If you are like me, cooking can sometimes feel overwhelming, daunting. How do you convert a recipe for the number of people you plan to entertain? What and where to find the groceries? What is the finished product supposed to look like? Chef David Bull has the answers—and they are all in his new interactive cookbook, Bull’s Eye on Food.
Bull, the former chef of the Driskill Hotel in Austin and now the executive chef of Bolla, in Dallas, has made his mark in the culinary world. (Bolla was named by Texas Monthly as one of the top ten places to eat in 2009.) A regular on the food-and-wine-festival circuit, Bull was nominated Best Chef Southwest in 2007 by the James Beard Foundation and in 2006 battled celebrity chef Bobby Flay on the Food Network’s Iron Chef (oh, how that show has been indoctrinated into our culture). His knowledge of food and cooking techniques paired with his enthusiasm bodes well for his latest endeavor.
Bull’s Eye on Food takes out all the guesswork for you. Need a shopping list for your menu? Send it to your PDA or print it out. What wine will go with your main course? Done. It is like having Bull right by your side, guiding you through the process. The more than eighty recipes are easy to follow (there is a recommended skill level noted with each), and a handy glossary provides definitions for any unfamiliar terms. All you need to do is start cooking. For more information, go to chefdavidbull.com.
