Cooking from the Heart: My Favorite Lessons Learned Along the Way by John Besh

  • Venison liver with honey vinegar glaze

    from Cooking from the Heart: My Favorite Lessons Learned Along the Way Cooking from the Heart by John Besh

    • Categories: Main course
    • Ingredients: venison livers; nutmeg; onions; potatoes; quinces; chives; honey vinegar; mâche; pumpkin seed oil; sherry vinegar
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  • ISBN 10 1449446035
  • ISBN 13 9781449446031
  • Published Oct 29 2013
  • Format eBook
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Andrews McMeel Publishing
  • Imprint Andrews McMeel Publishing

Publishers Text

Cooking from the Heart, Chef John Besh's third cookbook, revisits the locations, lessons, and mentors that shaped his culinary journey. From Germany's Black Forest to the mountains of Provence, each chapter highlights heartfelt memories and delicious recipes-the framework for his love of food. The all-new, easy-to-follow recipes, complete with regional substitution suggestions, make creating upscale farm-to-table dishes accessible for any at-home chef. The rich production values and personal narrative make this cookbook an equally engaging read.

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