Inspired by Ingredients    by Bill Telepan & Andrew Friedman Order:  USA  Can Simon & Schuster, 2004 (2004) Hardcover     Reviewed by Mary Ann Smyth Words from a publicity release for Bill Telepan's new cookbook say it better than I can - 'Inspired by Ingredients is informed from the first page to the last by Bill's belief that anyone can learn to cook great food. His mission as an author is to inspire each and every reader to be the best cook he or she can be by sharing his love of cooking, as well as key bits of knowledge and kitchen philosophy.' This exciting new entry on the cooking scene is divided into five recipe chapters, one for each season and one of 'Dishes for all Seasons.' Recipes using the season's bounty come together within a suggested menu, along with assorted tips on cooking from a man who worked as a teenager in a New Jersey delicatessen and went on to the famous Culinary Institute of America. Telepan is today considered a three-star chef and an important name in New York eating establishments. Starting the seasons with 'First Signs of Spring,' Telepan's menu features Morel and Spring Onion Toasts, Fettuccine 'Carbonara' with Asparagus and Lemon Zest and Peach Jam Tostada. The glorious photograph of the entrée would be enough to entice me to buy this book. From Pea Soup through Pea Ravioli and Pea Pancakes to Glazed Peas with Morels, Nettles and Fiddlehead Ferns, Telepan's recipes feature his love of fresh ingredients and fresh ideas to use those ingredients. I could continue to list menus and recipes, but it is very hard to single out any one. Inspired by Ingredients showcases Telepan's love of cooking, his desire to share that love, and his innovative creations. Note: Opinions expressed in reviews and articles on this site are those of the author(s) and not necessarily those of BookLoons. Find more NonFiction books on our Shelves or in our book Reviews