Here is an extraordinary combination: a young French chef, trained in the traditional kitchens of France, who came to the Southwest and found his culinary place in the sun. A James Beard Regional Award winner, Vincent Guerithault has created almost 200 recipes that will thrill fans of both the Southwest and the best of French cooking, transporting them beyond the traditions of either cuisine to create a new splendid synthesis.
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Here is an extraordinary combination: a young French chef, trained in the traditional kitchens of France, who came to the Southwest and found his culinary place in the sun. A James Beard Regional Award winner, Vincent Guerithault has created almost 200 recipes that will thrill fans of both the Southwest and the best of French cooking, transporting them beyond the traditions of either cuisine to create a new splendid synthesis.
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Seller's Description:
The item shows wear from consistent use, but it remains in good condition and works perfectly. All pages and cover are intact (including the dust cover, if applicable). Spine may show signs of wear. Pages may include limited notes and highlighting. May NOT include discs, access code or other supplemental materials.
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Seller's Description:
Very Good. Very Good condition. 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:
Fine in Near Fine jacket. Book Small quarto, fine in fine dj. Giftable. "From Duck Tamales with Cilantro Beurre Blanc to Bell Pepper and Pine Nut Brioche Buns to Grilled Quail with Jicama to Creme Brulee in Sweet Taco Shells, VINCENT'S will walk you through over 200 of chef Vincent's culinary coups. Complete with a preface and introduction on Southwestern cuisine by nationally acclaimed food writer John Mariani, this elegant compendium defines a new American cuisine.". 276pp including index. Illustrated with b & w drawings..