Overview
55% OFF for Bookstores! NOW at $ 16.64 instead of $ 36.97! LAST DAYS! Your Customers Will Never Stop to Use this Awesome Cookbook! Forget about spending hours together in the kitchen to cook delicious and healthy meals. Armed with these recipes, you can cook incredibly tasty food within no time. Once you get into the groove of cooking, feel free to customize these recipes according to your tastes. All that you need to do is to stock the pantry with pescatarian diet-friendly ingredients. Once you have the required ingredients on hand, cooking becomes simple. Select a recipe that strikes your fancy, follow the simple instructions, and voila! The meal is ready. Yes, it really is as simple as this. Following a diet has never been this easy or delicious. Obtain all the health benefits associated with this diet without compromising on your taste buds. Once you follow this diet, there's no going back. Are you excited to step into the world of the pescatarian diet? Do you want to explore all these recipes? If yes, there is no time like the present to get started. This book covers: The Pescatarian Lifestyle An Everyday Pescatarian Diet Preparing Your Pescatarian Kitchen And much more!!! Scroll up, buy it NOW and let your customers get addicted to this amazing book!
Full Product Details
Author: Steven Mellory
Publisher: Steven Mellory
Imprint: Steven Mellory
Dimensions:
Width: 15.20cm
, Height: 0.80cm
, Length: 22.90cm
Weight: 0.304kg
ISBN: 9781802660210
ISBN 10: 1802660216
Pages: 100
Publication Date: 04 May 2021
Audience:
General/trade
,
General
Format: Hardback
Publisher's Status: Unknown
Availability: Available To Order
Limited stock is available. It will be ordered for you and shipped pending supplier's limited stock.
Author Information
Thomas Patrick Blay is an American chef, restaurateur, food writer, and author of several books. He was born on June 19, 1964, in New York City to Marc Blay and Barbara Elliot: he is of Italian descent on both sides. Blay graduated from Fryeburg Academy in 1984 and attended school at the Institute of Culinary Education: he was also a member of the first graduating class of the American Culinary Institute in 1988. Although he is not currently teaching classes, he occasionally visits when his schedule permits. Blay began his culinary career as a line cook at Prix Flex in New York. He was a sous-chef at Boyala in New York and, in 1996, became the executive chef at Above the Sky, also in New York. He is the owner and executive chef of several restaurants: in Las Vegas, New York, Atlantic City and in other 14 locations across 7 states. On November 16, 2005, Blay married Valery Johnson: they have three children, and he has also two adult daughters from a prior marriage. They now live in Cold Spring, New York.
