Status
Call number
Call number
French -- DEL
Publication
Wiley (2003), Edition: 1ST, Hardcover, 336 pages
Description
Presents a portrait of the life and cooking of Lespinasse's Christian Delouvrier, the four star chef who has defined French cuisine for the American dining public. Part memoir, part cookbook, this work captures the things that have brought Chef Delouvrier to the top of his profession as Executive Chef of the acclaimed four star restaurant."
Physical description
336 p.; 9.46 inches
Similar in this library
Alfred Portale's Twelve Seasons Cookbook: A Month-by-Month Guide to the Best There is to Eat by Alfred Portale
Weir Cooking in the City: More than 125 Recipes and Inspiring Ideas for Relaxed Entertaining by Joanne Weir
Tom Valenti's Soups, Stews, and One-Pot Meals: 125 Home Recipes from the Chef-Owner of New York City's Ouest and 'Cesca by Tom Valenti
Good Housekeeping Cookery Book: The Cook's Classic Companion (Good Housekeeping Institute) by Good Housekeeping
CookWise: The Hows & Whys of Successful Cooking, The Secrets of Cooking Revealed by Shirley O. Corriher
Mastering the Art of French Cooking, Vol. 2: A Classic Continued: A New Repertory of Dishes and Techniques Carries Us into New Areas by Julia Child
Welcome to My Kitchen: A New York Chef Shares His Robust Recipes and Secret Techniques by Tom Valenti
Joachim Splichal's Patina Cookbook: Spuds, Truffles and Wild Gnocchi (Great Chefs--Great Restaurants) by Joachim Splichal