Dr. Ayers Cooks with Cogñac
by Joseph Ayers
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Publisher: Joseph Ayers
Copyright:
© 2006 Joseph Ayers Standard Copyright License
Language: English
Country: United States
Edition: Fifth Edition
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Printed: 178 pages, 8.5" x 11", perfect binding, black and white interior ink Description:Ever wonder how to cook a 25 lb lobster? Dr. Ayers started eating his lobster experiments in the early 70's. He grew up in Southern California steeped Mexican cuisine, As a graduate student in the same department at UCSC with the sausage master, Bruce Aidells, he developed his early techniques with lobster and was introduced to Cajun cuisine. As a Post-Doc in Marseilles and La Jolla, he learned French and Mediterranean techniques and returned to his Mexican roots. In his travels as a Biology Professor, he has integrated the cuisines of Europe, the Carribean and the Pacific Rim Keywords:Listed in: |
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