$45.00 CAD
pp. 248, “We’re proud to bring you Mark Miller’s latest tribute to America’s exciting culinary history. Red Sage in Washington, D.C. is Mark Miller’s celebration of the wild, wild West, a restaurant where diplomats, locals, and even the president dive into platters of Ribs Glazed with Guajillo and Black Coffee Barbeque Sauce and hearty Cowboy Biscuits. Loaded with photos, this cookbook showcases the food and style that have made Mark Miller one of the country’s favorite chefs. Mark has well over a half million books in print by now, and the accolades keep coming: the 1998 Food Arts Silver Spoon Award, the 1996 James Beard Award for Best Southwest Chef, and Esquire magazine’s coveted Ivy Award for Best Restaurant.”
In stock
| ISBN | 0898157595 | |
|---|---|---|
| ISBN13 | 9780898157598 | |
| Number of pages | 248 | |
| Original Title | Red Sage: Contemporary Western Cuisine | |
| Published Date | 1999 | |
| Illustrators | Rodney Weidland | |
| Book Condition | Very Good | |
| Jacket Condition | Very GOod | |
| Binding | Hardcover | |
| Size | 4to | |
| Place of Publication | Berkeley, California | |
| Edition | First edition | |
| Category: | Cookery | |
| Author: | Mark Miller | |
| Publisher: | Ten Speed Press |
pp. 248, “We’re proud to bring you Mark Miller’s latest tribute to America’s exciting culinary history. Red Sage in Washington, D.C. is Mark Miller’s celebration of the wild, wild West, a restaurant where diplomats, locals, and even the president dive into platters of Ribs Glazed with Guajillo and Black Coffee Barbeque Sauce and hearty Cowboy Biscuits. Loaded with photos, this cookbook showcases the food and style that have made Mark Miller one of the country’s favorite chefs. Mark has well over a half million books in print by now, and the accolades keep coming: the 1998 Food Arts Silver Spoon Award, the 1996 James Beard Award for Best Southwest Chef, and Esquire magazine’s coveted Ivy Award for Best Restaurant.”
| Weight | 2 kg |
|---|
