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BOOKS > The James Beard Foundation's Best of the Best

The James Beard Foundation's Best of the Best
Cooking Library > Regions > North American
The James Beard Foundation's Best of the Best
저자/역자Kit Wohl
언어영어
출판사Chronicle Books
연도2011
#북아메리카
Cooking Library 2F
서가위치

목차

CONTENTS

Foreword Martha Stewart

CONTENTS

Introduction Susan Ungaro, President of the James Beard Foundation with Mitchell Davis, Vice President of the James Beard Foundation

CONTENTS

CHAPTER one 1991 & 1998 Wolfgang Puck, Spago, Los Angeles, CA

CONTENTS

CHAPTER two 1992 Alice Waters, Chez Panisse, Berkeley, CA

CONTENTS

CHAPTER three 1993 Larry Forgione, An American Place, New York, NY

CONTENTS

CHAPTER four 1993 A Tribute to Jean-Louis Palladin, Napa, CA, Las Vegas, NV

CONTENTS

CHAPTER five 1994 Daniel Boulud, Daniel, New York, NY

CONTENTS

CHAPTER six 1995 Rick Bayless, Topolobampo and Frontera Grill, Chicago, IL

CONTENTS

CHAPTER seven 1996 Jeremiah Tower, Stars, San Francisco, CA

CONTENTS

CHAPTER eight 1997 Thomas Keller, The French Laundry, Yountville, CA

CONTENTS

CHAPTER nine 1998 Jean-Georges Vongerichten, Jean-Georges, New York, NY

CONTENTS

CHAPTER ten 1999 Charlie Trotter, Charlie Trotter's, Chicago, IL

CONTENTS

CHAPTER eleven 2000 David Bouley, Bouley Bakery/Danube, New York, NY

CONTENTS

CHAPTER twelve 2001 Patrick O'Connell, The Inn at Little Washington, Washington, VA

CONTENTS

CHAPTER thirteen 2002 Lidia Matticchio Bastianich, Felidia, New York, NY

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CHAPTER fourteen 2003 Eric Ripert, Le Bernardin, New York, NY

CONTENTS

CHAPTER fifteen 2004 Judy Rodgers, Zuni Café, San Francisco, CA

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CHAPTER sixteen 2005 Mario Batali, Babbo, New York, NY

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CHAPTER seventeen 2006 Alfred Portale, Gotham Bar and Grill, New York, NY

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CHAPTER eighteen 2007 Michel Richard, Michel Richard Citronelle, Washington, DC

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CHAPTER nineteen 2008 Grant Achatz, Alinea, Chicago, IL

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CHAPTER twenty 2009 Dan Barber, Blue Hill, New York, NY, and Blue Hill at Stone Barns, Pocantico Hills, NY

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CHAPTER twenty-one Tom Colicchio, Craft, New York, NY

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Recipe Credits

CONTENTS

Acknowledgments

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