Chef on a Shoestring : More than 120 Inexpensive Recipes for Great Meals from America's Best Known Chefs

Friedman, Andrew

ISBN 10: 0743200721 / ISBN 13: 9780743200721

Edité par Simon & Schuster, Incorporated, 2001

A propos de cet article

Former library book; may include library markings. Used book that is in clean, average condition without any missing pages.

N° de réf. du vendeur GRP97999990

Détails bibliographiques

• Titre: Chef on a Shoestring : More than 120 Inexpensive Recipes for Great Meals from America's Best Known Chefs
• Éditeur: Simon & Schuster, Incorporated
• Date de parution: 2001
• Langue: anglais
• ISBN à 10 chiffres: 0743200721
• ISBN à 13 chiffres: 9780743200721
• Reliure: Couverture rigide
• Édition: First Edition.
• État de l'article: Good

A propos de ce titre

Synopsis

Book by Friedman Andrew

Biographie de l'auteur

Andrew Friedman has made a career of getting to know the heads and hearts of professional cooks and athletes. For more than ten years, Friedman has collaborated with many of the nation’s best and most revered chefs on cookbooks and other writing projects. His writing career began in 1997, when Alfred Portale, asked him to collaborate on the Gotham Bar and Grill Cookbook. The book received wide acclaim and since then he has worked as a cookbook collaborator on more than twenty projects, helping a number of the nation’s best chefs (Alfred Portale, David Waltuck, Tom Valenti, and many others) share their unique culinary viewpoints with readers.  As coauthor of the New York Times bestseller Breaking Back, the memoir of American tennis star James Blake, he took readers inside an athlete’s mind during training and competition, and he does the same as a frequent contributor to Tennis Magazine. In KNIVES AT DAWN: The American Team and the Bocuse d’Or 2009, Friedman combines these two personal passions to tell the story of the premier cooking competition in the world. Friedman has contributed articles to O—The Oprah Magazine and other publications and websites. He has been profiled in The New York Daily News and New York Magazine, and interviewed for, or featured in articles in, The New York Times and The Wall Street Journal, as well as on NPR’s Taste of the Nation and WOR Radio’s Food Talk. He holds a Bachelor of Arts degree in English from Columbia University, and is a graduate of the French Culinary Institute’s “La Technique” cooking program. He lives in New York City with his family.