Tastes and Tales of a Chef

Tastes and Tales of a Chef : Stories and Recipes

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Description

Apprenticed in native Munich, Germany, thirty-four years with the Culinary Institute of America and a Certified Master Chef, in this, his latest of many books, Chef Frederic "Fritz" Sonnenschmidt embellishes 136 favorite recipes with 24 anecdotes drawn from his life as a chef; and, as the reader will learn, Chef Sonnenschmidt brings an avuncular sense of humor and a willingness to add a little spice, as needed, to each tale he tells. Each recipe comes with complete and clear instructions making them manageable for the home chef as well as the professional. Some recipes included are: *Camel Steaks with Eggplants *Fish Fritter with Breadstick and Marinated Radishes *Ragout of Venison with Buttermilk *Glazed Turkey Livers on Red Cabbage Salad *Beer-Cured Turkey *Marinated Sheep's Cheese with Herbes de Provence *Steamed Yeast Dumplings with Walnut Sauce and Blueberry Compote *Bretzel Roast Beef Sandwich *Bavarian Meatloaf *Scrambled Eggs with Lobster *Cordon Bleu of Salmon with Potato Cucumber Ragout *Catfish with Chili Kraut *Warm Open Lemon Pie with Crushed Strawberriesshow more

Product details

  • Paperback | 272 pages
  • 172.7 x 228.6 x 12.7mm | 385.56g
  • Pearson Education (US)
  • Prentice Hall
  • Upper Saddle River, United States
  • English
  • black & white illustrations
  • 0131122258
  • 9780131122253

Back cover copy

Apprenticed in native Munich, Germany, thirty-four years with the Culinary Institute of America and a Certified Master Chef, in this, his latest of many books, Chef Frederic "Fritz" Sonnenschmidt embellishes 136 favorite recipes with 24 anecdotes drawn from his life as a chef; and, as the reader will learn, Chef Sonnenschmidt brings an avuncular sense of humor and a willingness to add a little spice, as needed, to each tale he tells. Each recipe comes with complete and clear instructions making them manageable for the home chef as well as the professional. Some recipes included are: Camel Steaks with Eggplants Fish Fritter with Breadstick and Marinated Radishes Ragout of Venison with Buttermilk Glazed Turkey Livers on Red Cabbage Salad Beer-Cured Turkey Marinated Sheep's Cheese with Herbes de Provence Steamed Yeast Dumplings with Walnut Sauce and Blueberry Compote Bretzel Roast Beef Sandwich Bavarian Meatloaf Scrambled Eggs with Lobster Cordon Bleu of Salmon with Potato Cucumber Ragout Catfish with Chili Kraut Warm Open Lemon Pie with Crushed Strawberriesshow more