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The exquisite desserts produced by pastry chef Jim Dodge account for much of the restaurant's reputation
and methods for foolproof homemade confections every time
Front cover is discolored from age
The New Texas Cuisine by chef and restaurateur Stephen Pyles is a regional cookbook with over 200 recipes and a modern twist on distinctly Texan cuisine
drizzled with Guinness sabayon
Art Culinaire Magazine 31 Cookbook The exquisite desserts produced byArt Culinaire Magazine No. 31 is a hardcover cookbook style magazine from a popular series of gourmet publications. It is the Winter 1993 1994 issue. Format: Hardcover, 80 pages Copyright: 1994 Publisher: Art Culinaire Author: Editors Art Culinaire Description: This issue number 31 of the Art Culinaire magazine includes an industry spotlight, Good Food: Soup's On, Post Cold War Cuisine: Hungary's Culinary Heritage, Palaesinta: The Hungarian Pancake,
US$ 82500.00
US$ 40000.00