ATVPT

Being raised by a mother who was a master pastry chef led me into culinary arts as my chosen trade. Through the training received from working with her, as a young child, I was able to develop a strong understanding in the production of Delectable Delights. Under her guidance I gained a solid foothold in what was to become my lifelong occupation.

From this humble beginning I ventured into the world of culinary arts. I had the privilege of apprenticing under some of the top chefs in the Canadian and American Hospitality Industry.  In 1980, having obtained a solid and varied level of experience within the cooking industry, I was asked to moderate one of the first Canadian Cooking Shows being broadcasted nation wide.

While there I gained a reputation of being extremely radical in my approach to cooking and baking. While my counterparts, mostly broadcasting from the USA, where showing off their advanced culinary skills with little or no regard for the abilities of the common housewife (usually presenting concepts that even professional chefs would have difficulty preparing) I, in turn, utilized only recipes and procedures that could be followed by the average housewife working in a household kitchen.

I had three basic rules when it came to the development of my weekly TV shows.

1:       The recipes could be prepared using the skill level of the common housewife.

Over the years I have been asked to review different recipes and menu concepts both for national magazines and culinary publications as well as for different charity groups that were preparing recipe and cookbooks. At every turn I would find recipes that have been presented by different professional chefs who would try and utilize their advanced culinary skills to show off the fancy foods that they can prepare. What good is this if the average household cook either cannot understand the concepts and/or does not have the advanced culinary skill necessary to produce the recipe item? One grouping of recipes, being presented by one of America's top chefs, was so complex and required such advanced skill that I, with the experience and skill level that I have been able to obtain over the past 45 years, wouldn't even try to prepare it. Just where does this leave the average housewife who doesn’t have advanced skills and training in culinary arts???? It is my pledge that every recipe that I present will be done so in a mannerism that the average household cook can easily understand and prepare the items in question. All of my presentation recipes have been tested by a grouping of housewives in such a manner that they could achieve the desired results without having to refer to reference books and/or outside sources.

2:       That the supplies and products used in the preparation of the show could be obtained from the local grocery store.

How many times have times have you clipped a recipe from a magazine or newspapers only to find that there are two or three items that you cannot find at your local grocery store???? More times then enough I have read recipes that I would like to produce but when I came to the ingredient listing I found that it would not prove feasible. 

Not being prepared nor having the desire to run all over town in search of some obscure ingredient these recipes they would be discarded. Even though they looked interesting and would be a welcome addition to my collection would not be prepared to try them due to the fact that I couldn't find the necessary ingredients at my local grocery store.

Each recipe that is presented in this writing has been proofed out using this concept. The supplies needed to produce them have been purchased from my local Safeway or IGA grocery store and are readily available. Unless it is a very specialized dish, which requires a defined ethnic ingredient (Usually a specialty cake or desert used for special calibrations) it wouldn't make it into this book.

3:       That all of the items could be produced utilizing common household equipment.

That each and every concept utilized in this writing utilizes readily available household equipment to prepare. When I work in a professional environment I demand that I have the equipment and gadgetry that is necessary to produce a professional product. Not being overly endowed with spending money to purchase all the fancy utensils that I enjoy in my workplace at home I use what items that I have on hand.

The following items are recommended to prepare the different items and recipes in this book:

1:         A set of heavy bottomed pots: Very useful and necessary to produce sauces and cooked fillings. I personally like heavy bottomed pots as they distribute the heat more evenly and produce a better end product. Also they don’t burn as easily….and I hate cleaning burnt pots.

2:         A double boiler: To melt chocolate and in cooking of mousse, fillings and puddings. An invaluable addition to any kitchen. If you don’t have one or if yours is being used for another product place a small pot inside of a larger one.

3:         A set of cake pans: Three or four different sizes and different shapes (if you so desire). Over the years I have collected numerous specialty pans which I use on regular biases.

4:         A set of cookie sheets: I like the air cooled ones but any solid heavy ones are just as good. I try and keep four or five on hand at all times.

5:         A set of high rimmed cookie sheets: For making squares and jelly rolls and filled cakes. Invaluable when it comes to making squares. The ones that I value most have a lip (or side) of ½ inch which gives enough height to make most squares.

6:         A set of spring form pans:  My personal preference.

7:         A set of mixing bowls: I like to use metal but plastic or glass will do.

8:         A good hand mixer: I use both a simple hand mixer as well as a stand-up one which is good for heavy duty mixing and breads.

9:         Bread pans: Commonly called loaf pans. I keep three or four different sized ones on hand at all times. When I need additional ones I purchase the lightweight disposable ones from my local grocery store. Whenever I make a loaf that I’m giving away I produce it in a disposable pan. 

10:      Assorted scrapers and spoons ect. You never have enough gadgetry in a kitchen. I haunt the dollar stores gathering numerous low cost items that come in handy without breaking the household budget.

11:      A lemon zestier. One of the handiest gadgets you can own.

12:      A good candy thermometer: I’m lost without it.

13:      And what else you have around your kitchen: Again the local dollar store can be invaluable when filling your kitchen with essential items that will make your work easier. 

What use would it be if I tried to present a food item; recipe or concept if it was imposable to be produced by the average housewife???? For over six years these concepts where the "Bible" of my show which had become one of the top cooking shows in Canada with a weekly viewer ship of over 250000 households.

Using this experience and background every recipe and concept that I will be presenting on this site will follow the same ideal.

In preparing this cookbook I, to avoid confusion and to make it easier to navigate, have place my baking ideas into different categories. These categories will be further broken down into simple steps that can be interchanged and adopted so/as to produce numerous sub-products. In this mannerism you can rapidly build your own special recipes and baked goods that will please your greatest fans…you family.

Bon-appetite:

Chef Michael Saunders