The Inn country chefs cookbook / [compiled by] C. Vincent Shortt.
Detalles de publicación: Lee, Mass. : Berkshire House, c1996.Descripción: 240 pages : color illustrations ; 24 cmTipo de contenido:- text
- unmediated
- volume
- 0936399805
- 641.5973 20
- TX715 .I533 1996
| Imagen de cubierta | Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Ubicación en estantería | Signatura topográfica | Materiales especificados | Info Vol | URL | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | Reserva de ítems | Prioridad de la cola de reserva de ejemplar | Reservas para cursos | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Libro | Biblioteca de Mayagüez Colección General mb | TX715 .I533 1996 (Navegar estantería(Abre debajo)) | c. 1 | Disponible | 50000003271235 |
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In the latest of his acclaimed cookbook series on country inn cuisine, C. Vincent Shortt brings together feasts from fourteen chefs from the kitchens of America's top inns. From appetizer to dessert, each chef takes the reader step-by-step through the preparation of a fabulous four-course meal. They offer valuable tips and culinary, advice plus their own personal favorite dishes, all in all more than 130 recipes to delight the palate.
"Great recipes as featured on the public television series, Inn country chefs"--Cover.
Includes index.
The Inn Country Chefs Cookbook assembles feast menus from fourteen first-class chefs ranging from appetizers to dessert. Each recipes takes the reader step-by-step through the preparation of extraordinary four course meals. Each of the chefs provides valuable tips and culinary advice. The Inn Country Chefs Cookbook showcases more than 130 recipes to delight the palate ranging from Napoleon of Sea Scallops with Smoked Salmon & Chive Sauce and Grilled Barbecued Quail with Creamy Grits to Chocolate Ganache Tart with Pecan Crust and Seared Yellowfin Tuna with Thai Pepper Coulis & Roasted Eggplant Relish. A special 16-page color insert includes pictures by nationally acclaimed food photographers Michael Cunningham and Craig Hammel. -- Midwest Book Review