An introduction to the culinary uses of more than 150 different herbs and spices furnishes a variety of tempting recipes, trivia, storage tips, entertaining facts, and a resource guide on where to find hard-to-find spices, with helpful suggestions on how to combine the right spice with the right food to enhance one's culinary endeavors. Original.
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Leslie Bilderback, a certified master chef and baker for nearly 20 years, has worked at such prestigious restaurants as Georgia, Angeli, Postrio, Zola?s, and Sedona. As a master instructor and member of Le Club des Amis du Cordon Bleu in Paris, she has trained hundreds of new chefs in their rigorous academy in the California School of Culinary Arts. She is also the author of The Complete Idiot?s Guide to Success as a Chef and The Complete Idiot?s Guide to Comfort Food.
Leslie Bilderback, a certified master chef and baker for nearly 20 years, has worked at such prestigious restaurants as Georgia, Angeli, Postrio, Zolas, and Sedona. As a master instructor and member of Le Club des Amis du Cordon Bleu in Paris, she has trained hundreds of new chefs in their rigorous academy in the California School of Culinary Arts. She is also the author ofThe Complete Idiots Guide to Success as a Chef and The Complete Idiots Guide to Comfort Food.
"About this title" may belong to another edition of this title.
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