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Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of ... - Page 103

Jonathan Dixon - Cooking - 2011 - 266 pages
On Becoming a Chef at the Culinary Institute of America Jonathan Dixon. shape
and seasoned them with salt and pepper. I cut up the onions for the onion rings. I
chopped some parsley last minute for my partner's garnish. I wiped my station ...
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In the Kitchen with Kris: A Kollection of Kardashian-Jenner Family Favorites

Kris Jenner - Cooking - 2014 - 224 pages
This book is another way to bring fans into Kris’s home with recipes and entertaining tips that can be used by anyone and everyone.
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Dessert FourPlay: Sweet Quartets from a Four-Star Pastry Chef

Johnny Iuzzini, Roy Finamore - Cooking - 2010 - 288 pages
The result: desserts that refresh, inspire, and satisfy beyond expectations. Dessert FourPlay invigorates all the senses and inspires home cooks to create innovative desserts of their own. From the Hardcover edition.
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Around My French Table: More than 300 Recipes from My Home to Yours

Dorie Greenspan - Cooking - 2010 - 544 pages
When Julia Child told Dorie Greenspan, “You write recipes just the way I do,” she paid her the ultimate compliment.
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The Soul of a Chef: The Journey Toward Perfection

Michael Ruhlman - Cooking - 2001 - 384 pages
Like Ruhlman's The Making of a Chef, this is an instant classic in food writing-one of the fastest growing and most popular subjects today.
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Last Man Off: A True Story of Disaster and Survival on the Antarctic Seas

Matt Lewis - Biography & Autobiography - 2015 - 256 pages
When the captain vanishes and they are forced to abandon ship, Lewis leads the escape onto three life rafts, where the battle for survival begins. From the Trade Paperback edition.
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