by
Gubler, Fritz.
Call Number
641.6 GUB
Publication Date
2010 2009
Summary
Contents covers :How to salt, when to salt, which salt?, why salt?, salt trends, salt facts, salt recipes, salt techniques, chefs on salt, salt at table.
Format:
Books
Relevance:
0.1118
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by
Glynn, David, 1916-
Call Number
641.50922 GLY
Publication Date
2009
Summary
A study of the development of haute cuisine and the rise of the chef-patron, from Marie-Antoine Careme (the first celebrity chef, known as 'the king of chefs and the chef of kings') to superstar chefs of today such as Gordon Ramsay and Australia's own Tetsuya Wakuda. The included recipes - one for each chef - enable the reader to get a taste of the signature dishes of the world's greatest chefs. This book is presented in a roughly chronological order, with profiles of 20 chefs who have been influential in the development of haute cuisine throughout the 20th century.
Format:
Books
Relevance:
54897.5000
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