On Board

Inspiration, Ideas and Recipes for Exceptional Entertaining

Inbunden, Engelska, 2021

243 kr

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Beskrivning

With On Board, there’s no better place for loved ones to gather than a board featuring charcuterie, cheese, and other delicious bites.On Board shows you how to ensure that you never make a misstep when the time comes to deliver, providing thorough, detailed breakdowns of each board. This book cuts through any confusion, breaking down one artfully arranged spread after another so you always know exactly where you’re headed.Inside, you will find:25 beautiful boards built around popular and festive themes, each one examined in depthOver 50 simple, inventive preparations that will lift your boards to the next levelSeasonally focused recipes so you always keep things freshTips on charcuterie, cheese, and moreThere’s also recipes for homemade dips, sauces, condiments, and more, guaranteeing that every board is well balanced and bears your personal touch. Featuring beautiful photos of thoughtfully curated and aesthetically pleasing boards, you’re sure to find endless inspiration among these platters.

Produktinformation

Utgivningsdatum:2021-10-19
Mått:209 x 262 x 34 mm
Vikt:1 164 g
Format:Inbunden
Språk:Engelska
Antal sidor:240
Förlag:HarperCollins Focus
ISBN:9781646431717

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Mer om författaren

When Derek Bissonnette was 16 he landed his first kitchen gig, at a bakery in Searsport, Maine. He went on to study baking and pastry at the Culinary Institute of America, graduating in 2000. He was hired as the pastry chef at the estimable White Barn Inn in Kennebunk, Maine, jumped to the renowned Inn at Little Washington in rural Virginia, and then joined the kitchen at the elegant English countryside hotel, The Summer Lodge Country House Hotel and Spa. In 2009, he returned to Maine and the White Barn, where he was promoted to executive chef in 2015. After Bissonnette took over the White Barn kitchen, he started toting a camera to work to create a visual record of dishes he and his staff came up with. Photography clicked with him, and in 2017, he gave up his apron to pursue photography full time. He is the author of Soup: The Ultimate Cookbook, Dumplings, Mediterranean: The Ultimate Cookbook, On Board, and Picture Perfect. Find out more at dbfoodphoto.com.Gabrielle Cote attended the prestigious Culinary Institute of America (CIA), where she earned a degree in Bakery and Pastry Arts. Two days after graduating, she landed a pastry internship at the legendary White Barn Inn in Kennebunkport, Maine, and quickly made her way up to pastry chef, overseeing the entire pastry and bakery program at that landmark establishment. Currently, she is sous chef and pastry program manager at Earth at Hidden Pond in Kennebunkport.