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:
Dispatched, from the UK, within 48 hours of ordering. This book is in good condition but will show signs of previous ownership. Please expect some creasing to the spine and/or minor damage to the cover. Ex-library book with stamps on the first page, it is also likely to have a small shelf number sticker on the spine.
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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.
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Seller's Description:
Very Good. Very Good condition. Good dust jacket. With remainder mark. 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. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
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.
