The Millcroft Inn: Cookbook PDF ePub eBook

Books Info:

The Millcroft Inn: Cookbook free pdf Roast Goat Cheese with sesame seeds, Warm Rabbit Salad with rosemary, Cream of Artichoke Soup with smoked salmon, Medallion of Grouper with Anise, Chicken Quenelles on morels and chanterelles, Tournedos with black cherries and green peppercorns, Asparagus Milanaise with quail eggs, Chocolate Mousse with Armagnac ...these are recipes for those who enjoy the time required to prepare fine food properly.

About Fredy Stamm

Chef de Cuisine Fredy Stamm was born in Switzerland where he had the good fortune to apprentice at the Grand Hotel National in Luzern, an establishment that once employed Auguste Escoffier. Mr. Stamm's European training was completed under the guidance of Gustav Parsch with additional tutoring by Anton Mosimann, currently executive chef of the Dorchester Hotel, London, England. In 1978 Mr Stamm emigrated to Canada where he worked first at the Banff Springs Hotel and then later at the Windsor Arms Hotel (Toronto) as assistant executive chef to Dante Rota. Since 1984 Mr Stamm has been Chef de Cuisine at The Millcroft Inn, Alton, Ontario.

Details Book

Author : Fredy Stamm
Publisher : Porcupine's Quill Inc.,Canada
Data Published : 15 September 1987
ISBN : 088984108X
EAN : 9780889841086
Format Book : PDF, Epub, DOCx, TXT
Number of Pages : 128 pages
Age + : 15 years
Language : English
Rating :

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  • The Millcroft Inn: Cookbook free pdfThe Millcroft Inn: Cookbook

    Free Downloads Of Books In ePub Format. Roast Goat Cheese with sesame seeds, Warm Rabbit Salad with rosemary, Cream of Artichoke Soup with smoked salmon, Medallion of Grouper with Anise, Chicken Quene