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portada Appetizers: Soups, Spreads, Salads, Hors D'oeuvre, Pasta and Much More
Type
Physical Book
Publisher
Author
Year
1990
Language
English
Pages
176
Format
Paperback
ISBN13
9780394221502
Edition No.
1

Appetizers: Soups, Spreads, Salads, Hors D'oeuvre, Pasta and Much More

Bonnie Stern (Author) · Random House Of Canada Ltd · Paperback

Appetizers: Soups, Spreads, Salads, Hors D'oeuvre, Pasta and Much More - Bonnie Stern

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Synopsis "Appetizers: Soups, Spreads, Salads, Hors D'oeuvre, Pasta and Much More "

Bonnie Stern founded The Bonnie Stern School of Cooking and Cookware Shop in Toronto in 1973. The Bonnie Stern School of Cooking has earned its owner an international reputation that reflects both Bonnie Stern's culinary excellence and her widespread experience studying with food specialists from around the world. The school has hosted such world-class chefs as John Ash, Rick Bayless, Michael Bonacini, Giuliano Bugialli, Biba Caggiano, Jim Dodge, Marcella Hazan, Madhur Jaffrey, Madeleine Kamman, Diana Kennedy, Susur Lee, Nick Maglieri, Mark McEwan, Alice Medrich, Jacques Pepin and Nina Simonds. Stern develops recipes for major food companies and she conducts product knowledge sessions for cookware manufacturers. Her client list includes Alcon Canada Pharmaceuticals, Bank of Montreal, Campbell's, Deloitte, Eli Lilly, Financial Planning Standards Council, Ikea, Microsoft, MintoUrban Communities, Nabisco and Shaw Industries. Stern is the author of twelve cookbooks, all of which have been national bestsellers. A recent book is "Bonnie Stern's Essentials of Home Cooking" published by Random House which won the coveted International Association of Culinary Professional's award for the Best General Cookbook of 2004. Stern has hosted two national television shows on WTN (The Women's Television Network): "Bonnie Stern Cooks" and "Bonnie Stern Entertains". T She helped bring Share Our Strength's "Taste of the Nation" hunger relief fundraising event to Toronto and has supported the work of Second Harvest, Toronto's food recovery program, for fifteen years. Stern is a member of several culinary organizations including the International Association of Cooking Professionals, the James Beard Foundation She has received awards from the Toronto Culinary Guild, the Ontario Hostelry Institute, The International Association of Culinary Professionals,

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The binding of this edition is Paperback.

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