By Sophie Gayot
What better way to experience a cookbook than to cook with the author himself? Since it is summer and we all enjoy the outdoors, celebrity chef Curtis Stone put on his apron last week to show us some of his barbecue recipes.
From his latest release, Relaxed Cooking with Curtis Stone, we enjoyed the baby-back ribs. I am sure it was due to the barbecue sauce, both sweet and sour (page 192); it was so good I used the leftover the next day on chicken, and vegetables. Stone suggested seasoning lobster with a white sauce, lemon and parsley before putting it on the grill (page 183).
For a light, sweet finish, he had prepared lemon curd tarts topped with fresh raspberries (page 250). He likes to tell the story that lemon curd is one of the first things his mum taught him to make.
You can click on each photo to enlarge.