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Author: Andrew Sharp Publisher: Troubador Publishing Ltd ISBN: 1800466366 Category : Fiction Languages : en Pages : 248
Book Description
Mozzy is a cook in a struggling safari business in sub-Saharan Africa and dreams of escaping the perilous wilderness and his despised employer to become head chef in an upmarket restaurant in London.
Author: Andrew Sharp Publisher: Troubador Publishing Ltd ISBN: 1800466366 Category : Fiction Languages : en Pages : 248
Book Description
Mozzy is a cook in a struggling safari business in sub-Saharan Africa and dreams of escaping the perilous wilderness and his despised employer to become head chef in an upmarket restaurant in London.
Author: Al Roker Publisher: Ballantine Books ISBN: 0385343698 Category : Fiction Languages : en Pages : 292
Book Description
Sequel to the author's mystery debut, "The Morning show murders." Professional chef turned amateur sleuth Billy Blessing finds himself in hot water, when a brutal killing cancels a TV show -- and its host -- during it debut. -- Dust jacket.
Author: Donald Angus Cameron Publisher: Random House (NY) ISBN: 0394511913 Category : Cookery (Fish) Languages : en Pages : 502
Book Description
Contains all the information a cook/hunter/angler needs to prepare hearty game and fish meals in camp or at home. There are detailed and illustrated instructions for all procedures needed to prepare and cook game and fish. Over 800 recipes included.
Author: Kerrie Droban Publisher: Rowman & Littlefield ISBN: 0762798181 Category : True Crime Languages : en Pages : 274
Book Description
Droban chronicles the inside story of the ATFs infiltration of the Hells Angels, one of the most notorious and violent outlaw motorcycle gangs in history.
Author: Stuart Brioza Publisher: Ten Speed Press ISBN: 1607748444 Category : Cooking Languages : en Pages : 370
Book Description
Finalist for the 2018 James Beard Foundation Book Awards for "Restaurant and Professional" category The debut cookbook from one of the country's most celebrated and pioneering restaurants, Michelin-starred State Bird Provisions in San Francisco. Few restaurants have taken the nation by storm in the way that State Bird Provisions has. Inspired by their years catering parties, chefs Stuart Brioza and Nicole Krasinski use dim sum style carts to offer guests small but finely crafted dishes ranging from Potato Chips with Crème Fraiche and Cured Trout Roe, to Black Butter-Balsamic Figs with Wagon Wheel Cheese Fondue, to their famous savory pancakes (such as Chanterelle Pancakes with Lardo and Maple Vinegar), along with a menu of more substantial dishes such as their signature fried quail with stewed onions. Their singular and original approach to cooking, which expertly blends seemingly disparate influences, flavors, and textures, is a style that has influenced other restaurants throughout the country and is beloved by diners, chefs, and critics alike. In the debut cookbook from this acclaimed restaurant, Brioza and Krasinski share recipes for their most popular dishes along with stunning photography, and inspire readers to craft an unforgettable meal of textures, temperatures, aromas, and colors that excite all of the senses.
Author: Andrew Sharp
Author: Andrew Sharp
Author: M.R. Shetty
Author: Fullerton
Author: Lady Georgiana Fullerton
Author: Georgiana Fullerton
Author: Al Roker
Author: Georgiana Charlotte (Leveson-Gower) Fullerton
Author: Donald Angus Cameron
Author: Kerrie Droban
Author: Stuart Brioza