World’s first interactive rum cookbook goes head to head with TV Chefs and outdated paper cookbooks. Read on…
Home cooking no longer means missing or food stained pages in cookbooks, lost recipes, endless pause and rewind of TV chefs as watchers desperately scribble down ingredients. No longer does it mean disappointed faces when the dish served looks nothing like the picture. Instead, the world’s first interactive rum cookbook merges the traditional cookbook, TV cooking and the eBook to solve the biggest headaches faced by home chefs today. All the while having fun and being entertained.
“Imagine a TV and cookbook combined into one” says co-founder of the International Rum Council, Carlton Grooms. “You can stop it, back up, read, watch and listen to everything as many times as you wish and at the touch of a button. You can even take notes. Simply pull up the recipe you desire on your iPad and whether a novice cook or experienced chef you get step by step instructions in words, pictures and video until you have a perfect meal ready to wow your guests” he continues. “This approach makes cooking fun and engaging, puts an end to cumbersome cookbooks, and best of all it lets even those who ‘can’t fry an egg’ look like a Master Chef!”
Rum is the fastest growing spirit sector in the world with a long and colorful history in kitchens around the world. Plus with over a decade since a serious rum cookbook was released there is pent up demand for this resource. Moreover with explosion in iPads, Kindles and other eReaders this breakthrough interactive rum cookbook will change home cooking forever. Whether young or old, a rum lover or not, cooks of all abilities can read, see and hear exactly how to create the high quality recipes they wish to. Something traditional cookbooks and TV cooking shows promised – but couldn’t deliver.
Entitled ‘Rum and Contemporary Cuisine’ and co-authored by the ever creative Chef Geoffrey Blythe; this interactive and enhanced eBook will be available in pre-sale on April 1st from the Apple iBook store. For more information and to experience this breakthrough book in action right now, visit the book website at http://www.rumcuisine.com.
‘Rum and Contemporary Cuisine’ is co-authored by Carlton Grooms and Geoffrey Blythe. Mr Grooms is the co-founder of The International Rum Council and Chef Blythe is a nationally acclaimed culinarian with experience in Washington DC, San Francisco, and the James Beard House in New York. Together they are helping people all over the world cook the highest quality rum inspired cuisine in the comfort of their homes and professional kitchens.