Brigit Binns

Williams-Sonoma Collection: Hor d'Oeuvre

• Gebundenes Buch

Produktbeschreibung

Reflecting today's tastes, "Hors D'Ouevre, " part of The Williams-Sonoma Collection, presents classic recipes plus a variety of fresh new ideas for all kinds of appetizers, "finger" foods, tapas, and one-bite delicacies. Each of the 42 recipes is accompanied by a color photo. Sidebars include tips and techniques.

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Produktdetails

• Williams Sonoma Collection
• Verlag: Simon & Schuster
• Seitenzahl: 120
• Erscheinungstermin: November 2001
• Englisch
• Abmessung: 236mm x 219mm x 18mm
• Gewicht: 689g
• ISBN-13: 9780743224420
• ISBN-10: 0743224426
• Artikelnr.: 21956036

Autorenporträt

Brigit Binns has authored or co-authored twenty-five cookbooks, many of them for Williams-Sonoma. She’s also helped many of this country’s most respected chefs—like New York’s Michael Psilakis (How to Roast a Lamb, Little Brown, 2009) and Los Angeles’ Joachim Splichal (Patina: Spuds, Truffles, and Wild Gnocchi, Collins, 1995)—turn their cookbook dreams into reality. The Cook & The Butcher, her eleventh book for Williams-Sonoma, has won wide praise. Her book collaboration with the "rock-star" butcher Ryan Farr—San Francisco’s "King of Meats,"—Whole Beast Butchery (Chronicle, 2011) was nominated for a 2012 IACP award. Her husband, actor Casey Biggs, has gained fame as the "Paso Wine Man," via a viral video spot that was awarded the Wine Spectator Video of the Year, and won several Addys.