| #942133 in Books | 1995-01-15 | 1995-01-15 | Original language:English | PDF # 1 | 9.54 x1.03 x7.97l,1.66 | File Name: 0394583434 | 256 pages
||0 of 0 people found the following review helpful.| Five Stars|By Customer|Genius at work|1 of 1 people found the following review helpful.| Very solid cook book|By rev t|Great dishes atr covered of gourmet quality. Great for serving guests, but too elaborate to prepare for one person alone.|3 of 4 people found the following review helpful.| A diff|From Publishers Weekly|Burke's attention to the details of culinary preparation and his instinctive eye for food as art are well-known and reflected in this accomplished book. In his chapter "Small Things/Large Flavors," for instance, Burke discusses pantry bas
In this, David Burke’s first cookbook, he presents the innovative and inventive cooking that has made him, in the words of one rival, “the most copied chef in New York.”
The first non-Frenchman to win France’s highest cooking honor, and voted Chef of the Year by his peers in America, David Burke is a true original. Born in America, trained here and in France by such luminaries as Pierre Troisgros and Gaston Lenôtre, he has developed ...
[PDF.tf47] Cooking with David Burke Rating: 4.62 (442 Votes)
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