Lessons Learned at One of the Oldest Cooking Schools in America
But the feast doesn’t stop there. Learn how to bake a cake from White House chef Roland Mesnier. Knead some dough with master baker Ciril Hitz. If you can’t wait for dessert, Emily Luchetti, the Executive Pastry Chef for Waterbar and Farallon Restaurants in San Francisco, will help you out. This truly unique volume covers the gamut with exquisite recipes from the school’s own chefs, to mouth-watering dishes from the international chefs who have taught at the school.
Local food columnist Lisa Abraham provides extensive interviews with the chefs. What inspired them to take up the profession? Who were their mentors? Why do they do what they do?
This cookbook is unique in its format, has fabulous recipes from famous chefs and is the perfect ingredient to spice up your special dinner, event or last-minute dish." –from uakron.edu/uapress