Retired world-class Chef reveals his cooking secrets and recipes to the public for the first time ever…
"How to astound your friends and family with this simple, clear and easy step-by-step guide to creating world-class food anytime - at home!"
Slöinge, Sweden
Dear "Fellow Food Lover"
My name is Karl-Hermann Wadsack, but my friends call me “Charly”.
I am currently twelve years into a wonderful retirement in Sweden with my beautiful wife June after selling our restaurant in England in 1995.
I have been a chef since I first came out of school in Hanover, Germany, and now, following years of nagging from friends of mine, I have relented and finally produced a guide on the basics of cooking, including all the tips and advice I can muster after 40 years+ working as a chef.
"The Young Chef Wadsack on the American Swedish Line in the 1960's"
So, who is this guy calling himself a
world-class chef?
It’s a fair question, which is why I will outline my cooking career history (most of which was in England) for you to decide if I deserve that title:
- When I worked at the Heathrow Hotel in London in 1970, I was the youngest Chef de Cuisine in the UK. I was in charge of 90 chefs, employing 19 different nationalities cooking top quality food 24 hours a day.
"Youngest Chef de Cuisine in England"
- I put the famous “Wild Boar Hotel” in Kendal (The Lake District, England) on the map with food and dinner dances that made us the talk of the town in the 1970s.
"The Apprentice Chef Wadsack posing in the Middle"
- I was the most successful head chef ever at The Old England Hotel in Windermere in the beautiful Lake District, in England, making profit for the first time in years. People came from far and wide to sample my food.
"Me in the middle looking proudly beside my Ice-poodle!"
- I was the head chef that opened the St George's Hotel in Liverpool, England. We earned great notices in the local papers and city guides and became a famous dining hang-out for the pop and sports stars of the day.
"Hard at work in the early 70's"
- When I took over at the world famous Quaglino's in London I turned a £300,000 loss into a £200,000 profit in less than 2 years because my food made the restaurant “in vogue” again.
"In "The Times" whilst Chef de Cuisine at Quaglino's"
"Me and my beautiful wife, June, for a publicity picture in The Daily Mail 1974"
- I was head chef at the world famous Chewton Glen Hotel when we won the Hotel of the Year Award in 1976.
"Chewton Glen the Worlds Best Hotel"
"Chewton Glen Hotel of the Year Award with
a
picture of me in the National Press"
Egon Ronay and the rest…
In 1978, my wife and I took over small pub called “The Three Lions” in the hamlet of Stuckton, Near Fordingbridge in Hampshire, England. It was a beautiful little pub that was serving only scampi and fries in a basket at the time.
"The Three Lions in an English Winter"
It was to be our home and the scene for some of my greatest achievements as a chef over the next 17 years…
1982 – AA First entry with “Rosette”, then every year until 1995
"AA Rosette for the Three Lions"
1984 – The world famous Egon Ronay Guide, then every year until 1995, including a personal visit in 1981.
"Invite from Egon Ronay"
1985 – The Good Food Guide, then every year until 1995
"At the head of the Gastro Pub revolution in the UK in 1984"
1985 - The Michelin Guide (with 3 forks and knives and a special “M”)
1992 – Lord Litchfield’s “Book of the Best” guide
1993 - Ackerman Guide for Food and Wine (4 clover)
Plus numerous write-ups over the years in national and local papers and radio stations.
"Being made Maitre Grillardin in the world's oldest
gastronomic guild, the Chaine Rottisseurs"
For a humble little restaurant, we got quite famous.
Food Awards
Apart from being well-known, we also picked up a few awards over the years…
1982 – Country Pub of the Year Award
1984 – Tuck Inn Award – best food in Pubs or Inns in Southern England
1985 – AA Guide’s Special Award for food and wine in pubs
1986 – Egon Ronay’s “The Pewter Plate Award” for Country Restaurant of the Year.
"Press Coverage on our refurbishment in 1986"
1987 – Dairy Crest Cheese Award for Best Country Restaurant
1989 – Dairy Crest Cheese Award (again!)
1990 – Egon Ronay Award for “Best Pub in Britain”
"Taking a glass of wine after a long shift cooking at The Three Lions"
1990 – La Ina “Civilised Restaurant of the Year”
1990 – Award for our quality of Scottish Salmon, from the “Board” in Scotland
1990 – Award for “Best Wine List of the Year” in the whole of the UK
"The Three Lions wine cellar"
1991 – Wine List of the Year Award (again!)
(my wife, June Wadsack, was in charge of creating our wine list and she did an amazing job. Our whole family love food and wine – our youngest son, Hans-Joachim (Joe) Wadsack is a regular TV wine expert in the UK and judges wine competitions all over the world)
"The Local paper reporting on more of our awards and success"
1992 – Won “Fordingbridge in Bloom” Award for best display of flowers and garden (okay, it’s not food but I believe a good restaurant and good cooking is as much about presentation as it is the food itself)
"Receiving the Fordingbridge in Bloom Award"
1992 – Mimi Elder from Gourmet Magazine in the USA visited us and gave us a BIG write up which resulted in many American tourists seeking us out
1992 – Won a recipe competition for the German Food and Wine Board (CMA). Resulted in invitation to the Cooks Olympics in Frankfurt, Germany (I was born in Hanover)
1992 – Function Menu of the Year Award
1993 – another great write-up in from the food critic from “The American” magazine. More tourists!
1994 – Pub Wine of the Year Award for best red wine by the glass in the UK
We then sold “The Three Lions” in 1995 to live in Sweden near June's Momma. The restaurant has gone from strength to strength since then – please visit it if you are ever in the UK; you’ll be joined by diners that include Prince Andrew and Madonna…
…I have also cooked for quite a few famous people myself over the years…
Cooking for Royalty and World Leaders
I have cooked for the UKRoyal Family on many occasions. The first of which was for the Queen when she launched a frigate in Barrow-in-Furness and then again at Quaglino's in London.
I cooked for the Queen’s husband, Prince Phillip, when he visited the Old England Hotel as “President of the Royal Yacht Club”.
"Daily Mail article 1974"
I have cooked for Princess Margaret, Princess Anne and Prince Charles on many occasions at different functions across London.
I also cooked at the wedding of Sir Charles Forte’s daughter to an Italian Marquise at Quaglino's.
Liverpool Football Club
For those of you interested in soccer, I cooked for many legends of Liverpool in the seventies. We had every home game and visiting team at Anfield every week, and famous popstars such as Cilla Black and Jerry Marsden would often join in the fun!
I particularly loved singing “you ain’t seen nothing like the mighty Emlyn” to the tune of “The Mighty Quinn” and referring to Liverpool’s late, great captain Emlyn Hughes.
The Prime Minister’s Favourite
Sir Ted Heath, former Prime Minister of the UK, was a regular at “The Three Lions”, as were many famous people, from lords and ladies, actors, pop stars, composers, military brass, comedians, football managers, TV stars…too many to mention, let alone remember, but here are a few…
Lord Andrew Lloyd-Webber, Lord Litchfield, Lord Snowden, Douglas Adams, Tom Baker, The Earl and Mrs Normanton, Lord and Lady Stokes, Lord and Lady Norton, Lord and Lady Romsey, The Admiral of the Fleet, Robin Cook (former UK Foreign Minister), Murray Walker OBE, Nigel Mansell (former World F1 Champion), Kevin Keegan, Harry Redknapp, Max Bygraves, Des Lynam (if you’re in the States and don’t know all of these people, believe me they’re famous in Europe)…
"A card from Tom Baker thanking us for dinner - he played
Doctor Who on TV in the 1970's"
"Invitation to meet the King of Sweden"
"Lord Stokes requesting a table at The Three Lions"
Continental Customers
Because of the improving quality of our customer base over the years, we had to install a helipad and a microlight landing strip! We even had customers from France and Germany who flew to BournmouthAirport in private aircraft, got picked up in limos just to eat and drink at our restaurant for four hours, then fly back home! I thought they were crazy, but found this type of behaviour to be such a personal and professional compliment.
"The First request to land a helicopter at
The Three Lions"
Chef Charly Wadsack’s
How to Cook Like a Pro™
So, if you’re still with me, I guess you agree that I can legitimately call myself a world class chef. Now, what about the guide?
The story of how this guide came to exist is that I was invited to a University in Germany in 2003 to teach a group of American students how to cook - European style!
The course that I prepared for them forms the basis of this e-book course.
In this course, I will teach you:
In the beginning was the Earth,
then man, who discovered fire,
and so began to cook.
Part I:
How to Cook Stocks and Reductions
Like a Pro™
In this first part of the course, we will cover all the basics of stocks and reductions, including my unique, tried and tested recipes for:
● An amazingly delicious CLASSIC BEEF STOCK
● A classic and multi-purpose PALE CHICKEN STOCK
● BROWN VEAL STOCK including DEMI-GLACE and GLACE DE VIANDE
● GAME STOCK
● BROWN POULTRY STOCK
● BASIC FISH STOCK
● REDUCED FISH STOCK – Glace de Poisson
● VEGETABLE STOCK
Part II:
How to Cook Starters Like a Pro™
Starters are so important because they set the scene for the main course. I will reveal my PROVEN “Rules for Starters” (you will NEVER go wrong again if you follow these), as well as my own recipes for these mouth-watering dishes fit for any table in the world:
TERRINES:
● RUSTIC HERRING TERRINE WITH DILL
● TERRINE OF SWEETBREADS AND CHICKEN
● CHICKEN FORCEMEAT
● MODERN VEGETABLE TERRINE
● COCKTAILS
DRESSINGS:
● CLASSIC FRENCH DRESSING
● MAYONNAISE
● TOMATO VINAIGRETTE
● SHERRY VINAIGRETTE
● SOY VINAIGRETTE
● CURRY DRESSING
SALADS AS STARTERS:
● POTATO SALAD WITH CAVIAR
● SALAD OF CRAB WITH AVOCADO
● ASPARAGUS WITH QUAIL EGGS AND HERB DRESSING
SOUPS:
● CREAM OF JERUSALEM ARTICHOKE SOUP WITH WATERCRESS
● COCK-A-LEEKIE WITH SCALLOPS
● YELLOW OR GREEN SPLIT PEA SOUP
● CHICKEN LIVER MOUSSE
● ANDALUSIAN GAZPACHO
● CHUNKY GAZPACHO SOUP
● ORANGE, CARROT AND CORIANDER SOUP
Part III:
How to Cook Fish Like a Pro™
As Brillat-Savarin said:
“In the hands of a clever cook, fish is an inexhaustible source of enjoyment and taste”
In this part of the course, I will share my insights into the golden rules for cooking fish, along with these gorgeous recipes:
● GRILLED MONKFISH WITH VINAIGRETTE SAUCE
● RIVER TROUT FILLETS WITH LEEKS
● ESCALOPE OF SALMON ON A CREAM AND CHIVE SAUCE
● SAUTÉED FILLET OF JOHN DORY (St. Pierre fish) WITH ROSEMARY
● THE MAKING OF VELOUTÉ
● WHITE WINE SAUCE FOR FISH
● RED WINE SAUCE FOR FISH
● BEURRE BLANC (white butter sauce)
● GARNISHES
In classical cookery nearly all dishes are named after their garnishes.
Many groups of garnishes are identified by special names, referring to countries, cities, trades, events or to persons more or less famous.
● THE MAKING OF BOUILLABAISSE
● DIFFERENT METHODS OF COOKING FISH
Including my thoughts on: STEAMING, POACHING (with my famous recipe for COURT-BOUILLON), SHALLOW FRYING FISH (Sautéing: a gentle way of preparing fish dishes, especially those with a delicate and mild flavour), GRILLING AND ROASTING FISH
● BOUILLABAISSE - a traditional French fish ragoût
● POACHED FILLET OF SOLE WITH SAFFRON TAGLIATELLE AND A SORREL SAUCE
● HOME-MADE SAFFRON NOODLES
● SALMON FILLETS IN FILO PASTRY WITH GINGER AND TWO PEPPER SAUCES
● RED PEPPER SAUCE
● SEAFOOD SYMPHONY
You’ll take the risk of never being invited back for dinner if you make this for your guests – they’d be terrified of ever matching it!
● TURBOT WITH MIXED VEGETABLES
"Preparing food for friends in the restaurant kitchen on a day off"
Part IV:
How to Cook Meat Dishes and Sauces
Like a Pro™
A good chef can be recognized by his sauces. Many of my reviews over the years often concentrated on my sauces. Sauce making is the most fertile area in cooking. It is here that the imagination, properly controlled, can really reach new heights and it is within a particular sauce that improvements can be made and remade and continuously perfected.
In this, the largest part of the course, I will explain all the different types and cuts of meat eaten across the world, as well as share my recipes for these crowd-pleasing gourmet (but simple) delights:
● BASIC BROWN SAUCE
● RED WINE SAUCE
● MADEIRA SAUCE
● MADEIRA AND TRUFFLE SAUCE
● TARRAGON AND RED WINE SAUCE
● GAME SAUCE
● CARROT SAUCE WITH SAUTERNES
Then we will look at the PRINCIPAL METHODS AND PROCESSES OF COOKING MEAT:
- COOKING BY SEALING
- COOKING BY EXCHANGE:
- GRILLING MEAT
- ROASTING MEAT
- SAUTÉING OF MEAT
- BRAISING MEATS AND RAGOÛTS
- POACHING AND BOILING MEAT
And then we get into some of my most popular, best selling meat recipes never before shared with the public:
● ROAST DUCK BREAST WITH MUSHROOM SAUCE AND GRATIN DAUPHINOIS
● FUMET DE CÉPES (brown sauce with fungi)
● SAUTÉED PORK FILLET ZÜRICH STYLE WITH RÖSTI POTATOES
● RÖSTI POTATOES
● SAUTÉED CHICKEN WITH BAYONNE HAM, TOMATOES AND RED PEPPERS, SERVED WITH PILAFF RICE
● GRENADINE OF VEAL WITH GREEN PEPPERCORNS AND ARTICHOKE
And finally, I share with you my greatest secret recipes for the SPECIAL SAUCES that raise the quality and wonder of any dish:
● CUMBERLAND SAUCE
● HOT ENGLISH BREADSAUCE
● HOT HORSERADISH SAUCE, "SEMMELKREN"
● CRANBERRY AND APPLE SAUCE
● ENGLISH MINT SAUCE
● APPLE SAUCE
● ITALIAN PESTO
● TOMATO SALSA
● GREEK TZATZIKI
"After another hard shift at The Three Lions,
with my son Magnus and my wife, June in 1995"
Part V:
How to Cook European Cuisine Like a Pro™
As a German married to a Swede, European cookery is in my blood and in this part of the course I concentrate on the three most important gastronomic regions of Europe:
Italy, France and Germany
(okay, you might not think of Germany as gastronomic, but I am German and I'd like to prove how good German food can taste)
I outline in simple terms everything you need to know about these regions to gain a clearer understanding of the food and the people – all designed to enhance your enjoyment!
I also complement this with a range of recipes designed to tantalize and delight – all completely unique and from in my head!
● SALTIMBOCCA ALLA ROMANA (Veal escalopes with prosciutto and sage)
● RISI E BISI (Rice with peas Venice style)
● VITELLO ALLA MARENGO (Veal Marengo)
● POLENTA E FONTINA IN TORTA (Baked polenta and Fontina cheese - a specialty from Piedmont)
● INVOLTINI ALLA BARESE (Beef roulades Bah style - from Apulia)
● PASTA TAGLIATELLE (Homemade egg noodles)
● COQ SAUTÉ AU VIN DE GRAVES
● OIGNONS GLACÉS (Glazed Onions) – Delicious!
● CANARD AU CIDRE (Duck with Cider)
● TOURNEDOS AUX ECHALOTES CONFITES (Fillet of beef with caramelized shallots in a red wine sauce)
● CONFITURE d ECHALOTES AU CASSIS
● ET AU VIN ROUGE (Caramelized diced shallots in Cassis and red wine)
● SAUERBRATEN MIT ROTKOHL UND KARTOFFELKLÖSSE
AND/OR SEMMELKNÖDEL (Sauerbraten with braised red cabbage and dumplings)
● BRASIERTER ROTKOHL (Braised red cabbage)
● KARTOFFELKLÖSSE (Potato dumplings)
● SEMMELKNÖDEL (Bavarian bread dumplings)
● KÖNIGSBERGER KLOPSE MIT KAPERNSAUCE (Poached meatballs with cream sauce and capers, Königsberg style)
● ROTE GRÜTZE MIT VANILLESOSSE (Raspberry Blancmange (with tapioca) with Vanilla Sauce)
FREE BONUSES
PLUS, if you buy my course today, I will also include the following fantastic FREE Bonuses:
● Free Membership of “Chef Charly’s Cookery Club”, which includes:
● 12 free VIDEO recipes emailed (1 every month for a whole year) direct from my kitchen in Sweden. We’re going to be selling these for $5 each. Total value: $60!
● a free and EXCLUSIVE copy of:
Part VI:
How to Cook Desserts Like a Pro™
- this will not be available or sold to the public in any other way! You will be emailed a download link for this guide when I have finished writing it in Fall 2007. Value: $25.
● a free and EXCLUSIVE copy of:
How to Taste Wine (value: $42)
This guide will outline the simplest way to understand how to taste wine, including:
- what to look out for in your wine glass
- how to train your taste buds so you can confidently describe the taste of the wine and improve your palate
- how to train your nose to describe the smell of wine
- how to spot a “corked” wine
- what characteristics to expect from all the major grape varieties
- what to expect from different wine regions
- the differences between “Old World” and “New World” wines, and a history of both
- how to read French wine labels
- a video guide on how to pronounce the most difficult wine words so the waiter never gives you that funny look again!
- tasting etiquette
- a glossary of wine terms
The download link for this guide will be emailed to you 3 months into your free membership of “Chef Charly’s Cookery Club”
How to Match Food and Wine (value: $42)
Unlike other drinks, wine helps to stimulate the digestive system, increasing the ease and pleasure of any dining experience. Recent studies have proven a number of health benefits associated with wine. It doesn’t just taste fantastic, it is fantastic!
My wife June and I have over 80 years experience of matching food and wine for every possible type of budget. We kept one of the finest wine cellars in England for many years and have tasted and drunk tens of thousands of the finest wines in the world.
"June and I on our wedding day"
June has travelled to the farthest corners of the world visiting the best vineyards and spending time with the finest winemakers. Many of them are still personal friends.
All of this experience comes into this essential guide for anyone interested in improving the sheer joy of drinking the best wine with the right food.
In this guide we will share all our knowledge in simple-to-understand steps. We will hold your hand until you yourself become an expert in picking the right wine for the right food and benefit from the increased pleasure this will bring to your life.
The download link for this guide will be emailed to you 3 months into your free membership of “Chef Charly’s Cookery Club”
That’s $169 in bonuses – for FREE!
If you order TODAY!
How Much Does The Course Cost?
A good question…how much should I charge for distilling 40 years experience as a chef into not one but FIVE, easy to read, original, entertaining e-books?
Considering inferior e-books cost $25-$40 on average, I should be charging FIVE TIMES that price: $125-$200.
That’s not to mention the $169 of COMPLETELY FREE BONUSES I’m throwing into the pot!
But I’m going to charge only half that amount. Just $67 for the whole course including all the bonuses.
Stop Press!!
If you order before midnight
on
I will drop the price to only $47
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Doesn't $47 seem a reasonable price for all this hard-earned information?
[Order your copy](http://1.howtocook.pay.clickbank.net/)[](http://2.zaktheskip.pay.clickbank.net/) of the course for just $47.
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Read it.
Start enjoying the process of cooking like a pro.
See if it works for you -- if it gets you started on your new journey of cooking like a pro (it will).
I don't want you to take any risk at all in ordering this book. So here's what I'm willing to do: you get the whole course, and put me to the test for EIGHT WEEKS.
If at the end of the 8 weeks you don't feel amazed, dazzled, and delighted with all the fun you're having with your new recipes...
Simply ask for a refund.
I'll give you 100% of your money back. No hassle. No questions.
"Rock-Solid 8-Week Unconditional
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If it doesn't fulfill your every expectation,
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It's that simple, and the risk is 100% on my part... not yours.
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YES! I want to learn How to Cook like a Pro.. please give me INSTANT ACCESS to my downloadable copy of Chef Charly Wadsack’s “How to Cook Like a Pro” 5-part e-book course right now...
I understand my order will be processed immediately, and once it is processed, I will be able to immediately download my eBooks (electronic books)... even if it's 2am on a Sunday.
I understand I will get access to download my FREE bonus guide on "How to Cook Desserts Like a Pro" that will supplement the information in the eBook course and help me successfully enjoy cooking even more as soon as Chef Charly has finished writing it in Fall 07
I understand that I have 56 days (8 weeks) to test each and every bit of information in the course and if I am not 100% thrilled with How To Cook Like A Pro, I can get a full refund.
I understand I will get access to download my FREE bonus guides on "How to Taste Wine" and “How to Match Food and Wine” that will supplement the information in the eBook course and help me successfully enjoy food and wine even more three months after my initial purchase
I understand I will also get 12 video recipes emailed to me once a month - for a whole year!
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Once my order is approved, I'll download my copy of the book.
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Yours Sincerely,
Chef Charly
(Karl-Hermann Wadsack)
P.S. Now's your chance to get started cooking the finest food on earth! This one is a no-brainer thanks to your 8-week guarantee. [Do it now...](http://1.howtocook.pay.clickbank.net/)
P.P.S. I don’t see this as just a sale of my knowledge about food, but the beginning of a great relationship with you where I can take you even deeper into the world of cooking world class food with my video recipe course that you get free of charge just for ordering today.
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How To Cook Like A Pro™
Sloinge, Sweden
Copyright control 2007 © Karl-Hermann Wadsack
Published by Mark Attwood Associates, Baxall Business Centre, Adswood Road, Stockport, Cheshire, EnglandUK
Tel: +44 161 475 2189
Fax: +44 161 480 6456
