[PDF.81sh] Cooking at De Gustibus: Celebrating 25 Years of Culinary Innovation

Cooking at De Gustibus: Celebrating 25 Years of Culinary Innovation

[PDF.oe96] Cooking at De Gustibus: Celebrating 25 Years of Culinary Innovation

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 | #4327445 in Books |  Stewart, Tabori and Chang |  2005-11-17 | Original language:English | PDF # 1 |  11.25 x1.00 x9.25l,.0 | File type: PDF | 256 pages

 | ISBN13: 9781584794592 | Condition: Used - Very Good | Notes: 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!

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||1 of 1 people found the following review helpful.| Invaluable Reference|By Holly Wade|A great foodie cookbook with entries by numerous noted chefs. It includes basic recipes and information, as well as some very sophisticated recipes for more adventerous home chefs. The China Moon Chili-Orange Oil is easy to prepare and wonderful on many other dishes besides the Chili-Orange Cold Noodle recipe. I especially like it on shrimp|About the Author|Arlene Feltman Sailhac was originally trained as a speech pathologist, and co-founded De Gustibus at Macy's in Herald Square in 1980. Today the program encompasses more than 120 classes a year. She lives in New York with her husband, Alain Sailh

For the past quarter-century the De Gustibus Cooking School at Macy's has had a unique view of the culinary revolution as it swept across America, transforming chefs into celebrities and introducing new dishes onto American menus and new foods into American homes. In De Gustibus at Macy's: Celebrating 25 Years of Culinary Innovation, founder Arlene Feltman Sailhac provides a unique pop-culture history of the American food scene since 1980, with a yearbook of super...

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