"COOK FOR NAPOLEON, BARTEND FOR HEMINGWAY, IMPRESS YOUR DINNER GUESTS " Here is a step-by step guide to creating your own delicious versions of some historic foods --- like chicken Rochambeau, shrimp Newberg, authentic Cajun gumbo, Bearnaise sauce and the exact same Chicken dish that Napoleon enjoyed after the battle of Marengo, in June, 1800. Each plan in the book tells you exactly what you need from the store and how to put it together. Learn fascinating facts and stories about the foods you make. Perfect for any beginner who wants to make great things to enjoy with friends. "Recipes fit for Emperors, Designed for Weekend Cooks" summarizes how even a novice can become an expert.