Creating new, inventive meals at home during the pandemic has been a challenge for even the most culinary savvy. If you’re cycling through the same dishes repeatedly, a new cookbook “Recipes From the Seasons of My Life” by Chef John Bogan, owner of the Lake Geneva School of Cooking, offers plenty of mouth-watering options.
According to Bogan, the book has been in the works for 25 years, dating back to his days as head chef at The French Country Inn and Kirsch’s Restaurant. There, Bogan hosted Signature and Holiday Gourmet weekends and compiled pamphlets for attendees with featured recipes. “I always wanted to create a premier cookbook to showcase those recipes,” says Bogan.
The inspiration for the full-color, 212-page cookbook comes from working with local farmers and developing seasonal recipes — many of which are created during classes at The Lake Geneva School of Cooking. The book’s four main chapters represent each season, with a dozen beautifully photographed recipes in each.
The book also features a Hawaiian Ohana chapter to recognize Bogan’s family — he’s even included a dish named after his wife: Jacque’s Kona crusted chateaubriand. A farm fresh chapter shines a spotlight on local farmers, including Elkhorn’s Wilson Farm Meats. In the signature sausage-making chapter, Bogan shares his recipe for homemade Italian sausage.
Although some recipes are more involved than others, Bogan says the book “offers a great balance featuring something for the culinary enthusiast as well as the culinary challenged.”
The book is available through lakegenevacookingschool.com or Cornerstone Shop & Gallery in Lake Geneva and Fontana Home in Fontana.