Left Over Ranch

Left Over Ranch cookbook was created on effective food management, and meal planning process to lower weekly food costs and the stress that is associated with them.

Chef Bob’s original recipes were based on life experiences from learning to master sushi to integrating the “New Scandinavian Cooking” philosophy into our meal planning.

The recipes are broken out in a “Playbook” with sections like “Hamamania” or “Pork Butt Bonanza” that lay out a set of meals that use “on-sale” ingredients, no need to try and figure out how to use them, just turn to that section and there are lots of simple recipe options laid out in a standard and repeatable format.

Author Biography

Chef Bob Johnson is a passionate home chef whose culinary journey is a vibrant tapestry of global influences and heartfelt memories. Born and raised in Philadelphia under the influence of a Cajun stepfather, Bob’s love for food was ignited early, shaped by local legends like Joe Carcione the “Greengrocer” and the “Galloping Gourmet.” His teenage years at Moe’s Deli on Frankford Avenue instilled a deep appreciation for quality ingredients and the art of sandwich-making. Bob’s career as a produce man at “Farmer’s Choice” sharpened his knack for selecting the freshest ingredients, while his time in South Philly immersed him in a rich food scene of scrapple, pork roll, soft pretzels, and iconic Amoroso roll breakfast sandwiches. From the Italian Market’s pickled pig’s feet to the Schooner Tavern’s mussels, each dish reflected the cultural soul of the neighborhoods he explored. After relocating to Chicagoland, Bob mastered NY-style pizza and discovered “Al’s Italian Beef.” In Baltimore and the Chesapeake Bay, a “Sushi Master” inspired him to blend diverse flavors with intention. His travels across England, France, Finland, Germany, Norway, Mexico, and the Netherlands further enriched his culinary palette, infusing his recipes with global flair. Inspired by chefs like Emeril Lagasse, Tareq Taylor, and Andreas Viestad, Bob’s cooking blends Southern, Italian, and Nordic/Scandinavian influences. His recipes, once called “Memories on a Plate,” reflect the people, places, and cultures he’s encountered. Together with his wife, Carolyn, Bob created the “Playbook,” a practical system organizing his extensive recipe collection into twelve sections, designed to make the most of leftovers and budget-friendly finds like a seven-dollar ham. Bob’s culinary philosophy is simple yet profound: food is a celebration of life’s experiences. Through his website and recipes, he shares his evolving craft, inviting others to savor the flavors of his journey.