Cooking in the Comfort Zone - The New Family Cook Book by Bill Aftoora
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Cooking in the Comfort Zone - Comfort Food Cookbook for the entire Family! Over 300 Comfort Food Recipes - Offered by GuRoux Brands and Bill Aftoora

Frequently Asked Questions

What do you mean by "cooking in the comfort zone"?

What do you mean by "The New Family Cook Book"?

Who is your competition?

What makes this cook book different and unique?

Is there a paper back edition forthcoming?

I find it interesting that you have developed a cast of sidebar characters namely Sue Chef and Neat Nick that appear with every recipe. Why are they important to the book?

And what about the Leaf icon? I've never seen that before.

How would you describe the recipes in the book?

How do you mean "Comfort Food"?

Who has been your biggest influence?

Are there any other titles in your future?


Q. What do you mean by "cooking in the comfort zone"?

The Title - Cooking in the Comfort Zone sets the tone and mood of the book and draws attention of those who not only enjoy cooking, also relate to cooking as being their own comfort zone.

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Q. What do you mean by "The New Family Cook Book"?

The New Family Cook Book may be perceived in one of two ways. "The New Family Cook Book" or "the New" Family cook book.. Both are correct and absolutely intentional.

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Q. Who is your competition?

Cooking in the Comfort Zone is categorized as a general all-purpose cooking book. Books that are most familiar in this category are Better Homes and Gardens New Cook Book, Betty Crocker Cookbook and Joy of Cooking, and are known as "American Classic Cook Books".

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Q. What makes this cook book different and unique?

This cook book is different because it addresses the home cook at every level who is interested in a dependable source for family style home cooked meals. The recipes are considered classic, one look at the Table of Contents is all it takes to create the desire for this cook book. Why? Because people can relate to the recipes and are the ones they desire to know how to make.

Additionally, due to its simple-to-follow and easy-to-understand, step-by-step format this book is a natural for the entry level, novice who desires to prepare meals for family and friends without feeling intimidated.

What makes this book unique over other cook books is the updatable ring binder format. Since each section begins with its own table of contents and the recipe pages are numbered starting with page 1 and ending randomly with the last recipe, it allows for future recipe inserts that pick up numerically where the last recipe ends. When new recipe inserts are made available, included will be new table of contents and updated index keeping the book current with future printings. Our Cooking in the Comfort Zone cook book owners can be notified by simply filling out the postage free postcard located in the front of the book.

Another nice feature of the ring binder is that it lays open flat. Additionally, pages can be removed from the book, taking up less counter space or to be taken to the grocery store when shopping for a particular recipe.

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Q. Is there a paper back edition forthcoming?

Yes, it should be available early fall and in time for the holidays.

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Q. I find it interesting that you have developed a cast of sidebar characters namely Sue Chef and Neat Nick that appear with every recipe. Why are they important to the book?

Again, it goes back to relating to the cook and making the book more user friendly. Sue Chef and Neat Nick are personalities that add character to the book. The way the sidebars are written, cooks at every level should find them interesting and useful. Cooking in general is a perception and open to wide interpretation. Sue Chef is a spin on "sous chef" which in French means second in command in the kitchen. She offers different ways the main recipes can be tweaked and why or how things are done or made. Neat Nick, on the other hand, is safety minded and kitchen smart. Both are designed to pick up on the thought process of the cook and answer questions that arise throughout the cooking process.

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Q. And what about the Leaf icon? I've never seen that before.

The Leaf icon, designed specifically for Cooking in the Comfort Zone, is an important feature and valuable asset of this book. Prominently displayed in the Table of Contents, next to respective recipes and sidebars, it points out the meatless dishes and also how to convert a recipe to meatless. For those that choose and enjoy meatless, this is a welcome addition and a significant breakthrough in cook books and how a cook book relates to its user.

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Q. How would you describe the recipes in the book?

Even though the recipes are considered classic, I like to say they are "Down Home, Stick-to-Your-Ribs and Good-for-the-Soul" comfort food recipes that are unpretentious, honest and forgiving.

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Q. How do you mean "Comfort Food"?

Comfort Food is a buzzword used to describe a food that when eaten brings us comfort and warmth mentally and physically. It has the ability to turn a stressful day into a relaxing one and take the chill out of a cold blustery winter night. What foods are considered Comfort Foods? It all depends on individual preferences, for example, the list ranges from chicken soup, chili, gumbo, macaroni and cheese, spaghetti and meatballs, chicken paprikash, cabbage rolls to chocolate cake, apple pie and vanilla ice cream and everything between. Care for any more adjectives???

By and large, they are most often ethnic or regional foods that we have fond memories of foods our mothers and grandmothers so proudly prepared for us while growing up. Cooking in the Comfort Zone is all about Comfort Foods. The recipes will bring back fond memories of growing up and when life was much simpler. aaah!

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Q. Who has been your biggest influence?

Without a doubt, my mother Gertrude, she was a fabulous cook. Many of the recipes throughout the book are the ones I learned while watching her cook. She taught me all she knew about cooking and good kitchen etiquette. From there it has been up to me to develop my own style and ways of doing things.

My father, Richard, was a huge influence as well. He, in my opinion, was an expert shopper. He knew quality produce and meats and had a knack for picking out the best available. I was fortunate to learn from his expertise.

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Q. Are there any other titles in your future?

Yes, besides working on updates for Cooking in the Comfort Zone, I am currently working on my second title What's Cookin', Good Lookin'? a Cook Book and Entertaining Guide for the Hopeless Romantic.

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