Search Results for chefs - Narrowed by: Friedman, Andrew, 1967-SirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dchefs$0026qf$003dAUTHOR$002509Author$002509Friedman$00252C$002bAndrew$00252C$002b1967-$002509Friedman$00252C$002bAndrew$00252C$002b1967-$0026ps$003d300$0026st$003dPD?dt=list2024-05-12T18:10:19ZDon't try this at home : culinary catastrophes from the world's greatest chefs / edited by Kimberly Witherspoon and Andrew Friedman.ent://SD_ILS/0/SD_ILS:2112272024-05-12T18:10:19Z2024-05-12T18:10:19Zby Witherspoon, Kimberly.<br/>Call Number 641.5092 DON<br/>Publication Date 2007 2006<br/>Format: Books<br/>Don't try this at home : culinary catastrophes from the world's greatest chefs / edited by Kimberly Witherspoon and Andrew Friedman.ent://SD_ILS/0/SD_ILS:241372024-05-12T18:10:19Z2024-05-12T18:10:19Zby Witherspoon, Kimberly.<br/>Call Number 641.502 DON<br/>Publication Date 2006<br/>Summary Forty of the world's greatest chefs relate outrageous true tales from their kitchens. From hiring a blind line cook to flooding the room with meringue to being terrorized by a French owl, these behind-the-scenes accounts are as entertaining as they are revealing. A reminder that even the chefs we most admire aren't always perfect.<br/>Format: Books<br/>Artisanal cooking : a chef shares his passion for handcrafting great meals at home / by Terrance Brennan and Andrew Friedman.ent://SD_ILS/0/SD_ILS:221832024-05-12T18:10:19Z2024-05-12T18:10:19Zby Brennan, Terrance.<br/>Call Number 641.5 BRE<br/>Publication Date 2005<br/>Summary "Terrance Brennan's passion for simple yet flavorful cuisine has fueled the success of his two acclaimed New York City restaurants, Picholine and Artisanal. In this long-awaited cookbook, Brennan shares his approach to what he calls "artisanal cooking," reflecting a devotion to detail and reverence for the freshest ingredients, simple presentations, and an inspired blend of tradition and creativity, all of which leads to memorable meals at home." "Artisanal Cooking features 150 tantalizing recipes ranging from hors d'oeuvres and entrees - such as Miniature Grilled Cheddar, Apple, and Bacon Sandwiches; Soft-Shell Crabs with Mustard Sauce; and Beef Short Ribs with Olives and Orange-Cumin Carrots - to desserts, including Brennan's signature cheesecake and Chocolate Fondue. A cheese connoisseur, Brennan describes more than 30 of his favorites and suggests wines to pair with them. The cookbook is also a visual feast, with 75 lush color photographs by renowned food photographer Christopher Hirsheimer. Throughout, there are valuable tips that cooks can use to adapt Brennan's recipes or improve their own cooking."--BOOK JACKET.<br/>Format: Books<br/>Table of contents <a href="http://www.loc.gov/catdir/toc/ecip056/2005000716.html">http://www.loc.gov/catdir/toc/ecip056/2005000716.html</a><br/>