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The History of Fine Dining and Modern Cuisine

Valencia, Guillermo

Published by Self Published, 2013
ISBN 10: 1484995775 / ISBN 13: 9781484995778
Used / Soft Cover / Quantity Available: 1
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About the Book

Bibliographic Details


Title: The History of Fine Dining and Modern ...

Publisher: Self Published

Publication Date: 2013

Binding: Soft Cover

Book Condition: Near Fine

Signed: Signed by Author(s)

Edition: First Edition.

Description:

SIGNED BY AUTHOR inside front cover, inscribed to "D--" and dated 08/08/13. Unpaginated. Color photos. Front cover has some light indentations, visible at an angle. 4to - over 9¾" - 12" tall Selling online since 1999. Quick shipping; Secure packing; Free tracking!. Bookseller Inventory # 048769

About this title:

Synopsis: In recent years Guillermo Valencia has become a popular and talked about restaurateur and chef, he pairs his daring imagination with fresh ingredients and executes them with his decades of experience, Chef Guillermo reveals the approach to his cooking and the essence of latin fusion and the history of fine dining and modern cuisine, along with his technique and new generation style signature dishes Guillermo Valencia recipes have appeared in various magazines; his signature Sea Bass and Black Squid ink Risotto in was featured in Bon' Appetit Magazine, a five course Dinner for two article in Montage Magazine's Spring and Summer Michigan Meetings and events edition and Country Home Magazine In 2001 and 2004 he received the Award of Excellent at the PGA National Resort, In 2002 and 2010 he joined the team at one of most remarkable Chef Table Competition, Representing PGA National Resort and Ocean Club In Florida, where he impressed the judges at the US Chefs Table Award in 2002

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