Fresh From the Source: A Collection of Recipes From the Chefs, Crew, Friends and Families of Captain Marden¿s Seafood¿s Inc.®

Thomas S. Hepner

ISBN 10: 1941573061 / ISBN 13: 9781941573068

Published by Damianos Publishing, 2015

About this Item

Brand new copy, dust jacket not issued. Inscribed by the author to the title page. Stated first printing. This is a cookbook principally focused on moderately creative ways to work with fish, seafood and shellfish. It is based on the premise is that cooking should be fun. Hepner expresses his own culinary philosophies and personal joy that he derives from food, cooking and dining. He believes that food should be accessible to all audiences not overly obscure or pretentious in selecting ingredients. Additionally, food is a five-sense experience, which should take into account each of them when designing menus, whether it is a simple breakfast or an elaborate dinner party. Lastly, cooking is not an exacting science nor are recipes set in stone. Learn to experiment, substitute, play and modify to your own liking. Recipes in this volume are only a starting point. They offer ideas and basic structures from which the readers can learn, grow and develop their own styles of cooking. 1st Printing 1st Printing 1st Printing.

Seller Inventory # 000846

Bibliographic Details

• Title: Fresh From the Source: A Collection of Recipes From the Chefs, Crew, Friends and Families of Captain Marden¿s Seafood¿s Inc.®
• Publisher: Damianos Publishing
• Publication Date: 2015
• Language: English
• ISBN 10: 1941573061
• ISBN 13: 9781941573068
• Binding: Hardcover
• Edition: 1st Edition.
• Condition: New
• Dust Jacket Condition: Dust Jacket Included
• Signed: Inscribed by Author

About this title

Synopsis

This is a cookbook principally focused on moderately creative ways to work with fish, seafood and shellfish. It is based on the premise is that cooking should be fun. Hepner expresses his own culinary philosophies and personal joy that he derives from food, cooking and dining. He believes that food should be accessible to all audiences not overly obscure or pretentious in selecting ingredients. Additionally, food is a five-sense experience, which should take into account each of them when designing menus, whether it is a simple breakfast or an elaborate dinner party. Lastly, cooking is not an exacting science nor are recipes set in stone. Learn to experiment, substitute, play and modify to your own liking. Recipes in this volume are only a starting point. They offer ideas and basic structures from which the readers can learn, grow and develop their own styles of cooking.