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Modern Southwest Cooking Ryan Clark First edition
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Modern Southwest Cooking
Ryan Clark
Growing up in southern Arizona helped form Chef Ryan Clark's style of cuisine, and a rock solid education at the Culinary Institute of America solidified it. Though his culinary background and training are traditional, his sustainable southwestern farm-to-fork food is anything but. Innovative recipes include Prickly Pear Mojito, Yam and Ginger-Jalapeno Pavé, California Halibut with Sautéed Succotash, Hanger Steak Chimichurri, and Habanero Crème Brûlée. This is seriously delicious food.
| Media | Boeken Paperback Book (Boek met zachte kaft en gelijmde rug) |
| Vrijgegeven | 1 december 2013 |
| ISBN13 | 9781933855912 |
| Uitgevers | Rio Nuevo Publishers |
| Pagina's | 152 |
| Afmetingen | 230 × 13 × 228 mm · 612 g |
| Taal en grammatica | Engels |