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knife-free
Madrid: Espasa-Calpe
Recipes feature the basic techniques for preparing everything from quesadillas and salsas to chilis and tamales
From broths and soups to breads and pastries
and Hebrew
*Sale* What’s Good?: A Memoir in Fourteen Ingredients (Peter Hoffman) *Signed* Vegetable forward knife-freeWhat goes into the making of a chef, a restaurant, a dish? And if good ingredients make a difference on the plate, what makes them good in the first place? In his highly anticipated first book, influential chef Peter Hoffman offers thoughtful and delectable answers to these questions. A locavore before the word existed (New York Times), Hoffman tells the story of his upbringing, professional education, and evolution as a chef and restaurant owner
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