Cordua: Foods of the Americas from the Legendary Texas Restaurant Family

Cordua: Foods of the Americas from the Legendary Texas Restaurant Family

by David Cord, Michael Cord, John DeMers
     
 
A quarter century ago, a Nicaraguan born in the American Canal Zone became a chef with a restaurant in Houston, Texas. That eatery, called Churrascos after a style of beef cookery then unknown in the United States, became a hit despite its most obvious failing: it was Latin but not Tex-Mex, and involved no tacos, enchiladas, or burritos. The Cordúa

Overview

A quarter century ago, a Nicaraguan born in the American Canal Zone became a chef with a restaurant in Houston, Texas. That eatery, called Churrascos after a style of beef cookery then unknown in the United States, became a hit despite its most obvious failing: it was Latin but not Tex-Mex, and involved no tacos, enchiladas, or burritos. The Cordúa family became a Texas restaurant legend, the success story behind several locations of Churrascos, the soaring Artista at Houston's Hobby Center for the Performing Arts, the casual-fun Amazon Grill, and what perhaps is the family's ultimate culinary and architectural signature, Americas. This book, marking their twenty-fifth anniversary, celebrates their story and their vision”and generously shares their iconic recipes.

Product Details

ISBN-13:
9781939055491
Publisher:
Bright Sky Press
Publication date:
09/01/2013
Pages:
196
Sales rank:
1,201,230
Product dimensions:
9.20(w) x 9.00(h) x 1.00(d)

Meet the Author

Michael Cordúa, one of Texas's most respected and celebrated restaurateurs, is owner and executive chef at seven award-winning Houston-area restaurants. Since making his debut in 1988, Cordúa has been recognized as a pioneer of South American cuisine and has received national acclaim for his creative ideas and artful presentation. He was named one of America's Top Ten Chefs by Food & Wine and is the only Texas chef to be inducted into the Food & Wine Hall of Fame. A native Houstonian, David Cordúa, was raised around food. His work in the kitchen began at age fifteen at his family's Americas restaurant. After graduating from the University of Santa Clara with a degree in finance, Cordúa moved to France, where he attended culinary school at Le Cordon Bleu in Paris. Upon his return to the states, Cordúa tackled the California Bay Area and returned to Texas in 2007 to open the Cordúa group's second Americas. In 2009 he was made Cordúa's executive chef of development.

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