A contemporary multi cultural blend of easy to follow recipes from well known culinary instructor Amanda Cushman. This book has make ahead tips as well as alternatives suggested for each recipe. There are wonderful photographs to accompany many of the dishes.
"synopsis" may belong to another edition of this title.
Amanda Cushman has been a professional chef for over thirty years beginning her career in Manhattan. She has worked with Food and Wine, Fine Cooking, Cooking Light and The Time/Life Fitness Series. Amanda began teaching at the Institute of Culinary Education in NYC in 1994 and taught at The Natural Gourmet Cooking School and The New School as well. She re-located to Los Angeles five years ago and presently teaches in local culinary programs and in private homes.
"About this title" may belong to another edition of this title.
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