Great Chefs of Chicago
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Description
Show them you know how to make elegant cuisine with secrets from 13 of the great chefs of Chicago. Includes Breast of Mallard from Gabino Sotelino (Ambria), Lobster with Noodles from Jean Banchet (Le Francais), Chocolate and Bourbon Pecan Cake from John Draz (The Winnetka Grill), and Veal Done Six Ways from Michael Foley (Printer's Row).
Release date NZ
May 1st, 1989
Author
Audience
- General (US: Trade)
Country of Publication
United States
Imprint
Great Chefs Pub.
Publisher
Great Chefs Pub.
Dimensions
216x248x8
ISBN-13
9780929714035
Product ID
14552361
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