The US Review of Books (USRB) highly commended “Fine Dining at Home by Chef Bernard” by Bernard A. Mayer

Michael Radon of The US Review of Books reviewed and commended “Fine Dining at Home by Chef Bernard” by Bernard A. Mayer.

Bernard A. Mayer was born on April 8, 1944, in Syracuse, New York. He first started working in restaurants as a dishwasher, waiting tables along the way. Later, he cooked for friends and family. After retiring from work, he thought he should put together a recipe book that housewives could use to entertain their guests, families, or anyone who likes cooking.

He started working in restaurants, first as a busboy and dishwasher and later as a cook or food preparer. He also waited tables along the way. Later on, he cooked for friends, clubs, high-end restaurants, and special events while working as a chef. After he retired from work in general, he made the decision to put together a recipe book that housewives could use to host guests, family, and everyone else who appreciates cooking.

He was interviewed by Benji Cole of CBS Radio in the People of Distinction Program. The said program is one of the most wide-ranging radio shows in the United States. It is the right fit for authors and readers to discover newly published books, mostly written by passionate and independent authors. Click here to listen to the full interview: https://www.youtube.com/watch?v=JkEQUDJmSUU.

“Fine Dining at Home By Chef Bernard” was put together by Bernard A. Mayer as a suggestion for anyone who likes cooking and preparing nice dinners for their family and friends when they get together on special holidays and events that occur in many people’s lives, etc.

Here is an excerpt from the US Review of Books which highlights:

“The focus of this cookbook is on fine dining, but that doesn’t mean that every dish is going to be rich and full of exotic, hard-to-find ingredients. There are plenty of options to choose from ranging from beginner-friendly fare to dishes that require a bit more technical skill, understanding, and preparation in advance. Instructions are direct and to the point, with the occasional photograph offering readers a little visual inspiration when selecting the right recipe for the occasion. In the beginning, each chapter focuses on regional cuisines from across the globe, but as the book goes on, the type of food becomes the focus, making it easy to find recipes for soups, sauces, cakes, or omelets. With a wide variety of available meals to try, this cookbook offers its owners a chance to try something new and exciting for months and months.”