Chef Pierre—Easy Cooking
by
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RISOTTO WITH PORK TENDERLOIN & RED BELL PEPPER STRIPS
½ Cup of rice of your choice
One can of chicken broth (14.5 oz)
½ Onion finely chopped
Tree large garlic cloves finely chopped
½ Cup of grated Suisse Gruyere
½ Cup of ground ham (need food processor)
1 1/2 Tablespoons of olive oil
1/3 of a cup Deli-Sliced Roasted Bell
Pepper Strips
Formats
Book Details
About the Book
This is a varied collection of low-fat recipes with superb flavoring, which can be prepared in thirty minutes.
About the Author
Pierre Schwab
Born in Switzerland in 1932, I was raised in a small village near Bern, the capital. Most of my large family was in the hotel and restaurant business. One of my uncles was employed as “Chef de Service” at the prestigious Hotel Schweitzerhof in Bern, needless to say we were enjoying superb food from time to time. I was watching my mother cooking at the age of four.
After getting married in 1953 we emigrated to the US where I worked as an engineer in NJ until 1980. Then moved to Florida where I founded “Schwab-Koplin Associates and developed several patents which now provide royalties.
After my dear wife died in early February 2015, I gave up on engineering and turned to cooking, developing appetizing recipes which resulted with the help of my friend Rene Arteaga in “Chef Pierre’s” cook book.
Rene Arteaga
For the past 30 years I have been in the banking field, providing assistance to consumers and business owners with their financial dreams and growth. This leadership attributes have given me insights on how best to address customer service attributes and understand the means necessary to elevate performances.
One key element I learned during my years of customer service delivery is that people enjoy “great home cooked meals”.
There is nothing that compares to gathering with friends and enjoying a great meal. I was provided this gift from my beloved Mother, as I watched her from a very young age, cook the daily family meals.
I was born in Havana, Cuba and moved to the USA at a young age. I totally was taken back by the ease of cooking she made the flavorful daily meals. Hence, as I grew older this became a hobby that allowed me to entertain friends and neighbors, providing a simple “great meal”.
And through the sharing of our meal recipes is how my good friend Pierre and I began our journey into writing our first cookbook.