Dining In

by Gerry Garvin

G. Garvin's approachable, friendly style and unmatched charm shine throughout this collection of more than 150 all-new recipes with his signature mix of flavor and style, from simple (BBQ Chicken Linguine) to sensational (Black Pepper Crusted Rack of Lamb).€¢ Chapters include Pasta and Things, Seafood, Big Boy Toys, Braise 'Em Up, Gourmet Sandwiches, Simply Grilled, and Desserts, with recipes for cooks of all skill levels in each chapter.€¢ Beautiful color photos showcase Garvin's fabulous food and lifestyle.

Genres: Cookbooks

224 pages, Hardcover

First published October 7, 2008

About the author

Acclaimed Chef, cookbook author, television host, James Beard nominee, and philanthropist. All words that describe Chef Gerry Garvin, simply known as G. Garvin. Chef Garvin launched his culinary career in his hometown, Atlanta, Georgia, at the Ritz Carlton-Downtown as the youngest line cook in the gourmet dining room. He was soon chosen by the luxury brand to move to Palm Springs, California where he open the Ritz Carlton-Rancho Mirage and worked under Chef Jean-Pierre Dubray.
With a promising career ahead, Chef Garvin relocated to Los Angeles, California, and took on a position as the dining room Sous Chef at Noa Noa. After spending 3 years there, he headed to the Four Seasons, Beverly Hills and later went on to become the Executive Chef of Morton's and Kass Bah. After spending some time in Los Angeles, Garvin returned to Atlanta to work with the Buckhead Life Group at Veni Vidi Vici and Pricci. He later returned to Los Angeles and partnered with Keyshawn Johnson to open Reign Restaurant.
After a successful start at Reign, Chef Garvin opened his signature restaurant, G Garvin's, where he continued to cater to and host high profile dinners for clients ranging from Former President Bill Clinton, to Halle Berry, to the Former Prime Minister of Israel.

Reviews

[Stephanie Jones · Rating 3 out of 5]

The pictures are beautiful and the recipes read clearly, however I have not tested any yet. I would of preferred little tidbits of info on why the chef choose this recipe or ingredient rather than just a plain recipe. It is a passable book.

[Sharon · Rating 5 out of 5]

A recent purchase that I can't stop cooking from.