The Texas Hill Country Cookbook: A Taste of Provence

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The Texas Hill Country Cookbook: A Taste of Provence

Format:  Hardcover,

162 pages

Edition: First

Publisher: Globe Pequot Pr

Publish Date: Sep 2007

ISBN-13: 9780762743759

ISBN-10: 0762743751

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A full-color guide to contemporary Texas cuisine, from one of "Conde Nast Traveler"'s top 100 chefs in the world
Say goodbye to Tex-Mex and barbecue--the Texas Hill Country around San Antonio is populated with local farmers and artisans who have redefined the region's food landscape. Taking full advantage of this local bounty is rising star Scott Cohen, executive chef at the 4-diamond Las Canarias at Omni La Mansion del Rio, as well as at Pesca on the River at the Watermark Hotel and Spa. Cohen's mentors were Wolfgang Puck (at the Mansion on Turtle Creek), Andre Gaillard (at the Carlyle and La Reserve) and, in France, Daniel Boulud, Georges Blanc, Roger Verge and Michelle Rustang. After 15 years in New York City and honors from the James Beard Foundation, Cohen moved to the Texas Hill Country to make the most of the area's untapped bounty for food lovers. This easy-to-use, fully illustrated cookbook introduces readers to the region and takes them, chapter by chapter, through the best of Cohen's innovative recipes, from Crispy Calamari with Red Pepper Jalapeno Vinegar and Smoky Tomato Dip to his signature Peach Cobbler. In addition to the more than 100 recipes, full-color photographs and sidebars highlight

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Publisher: Globe Pequot Pr
Publish Date: Sep 2007
ISBN-13: 9780762743759
ISBN-10: 0762743751
Format: Hardcover
Number of Pages: 162
Shipping Weight (in pounds): 1.71
Product in Inches (L x W x H): 8.69 x 0.65 x 9.98
Walmart No.: 9780762743759

Book description

A full-color guide to contemporary Texas cuisine, from one of Conde Nast Traveler’s top 100 chefs in the world

Say goodbye to Tex-Mex and barbecue—the Texas Hill Country around San Antonio is populated with local farmers and artisans who have redefined the region’s food landscape. Taking full advantage of this local bounty is rising star Scott Cohen, executive chef at the 4-diamond Las Canarias at Omni La Mansion del Rio, as well as at Pesca on the River at the Watermark Hotel and Spa. Cohen’s mentors were Wolfgang Puck (at the Mansion on Turtle Creek), Andre Gaillard (at the Carlyle and La Reserve) and, in France, Daniel Boulud, Georges Blanc, Roger Verge and Michelle Rustang. After 15 years in New York City and honors from the James Beard Foundation, Cohen moved to the Texas Hill Country to make the most of the area’s untapped bounty for food lovers. This easy-to-use, fully illustrated cookbook introduces readers to the region and takes them, chapter by chapter, through the best of Cohen’s innovative recipes, from Crispy Calamari with Red Pepper Jalapeño Vinegar and Smoky Tomato Dip to his signature Peach Cobbler. In addition to the more than 100 recipes, full-color photographs and sidebars highlight

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