Hudson, Ohio, has all the charm of a Connecticut watercolor. A quaint clock tower stands on the village green. A little further up the road, the chiseled buildings of Western Reserve Academy, founded in 1826, dot the landscape. Red-bricked shops make downtown window shopping a weekend event. If Jimmy Stewart showed up as George Bailey, residents wouldn’t bat an eyelash.?Tucked into this historic enclave is one of the oldest cooking schools in America, the Western Reserve School of Cooking. Originally founded by Zona Spray, and now run by Catherine St. John, the intimate institution has been a destination for many prominent chefs including Hugh Carpenter, Shirley O. Corriher, David Hirsch, and Michael Symon. This volume contains recipes from all of them.?But the feast doesn’t stop there. Learn how to bake a cake from White House chef Roland Mesnier. Knead some dough with master baker Ciril Hitz. If you can’t wait for dessert, Emily Luchetti, the Executive Pastry Chef for Waterbar and Farallon Restaurants in San Francisco, will help you out. This truly unique volume covers the gamut with exquisite recipes from the school’s own chefs, to mouth-watering dishes from the international chefs who have taught at the school.?Local food columnist Lisa Abraham provides extensive interviews with the chefs. What inspired them to take up the profession? Who were their mentors? Why do they do what they do??This cookbook is unique in its format, has fabulous recipes from famous chefs and is the perfect ingredient to spice up your special dinner, event or last-minute dish.
|Publisher:||University of Akron Press, The|
|Product dimensions:||7.30(w) x 10.20(h) x 1.00(d)|
About the Author
Lisa Abraham is a columnist and food writer for the Akron Beacon Journal newspaper in Akron, Ohio. A native of Niles, Ohio, she is a graduate of the E.W. Scripps School of Journalism at Ohio University. Abraham is the recipient of numerous writing and reporting awards and has been named best food columnist by the Association of Food Journalists and was twice named best lifestyle columnist in the Ohio Excellence in Journalism Awards. A newspaper writer in Ohio for more than twenty-five years, she previously worked for the The Blade in Toledo and the Tribune Chronicle in Warren. Her work regularly appears in newspapers across the country through the McClatchy-Tribune news service. When she's not working, Abraham can be found at home in her kitchen, cooking up food and fun with her husband, Richard Hart.
Most Helpful Customer Reviews
Famous Chefs and Fabulous Recipes: Lessons Learned at One of the Oldest Cooking Schools in America based on 0 ratings. 1 reviews.
This isn't just a cookbook but a history of the Western Reserve School of Cooking. It contains an eclectic mix of recipes and information about the famous chefs who passed through the school.I was reading an Advanced Readers Copy, which did not include any pictures of the recipes. I think this would have been a valuable addition and hope that pictures are included in the final copy. At times I thought the introductions about the chefs was a bit long, I was ready to get to the food. Overall, I enjoyed this book and intend to try out some its recipes.