In her first cookbook, rising culinary star and chef/co-owner of Rialto and Red Clay Jody Adams teaches readers how to cook with authority and sureness--making good food from fresh, local, and seasonal ingredients, based on traditions inspired in regional home cooking. 16-page color insert.
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In her first cookbook, rising culinary star and chef/co-owner of Rialto and Red Clay Jody Adams teaches readers how to cook with authority and sureness--making good food from fresh, local, and seasonal ingredients, based on traditions inspired in regional home cooking. 16-page color insert.
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Seller's Description:
Very Good. Very Good condition. Very Good dust jacket. A copy that may have a few cosmetic defects. May also contain a few markings such as an owner's name, short gifter's inscription or light stamp.
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Seller's Description:
Good. Good condition. Good dust jacket. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains.
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Seller's Description:
Very Good in Very Good jacket. CO2-A first edition hardcover signed by Jody Adams in very good condition in very good dust jacket that is mylar protected. Dust jacket has scattered peeling of the clear plastic film and light shelf wear. Book has some stains on the page edges, lightly soiled on some inside pages, light discoloration and shelf wear. Satisfaction Guaranteed.
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Seller's Description:
Very Good. . All orders guaranteed and ship within 24 hours. Your purchase supports More Than Words, a nonprofit job training program for youth, empowering youth to take charge of their lives by taking charge of a business.
I was looking for something more challenging than the usual cookbook fare. In other words, I am tired of the fast and easy books that all start with 'saute onions'. This book has upscale restaurant quality recipes with very clear directions. The ingredient lists may put some off but I found it exciting to try new things such as rabbit and octopus. Every dish I've made has been wonderful and seemed to have the extra twist that made it seem like a real chef had created it. Would love to see more books by her.