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At the age of 41, having been downsized from my sales position after 25 years of working, I had a decision to make. After much debate and serious reflection, I decided to go to culinary school. I trained to become a professional chef and then went on with further schooling to specialize in
baking and pastry arts.
Indulge in a culinary adventure with Chef Jackie Valenti’s delightful cookbook, ‘Delicious Recipes and Tips for Home Cooking.’ This culinary treasure is a collection of mouthwatering recipes, expert tips, and personal anecdotes that will transform your everyday meals into extraordinary culinary experiences.
Discover a diverse range of appetizers, entrees, and desserts that are designed to tantalize your taste buds and impress your loved ones. Chef Jackie’s emphasis on simplicity and accessibility ensures that these recipes are perfect for both seasoned home cooks and beginners in the kitchen.
Every page is infused with Chef Jackie’s passion for homemade meals and her dedication to creating delicious, nutritious, and budget-friendly dishes. You’ll find valuable cooking tips and tricks that will elevate your skills and empower you to experiment with flavors in your own kitchen.
Indulge in the exquisite flavors of Chef Jackie Valentis’ Signature dessert, the classic French creme brulee. Renowned across Long Island for her culinary expertise, Chef Jackie’s velvety-smooth custard, delicately infused with Madagascar vanilla, is topped with a perfectly caramelized sugar crust, creating a harmonious symphony of textures and tastes. Served in esteemed restaurants and cherished bakeries, this timeless treat is sure to leave a lasting impression on even the most discerning dessert connoisseurs.
Find out Chef Jackie's knife recommendations, including a Chef's Knife, a boning knife, and a serrated bread knife.
Learn the significance of investing in large, well-designed plastic cutting boards for safety and functionality in the kitchen.
Explore additional tips, such as using pure vanilla extract, fresh ground pepper, Kosher salt, freezing over-ripened bananas, and making homemade chicken stock for enhanced flavor control.
Understand the importance of having everything in place and explore the concept of mise en place in cooking and baking.
Discover the importance of using unsalted butter in recipes to have better control over the salt content. Learn how to soften butter by leaving it out overnight or freezing it to keep it fresh.
Find out why room temperature eggs are essential for baking and learn how to bring them to the right temperature.
Explore the correct technique for melting chocolate using a double boiler or a glass bowl over simmering water to prevent burning or seizing.
Chef Jackie's motto is "if you can read, you can bake." Learn the key to successful baking: preparation and having all ingredients measured out (mise en place).
Discover Chef Jackie's preferred method of greasing pans using a light spray of unflavored Pam and parchment paper for baking.
Make your own chicken stock and freeze it! It is so much better than any store bought brands and you have more control over the amount of salt/sodium in it. Whenever I make a roast chicken I use the carcass for stock! Soups and stews come out so much better when using fresh homemade stock!
When I was a little girl my mother used to let me help her bake. She made simple cakes,
pies and cookies, nothing fancy, but we loved them! My favorite was chocolate chip cookies. Oh, the mess I made, and she never once got upset!
When I was a little girl my mother used to let me help her bake. She made simple cakes,
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About Chef Jackie Valenti
At the age of 41, having been downsized from my sales position after 25 years of working, I had a decision to make. After much debate and serious reflection, I decided to go to culinary school. I trained to become a professional chef and then went on with further schooling to specialize in baking and pastry arts.
