The book distills Peyroux's cooking down to its essence, but that in itself is a complicated brew. He grew up in America's culinary capital New Orleans, later expanded his repetoire while traveling the world and then studied at the renowned Le Cordon Bleu before becoming a successful television chef.

The title of this book is somewhat misleading. Gourmet Cooking's recipes are not all gourmet, although plenty are as well. The food ranges from classic Cajun fare, suitable for every night suppers, to fussy formal French cuisine. But despite the dish or its complexity, Peyroux always manages to keep the preparation simple. Perhaps his greatest talent is for altering recipes in such a way as to make them accessible for all cooks. He manages to do this without sacrificing any quality or taste in the process.

This is also a wonderful book for anyone who loves to entertain, as Earl frequently offers menu suggestions and tips. There's also general instructional commentary and tips.

The book overflows with so many great recipes, it's enough to keep a cook busy for years. I'm still stuck at the Gumbo recipe. I just have to keep going back to make it again and again.