Chefs of the Coast, by John E. Batchelor
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Chefs of the Coast, by John E. Batchelor
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In Chefs of the Coast, restaurant reviewer and food critic John Batchelor profiles 50 well-established and up-and-coming chefs from the region. Drawing from personal interviews, Batchelor reveals each chef s cooking philosophy, influences, and personality. Each profile also includes: A description of the restaurant, its ambience, and sample menu items; Color photographs of the chef, restaurant, and food; Recipes from each chef. Sidebars throughout the book offer information about farms (mostly organic) that sell vegetables and meats to the public as well as to restaurants, unique producers from the region, and stories of a number of people who gave up successful careers in order to return to the land.
Chefs of the Coast, by John E. Batchelor- Amazon Sales Rank: #499996 in Books
- Brand: Batchelor, John E.
- Published on: 2015-05-04
- Original language: English
- Number of items: 1
- Dimensions: 9.00" h x .70" w x 6.10" l, .0 pounds
- Binding: Paperback
- 338 pages
From the Inside Flap In Chefs of the Coast, restaurant reviewer and food critic John Batchelor profiles 50 well-established and up-and-coming chefs from the region. Drawing from personal interviews, Batchelor reveals each chef's cooking philosophy, influences, and personality. Each profile also includes:
A description of the restaurant, its ambience, and sample menu items
Color photographs of the chef, restaurant, and food
Recipes from each chef
Sidebars throughout the book offer information about farms (mostly organic) that sell vegetables and meats to the public as well as to restaurants, unique producers from the region, and stories of a number of people who gave up successful careers in order to return to the land.
About the Author Batchelor has written about restaurants and travel since 1981. He is the restaurant reviewer for the Greensboro News & Record and formerly for the Winston-Salem Journal. Batchelor came across the idea for this book through his frequent judging of cooking competitions, including the Western North Carolina Chef s Challenge (restaurants compete in and around Asheville, N.C.) and the Fire on the Rock Chef s Challenge (restaurants in and around Blowing Rock and the High Country).
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Most helpful customer reviews
3 of 3 people found the following review helpful. Interesting By Rebecca Duman I found it very interesting.....all the diverse backgrounds each Chef had, both education and experience. The history of some of the restaurants was an added plus. All the recipes looked amazing. Loved the pictures also. Thank you.
3 of 3 people found the following review helpful. Five Stars By brenda mcgregor This is a great book to use as a dinning travel guide when visiting a new area.
0 of 0 people found the following review helpful. WHAT A CATCH! By A NORTH CAROLINA READER Anyone headed to the North Carolina coast -- or even contemplating a trip there -- needs a copy of this "insider's guide to good eating." Make that two copies -- one for the glove compartment, one for the armchair. As a little girl, I spent many a summer vacation on the Outer Banks and I can tell you that you either cooked your own dinner or grabbed a bite at some fast food joint. Of course, you could always find an OK restaurant in cities like Wilmington and New Bern. But three-star food? Hardly. Well, all of that has changed as "Chefs of the Coast" so deliciously proves. The number of first class restaurants owned by chefs from far and wide and simply boggles. Ditto how imaginatively they put their own spins on the local catch. Clearly it's time to hop into the car, head east, and dive in. To dinner, that is. Jean Anderson, author "Crisps, Cobblers, Custards & Creams."
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