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In Book IV, our repertoire of seasonings and sauces grows with the addition of our prized cover recipe by Basque chef Gerald Hirigoyen with his beautiful thick, juicy Rack of Venison with Fennel, Coriander and Jerusalem Artichokes. You’ll also learn how to make a Red Wine Braising Sauce by James Ormsby while he prepared Red Wine Braised Oxtail with Caramelized Root Vegetables and Garlic mashed Potatoes. We learn how to make a classic Steak Diane, with a Green Peppercorn Cognac Sauce and a Chipotle Slaw. Chef Matt Martinez, great cowboy cook from Texas, shares an easy to make appetizer on the grill called Las Casas Famous White Wings, for those easy summer barbecue days. Get the whole book and add to your collections of great recipes created by great chefs. Sixteen beautiful chef tested and inspired recipes for you to try in this fourth edition.
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