Unique Eats and Eateries of St. Louis - Corbett, Suzanne
18,99 €
inkl. MwSt.

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

According to Webster's Dictionary unique is defined as follows: something unlike anything else, rare, uncommon, unusual, exclusive or unparalleled. Unique Eats and Eateries St. Louis takes a look at a broad range of classic to trendy eats and at ninety St. Louis regional restaurants, producers and products. Divided into sections as Plates with a Views, Hot Hearths and Plates, Unique Eats and Eateries St. Louis looks at the story behind each specialty eat or establishment. Each good eats features a vignette covering the plates, places and or people beyond the menu that make it each unique.…mehr

Andere Kunden interessierten sich auch für
Produktbeschreibung
According to Webster's Dictionary unique is defined as follows: something unlike anything else, rare, uncommon, unusual, exclusive or unparalleled. Unique Eats and Eateries St. Louis takes a look at a broad range of classic to trendy eats and at ninety St. Louis regional restaurants, producers and products. Divided into sections as Plates with a Views, Hot Hearths and Plates, Unique Eats and Eateries St. Louis looks at the story behind each specialty eat or establishment. Each good eats features a vignette covering the plates, places and or people beyond the menu that make it each unique. Unique Eats and Eateries St. Louis is a quick reference guide for gourmets, gourmands and foodies who search for stand-out culinary experiences to savor on and off the plate.
Autorenporträt
Suzanne Corbett is an award-winning writer, culinary teacher, and food historian whose work has appeared in local and national publications. She is the author of The Gilded Table: Recipes and Table History from the Campbell House and Pushcarts & Stalls: The Soulard Market History Cookbook and a Telly award winner producer/writer of the documentary short Vintage Missouri: 200 Years of Missouri Wine. Corbett also has served as a living history foodways interpreter and research food historian with the National Parks at the Jefferson National Expansion Memorial. She has a Master's degree in communications from Webster University and is a Certified Culinary Professional with the International Association of Culinary Professionals and a member of Les Dames D'Escoffier.