Articles liés à On Cooking: Techniques from Expert Chefs
Synopsis
Book by Labensky Sarah R Hause Alan M
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
Biographie de l'auteur
SARAH R. LABENSKY is Director of the Culinary Arts Institute at Mississippi University for Women, which offers a unique B.S. degree program emphasizing food journalism, food photography, food styling, entrepreneurship, nutrition and wellness. Previously, Chef Labensky was a Professor in the Culinary Arts Program at Scottsdale Community College in Arizona. Labensky is co-author of WEBSTER'S NEW WORLD DICTIONARY OF CULINARY ARTS (Prentice Hall, 1997) and APPLIED MATH FOR FOOD SERVICE (Prentice Hall, 1998). She is currently preparing the companion book ON BAKING: A TEXTBOOK OF BAKING AND PASTRY FUNDAMENTALS. Chef Labensky is active in the International Association of Culinary Professionals, from which she has earned the designation Certified Culinary Professional, and is a member of The James Beard Foundation, Women Chefs & Restaurateurs and Les Dames d'Escoffier.
ALAN M. "SKIP" HAUSE is now Chef and owner of What's the Occasion? Catering, Inc. in Scottsdale, Arizona. He began his culinary career by graduating with honors on the Dean's List at the Culinary Institute of America. Later, he served with excellence for 16 years as Executive Chef at Continental Catering in Phoenix, Arizona. Active in charity work throughout the Southwest, he has participated in The Scottsdale Culinary Festival, SOS Taste of the Nation, Meals on Wheels at University Studios in Los Angeles, and many other major culinary events.
Quatrième de couverture
ON COOKING, 1ST EDITION
- — 1995 IACP Julia Child Cookbook Award Nominee.
- — International Cookbook Revue 1997 Top Professional Book.
- LABENSKY — 1998 James Beard Foundation Award Nominee.
- Features tips, techniques and celebrated recipes from fifty of today's hottest restaurants and expert chefs:
- Wolfgang Puck, Chinois on Main, Santa Monica, CA
- Mark Miller, Coyote Café, Santa Fe, NM
- Alfred Portale,Gotham Bar & Grill, New York, NY
- Ease your conscience and pamper your palate! Authors focus on healthy cooking, wit specially marked "healthful" recipes and nutritional analysis for every recipe.
- Over 1450 exquisite, full-color photographs illustrate fresh ingredients, cooking techniques and plate presentation.
- 750 plus gourmet recipes reflect a wide range of cooking styles, from Classic French to New American.
- New chapters on Hors d'oeuvre and Canapés, Eggs and Sandwiches help you master the basics or host the perfect party.
- Techniques from expert chefs, essays on food history and nutritional analyses make ON COOKING much more than an ordinary cookbook!
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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On Cooking
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Prentice Hall Trade, 1995
ISBN 10 : 0131954490
ISBN 13 : 9780131954496
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Tapa dura. Etat : Bien. Texto en inglés. Tapa dura con sobrecubierta de editorial ilustrada. Sin subrayados ni anotaciones. Perfecto estado de conservación. 28 x 22. Gastronomía. Recetas. Cocina. A virtual encyclopedia of culinary arts, On Cooking spotlights more than 600 delectable recipes--from soups to meats to desserts--presented by 30 of the world's greatest chefs. Richly illustrated with more than 1,250 full-color photographs, the book also features special 'heart healthy' recipes, international cooking, and more.Profusamente ilustrado con fotografías color. Libro. N° de réf. du vendeur 110114
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On Cooking: Techniques from Expert Chefs
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On Cooking: Techniques from Expert Chefs
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Hardcover. Etat : Very Good. On Cooking: Techniques from Expert Chefs This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. N° de réf. du vendeur 7719-9780131954496
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On Cooking: Techniques from Expert Chefs
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ISBN 13 : 9780131954496
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On Cooking: Techniques from Expert Chefs
Edité par
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ISBN 10 : 0131954490
ISBN 13 : 9780131954496
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On Cooking: Techniques from Expert Chefs
Edité par
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ISBN 10 : 0131954490
ISBN 13 : 9780131954496
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On Cooking : Techniques from Expert Chefs
Edité par
Prentice Hall PTR, 1994
ISBN 10 : 0131954490
ISBN 13 : 9780131954496
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Vendeur : Better World Books, Mishawaka, IN, Etats-Unis
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Edité par
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ISBN 10 : 0131954490
ISBN 13 : 9780131954496
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