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Jon Bonnell's Fine Texas Cuisine Autographed 2009 Hardcover Cookbook
USD21,95
Aproximadamente19,03 EUR
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Envío:
USD6,72 (aprox. 5,82 EUR) USPS Media MailTM.
Ubicado en: Bandera, Texas, Estados Unidos
Entrega:
Entrega prevista entre el mié. 5 nov. y el lun. 10 nov. a 94104
Devoluciones:
30 días para devoluciones. El comprador paga el envío de la devolución..
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Compra con confianza
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N.º de artículo de eBay:388985203148
Características del artículo
- Estado
- ISBN
- 9781423605232
Acerca de este producto
Product Identifiers
Publisher
Gibbs Smith, Publisher
ISBN-10
1423605233
ISBN-13
9781423605232
eBay Product ID (ePID)
71714461
Product Key Features
Book Title
Jon Bonnell's Fine Texas Cuisine
Number of Pages
224 Pages
Language
English
Publication Year
2009
Topic
Regional & Ethnic / American / General, Regional & Ethnic / American / Southwestern States, Regional & Ethnic / American / Southern States
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.1 in
Item Weight
43.7 Oz
Item Length
10 in
Item Width
8.5 in
Additional Product Features
Intended Audience
Trade
LCCN
2008-054228
Dewey Edition
22
Number of Volumes
1 vol.
Volume Number
Vol. 1
Dewey Decimal
641.5979
Synopsis
Jon Bonnell, owner and executive chef of Bonnell's Fine Texas Cuisine in Fort Worth, creates exciting high-end appetizers, main meals, and sides using traditional Texas products such as the Texas 1015 onion, wild game, organic pasture-raised beef, and gulf seafood. His recipes are enhanced with regional Creole, Southwestern, and Mexican spices to create truly authentic, wellloved Texas cuisine., An upscale twist on the fine foods of this popular region Jon Bonnell, owner and executive chef of Bonnell's Fine Texas Cuisine in Fort Worth, creates exciting high-end appetizers, main meals, and sides using traditional Texas products such as the Texas 1015 onion, wild game, organic pasture-raised beef, and gulf seafood. His recipes are enhanced with regional Creole, Southwestern, and Mexican spices to create truly authentic, wellloved Texas cuisine. Fort Worth native Jon Bonnell returned to open his own restaurant after graduating from the New England Culinary Institute with distinction. He is a culinary instructor at The Culinary School of Fort Worth and teaches wine classes at Texas Christian University as well as monthly classes at Central Market.
LC Classification Number
TX715.2.S69B66 2009
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