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Dr. Ayers Cooks with Cogñac

ByJoseph Ayers

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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

Details

Publication Date
Oct 23, 2006
Language
English
Category
Cookbooks
Copyright
All Rights Reserved - Standard Copyright License
Contributors
By (author): Joseph Ayers

Specifications

Pages
178
Binding
Perfect Bound
Interior Color
Black & White
Dimensions
US Letter (8.5 x 11 in / 216 x 279 mm)

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