The Little Red Tomato Primer: Lark Creek Restaurant Group
2003, Second Edition, 52 pages, staple bound, paperback.
Fine, like new.
These recipes, with the exception of Bradley Ogden’s, which come from his book Breakfast, Lunch and Dinner, were developed for a friendly tomato taste-off. They are no-holds-barred, professional chef recipes. They have not been simplified for the home cook. Some are complicated, some are expensive, some are straightforward. They were prepared by seasoned chefs, and sometimes their crews, who probably made adjustments and changes as they worked. They have not been tested in the home environment. We hope, but cannot guarantee, that they will work without fail. Bradley Ogden’s recipes have been extensively tested by an independent consultant in a home environment: you can count on them. Ogden has earned many awards, including Best Chef California by the James Beard Foundation, one of the Great American Chefs by the International Wine and Food Society, the Golden Plate Award by the American Academy of Achievement, and Chef of the Year by the Culinary Institute of America.
2003, Second Edition, 52 pages, staple bound, paperback.
Fine, like new.
These recipes, with the exception of Bradley Ogden’s, which come from his book Breakfast, Lunch and Dinner, were developed for a friendly tomato taste-off. They are no-holds-barred, professional chef recipes. They have not been simplified for the home cook. Some are complicated, some are expensive, some are straightforward. They were prepared by seasoned chefs, and sometimes their crews, who probably made adjustments and changes as they worked. They have not been tested in the home environment. We hope, but cannot guarantee, that they will work without fail. Bradley Ogden’s recipes have been extensively tested by an independent consultant in a home environment: you can count on them. Ogden has earned many awards, including Best Chef California by the James Beard Foundation, one of the Great American Chefs by the International Wine and Food Society, the Golden Plate Award by the American Academy of Achievement, and Chef of the Year by the Culinary Institute of America.
2003, Second Edition, 52 pages, staple bound, paperback.
Fine, like new.
These recipes, with the exception of Bradley Ogden’s, which come from his book Breakfast, Lunch and Dinner, were developed for a friendly tomato taste-off. They are no-holds-barred, professional chef recipes. They have not been simplified for the home cook. Some are complicated, some are expensive, some are straightforward. They were prepared by seasoned chefs, and sometimes their crews, who probably made adjustments and changes as they worked. They have not been tested in the home environment. We hope, but cannot guarantee, that they will work without fail. Bradley Ogden’s recipes have been extensively tested by an independent consultant in a home environment: you can count on them. Ogden has earned many awards, including Best Chef California by the James Beard Foundation, one of the Great American Chefs by the International Wine and Food Society, the Golden Plate Award by the American Academy of Achievement, and Chef of the Year by the Culinary Institute of America.