The Texas Hill Country Cookbook: A Taste of Provence

Chef Scott Cohen

ISBN 10: 0762743751 / ISBN 13: 9780762743759
Published by Three Forks/Globe Pequote Press, Guilford, CT, 2008
Condition: Fine Hardcover
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The Texas Hill Country Cookbook: A Taste of Provence by Chef Scott Cohen. Published by Three Forks/Globe Pequote Press, Guilford, CT, 2008. 1st Signed Edition1st Printing. Hardbound, Paper DJ. Size 4to. Condition: Fine in Good DJ. Inscribed on back of front loose end paper congratulations to KCI Leadership Team by Chef Scott Cohen, Chef Isaac Cantu, Chef John W Armstrong IV, plus two more chef's. 162 Pgs. ISBN 9780762743759. By Chef Scott Cohen and Marian Betancourt, photos by Ron Manville. Chef Cohen introduces you to the delicious foods of the Texas Hill Country in chapters organized by appetizers; salads and sandwiches; fish, meat, and poultry; vegetables and sides; and desserts. He shares his award-winning recipes, from Chile-Spiked Mexican Shrimp to Warm Texas Beef Tenderloin to his signature Peach Cobbler. With luscious full-color photos and tips of the trade, including presentation suggestions, this book will not leave you hungry for inspiration. Description text copyright 2015 BooksForComfort. Item ID 30329. Bookseller Inventory # 30329

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Bibliographic Details

Title: The Texas Hill Country Cookbook: A Taste of ...

Publisher: Three Forks/Globe Pequote Press, Guilford, CT

Publication Date: 2008

Binding: Hardback

Illustrator: Ron Manville

Book Condition:Fine

Dust Jacket Condition: Good

Signed: signed and inscribed by author

Edition: 1st edition.

Book Type: book

About this title

Synopsis:

A full-color guide to contemporary Texas cuisine, from one of Conde Nast Traveler’s top 100 chefs in the world

Say goodbye to Tex-Mex and barbecue―the Texas Hill Country around San Antonio is populated with local farmers and artisans who have redefined the region’s food landscape. Taking full advantage of this local bounty is rising star Scott Cohen, executive chef at the 4-diamond Las Canarias at Omni La Mansion del Rio, as well as at Pesca on the River at the Watermark Hotel and Spa. Cohen’s mentors were Wolfgang Puck (at the Mansion on Turtle Creek), Andre Gaillard (at the Carlyle and La Reserve) and, in France, Daniel Boulud, Georges Blanc, Roger Verge and Michelle Rustang. After 15 years in New York City and honors from the James Beard Foundation, Cohen moved to the Texas Hill Country to make the most of the area’s untapped bounty for food lovers. This easy-to-use, fully illustrated cookbook introduces readers to the region and takes them, chapter by chapter, through the best of Cohen’s innovative recipes, from Crispy Calamari with Red Pepper Jalapeño Vinegar and Smoky Tomato Dip to his signature Peach Cobbler. In addition to the more than 100 recipes, full-color photographs and sidebars highlight

From the Inside Flap:

The Texas Hill Country around San Antonio is populated with local farmers and artisans who have redefined the region’s food landscape. Taking advantage of the area’s rich offerings is rising star Scott Cohen, executive chef at the four-diamond Las Canarias at Omni La Mansion del Rio in San Antonio, as well as at its sister restaurant, Pesca on the River at the Watermark Hotel and Spa. After fifteen years in New York City and honors from the James Beard Foundation, Cohen moved to the Texas Hill Country to make the most of its untapped abundance for food lovers. In The Texas Hill Country Cookbook he shares his award-winning recipes, from Chile-Spiked Mexican Shrimp to Warm Texas Beef Tenderloin to his signature Peach Cobbler. Chef Cohen will introduce you to the delicious foods of Texas Hill Country in chapters organized by appetizers; salads and sandwiches; fish, meat, and poultry; vegetables and sides; and desserts.


With luscious full-color photos and tips of the trade, including presentation suggestions, The Texas Hill Country Cookbook will not leave you hungry for inspiration.

"About this title" may belong to another edition of this title.

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