Taming the Feast: Ben Ford's Field Guide to Adventurous Cooking

Ben Ford; Carolynn Carreño

ISBN 10: 1476706395 / ISBN 13: 9781476706399

Verlag: Atria Books, 2014

Beschreibung

SIGNED and inscribed on first blank page--visible in photo. Book and jacket have bumped spine ends--visible in photo. Interior content is fine and unmarked. Large heavy book that will require extra shipping charges for international orders.

Bestandsnummer des Verkäufers 142-3

Bibliografische Details

• Titel: Taming the Feast: Ben Ford's Field Guide to Adventurous Cooking
• Verlag: Atria Books
• Veröffentlichungsdatum: 2014
• Sprache: Englisch
• ISBN-10: 1476706395
• ISBN-13: 9781476706399
• Bindung: Hardcover
• Ausgabe: 1st Edition
• Zustand: Near Fine
• Zustand des Schutzumschlags: Near Fine
• Signiert: Signed by Author(s)

Über diesen Titel

Inhaltsangabe

Cook big. Play with fire. Get your hands dirty. Chef Ben Ford is known for wowing crowds with his handcrafted feasts of enormous proportions-a whole pig roast, paella for eighty, burgers for the block. Now, in Taming the Feast, his complete guide to outdoor grilling, smoking, and roasting, Ford divulges his secrets for nine jaw-dropping feasts for the adventurous home cook and DIY enthusiast. From mouth-watering Texas-style barbecue to Wood-Fired Paella, these entertaining blueprints can be used to throw a party for the whole neighbourhood or an intimate dinner for four. Ford also provides unique complete do-it-yourself primers for making simple custom outdoor cookers that coax the ultimate flavour out of salmon, pig, rabbit, burgers, bratwurst, turkey, and lamb. Here are easy-to-follow step-by-step instructions, drawings, and timelines for constructing a baking barrel, cinder-block oven, smoking shed, and roasting box in your own backyard. Taming the Feast is further enlivened by gorgeous photography and Ford's stories of growing up with his father Harrison Ford, then a carpenter, and his life as chef at some of California's most celebrated restaurants working under such pillars of California cuisine as Alice Waters, Paul Bertolli, David Tanis, Nancy Silverton, Mark Peel, and Eberhard Muller.

Über die Autorin bzw. den Autor

Ben Ford is the executive chef and owner of Ford's Filling Station in Culver City, and an outpost at Los Angeles International Airport. He worked at Chez Panisse, Berkeley, and Campanile, Los Angeles, before opening his own restaurant.