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By
Michael Harlan Turkell (photographer) and
Chris Cosentino
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Jump down to see edition details for: Hardcover
Bibliographic Detail
Publisher
Weldon Owen
Publication date
May 8, 2012
Pages
179
Binding
Hardcover
Book category
Adult Non-Fiction
ISBN-13
9781616282943
ISBN-10
1616282940
Dimensions
1 by 7.75 by 10.50 in.
Weight
2 lbs.
Original list price
$25.00
Amazon.com says people who bought this book also bought:
On Vegetables: Modern Recipes for the Home Kitchen | Atelier Crenn | Victuals | Sous Vide at Home | Everything I Want to Eat | The Spice Companion | Mastering Pasta | The Nomad Cookbook + The Nomad Cocktail Book | The Complete Nose to Tail
On Vegetables: Modern Recipes for the Home Kitchen | Atelier Crenn | Victuals | Sous Vide at Home | Everything I Want to Eat | The Spice Companion | Mastering Pasta | The Nomad Cookbook + The Nomad Cocktail Book | The Complete Nose to Tail
Summaries and Reviews
Amazon.com description: Product Description: The first cookbook from innovative and highly regarded chef Chris Cosentino, this contemporary collection of mouthwatering Italian antipasti recipes, written for the home cook, is unlike anything on the market.
Philosophy of book
The seasonal and innovative ingredient combinations found in each of the Italian dishes in Beginnings exemplify Chrisâs style of cooking made popular at his highly regarded restaurant Incanto and make use of his love of Italian salumi from his popular salumeria Boccalone. The recipes are at once simple and rustic, yet contemporary and inspiring.
The first cookbook from innovative and highly regarded chef Chris Cosentino, Beginnings presents more than 60 recipes for Italian-style first courses. Organized by season, the book draws upon Chrisâs years of experience cooking both at home and in restaurant kitchens. The seasonal, yet creative ingredient combinations found in each of the dishes exemplify the style of cooking Chris employs at his San Francisco restaurant, Incanto, and many of them make use of his love of Italian salumi from his artisan salumeria, Boccalone. Hand-rendered sketches of many of the dishes and personal stories throughout, combined with the simple and rustic, yet contemporary and inspiring recipes give you a rare glimpse into one of todayâs most exciting culinary minds.
Philosophy of book
The seasonal and innovative ingredient combinations found in each of the Italian dishes in Beginnings exemplify Chrisâs style of cooking made popular at his highly regarded restaurant Incanto and make use of his love of Italian salumi from his popular salumeria Boccalone. The recipes are at once simple and rustic, yet contemporary and inspiring.
The first cookbook from innovative and highly regarded chef Chris Cosentino, Beginnings presents more than 60 recipes for Italian-style first courses. Organized by season, the book draws upon Chrisâs years of experience cooking both at home and in restaurant kitchens. The seasonal, yet creative ingredient combinations found in each of the dishes exemplify the style of cooking Chris employs at his San Francisco restaurant, Incanto, and many of them make use of his love of Italian salumi from his artisan salumeria, Boccalone. Hand-rendered sketches of many of the dishes and personal stories throughout, combined with the simple and rustic, yet contemporary and inspiring recipes give you a rare glimpse into one of todayâs most exciting culinary minds.
Editions
Hardcover
The price comparison is for this edition
With Michael Harlan Turkell (other contributor) |
from Weldon Owen (May 8, 2012)
9781616282943 | details & prices | 179 pages | 7.75 × 10.50 × 1.00 in. | 2.00 lbs | List price $25.00
About: The first cookbook from innovative and highly regarded chef Chris Cosentino, this contemporary collection of mouthwatering Italian antipasti recipes, written for the home cook, is unlike anything on the market.
About: The first cookbook from innovative and highly regarded chef Chris Cosentino, this contemporary collection of mouthwatering Italian antipasti recipes, written for the home cook, is unlike anything on the market.
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