Great Chefs of San Francisco: California’s fertile land and the waters of the Pacific Ocean yield an abundance of ingredients for San Francisco’s chefs. Local wines, fish, and produce are but a few of the products available. This bounty is matched by a diversity of cooking styles and international cuisines that provide an enriching interchange
of ideas and cooking methods.
As you watch the chefs at work and read through their recipes, you will sense their infatuation with food. Their love of cooking is evident in the subtlety of their movements, in their sensual pleasure while handling the food, and in their continuing efforts to perfect their art.
One note regarding the recipes: The number of servings and the preparation time are listed for each dish. Certain recipes also include the phrase note elapsed time. This indicates that advance preparation is needed. Always read the entire recipe before planning your dinner.
Great Chefs of New Orleans: A re-creation of some of the secret–and not so secret–recipes of 13 of New Orleans’ best chefs. 82 pages of color photographs and complete menus with step-by-step instructions.
Great Chefs of New Orleans II: Take a culinary journey with 60 new recipes from 13 of the most famous chefs in New Orleans. There are 101 pages of color photographs and complete menus from such world-famous restaurants as Brennan’s, The Versailles, and Le Restaurant De La Tour Eiffel.
Great Chefs of Chicago: Explore the delights of the new American cuisine as reveled by Chicago's Greatest chefs in their own famous restaurants.
