Santa Barbara Chef's Table
Extraordinary Recipes from the American Riviera
Published on 3. July 2012
Book
Hardback
208 pages
978-0-7627-7358-9 (ISBN)
Description
Celebrating Santa Barbara's best restaurants and eateries with recipes and photograph, Santa Barbara Chef's Table profiles signature "at home" recipes from 40 legendary dining establishments. A keepsake cookbook for tourists and locals alike, the book is a celebration of Santa Barbara's farm-to-table way of life.
Reviews / Votes
"Santa Barbara Chef's Table is a stunning collection of delicious recipes that not only taste good, but wonderfully represent Santa Barbara County. As a chef, it's great to know that what I'm serving reflects the abundance of fresh, local foods available in this region." -Chef Leonardo Curti, Trattoria Grappolo "How lucky we are to have sustainable seafood in our Santa Barbara waters ... and Santa Barbara Chef's Table does a marvelous job showcasing the finest seafood available." -Chef Kaz Sato, Kai SushiMore details
Series
Language
English
Place of publication
Old Saybrook
United States
Publishing group
Rowman & Littlefield
Dimensions
Height: 235 mm
Width: 190 mm
Weight
46 gr
ISBN-13
978-0-7627-7358-9 (9780762773589)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
E-Book
07/2012
1st Edition
Lyons Press
from
€15.25
Available for download
Person
James O. Fraioli is the award-winning author of fifteen cookbooks, including Wild Alaskan Seafood and Seattle Chef's Table (Lyons Press) and Trattoria Grappolo and Ocean Friendly Cuisine. His cookbooks have been presented at the White House and been featured in the New York Times and on the Food Network and The Ellen DeGeneres Show. Visit him at culinarybookcreations.com.