| Texas Hill Country Cookbook: A Taste of Provence Contributor(s): Cohen, Scott (Author), Betancourt, Marian (Author), Manville, Ron (Photographer) |
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ISBN: 0762743751 ISBN-13: 9780762743759 Publisher: Globe Pequot Press OUR PRICE: $22.46 Product Type: Hardcover Published: September 2007 Annotation: A Taste of Provence "There is no need to cross the Atlantic anymore to enjoy the herb- scented cuisine of Provence. In this appealing book, Scott Cohen brings these intense flavors and his own sophistication to Texas Hill Country cooking." --Jacques Pepin "Scott's irresistible take on Hill Country cuisine is as smart as it is inspired. Recipe after recipe-from Crispy Skin Red Snapper Cioppino to South Texas Ratatouille- I'm reminded why he's one of the most gifted chefs around." --Scott Jones, Executive Editor, "Southern Living" "Scott Cohen has taken his classic French training, mixed it with the awesome products he has discovered in the region, and bound it all together with his Texas-size passion for food and cooking." --Ed Brown, Chef/Owner, Eight One Restaurant, New York |
| Additional Information |
| BISAC Categories: - Cooking | Regional & Ethnic - American - Southwestern States - Cooking | Courses & Dishes - General |
| Dewey: 641.597 |
| LCCN: 2012405881 |
| Physical Information: 0.65" H x 8.69" W x 9.98" (1.71 lbs) 176 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: A full-color guide to contemporary Texas cuisine, from one of Conde Nast Traveler's top 100 chefs in the worldSay 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 Jalape o Vinegar and Smoky Tomato Dip to his signature Peach Cobbler. In addition to the more than 100 recipes, full-color photographs and sidebars highlight |
