Chez Panisse Cooking
A Cookbook
Extraordinary, poetic, and inspired are only a few words that have been used to describe the food at Chez Panisse. Since the first meal served there in 1971, Alice Waters's Berkeley, California, restaurant has revolutionized American cooking, earning its place among the truly great restaurants of the world. Renowned for the brilliant innovations of its ever-changing menu, Chez Panisse has also come to represent a culinary philosophy inspired by nature -- dedicated to the common interest of environment and consumer in the use of gloriously fresh organic ingredients. In Chez Panisse Cooking, chef Paul Bertolli -- one of the most talented chefs…
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Produktdetails
Weitere Autoren: Waters, Alice
- ISBN: 978-0-679-75535-7
- EAN: 9780679755357
- Produktnummer: 19344338
- Verlag: Random House N.Y.
- Sprache: Englisch
- Erscheinungsjahr: 1994
- Seitenangabe: 456 S.
- Masse: H23.2 cm x B18.2 cm x D3.2 cm 864 g
- Gewicht: 864
Über den Autor
Paul Bertolli is executive chef and co-owner of Oliveto restaurant in Oakland, California. He has received numerous accolades, most recently the award for Best Chef: California from the James Beard Foundation in 2001. He is also known for his tenure as chef of Chez Panisse restaurant, where for 10 years he guided the restaurant's cooking toward Italian sensibilities. Active as a chef, writer, and artisan food producer, Bertolli tends to his garden, bread oven, salumi cellar, vinegar loft, pickle vats, distillations, wine, and other mysterious fermentations from his home base in North Berkeley, California.
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