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On Board Derek Bissonnette

On Board von Derek Bissonnette

On Board Derek Bissonnette

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On Board Zusammenfassung

On Board: Inspiration, Ideas & Recipes for Exceptional Entertaining Derek Bissonnette

With On-Board, there's no better place for loved ones to gather than a board featuring charcuterie, cheese, and other delicious bites.

There's no better place for loved ones to gather than a board featuring charcuterie, cheese, and other delicious bites. On Board shows you how to ensure that you never make a misstep when the time comes to deliver, providing thorough, detailed breakdowns of each board. Featuring beautiful photos of thoughtfully curated and aesthetically pleasing boards, you're sure to find endless inspiration among these platters. There's also recipes for homemade dips, sauces, condiments, and more, guaranteeing that every board is well balanced and bears your personal touch.

Über Derek Bissonnette

When Derek Bissonnette was 16 he landed his first kitchen gig, at a bakery in Searsport, Maine. He went on to study baking and pastry at the Culinary Institute of America, graduating in 2000. He was hired as the pastry chef at the estimable White Barn Inn in Kennebunk, Maine, jumped to the renowned Inn at Little Washington in rural Virginia, and then joined the kitchen at the elegant English countryside hotel, The Summer Lodge Country House Hotel and Spa. In 2009, he returned to Maine and the White Barn, where he was promoted to executive chef in 2015. After Bissonnette took over the White Barn kitchen, he started toting a camera to work to create a visual record of dishes he and his staff came up with. Photography clicked with him, and in 2017, he gave up his apron to pursue photography full time. He is the author of Soup: The Ultimate Cookbook and Dumplings. Find out more at dbfoodphoto.com.

Gabrielle Cote attended the prestigious Culinary Institute of America (CIA), where she earned a degree in Bakery and Pastry Arts. Two days after graduating, she landed a pastry internship at the legendary White Barn Inn in Kennebunkport, Maine, and quickly made her way up to pastry chef, overseeing the entire pastry and bakery program at that landmark establishment. Currently, she is sous chef and pastry program manager at Earth at Hidden Pond in Kennebunkport.

Zusätzliche Informationen

GOR012816502
9781646431717
1646431715
On Board: Inspiration, Ideas & Recipes for Exceptional Entertaining Derek Bissonnette
Derek Bissonnette
Gebraucht - Sehr Gut
Gebundene Ausgabe
Cider Mill Press Book Publishers LLC
2021-10-19
240
N/A
Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden.
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