The Bourbon Country Cookbook
Autor David Danielson, Laird, Timen Limba Engleză Hardback – 24 mai 2018
Preț: 228.19 lei
Nou
Puncte Express: 342
Preț estimativ în valută:
43.66€ • 46.11$ • 36.34£
43.66€ • 46.11$ • 36.34£
Carte disponibilă
Livrare economică 23 decembrie 24 - 06 ianuarie 25
Preluare comenzi: 021 569.72.76
Specificații
ISBN-13: 9781572842489
ISBN-10: 1572842482
Pagini: 224
Dimensiuni: 203 x 254 x 25 mm
Greutate: 1.16 kg
Editura: Surrey Books,U.S.
ISBN-10: 1572842482
Pagini: 224
Dimensiuni: 203 x 254 x 25 mm
Greutate: 1.16 kg
Editura: Surrey Books,U.S.
V-ar putea interesa
-
Simply SicilianCarol Cappelline SchultePreț: 92.07 lei -
Indian Festive FlavoursPriyaPreț: 56.32 lei -
From Ruth's Kitchen with LoveRuth Glasberg GoldPreț: 103.01 lei -
Now You're Cooking with Latin Flavors!Arlen M. CastilloPreț: 67.66 lei -
A Travel for TasteKarren Doll TolliverPreț: 49.65 lei -
Exotic East Indian Bengali CookingSubal Kumar MitraPreț: 103.64 lei -
Preț: 170.74 lei -
The Old Torkelson Century FarmTerri J. MartinPreț: 53.27 lei -
How to Make Delicious Thai Dipping SauceBalthazar MorenoPreț: 66.63 lei -
Friends of Gails Pet's Second Chance CookbookSandye LeetPreț: 100.72 lei -
Celebrity SpiceParveen K. AhmedPreț: 90.50 lei -
Traditional Ethiopian CuisineHirut CampbellPreț: 397.44 lei -
The Delicious Commision Secrets from the Hostel ChefMR Forest D. BynumPreț: 188.81 lei -
Thai Recipe BookSadia SandeelaPreț: 72.33 lei -
Mangia! Best Italian Classic RecipesGabriella LeporePreț: 140.81 lei -
Recipes from the Bartolini KitchensJohn AmiciPreț: 87.98 lei -
The Ultimate Biryani FormulaMS Romalee AmolicPreț: 79.11 lei -
MexicanNeyda GoodfoodPreț: 82.54 lei -
Vietnamese CuisineMR Didier CorlouPreț: 232.26 lei -
The Ultimate CookbookMohammed PatelPreț: 49.43 lei -
Punjabi Tadka - RecipesMR Sunny KodwaniPreț: 37.25 lei -
Delicias CriollasSusana Bello LewisPreț: 136.40 lei -
Realistic Healthy EatingJ. S. WestPreț: 43.45 lei -
A Pranzo Dalla Mi' Nonna!Dr Fabrizio BaroniPreț: 71.80 lei -
Too Good to PassoverJennifer Felicia AbadiPreț: 274.39 lei
Notă biografică
Tim Laird is an authority on wines and spirits with more than thirty years of experience in the hospitality industry. He is the chief entertaining officer of Brown-Forman, a major producer of fine wines and spirits (including Jack Daniel's, Woodford Reserve, and Old Forester whiskeys and bourbons) based in Louisville, Kentucky. Laird hosts two local weekly television shows-Secrets of Bluegrass Chefs and Secrets of Louisville Chefs-and is a featured columnist for Louisville's Food & Dining Magazine. He has appeared on Today, The Early Show, Fox & Friends, The Tonight Show, and World News Now, among many others.
David Danielson is the executive chef at Churchill Downs, the home of the Kentucky Derby. Prior to joining the team at Churchill Downs, Chef Danielson held executive chef positions at the Rockefeller Center in New York with Restaurant Associates, the United Nations Plaza Hotel, and The Palmer House Hilton in Chicago. Over the course of his more than 20 years in the industry, Chef Danielson has managed and catered numerous momentous events including the Kentucky Derby, the Super Bowl, the US Open, the PGA championship, and the Olympics, among others. He was featured in People for the food he cooked for the 2016 Kentucky Derby.
David Danielson is the executive chef at Churchill Downs, the home of the Kentucky Derby. Prior to joining the team at Churchill Downs, Chef Danielson held executive chef positions at the Rockefeller Center in New York with Restaurant Associates, the United Nations Plaza Hotel, and The Palmer House Hilton in Chicago. Over the course of his more than 20 years in the industry, Chef Danielson has managed and catered numerous momentous events including the Kentucky Derby, the Super Bowl, the US Open, the PGA championship, and the Olympics, among others. He was featured in People for the food he cooked for the 2016 Kentucky Derby.
Cuprins
Contents
Foreword
Introduction: Americäs Original Distilled Native Spirit
Chapter 1: Juleps, Jiggers, and Classic Bourbon Cocktails
Chapter 2: Small Bites That Make a Big Impression
Chapter 3: Wouldn¿t You Like to Meet the Genius Who Invented Brunch?
Chapter 4: Getting Pickled (and Preserving the Best)
Chapter 5: Vegetables: the Real Winners¿ Circle
Chapter 6: Bourbon Country Grits, Grains, Pastas, and Breads
Chapter 7: Whistle and Fish
Chapter 8: Barnyard Bounty
Chapter 9: Sweet Endings
Acknowledgments
Resources
Index
About the Authors
Foreword
Introduction: Americäs Original Distilled Native Spirit
Chapter 1: Juleps, Jiggers, and Classic Bourbon Cocktails
Chapter 2: Small Bites That Make a Big Impression
Chapter 3: Wouldn¿t You Like to Meet the Genius Who Invented Brunch?
Chapter 4: Getting Pickled (and Preserving the Best)
Chapter 5: Vegetables: the Real Winners¿ Circle
Chapter 6: Bourbon Country Grits, Grains, Pastas, and Breads
Chapter 7: Whistle and Fish
Chapter 8: Barnyard Bounty
Chapter 9: Sweet Endings
Acknowledgments
Resources
Index
About the Authors