The Bay Area Homegrown Cookbook: Local Food, Local Restaurants, Local Recipes

Author:   Paul Bertolli ,  Elizabeth Tichenor ,  Aaron French
Publisher:   Voyageur Press
ISBN:  

9780760338100


Pages:   160
Publication Date:   01 November 2011
Recommended Age:   From 0 to 0 years
Format:   Hardback
Availability:   Awaiting stock   Availability explained
The supplier is currently out of stock of this item. It will be ordered for you and placed on backorder. Once it does come back in stock, we will ship it out for you.

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The Bay Area Homegrown Cookbook: Local Food, Local Restaurants, Local Recipes


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Full Product Details

Author:   Paul Bertolli ,  Elizabeth Tichenor ,  Aaron French
Publisher:   Voyageur Press
Imprint:   Voyageur Press
Dimensions:   Width: 28.30cm , Height: 2.00cm , Length: 24.20cm
Weight:   1.021kg
ISBN:  

9780760338100


ISBN 10:   0760338108
Pages:   160
Publication Date:   01 November 2011
Recommended Age:   From 0 to 0 years
Audience:   General/trade ,  General
Format:   Hardback
Publisher's Status:   Active
Availability:   Awaiting stock   Availability explained
The supplier is currently out of stock of this item. It will be ordered for you and placed on backorder. Once it does come back in stock, we will ship it out for you.

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Reviews

The stories of these farmers and chefs are sure to foster an appreciation for the hard work that goes into creating local, seasonal food. - Napa Valley Register


The stories of these farmers and chefs are sure to foster an appreciation for the hard work that goes into creating local, seasonal food. - Napa Valley Register


<p> The stories of these farmers and chefs are sure to foster an appreciation for the hard work that goes into creating local, seasonal food. - Napa Valley Register


The stories of these farmers and chefs are sure to foster an appreciation for the hard work that goes into creating local, seasonal food. -<em> <strong> Napa Valley Register</strong></em></p>


Author Information

As Executive Chef at the Sunny Side Caf?, with locations in Berkeley and Albany, California, Aaron French strives to use local ingredients in all the dishes he prepares. His daily job is to keep his finger on the pulse of what local farmers are offering so he can create new options for his customers as the seasons change. Aaron s studies of Ecology at UC San Diego and San Francisco State University, and sustainability at UC Berkeley s Haas School of Business, reinforce his appreciation of a sustainable local food system. Chef French was the EcoChef columnist for ten Bay Area News Group newspapers and a contributing author for The New Green Grocer Cookbook. His writing and photography have been published by a wide range of print and online media including National Geographic, U.S. News and World Report, Gastronomica, and American Scientist. Elizabeth Tichenor is a California native who shoots food and editorial photography in the San Francisco Bay Area. You can see more of her work on her website www.elizabethtichenor.com. As Executive Chef at the Sunny Side Caf?, with locations in Berkeley and Albany, California, Aaron French strives to use local ingredients in all the dishes he prepares. His daily job is to keep his finger on the pulse of what local farmers are offering so he can create new options for his customers as the seasons change. Aaron s studies of Ecology at UC San Diego and San Francisco State University, and sustainability at UC Berkeley s Haas School of Business, reinforce his appreciation of a sustainable local food system. Chef French was the EcoChef columnist for ten Bay Area News Group newspapers and a contributing author for The New Green Grocer Cookbook. His writing and photography have been published by a wide range of print and online media including National Geographic, U.S. News and World Report, Gastronomica, and American Scientist. Elizabeth Tichenor is a California native who shoots food and editorial photography in the San Francisco Bay Area. You can see more of her work on her website www.elizabethtichenor.com. As Executive Chef at the Sunny Side Caf?, with locations in Berkeley and Albany, California, Aaron French strives to use local ingredients in all the dishes he prepares. His daily job is to keep his finger on the pulse of what local farmers are offering so he can create new options for his customers as the seasons change. Aaron s studies of Ecology at UC San Diego and San Francisco State University, and sustainability at UC Berkeley s Haas School of Business, reinforce his appreciation of a sustainable local food system. Chef French was the EcoChef columnist for ten Bay Area News Group newspapers and a contributing author for The New Green Grocer Cookbook. His writing and photography have been published by a wide range of print and online media including National Geographic, U.S. News and World Report, Gastronomica, and American Scientist. Elizabeth Tichenor is a California native who shoots food and editorial photography in the San Francisco Bay Area. You can see more of her work on her website www.elizabethtichenor.com.

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