Inside Entree Press Cookbooks

Only cookbooks & The-New-Gourmet-Me™ Cookbooks are published by Entree Press Cookbooks imprint of Lisa Loucks Christenson Media

The Only cookbooks published by Entree Press are authored by Quentin Erickson. Lisa Loucks Christenson purchased the rights to the books.

Lisa Loucks Christenson is a national award-winning author and photographer whose works appears in books, magazines, ads, greeting cards, and more. Her food photography is published in Esquire Magazine, Woman's World, Capstone Press, Suzy's Salsa, Kettle Fudge, and countless other publications. Lisa's food photography experience ranges from shooting individual products, solo entrees, plated dishes for menus, to entire interiors for restaurants for their advertisements, for magazines, for books, including her and her husbands' former wild game bistro. Lisa's known for shooting inviting, eye-catching displays of food items that get noticed, her food shots and sets and feature her unique twist for styling foods.

Lisa is working on a new set of cookbooks for her,  The-New-Gourmet-Me™, cookbooks published by Entree Press Cookbooks™ imprint of Lisa Loucks Christenson.

Lisa's new line of cookbooks feature her appetizing food photographs, recipes for cooking for one, are all included in her new cookbook line, featuring her favorite recipes for Fish, Confections, Wild Game, The Crockpot Gourmet. 

ONLY series originally published by Entree Press, LLC

Quetin Erickson
My hobby over the years has been collecting and cooking recipes, with a focus on the unusual, the outlandish and the novel. Early on, I found that I derived more satisfaction from experimentation than with following the “cook-by-numbers” method.

Substituting ingredients, altering ingredient amounts, changing cooking methods—it has all become a happy obsession. Some basic kitchen and grilling equipment, a well-stocked pantry and a vivid imagination can result in stellar cuisine.

As a result of this on-going experimentation, I have become a better cook, I have a lot more fun in the kitchen, and my palate has become much more refined. I believe that you too can achieve these same benefits by embracing an adventurous attitude. These recipes should be seen as the jumping-off point of your great adventure.

Explore, experiment, be bold and find inspiration in the subtle and the obvious. Cooking, as is life, is a journey whose path can be both sweet and savory and whose destination is satisfaction. When you pour your heart and soul into cooking, the rewards are immense.

                

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