Book
The great cook : essential techniques and inspired flavors to make every dish better / James Briscione ; with the editors of Cooking Light.
Noted chef and culinary instructor James Briscione guides readers through 36 in-depth lessons: Roast chicken; biscuits, layer cakes. Each lesson is detailed with instructive photos of every step, and variation recipes to help build upon newly acquired skills.
Record details
- ISBN: 9780848739911 (hardcover) :
- Physical Description: 367 pages : colour illustrations ; 27 cm.
- Publisher: New York : Oxmoor House, [2015]
- Copyright: ©2015
Content descriptions
| General Note: | Includes index. |
Search for related items by subject
| Subject: | Cookbooks. Cooking, American. |
Available copies
- 1 of 1 copy available at Tsuga Consortium.
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Stroud Branch | 641.5 Bri | 31681002501625 | NONFIC | Available | - |
James Briscione is a chef, author, TV personality, and culinary instructor. He started his culinary career working for Frank Stitt in Birmingham, and at age 24 became the Chef de Cuisine at Stitt's flagship restaurant, Highlands Bar and Grill. James moved to New York, where he worked at the renowned Restaurant Daniel and was the winner of the first season of Food Network's Chopped and the Chopped Champions series. He's the co-author of Just Married & Cooking and is the Director of Culinary Development at the Institute for Culinary Education.
