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The Texas Hill Country Cookbook ─ A Taste of Provence
商品資訊
ISBN13：9780762743759
出版社：Globe Pequot Pr
作者：Scott Cohen; Marian Betancourt; Ron Manville (PHT)
出版日：2007/09/01
裝訂／頁數：精裝／162頁
規格：25.4cm*22.2cm*1.9cm (高/寬/厚)
版次：1
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商品簡介
A full-color guide to contemporary Texas cuisine, from one of Conde Nast Traveler’s top 100 chefs in the world
Say goodbye to Tex-Mex and barbecue—the Texas Hill Country around San Antonio is populated with local farmers and artisans who have redefined the region’s food landscape. Taking full advantage of this local bounty is rising star Scott Cohen, executive chef at the 4-diamond Las Canarias at Omni La Mansion del Rio, as well as at Pesca on the River at the Watermark Hotel and Spa. Cohen’s mentors were Wolfgang Puck (at the Mansion on Turtle Creek), Andre Gaillard (at the Carlyle and La Reserve) and, in France, Daniel Boulud, Georges Blanc, Roger Verge and Michelle Rustang. After 15 years in New York City and honors from the James Beard Foundation, Cohen moved to the Texas Hill Country to make the most of the area’s untapped bounty for food lovers. This easy-to-use, fully illustrated cookbook introduces readers to the region and takes them, chapter by chapter, through the best of Cohen’s innovative recipes, from Crispy Calamari with Red Pepper Jalapeño Vinegar and Smoky Tomato Dip to his signature Peach Cobbler. In addition to the more than 100 recipes, full-color photographs and sidebars highlight
Say goodbye to Tex-Mex and barbecue—the Texas Hill Country around San Antonio is populated with local farmers and artisans who have redefined the region’s food landscape. Taking full advantage of this local bounty is rising star Scott Cohen, executive chef at the 4-diamond Las Canarias at Omni La Mansion del Rio, as well as at Pesca on the River at the Watermark Hotel and Spa. Cohen’s mentors were Wolfgang Puck (at the Mansion on Turtle Creek), Andre Gaillard (at the Carlyle and La Reserve) and, in France, Daniel Boulud, Georges Blanc, Roger Verge and Michelle Rustang. After 15 years in New York City and honors from the James Beard Foundation, Cohen moved to the Texas Hill Country to make the most of the area’s untapped bounty for food lovers. This easy-to-use, fully illustrated cookbook introduces readers to the region and takes them, chapter by chapter, through the best of Cohen’s innovative recipes, from Crispy Calamari with Red Pepper Jalapeño Vinegar and Smoky Tomato Dip to his signature Peach Cobbler. In addition to the more than 100 recipes, full-color photographs and sidebars highlight
作者簡介
Scott Cohen is a rising star on the international culinary scene with a flair and passion for Texas
Hill Country cuisine. Executive Chef Scott Cohen (of San Antonio’s Las Canarias at the Omni La Mansion del Rio and Pesca on the River at the Watermark Hotel and Spa) and Marian Betancourt.
Chef Cohen has been showcased at the James Beard House in New York and he worked with the founder of La Mansion del Rio to start the San Antonio New World Food and Wine Festival, now in its seventh year.
Hill Country cuisine. Executive Chef Scott Cohen (of San Antonio’s Las Canarias at the Omni La Mansion del Rio and Pesca on the River at the Watermark Hotel and Spa) and Marian Betancourt.
Chef Cohen has been showcased at the James Beard House in New York and he worked with the founder of La Mansion del Rio to start the San Antonio New World Food and Wine Festival, now in its seventh year.
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