Letters to a Young Chef
Boulud, Daniel
ISBN 10: 0465093426 ISBN 13: 9780465093427
Editorial: Basic Books, 2017
Usado
Encuadernación de tapa blanda
Librería:
GreatBookPrices, Columbia, MD, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Vendedor de AbeBooks desde 6 de abril de 2009
Este artículo en concreto ya no está disponible.
Descripción
Descripción:
May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers. N° de ref. del artículo 29485080-5
Sinopsis:
Daniel Boulud has been witness to, and creator of, our contemporary food culture-from the reinvention of French food through the fine dining revolution in America. A modern man with a classical foundation, he speaks with the authority that comes from a lifetime of experience, and no small amount of passion, about the vocation of creating and serving food. Part memoir, part advice book, part recipe book, this updated edition of the delicious celebration of the art of cooking will continue to delight and enlighten chefs of all kinds, from passionate amateurs to serious professionals.
Acerca del autor: Daniel Boulud was born in France in 1955 and trained under renowned chefs Roger Verge, Georges Blanc, and Michel Guerard. He moved to the United States, where he served as Executive Chef at Le Cirque in New York. In 1993 he opened Daniel, Zagat's top-rated New York restaurant for two years running, followed by Café Boulud and DB Moderne. Among numerous other awards, he has been named "Chef of the Year" by Bon Appétit, and has received Gourmet's Top Table award. He lives in New York City.
"Sobre este título" puede pertenecer a otra edición de este libro.
Detalles bibliográficos
Título: Letters to a Young Chef
Editorial: Basic Books
Año de publicación: 2017
Encuadernación: Encuadernación de tapa blanda
Condición: good
Edición: 2ª Edición