Luis Robles, Vanessa Ceceña

Butchery

The Ultimate Guide to Butchery and Over 100 Recipes

• Gebundenes Buch

Produktbeschreibung

Unpack the full culinary potential of meat with Butchery.

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Produktdetails

• Verlag: Cider Mill Press
• Seitenzahl: 432
• Erscheinungstermin: 7. November 2023
• Englisch
• Abmessung: 257mm x 206mm x 43mm
• Gewicht: 1882g
• ISBN-13: 9781646434091
• ISBN-10: 1646434099
• Artikelnr.: 67298696

Autorenporträt

Luis Robles is a chef based in Los Angeles. Born and raised in East Los Angeles to Mexican immigrants, he began by washing dishes in 1998. Robles works with chefs across the country and abroad, and has held chef positions at The Disneyland Hotel, Patina Restaurant Group, Bon Appétit, and Wolfgang Puck Catering. Cooking for special events are creative opportunities, such as the Food & Wine Festival, the 2010 Winter Olympics and the annual Governor's Ball at the Academy Awards. In 2016, he was a presenter at the MAD Symposium. As an Associate Professor of Culinary Arts at Los Angeles Trade-Technical College, Robles teaches whole animal butchery and oversees a restaurant open to the public. He is inspired by the resilience of his students at the inner-city community college. Teaching future generations of cooks the skills for culinary success is his passion. Vanessa Ceceña is a San Diego based writer who covers stories related to life on the border. Her writing is influenced by her bicultural identity and travels, giving her work a transnational flair. She is particularly interested in the intersections between food, policy, and community impact. Vanessa received her master's degree in social work from USC and an undergraduate degree in international development studies.