Le Bernardin Cookbook: Four Star Simplicity

Le Bernardin Cookbook: Four-Star Simplicity (Repost)  eBooks & eLearning

Posted by roxul at Nov. 21, 2014
Le Bernardin Cookbook: Four-Star Simplicity (Repost)

Eric Ripert, Maguy Le Coze, "Le Bernardin Cookbook: Four-Star Simplicity"
English | 1998 | ISBN: 0385488416 | 384 pages | EPUB | 4 MB

Le Bernardin Cookbook: Four-Star Simplicity  eBooks & eLearning

Posted by Bayron at June 25, 2014
Le Bernardin Cookbook: Four-Star Simplicity

Le Bernardin Cookbook: Four-Star Simplicity by Eric Ripert, Maguy Le Coze
English | 1998 | ISBN: 0385488416 | 384 pages | EPUB | 4 MB

Service Included: Four-Star Secrets of an Eavesdropping Waiter (repost)  eBooks & eLearning

Posted by libr at April 10, 2017
Service Included: Four-Star Secrets of an Eavesdropping Waiter (repost)

Service Included: Four-Star Secrets of an Eavesdropping Waiter by Phoebe Damrosch
English | October 7, 2008 | ISBN: 006122815X | 240 pages | PDF | 2,1 MB

Dessert FourPlay: Sweet Quartets from a Four-Star Pastry Chef (repost)  eBooks & eLearning

Posted by arundhati at Dec. 1, 2016
Dessert FourPlay: Sweet Quartets from a Four-Star Pastry Chef (repost)

Johnny Iuzzini, "Dessert FourPlay: Sweet Quartets from a Four-Star Pastry Chef"
2009 | ISBN: 0307351378 | PDF | 288 pages | 40 MB

Daniel's Dish: Entertaining at Home With a Four-Star Chef  eBooks & eLearning

Posted by libr at May 28, 2016
Daniel's Dish: Entertaining at Home With a Four-Star Chef

Daniel's Dish: Entertaining at Home With a Four-Star Chef by Daniel Boulud
English | 2003 | ISBN: 2850186627 | 192 pages | EPUB | 14,4 MB
A Higher Standard: Leadership Strategies from America's First Female Four-Star General

A Higher Standard: Leadership Strategies from America's First Female Four-Star General by Ann Dunwoody and Sheryl Sandberg
English | 2015 | ISBN: 0738217794 | 288 pages | EPUB | 1,5 MB

Roger Ebert's Four-Star Reviews 1967-2007 (repost)  eBooks & eLearning

Posted by viserion at Nov. 29, 2015
Roger Ebert's Four-Star Reviews 1967-2007 (repost)

Roger Ebert, "Roger Ebert's Four-Star Reviews 1967-2007"
ISBN: 0740771795 | 2007 | EPUB/MOBI | 944 pages | 3 MB/3 MB

Four Star Catering Simplified: Four Course Plated Menus  eBooks & eLearning

Posted by AlenMiler at Dec. 15, 2014
Four Star Catering Simplified: Four Course Plated Menus

Four Star Catering Simplified: Four Course Plated Menus by Chef Cody James
English | December 12, 2014 | ASIN: B00QXZSLKW, B00PTOCEY2 | 53 Pages | EPUB/MOBI/AZW3/PDF (Converted) | 5 MB

This book is a compilation of Manhattan Catering LLC's clients most requested dishes. This great step-by-step cookbook is perfect for both professional, and aspiring chefs.

Dessert FourPlay: Sweet Quartets from a Four-Star Pastry Chef [Repost]  eBooks & eLearning

Posted by AlenMiler at Sept. 5, 2014
Dessert FourPlay: Sweet Quartets from a Four-Star Pastry Chef [Repost]

Dessert FourPlay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini
Clarkson Potter | December 30, 2008 | English | ISBN: 0307351378 | 288 pages | PDF | 40 MB

Consider the strawberry: its familiar flavor and texture; its fresh, sweet smell. Now imagine the same fruit distilled and carbonated for a refreshing soda, slow-roasted for a reinvented strawberry shortcake, made into a creamy strawberry ice cream and a chewy strawberry leather, and combined with coconut cream and crisp chocolate pastry. Alone, each dessert is a taste of paradise, but together this “fourplay,” or tasting, created by Johnny Iuzzini, superstar pastry chef of the celebrated four-star restaurant Jean Georges in New York, is a sophisticated explosion of a familiar flavor that begins with the taste of strawberry rich on your tongue and ends with an effervescent tingle in your nose.

Service Included: Four-Star Secrets of an Eavesdropping Waiter (repost)  eBooks & eLearning

Posted by interes at March 14, 2014
Service Included: Four-Star Secrets of an Eavesdropping Waiter (repost)

Service Included: Four-Star Secrets of an Eavesdropping Waiter by Phoebe Damrosch
English | October 7, 2008 | ISBN: 006122815X | 240 pages | PDF | 2,1 MB

A charming debut by a former waiter at the New York City restaurant Per Se slips in some high-end tricks of the trade. Vermont-bred foodie Damrosch was a few years out of Barnard College when she landed a job at chef Thomas Keller's Per Se.