Matthew Kenney; Stacey Cramp Plant Food

ISBN 13: 9781423630623

Plant Food

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9781423630623: Plant Food
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Reseña del editor:

Collects plant-based recipes, including appetizers, soups, salads, cheeses, entrees, desserts, and drinks.

Biografía del autor:

In 1994 Food and Wine included him as one of their Ten Best New Chefs of the Year. He's been featured on the Today Show, The Food Network, and a variety of other morning talk shows. Matthew was nominated for the James Beard Rising Star Award. He lives in New York City.

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Kenney, Matthew
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Descripción 2014. PAP. Condición: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. del artículo: IB-9781423630623

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Kenney, Matthew
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Kenney, Matthew; Baird, Meredith; Winegard, Scott
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Kenney, Matthew
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Kenney, Matthew; Baird, Meredith; Winegard, Scott
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Kenney, Matthew; Baird, Meredith; Winegard, Scott
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Matthew Kenney, Stacey Cramp
Publicado por Gibbs M. Smith Inc, United States (2014)
ISBN 10: 1423630629 ISBN 13: 9781423630623
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Descripción Gibbs M. Smith Inc, United States, 2014. Paperback. Condición: New. Language: English . Brand New Book. Fresh, seasonal, vibrant cuisine The Matthew Kenney team, always on the forefront of culinary innovation, offers up their latest techniques and approaches to raw food dining. This cookbook guides you to prepare raw foods in a contemporary, artistic manner utilizing the best ingredients. The recipes are grouped by method: found, let, sprouted, spun, dried, smoked, sealed, cured, pressed, fermented, aged, sweetened, blended, and juiced, and make soups, salads, cheeses, main courses, desserts, and drinks Matthew Kenney is a chef, restaurateur, caterer, and food writer. He has appeared on the Today Show, the Food Network, and numerous morning and talk shows. He is the author of Everyday Raw, Everyday Raw Express, Everyday Raw Chocolate, and Everyday Raw Gourmet. Matthew splits his time between New York, California, and Maine. Meredith Baird is an integral part of the Matthew Kenney team and the Matthew Kenney Restaurant and Academy. She is the author of Everyday Raw Detox and assisted in writing and developing recipes for Raw Chocolate, Everyday Raw Desserts, and Everyday Raw Express. She lives in Maine and Los Angeles. Scott Winegard recently joined the Matthew Kenney team and oversees the company s kitchens in Los Angeles, Chicago, Oklahoma, and its upcoming Miami project. He has worked as a chef at Angelica Kitchen, Pure Food Wine, Noma, and Nasturtium where his commitment to fresh, seasonal, and vibrant cuisine was highly noted. Nº de ref. del artículo: AAS9781423630623

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Matthew Kenney
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Descripción Paperback. Condición: New. Paperback. Fresh, seasonal, vibrant cuisine The Matthew Kenney team, always on the forefront of culinary innovation, offers up their latest techniques and approaches to raw food dining. This cookboo.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 288 pages. 0.635. Nº de ref. del artículo: 9781423630623

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Matthew Kenney, Stacey Cramp
Publicado por Gibbs M. Smith Inc, United States (2014)
ISBN 10: 1423630629 ISBN 13: 9781423630623
Nuevo Paperback Cantidad disponible: 1
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Descripción Gibbs M. Smith Inc, United States, 2014. Paperback. Condición: New. Language: English . Brand New Book. Fresh, seasonal, vibrant cuisine The Matthew Kenney team, always on the forefront of culinary innovation, offers up their latest techniques and approaches to raw food dining. This cookbook guides you to prepare raw foods in a contemporary, artistic manner utilizing the best ingredients. The recipes are grouped by method: found, let, sprouted, spun, dried, smoked, sealed, cured, pressed, fermented, aged, sweetened, blended, and juiced, and make soups, salads, cheeses, main courses, desserts, and drinks Matthew Kenney is a chef, restaurateur, caterer, and food writer. He has appeared on the Today Show, the Food Network, and numerous morning and talk shows. He is the author of Everyday Raw, Everyday Raw Express, Everyday Raw Chocolate, and Everyday Raw Gourmet. Matthew splits his time between New York, California, and Maine. Meredith Baird is an integral part of the Matthew Kenney team and the Matthew Kenney Restaurant and Academy. She is the author of Everyday Raw Detox and assisted in writing and developing recipes for Raw Chocolate, Everyday Raw Desserts, and Everyday Raw Express. She lives in Maine and Los Angeles. Scott Winegard recently joined the Matthew Kenney team and oversees the company s kitchens in Los Angeles, Chicago, Oklahoma, and its upcoming Miami project. He has worked as a chef at Angelica Kitchen, Pure Food Wine, Noma, and Nasturtium where his commitment to fresh, seasonal, and vibrant cuisine was highly noted. Nº de ref. del artículo: AAS9781423630623

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Matthew Kenney
Publicado por Gibbs Smith
ISBN 10: 1423630629 ISBN 13: 9781423630623
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BuySomeBooks
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Descripción Gibbs Smith. Paperback. Condición: New. 160 pages. Dimensions: 9.6in. x 7.4in. x 0.8in.Fresh, seasonal, vibrant cuisine The Matthew Kenney team, always on the forefront of culinary innovation, offers up their latest techniques and approaches to raw food dining. This cookbook guides you to prepare raw foods in a contemporary, artistic manner utilizing the best ingredients. The recipes are grouped by method: found, let, sprouted, spun, dried, smoked, sealed, cured, pressed, fermented, aged, sweetened, blended, and juiced, and make soups, salads, cheeses, main courses, desserts, and drinks Matthew Kenney is a chef, restaurateur, caterer, and food writer. He has appeared on the Today Show, the Food Network, and numerous morning and talk shows. He is the author of Everyday Raw, Everyday Raw Express, Everyday Raw Chocolate, and Everyday Raw Gourmet. Matthew splits his time between New York, California, and Maine. Meredith Baird is an integral part of the Matthew Kenney team and the Matthew Kenney Restaurant and Academy. She is the author of Everyday Raw Detox and assisted in writing and developing recipes for Raw Chocolate, Everyday Raw Desserts, and Everyday Raw Express. She lives in Maine and Los Angeles. Scott Winegard recently joined the Matthew Kenney team and oversees the companys kitchens in Los Angeles, Chicago, Oklahoma, and its upcoming Miami project. He has worked as a chef at Angelica Kitchen, Pure Food and Wine, Noma, and Nasturtium where his commitment to fresh, seasonal, and vibrant cuisine was highly noted. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Paperback. Nº de ref. del artículo: 9781423630623

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