kitchens @ http://bit.ly/2uTiYyq

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Internationally acclaimed chef, founder of Fusion Asiana & the Rock and Roll Kitchen, and bestselling cookbook author Larry Edwards, brings his twist on the foods of the world in simple to understand recipes which have made him one of the most read culinary professionals on the internet. The author of four international bestselling cookbooks (Edwardian Cooking, The American Table, Style and Spice, and his latest The Unofficial Poldark Cookbook), Chef Larry Edwards brings the flavors of the world right into your home kitchen. Cake. it doesn't matter what the occasion may be, it will always be better with a cake. Cakes have been apart of the American dessert landscape since before there was an actual America. When it comes to American cakes, one of the best geographic locations is the South. They love their cakes and one of the most famous is the rather simple, yet always delicious, Vanilla Butter Cake. When it comes to cakes, they are pretty much all the same. What differentiates them (generally speaking), is how they are decorated and the type of cake pan being used. In the case of this Vanilla Butter Cake, we take this average cake and make it something special thanks to the use of a fancy cake pan (bundt style). You can find all kinds of cake pans at kitchenware shops or on-line. When you get into these fancy cake pans, there is only one thing you have to remember: make sure they are well oiled or you will never get the cake out in one piece. Personally, I like using the spray oils and have never had a problem. Also, never wash the pans with soap and water. When you want to clean it, a sponge and some warm water is all you need.

So go ahead and enjoy a sweet taste of yesteryear with the free recipe for Vanilla Butter Cake from The American Table @ http://bit.ly/2LZ6xYo

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Internationally acclaimed chef, founder of Fusion Asiana & the Rock and Roll Kitchen, and bestselling cookbook author Larry Edwards, brings his twist on the foods of the world in simple to understand recipes which have made him one of the most read culinary professionals on the internet. The author of four international bestselling cookbooks (Edwardian Cooking, The American Table, Style and Spice, and his latest The Unofficial Poldark Cookbook), Chef Larry Edwards brings the flavors of the world right into your home kitchen. They say breakfast is the most important meal of the day. Who knows if that is actually true but one thing which is true is the fact that pancakes are not only a great breakfast, but a pretty damn good meal any time of the day. When it comes to pancakes, you can have that chemically-induced crap from a box. You can enjoy the classic buttermilk variety, or you can experience something truly glorious like the Cornmeal Pancakes.

To make truly authentic American Cornmeal Pancakes, you must use buttermilk. The buttermilk not only adds flavor but due to the cultures in the buttermilk, it will give your pancakes a wonderful and light texture. You can use either white or yellow cornmeal to make Cornmeal Pancakes. I recommend using only yellow as it will add to the color of the pancakes and make your presentation visually attractive.

Enjoy Cornmeal Pancakes anytime you want with the free recipe from The American Table @ http://bit.ly/2LE11Od

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Internationally acclaimed chef, founder of Fusion Asiana & the Rock and Roll Kitchen, and bestselling cookbook author Larry Edwards, brings his twist on the foods of the world in simple to understand recipes which have made him one of the most read culinary professionals on the internet. The author of four international bestselling cookbooks (Edwardian Cooking, The American Table, Style and Spice, and his latest The Unofficial Poldark Cookbook), Chef Larry Edwards brings the flavors of the world right into your home kitchen. What is the difference between a good sandwich and a great sandwich? The bread! You know damn well you have had a sandwich loaded with yumminess and after a few bites, it falls apart. Not good! That is why when we prepare any sandwich at the Rock and Roll Kitchen, we only use our homemade French Rolls. They have a nice crunchy crust and when you slice them open to fill them up, an interior that can take anything from some delicious smoked meats, to a grilled burger or steak, to some homemade meatballs with a rich marinara sauce. The Rock and Roll Kitchen French Rolls are very easy to make at home. They do take a little time because of the rising periods but as the adage goes, "good things come to those who wait." And always remember, at the Rock and Roll Kitchen, calories never count! Get the free recipe @ http://bit.ly/2JW6pqW

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Internationally acclaimed chef, founder of Fusion Asiana & the Rock and Roll Kitchen, and bestselling cookbook author Larry Edwards, brings his twist on the foods of the world in simple to understand recipes which have made him one of the most read culinary professionals on the internet. The author of four international bestselling cookbooks (Edwardian Cooking, The American Table, Style and Spice, and his latest The Unofficial Poldark Cookbook), Chef Larry Edwards brings the flavors of the world right into your home kitchen. Oh dear lord, what is there not to love about this Sweet Sake Pork with Udon from Fusion Asiana? You have thin tender slices of pork loin. You have a sauce with is delicately sweet. You have sake, and you have one of the most popular noodles in Asian gastronomy...Udon! It is also very simple and quick to make at home.

Grab the free recipe from Fusion Asiana and enjoy Sweet Sake Pork with Udon @ http://bit.ly/2mIHRse and enjoy this taste of Asia at home.

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Internationally acclaimed chef, founder of Fusion Asiana, and bestselling cookbook author Larry Edwards, brings his twist on the foods of the world in simple to understand recipes which have made him one of the most read culinary professionals on the internet. The author of four international bestselling cookbooks (Edwardian Cooking, The American Table, Style and Spice, and his latest The Unofficial Poldark Cookbook), Chef Larry Edwards brings the flavors of the world right into your home kitchen. Remember going into your grandma or mom's kitchen when she was making cookies. More times than not, there was a spicy aroma wafting through the air. Well, if your childhood was anything like mine the chances are those cookies baking in the oven were Old Time Oatmeal Raisin Cookies. 

For many of us, cookies are indeed a true comfort food. Old Time Oatmeal Raisin Cookies, along with other such American classic cookies, take us back to a more gentle and innocent time in our lives. So the next time you're feeling down or stressed out, pre-heat the oven and make some cookies. You deserve it!

You can get the free recipe from The American Table @ http://bit.ly/2JPlE4O

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Internationally acclaimed chef, founder of Fusion Asiana, and bestselling cookbook author Larry Edwards, brings his twist on the foods of the world in simple to understand recipes which have made him one of the most read culinary professionals on the internet. The author of four international bestselling cookbooks (Edwardian Cooking, The American Table, Style and Spice, and his latest The Unofficial Poldark Cookbook), Chef Larry Edwards brings the flavors of the world right into your home kitchen. Angel Food Cake. It is an American tradition. Light, fluffy and sweet. One of the more versatile cakes around and always fun to make. So, why did we mess with it? To make it better! Everything you love about Angel Food Cake is still here, we just added a little more flavor (finely grated lime zest) and powdered sugar blended with the flour to make it a little more stable. Lime Scented Angel Food Cake turns a damn good cake into an exceptional cake!

In case you have never made Angel Food Cake, it is made with egg whites. A lot of egg whites. No yolks. So, what do you with with the yolks? Make a custard! Make some pudding! Make some sauces! Use your imagination or simply Google some egg yolk recipes. To make an Angel Food Cake, you will need a special pan called, interestingly enough, an Angel Food Cake Pan. They are inexpensive and can be purchased at any kitchenware store. They will last you a lifetime. Just remember to never oil, butter or grease the pan or your cake will never rise. It needs to grab onto the sides of the pan to rise (grow).

And no, we do not use cream of tartar in this Lime Scented Angel Food Cake (unlike every other Angel Food Cake recipe I have ever seen).

So have some fun and make this Lime Scented Angel Food Cake from The American Table with the free recipe @ http://bit.ly/2LhALcX

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Internationally acclaimed chef, founder of Fusion Asiana, and bestselling cookbook author Larry Edwards, brings his twist on the foods of the world in simple to understand recipes which have made him one of the most read culinary professionals on the internet. The author of four international bestselling cookbooks (Edwardian Cooking: The Food of Downton Abbey, The American Table, Style and Spice, and his latest The Unofficial Poldark Cookbook), Chef Larry Edwards brings the flavors of the world right into your home kitchen. If you are a fan of the award-winning BBC/PBS Masterpiece series Poldark, you have no doubt been in awe of the incredible beauty of the rugged Cornish coastline, the often times heart wrenching storylines, and acting beyond compare. Now, with the #1 selling The Unofficial Poldark Cookbook, you can also experience the food of the era. Celebrate the magic that is... POLDARK!

From the cookbook, Cider Vinegar and Honey Chicken @ http://bit.ly/2O8jYag

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Internationally acclaimed chef, founder of Fusion Asiana, and bestselling cookbook author Larry Edwards, brings his twist on the foods of the world in simple to understand recipes which have made him one of the most read culinary professionals on the internet. The author of four international bestselling cookbooks (Edwardian Cooking, The American Table, Style and Spice, and his latest The Unofficial Poldark Cookbook), Chef Larry Edwards brings the flavors of the world right into your home kitchen. Vietnam is one of the most incredible nations in the world. There is magic to this land which must be experienced to be believed. The hustle and bustle of Hanoi gets your heart racing and then when you head out of the city, the serene landscape envelopes you with with a sublime spirituality. The people are always smiling and offering you not just goodwill, but some damn good food. Chickens are a mainstay of Vietnamese cuisine and this Vietnamese Sweet Garlic Chicken is a perfect example of what happens when flavors marry to perfection.

The street food vendors in Vietnam will grill Vietnamese Sweet Garlic Chicken. When grilled, the marinade will caramelize and give the dish a rich look and a somewhat more sweet taste. You can also make it in your oven, as I often do, and then just before it is ready, stick it under the broiler for a minute or two. Either way you decide to prepare it, you will be amazed by its flavor and the moistness of the chicken. I would, however, advise to only use the thighs and legs of the bird to make this and the reason is, the dark meat of the chicken contains more fat (not a bad thing) and handles intense heat much better (and won't dry out).

So enjoy one of the great chicken dishes of Vietnamese cuisine with this free recipe from Fusion Asiana @ http://bit.ly/2myNNnK

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Internationally acclaimed chef, founder of Fusion Asiana, and bestselling cookbook author Larry Edwards, brings his twist on the foods of the world in simple to understand recipes which have made him one of the most read culinary professionals on the internet. The author of four international bestselling cookbooks (Edwardian Cooking, The American Table, Style and Spice, and his latest The Unofficial Poldark Cookbook), Chef Larry Edwards brings the flavors of the world right into your home kitchen. There may be nothing more beautiful in life than a true Southern Belle -- whether it be in human form or this incredible buttery rich cookie. Cookies have played a big role in the history of American food. Chances are that when it comes to comfort foods, one of your most favorite is in fact a cookie. Southern Belle's are a cookie for all occasions. They are a favorite to serve with tea or a mid-afternoon brunch. They have been known to frequent those famous Southern after-church potluck meals. During the holidays, you will always find a version of Southern Belle's on a festive holiday table. Why are Southern Belle's so popular? Because they are not only delicious, they're easy to make and pop out of the oven in only a few minutes.

Enjoy a sweet flavor of the South and make a batch of Southern Belle’s from The American Table @ http://bit.ly/2Nr9d1m

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Internationally acclaimed chef, founder of Fusion Asiana, and bestselling cookbook author Larry Edwards, brings his twist on the foods of the world in simple to understand recipes which have made him one of the most read culinary professionals on the internet. The author of four international bestselling cookbooks (Edwardian Cooking, The American Table, Style and Spice, and his latest The Unofficial Poldark Cookbook), Chef Larry Edwards brings the flavors of the world right into your home kitchen. Have you ever ventured down the cracker aisle at your local market and actually paid attention? There are a myriad of choices to be had and all of them, yes all of them, are loaded with chemicals . Proof? Pick anyone of them up and look at the ingredients panel. Now, try and pronounce those ingredients. It really is rather sad because crackers are not only a good snack food, they also go well with dips and spreads. A crackers is one of the great party foods! Now you can make your own and with a delicious Asian flavor with these Singapore Sesame Crisps.

The only thing you really have to remember when making crackers is you want the dough to be as thin as possible. In the case of these Singapore Sesame Crisps, you will want the dough rolled out as thin as the sesame seeds. The thinness is what gives the cracker its crunch. If they are not as thin as possible, you will probably break a tooth trying to bite into them.

This is a very simple recipe and if you love the flavor of sesame seeds, you will love these crackers. Make sure to store them in a ziplock bag so they keep their crunchy texture. So have some tasty fun Singapore style with the free recipe from Fusion Asiana @ http://bit.ly/2O2bfWL

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Internationally acclaimed chef, founder of Fusion Asiana, and bestselling cookbook author Larry Edwards, brings his twist on the foods of the world in simple to understand recipes which have made him one of the most read culinary professionals on the internet. The author of four international bestselling cookbooks (Edwardian Cooking, The American Table, Style and Spice, and his latest The Unofficial Poldark Cookbook), Chef Larry Edwards brings the flavors of the world right into your home kitchen. The simple fact of the matter is, you can't truly enjoy a Mediterranean diet or food without a classic Greek olive oil and bread. A true Greek olive oil has a robust fresh flavor, which makes it perfect for dipping bread into, and it is the perfect olive oil to be used raw (meaning not cooked). When we created this Greek Olive Oil and Garlic Breadsticks using Parnon Estates Extra Virgin Greek Olive Oil, our goal was a perfect Mediterranean bread, featuring not just the fresh and vibrant flavors of this beautiful region of the world, but to showcase one of the best extra virgin olive oils on this planet. I think we achieved both.

Once you've baked Greek Olive Oil and Garlic Breadsticks, you want to serve it with a few shallow bowls of Parnon Estates Extra Virgin Greek Olive Oil, as a dip for the bread. This will bring out more of the flavors of the bread and the herbs used to create it. Consider it, if you will, a Mediterranean marriage of flavors.

Enjoy the healthy flavors of the Mediterranean with the free recipe @ http://bit.ly/2LiLras

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Internationally acclaimed chef, founder of Fusion Asiana, and bestselling cookbook author Larry Edwards, brings his twist on the foods of the world in simple to understand recipes which have made him one of the most read culinary professionals on the internet. The author of four international bestselling cookbooks (Edwardian Cooking, The American Table, Style and Spice, and his latest The Unofficial Poldark Cookbook), Chef Larry Edwards brings the flavors of the world right into your home kitchen. Depending on your age, if you are the average American, you grew up with a casserole on the table at least a few times a week. Why? Because your mom was busy running a house and casseroles were simple, quick, filling and (most of the time) delicious. Casseroles were also inexpensive to make and most of the ingredients were already in the kitchen. A perfect example of the casseroles of days gone by is this Scalloped Potato and Smoked Sausage Casserole.

This is really one of the more simple casseroles to put together. It is simply a layering of the ingredients and than baking it. To be truly authentic, you would want to make this in a cast iron skillet and that is also how it was served. Mom just plopped the skillet on the table and you spooned what you wanted out and on to your plate.

So relive some tasty memories with Scalloped Potatoes and Smoked Sausage Casserole from The American Table @ http://bit.ly/2uEIgzJ

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If you happen to be a fan of the television series Poldark, our new Poldark cookbook is on sale for 47% off at Amazon during Amazon Prime Day @ http://bit.ly/2uqZyAY

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Internationally acclaimed chef, founder of Fusion Asiana, and bestselling cookbook author Larry Edwards, brings his twist on the foods of the world in simple to understand recipes which have made him one of the most read culinary professionals on the internet. The author of four international bestselling cookbooks (Edwardian Cooking, The American Table, Style and Spice, and his latest The Unofficial Poldark Cookbook), Chef Larry Edwards brings the flavors of the world right into your home kitchen. It's summer. It's hot. You're thirsty. You also want to add some electrolytes to your body so you don't pass out. Soda is terrible and does not actually aid is replenishing your body with the fluids you've lost. So, what do you do? You look towards Thailand and one of their classic drinks to to refresh the body during their long hot season. You want Thai Iced Tea!

You can find Thai tea at most Asian markets. It is a little different than the black tea most people are used to. It has a little spiciness to it. If you can't find Thai tea in your area, you can use a simple black tea or even a green tea. Thai Iced Tea you make individually (no pitchers full of tea to be stored in the refrigerator). It is a little bit sweeter than you may be used to, but it is so very refreshing and makes those hot and humid summer days so much more bearable.

So stay refreshed this summer and make a glass of Thai Iced Tea with the free recipe from Fusion Asiana @ http://bit.ly/2uqZyAY