The Passionate Cook - Barnaby, Karen
17,99 €
inkl. MwSt.

Versandfertig in über 4 Wochen
payback
9 °P sammeln
  • Broschiertes Buch

Karen Barnaby has been a culinary leader for over 20 years. As Executive Chef at Vancouver's internationally renowned Fish House in Stanley Park, she emphasizes seasonal, organic ingredients and uncomplicated techniques. Her cookbooks "Pacific Passions," "Screamingly Good Food," and "The Girls Who Dish" series that she co-wrote and edited showcase her playful, innovative approach to food. "The Passionate Cook" presents over 200 of Karen's favourite recipes from these books, as well as new recipes. Karen's appetizers, soups, salads, main courses, vegetarian dishes, and desserts are smart enough…mehr

Andere Kunden interessierten sich auch für
Produktbeschreibung
Karen Barnaby has been a culinary leader for over 20 years. As Executive Chef at Vancouver's internationally renowned Fish House in Stanley Park, she emphasizes seasonal, organic ingredients and uncomplicated techniques. Her cookbooks "Pacific Passions," "Screamingly Good Food," and "The Girls Who Dish" series that she co-wrote and edited showcase her playful, innovative approach to food. "The Passionate Cook" presents over 200 of Karen's favourite recipes from these books, as well as new recipes. Karen's appetizers, soups, salads, main courses, vegetarian dishes, and desserts are smart enough to serve dinner guests, but simple enough to enjoy anytime. With all-time favourite dishes such as Sour Dried Cherry and Chocolate Pound Cake, and Flat Roasted Chicken with Sweet Carrots, Prosciutto and Almonds, and new classics such as Lemongrass Lamb Satays and Salmon with Asparagus Sauce, "The Passionate Cook" is the cookbook her fans have been waiting for!
Autorenporträt
Since 1995, Karen Barnaby has been Executive Chef at the Fish House in Stanley Park in Vancouver, B.C. She is the award-winning author of Pacific Passions and Screamingly Good Food and a co-author of The Girls Who Dish, The Girls Who Dish: Seconds Anyone? and Inspirations. She is past president of Les Dames d'Escoffier, an international society of culinary women that raises money to provide scholarships to young chefs. Karen Barnaby is an author, chef, and teacher from Ottawa, Ontario. She started her cooking career in 1979 on a pink, four burner electric stove in the basement of the Bohemian Restaurant. Moving to Toronto in 1981, Karen was a Chef at the Rivioli where she learned about Thai and Laotian cooking from Chef Vanipha Southalack. After 3 years at Rivioli, Karen worked at David Wood Food Shop, opened two more shops in 5 years, and co-wrote the David Wood Food Book and the David Wood Dessert Book. During that time, she discovered she had an aptitude for teaching and put it into practice at Dufflet's Great Cooks Cooking School. In 1995, she was offered the position of Executive Chef at The Fish House in Stanley Park, and has been happy there ever since.