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The Art of Aureole (SIGNED)

Palmer, Charlie & Judith Choate

2 ratings by Goodreads
ISBN 10: 1580084761 / ISBN 13: 9781580084765
Published by Ten Speed Press, 2004
Condition: Near Fine Hardcover
From W. Lamm (Los Angeles, CA, U.S.A.)

AbeBooks Seller Since February 16, 2006 Seller Rating 5-star rating

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About this Item

SIGNED on the dedication page by Charlie Palmer, not on a bookplate, but directly on the page (without any inscriptions to anyone) ; Tight, clean and crisp. A hint of sunning to dustjacket, otherwise a gently read book in excellent condition now protected in a new Mylar cover. No inscriptions. No remainder mark. Not price clipped. Not ex-library. ; 11.60 X 9.20 X 1 inches; 240 pages; Signed by Author. Bookseller Inventory # 27485

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Bibliographic Details

Title: The Art of Aureole (SIGNED)

Publisher: Ten Speed Press

Publication Date: 2004

Binding: Hard Cover

Book Condition:Near Fine

Dust Jacket Condition: Near Fine

Signed: Signed by Author(s)

Edition: First Edition; First Printing.

About this title

Synopsis:

Charlie Palmer burst onto the culinary scene in the mid-'¬?80s-fresh out of culinary school-and almost immediately earned three stars at the River Caf?© from the New York Times. Growing up on a farm in upstate New York, Palmer was raised on quality produce, dairy, and meats, instilling in him a passion for the best ingredients long before it was fashionable. So with an education in classic European cooking, a commitment to hand-crafted foods, and a designer'¬?s eye for creating art on the plate, he was perfectly primed to shed new light on contemporary American cuisine. At age 28, Palmer opened Aureole and was instantly showered with accolades, establishing its stellar reputation on his talent for blending uptown drama with country inn warmth. Now in its fifteenth year of unflagging popularity, the art of Aureole'¬?s cuisine has never been more brilliant. With more than 75 signature recipes, each photographed in a bold, artful composition inspired by the character of the dish, this collection captures the enduring qualities that have made Aureole a Manhattan classic.More than 75 comtemporary American recipes from Manhattan's famed Aureole, each presented in a lavish double-page photo.Palmer is the chef-owner of eight restataurants and catering companies: Kitchen 22, Metrazur, and Astra in New York City; Aureole at Mandalay Bay Resort and Charlie Palmer Steak in Las Vegas; the Dry Creek Kitchen in Sonoma, California; and Astra West and the Lounge at Astra in Los Angeles. Palmer won the 1997 James Beard Foundation Award for Best Chef: New York; Aureole was inducted into the prestigious Relais & Chateaux the same year.

About the Author:

CHARLIE PALMER opened Aureole in 1988. Palmer now owns and oversees 8 fine dining restaurants and catering companies. He is also the author of Charlie Palmer'¬?s Casual Cooking and is a frequent guest on the Today Show. He lives in New York City.

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