Readers Agree, 5 Stars: “CHEF TELL The Biography of America’s Pioneer TV Showman Chef”

4 Feb

About the Chef Tell Biography

http://bit.ly/ChefTellBiographyMost Helpful Customer Reviews:

Chef Tell Is a Masterpiece

“This is a well written, hold-your-interest book that is never dull. The subject, Chef Tell, was a larger than life figure and this book captures that persona. You get the good, the bad and the ugly but after all isn’t that what we want to know about our celebrities? When you purchase this book you also get the recipes for one of Chef Tell’s 7 course meals. What a treat! This is a great read even if you did not know Chef Tell in his prime. You come to know him and love/hate him as you journey through his life across the globe. In the end, I wound up loving him despite his faults in life.”
— Linda

Foodies, chefs and restaurateurs: this book Is delicious

“Fans of the Cooking Channel, as well as those who are making cooking their profession, may find this book the perfect companion to their morning coffee. It opens the door to a rarified world—-the high end of cooking: the rites of passage that make a world-class chef and restaurateur.

“We watch ‘Chopped’ and all the other cooking shows on TV and hear the famous chefs make their pronouncements regarding the transformations of the contents of mystery baskets. But what we don’t hear is how these judges, and every other Cooking Channel chef, got there: the thousands of hours each one of them spent perfecting their arts, and the unique challenges they overcame in order to rise to their current positions. And until now, we haven’t heard the story of the person whose shoulders they are standing on: the original TV showman chef, Chef Tell.

“Chef Tell was a chef’s chef, beloved in the world of chefs because he was a big man with a generous heart who could, very simply, cook great food. More than that, he was a man of boundless energy, relentless pursuit of competence and correct discernment of opportunities as they presented themselves. He had the courage of a pioneer, the soul of a teacher and the charisma of a star, which is what he became.

“Kule’s book shows us a man who rose from nothing, driven by the simple statement of his mother during the dire poverty of wartime: ‘You will never go hungry, if you become a chef.’ The narrative is rich in detail gleaned from interviews with those who knew him personally, without bogging down into a dry recitation of facts. The relationships brought to life in the story give us a real sense of connection with the man himself.” Read more ›

“It reads like a real-life novel. I was surprised by the excellent writing ability of the author. Not only is it a chronological account of the life of one of the world’s greatest chefs and pioneer TV chef showman, it’s a series of word pictures that ties together the complexities of each aspect of Chef Tell’s life and career. It’s a ‘Must Read’ for all Foodies especially aspiring TV cook or chef.
— Chef Charles Knight

Chef Tell – The Legend

“My wife and I were good friends with Chef Tell and we have been looking forward to reading this book. Ron really bought Chef Tell back to life and accurately portrayed his incredible life’s story, warts and all. Chef Tell was an amazing character and the people whose lives he touched will remember him fondly. Thanks for reminding me what a great guy Chef Tell was and how lucky we were to be a part of his story. I am quite sure that Tell would have approved of Ron’s version of his life’s journey and he would have loved reading this book. Thanks for the memories of a great human being. We just wish we could still ‘… see you!'”
– Tony Baarda

I approached this book without knowing anything about Chef Tell …

“I approached this book without knowing anything about Chef Tell and was pleasantly surprised. It’s an enjoyable book about a chef’s chef and an entertaining read for all Foodies and recipe historians. What I found interesting is insight to the progression of cooking shows on TV. It’s an entertaining and well written book.”
– Vicki

Great read about a very interesting man!

“What an interesting and true story by an incredible story teller. Now I will admit that I had never heard of nor seen Chef Tell before this author’s introduction yet I found myself turning the pages with an avid interest. Ron Kule writes about him in such a way that I could not help but feel I knew the Chef personally.”
– Diane Austin
Chef Tell hi-res cover

Facebook page about Chef Tell

29 Dec

https://www.facebook.com/ChefTellBooks

22 NEW Healthy Diabetic Recipes from a Master Chef

24 Dec

NEW E-BOOK! Master Chef CHEF TELL’s Healthy Diabetic Recipes Cookbook

The following article is the Preface from the NEW recipes cookbook by Master Chef, CHEF TELL, who was America’s Pioneer TV Showman Chef.  Chef Tell had a fan base of 40,000,000 Baby Boomers… about eight times more than Julia Child’s.

Chef Tell Recipe CookbookThe book, Chef Tell’s Healthy (Diabetic) Recipes,  was just released on Amazon.com in Ebook format, in time for Holiday gift-giving. There are 22 amazing recipes that taste good inside!

PREFACE

By

Chef Tell in 2006

“Hi!

“A few years back, I went to my doctor to get a check-up. I didn’t feel too well. Being in the kitchen for 40-some years, having parties, enjoying the good life and living on the fast track had taken its toll.

“After the visit, the doctor asked me back to his office and he told me, ‘Your cholesterol is 640 and your Triglyceride level is 723. You also have diabetes…’ He continued, ‘… If I tell you all the things you shouldn’t do anymore, you’ll probably die from withdrawal symptoms.’

“So, after this news I decided to do something about it.

I  cut my  drinking  back,  no  more  hard  liquor,  which  I had done  a lot; only white and red wines and, once in a while, a beer. I also changed my eating and cooking habits: no more butter, no rich heavy-cream sauces, fattening cakes and tortes. No foie gras, et cetera.

“Instead I cooked much lighter, almost a Mediterranean Regime, using olive and vegetable oils, lots of fresh vegetables, fruits, whole grains, and legumes.

“Also, I started the ‘3 G-System,’ which works for me: Ginger, Ginseng, and Garlic.  I use a lot of Garlic in my cooking, also Ginger Root. After I slice it and let it sit overnight in a tall glass filled with water, I drink the water the next morning. In Germany, Ginger is often called ‘Alles Heilt,’ which means ‘Heal Everything.’

“And five days of the month I drink Ginseng Extract, which I purchase in Chinatown.

Over three years, with just these changes and no pills, I dropped my cholesterol count to 228 and my Triglycerides to 250!

“I also went to diabetes seminars to learn about the chemical reactions in my body and to understand what I could and could not eat.  Cooking became a very difficult task to do, even for me as a Chef. Following these rules in my cooking and eating habits was hard, but I had decided to lose weight―one of the first things that needed to be done. My weight at the time was 310 lbs., and in nine months I dropped 60 lbs.

“Not eating butter and cutting out sweets was extremely difficult for me. Before I came to America, I worked as a Pastry Chef in Switzerland. Later, I was also running a very famous restaurant in Bucks County, Pennsylvania, and working in the kitchen presented a lot of temptations to my changed eating habits.

“Diabetes Type 1 or 2―Type 2 being what I have―are not just colds that will go away. They are illnesses that will progress to things that are not good.

“After doing numerous food demonstrations for large hospital groups and HMO’s, and delivering heart-healthy and diabetic-oriented cooking classes over the last two years, I have received all kinds of questions and a lot of feedback from people that have attended these seminars. They all wanted to know, “How can I do this or that?”

“So, I decided to write this book.

“I want to bring the involved and sometimes difficult rules and cooking methods of diabetic diets down to a level that all of us can understand and follow. And give you recipes that taste great, are easy to prepare and offer good health.

“I wrote this book to give you alternative cooking methods that will improve your health and help you to control your diabetes.

“Growing up in post-war Germany, food was scarce. My mother always managed to put some food together and she made beautiful dishes with very few ingredients that were grown in our backyard. Everything we ate was fresh picked, baked or slaughtered. Nothing was processed to death, and everything tasted the way it was supposed to.

“These recipes are my gift to your health.

“’Guten Appetit!’”

Chef Tell/Friedemann Paul Erhardt

KuleBooks LLC is the proud publisher of Chef Tell’s Healthy (Diabetic) Recipes, and we are proud to make well-known Chef Tell and this NEW cookbook of recipes.  Tell’s story about why he wrote this book is told here in his own words.

© 2014 by KuleBooks LLC. All Rights Reserved.

What Is a White Coat Chef? (Why Do Master Chefs Wear White Coats?)

20 Dec

EVER WONDER WHY CHEFS WEAR WHITE COATS?

William_Orpen_Le_Chef_de_l'Hôtel_Chatham,_Paris“Chefs’ clothing remains a standard in the food industry. The tradition of wearing this type of clothing dates back to the mid-19th century.

Marie-Antoine Careme, a popular French chef, is credited with developing the current chef’s uniform. The toques (tall white hats) were already used, but he sought a uniform to honor the chef. White was chosen for the chef’s coat to signify cleanliness.

“Later, the French master chef, Georges Auguste Escoffier, brought the traditional chef’s coat to London, managing the restaurants at the Savoy Hotel and then at the Carlton Hotel.

“Chefs wear cooking aprons for several reasons; one is that they deal with a variety of food ingredients for many hours each day and have to have a means of keeping their clothing free from dirt, stains and odors.” (excerpted from Wikipedia re: chefs’ uniforms)

Friedemann Paul Erhardt — CHEF TELL — was a Master Chef from Germany, who became America’s pioneer TV showman chef in the 1970’s. His celebrity spanned decades. His story is captured in the biography available online and in bookstores worldwide, CHEF TELL The Biography of America’s Pioneer TV Showman Chef, by Ronald Joseph Kule, forewords by TV hosts Regis Philbin and Chef Walter Staib. Published by Skyhorse Publishing (NYC). (Recipes included.)

Master Chef NEW Recipes Cookbook from CHEF TELL

11 Dec

The following article is the Preface from the NEW recipes cookbook by Master Chef, CHEF TELL, who was America’s Pioneer TV Showman Chef.  Chef Tell had a fan base of 40,000,000 Baby Boomers… about eight times larger than Julia Child’s. Both chefs entertained their audiences and made them laugh, but they also knew their craft.

Chef Tell Recipe CookbookThe book, Chef Tell’s Healthy (Diabetic) Recipes,  was just released on Amazon.com in Ebook format, in time for Holiday gift-giving. There are 22 amazing recipes that taste good inside!

PREFACE

By

Chef Tell in 2006

“Hi!

“A few years back, I went to my doctor to get a check-up. I didn’t feel too well. Being in the kitchen for 40-some years, having parties, enjoying the good life and living on the fast track had taken its toll.

“After the visit, the doctor asked me back to his office and he told me, ‘Your cholesterol is 640 and your Triglyceride level is 723. You also have diabetes…’ He continued, ‘… If I tell you all the things you shouldn’t do anymore, you’ll probably die from withdrawal symptoms.’

“So, after this news I decided to do something about it.

I  cut my  drinking  back,  no  more  hard  liquor,  which  I had done  a lot; only white and red wines and, once in a while, a beer. I also changed my eating and cooking habits: no more butter, no rich heavy-cream sauces, fattening cakes and tortes. No foie gras, et cetera.

“Instead I cooked much lighter, almost a Mediterranean Regime, using olive and vegetable oils, lots of fresh vegetables, fruits, whole grains, and legumes.

“Also, I started the ‘3 G-System,’ which works for me: Ginger, Ginseng, and Garlic.  I use a lot of Garlic in my cooking, also Ginger Root. After I slice it and let it sit overnight in a tall glass filled with water, I drink the water the next morning. In Germany, Ginger is often called ‘Alles Heilt,’ which means ‘Heal Everything.’

“And five days of the month I drink Ginseng Extract, which I purchase in Chinatown.

Over three years, with just these changes and no pills, I dropped my cholesterol count to 228 and my Triglycerides to 250!

“I also went to diabetes seminars to learn about the chemical reactions in my body and to understand what I could and could not eat.  Cooking became a very difficult task to do, even for me as a Chef. Following these rules in my cooking and eating habits was hard, but I had decided to lose weight―one of the first things that needed to be done. My weight at the time was 310 lbs., and in nine months I dropped 60 lbs.

“Not eating butter and cutting out sweets was extremely difficult for me. Before I came to America, I worked as a Pastry Chef in Switzerland. Later, I was also running a very famous restaurant in Bucks County, Pennsylvania, and working in the kitchen presented a lot of temptations to my changed eating habits.

“Diabetes Type 1 or 2―Type 2 being what I have―are not just colds that will go away. They are illnesses that will progress to things that are not good.

“After doing numerous food demonstrations for large hospital groups and HMO’s, and delivering heart-healthy and diabetic-oriented cooking classes over the last two years, I have received all kinds of questions and a lot of feedback from people that have attended these seminars. They all wanted to know, “How can I do this or that?”

“So, I decided to write this book.

“I want to bring the involved and sometimes difficult rules and cooking methods of diabetic diets down to a level that all of us can understand and follow. And give you recipes that taste great, are easy to prepare and offer good health.

“I wrote this book to give you alternative cooking methods that will improve your health and help you to control your diabetes.

“Growing up in post-war Germany, food was scarce. My mother always managed to put some food together and she made beautiful dishes with very few ingredients that were grown in our backyard. Everything we ate was fresh picked, baked or slaughtered. Nothing was processed to death, and everything tasted the way it was supposed to.

“These recipes are my gift to your health.

“’Guten Appetit!’”

Chef Tell/Friedemann Paul Erhardt

KuleBooks LLC is the proud publisher of Chef Tell’s Healthy (Diabetic) Recipes, and we are proud to make well-known Chef Tell and this NEW cookbook of recipes.  Tell’s story about why he wrote this book is told here in his own words.

© 2014 by KuleBooks LLC. All Rights Reserved.

Master Chef CHEF TELL Recipe for Baked Chicken Dijonnaise

20 Nov

The following recipe is excerpted from the book, CHEF TELL The Biography of America’s Pioneer TV Showman Chefby Ronald Joseph Kule, forewords by Emmy-winning TV hosts Regis Philbin and Chef Walter Staib. Published by Skyhorse Publishing, NYC. The book is available at online sites and through bookstores in hardcover, Ebook and audiobook formats, as well as hardcover (author-signed) copies from the author’s web site.

Baked Chicken Dijonnaise

1-¾ lb. butterflied* Chicken

A few drops of Olive Oil

Fresh ground Black Pepper (to taste)

8-10 cloves Garlic, chopped

½ Cup French Dijon Mustard

Chopped Parsley for garnish

Place chicken in an ovenproof baking dish.  Sprinkle the chicken with black pepper, chopped garlic and a few drops of olive oil. Generously brush the top with the Dijon mustard.

Bake at 375 degrees for approximately 1 hour and 20 minutes or until done. Remove from the oven and let sit for a few minutes so the juices settle. Sprinkle with chopped parsley and serve.

If you want—this way it’s healthier—you can remove the skin from the chicken before starting.

* Butterflied: the backbone is removed from the bird. Place the chicken on its side. With a large knife cut on both sides of the backbone the length of the chicken and remove the backbone.

GUTEN APPETIT!

© 2012 by Ronald Joseph Kule and KuleBooks LLC. All Rights Reserved.

(Permission to re-post or re-blog is granted, provided full attribution is published with the publication and a back-link to this page accompanies it.)

CHEF TELL SOUP RECIPE

14 Nov

CHEF TELL LENTIL SOUP RECIPE

(Excerpted from the book, CHEF TELL The Biography of America’s Pioneer TV Showman Chef, by Ronald Joseph Kule, forewords by TV hosts Regis Philbin & Chef Walter Staib.)

Chef Tell Manor House

“Red Lentil Soup with Yogurt

2 Tablespoons Olive Oil

1 chopped Onion

1 Celery Stalk, finely diced

1 large Carrot, peeled and finely diced

1 Bay Leaf

1 Cup Red Lentils

5 Cups Chicken Stock (fat free)

1 Tablespoon Chopped Cilantro

1 Cup plain low-fat Yogurt

Cumin and freshly ground Black Pepper (to taste)

“Heat the onion, celery and carrots in olive oil; sauté until tender.

“Add the bay leaf, lentils and chicken stock. Cook on low heat until the lentils are done (about ½ hour). Season to taste with the white pepper and cumin. Remove the bay leaf.

“Now you can puree the soup in a food processor or serve it as-is. I like the latter.

“Pour soup into the bowls and add a generous spoonful of yogurt to the top. Sprinkle with cilantro and serve.”

***

There are more recipes in the 452- page book, as well as a fascinating five-star life story filled with timeless lessons. Available online:

http://www.amazon.com/Chef-Tell-Biography-Americas-Pioneer/dp/1626360049

http://www.barnesandnoble.com/w/chef-tell-ronald-joseph-kule/1114835521

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