From the Earth to the Table; John Ash's Wine Country Cuisine

Langue : anglais

Edité par Dutton, New York, 1995

0525940006 / 9780525940005

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Vendeur : Ground Zero Books, Ltd., Silver Spring, MD, Etats-UnisGround Zero Books, Ltd.

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Etat: Occasion - Assez bon

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A propos de cet article

xv, [1], 429, [3] pages. Illustrations (some in color). Appendices. Bibliography. Index. Inscribed by John Ash on half-title page. DJ has International Association of Culinary Professionals The Julia Child Cookbook Awards Book of the Year sticker on front of DJ. DJ has slight wear and soiling. In addition to being a renowned chef, author, and food and wine educator, many refer to Chef John Ash as the "Father of Wine Country Cuisine". In 1980 he opened his namesake restaurant, John Ash & Company, in Santa Rosa, CA. It was the first restaurant in Northern California wine country to focus on local, seasonal ingredients used to create dishes that complemented the wines being made in the region. It continues to be critically acclaimed today. Currently John travels the world teaching cooking classes to both home cooks and professionals. His passion for teaching has been rewarded most recently in May of 2014, when Cooking for Solutions, a sustainable seafood event held annually at the Monterey Bay Aquarium, honored John as "Seafood Educator of the Year". In 2008 he was voted "Cooking School Teacher of the Year" by the International Association of Culinary Professionals. Ash, a noted Northern California restaurateur and author is immersed in the wine-country gestalt, according to which dinner--and what we drink with it--is a way of life. A passionate advocate of cooks knowing where, when and how their food is grown and raised, he urges readers to eat ``seasonally and locally.'' Instead of using tasteless tomatoes in a salad in December, he suggests the likes of Warm Red Cabbage Salad with Pancetta and California Goat Cheese. Along with imaginative salads, Ash offers a bountiful array of soups, pastas and desserts. Fish (Seared Ahi Tuna with a Lavender-Pepper Crust), poultry, meat (Pork and Pepper Stew with Oranges) and vegetable dishes are innovative and tempting. For each salad and main dish, he suggests a wine, and his cooking tips (e.g., ``never throw away shrimp shells,'' which can be frozen and counted on to save a fish stock or soup) are jewels. This is a cookbook for those who truly want to live with their food.…

N° de réf. du vendeur 74824

Titre
From the Earth to the Table; John Ash's Wine Country Cuisine
Auteur
Ash, John with Goldstein, Sid
Éditeur
Dutton, New York
Année de publication
1995
État de l'article
Very good
Jaquette
Very good
Reliure
Hardcover
Langue
anglais
ISBN à 10 chiffres
0525940006
ISBN à 13 chiffres
9780525940005
Illustrateur
Amy Melious (black and white photographs)
Édition
Fourth Printing [stated].

Ground Zero Books, Ltd.

Silver Spring, MD, Etats-Unis

Vendeur avec une évaluation de 5 étoiles

Vendeur AbeBooks depuis 14 août 1998

Frais d'expédition à l'intérieur de ce pays : Etats-Unis

Article5 à 20 jours ouvrés3 à 6 jours ouvrés
Premier articleEUR 4,46EUR 6,68
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