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Famous Chefs & Fabulous Recipes: Lessons Learned at One of the Oldest Cooking Schools in America

Abraham, Lisa and Catherine St. John

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ISBN 10: 1931968888 / ISBN 13: 9781931968881
Edité par University of Akron Press, Akron, OH, 2012
Ancien(s) ou d'occasion Etat : Fine Couverture rigide
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Prix: EUR 27,28 Autre devise
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Inscribed by Author. Dust Jacket is in as new condition, apart from normal shop shelf wear - contains no tears or chips or other damage. Multiple copies available this title. Quantity Available: 2. Category: Cooking, Wine & Dining; Inscribed by Author. ISBN/EAN: 9781931968881. Pictures of this item not already displayed here available upon request. Inventory No: 20490. N° de réf. du libraire 20490

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Détails bibliographiques

Titre : Famous Chefs & Fabulous Recipes: Lessons ...

Éditeur : University of Akron Press, Akron, OH

Date d'édition : 2012

Reliure : Hardcover (Original Cloth)

Etat du livre : Fine

Etat de la jaquette : Fine

Signé : Signed by Author(s)

Edition : 1st Edition.

A propos de ce titre

Synopsis :

Hudson, Ohio, has all the charm of a Connecticut watercolor. A quaint clock tower stands on the village green. A little further up the road, the chiseled buildings of Western Reserve Academy, founded in 1826, dot the landscape. Red-bricked shops make downtown window shopping a weekend event. If Jimmy Stewart showed up as George Bailey, residents wouldn’t bat an eyelash.?Tucked into this historic enclave is one of the oldest cooking schools in America, the Western Reserve School of Cooking. Originally founded by Zona Spray, and now run by Catherine St. John, the intimate institution has been a destination for many prominent chefs including Hugh Carpenter, Shirley O. Corriher, David Hirsch, and Michael Symon. This volume contains recipes from all of them.?But the feast doesn’t stop there. Learn how to bake a cake from White House chef Roland Mesnier. Knead some dough with master baker Ciril Hitz. If you can’t wait for dessert, Emily Luchetti, the Executive Pastry Chef for Waterbar and Farallon Restaurants in San Francisco, will help you out. This truly unique volume covers the gamut with exquisite recipes from the school’s own chefs, to mouth-watering dishes from the international chefs who have taught at the school.?Local food columnist Lisa Abraham provides extensive interviews with the chefs. What inspired them to take up the profession? Who were their mentors? Why do they do what they do??This cookbook is unique in its format, has fabulous recipes from famous chefs and is the perfect ingredient to spice up your special dinner, event or last-minute dish.

Book Description:

Catherine St. John is the owner and director of the Western Reserve School of Cooking located in Hudson, Ohio. She received her culinary training at Tante Maria's Cooking School in San Francisco, California.

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Description de la librairie

I have been a full-time bookseller since 1986. My stock includes a large collection of books on baseball, about 2,000 volumes. In addition to baseball, I specialize in True Crime, Ohioana, Botany, and Music. I am a member of the Northern Ohio Bibliophilic Society (NOBS). My personal book interests include H.L. Mencken, P.G. Wodehouse, Jim Tully, baseball, botany, especially history, exploration and economic botany, true crime, and music.

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