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StarChefs.com International Chefs Congress on StarChefs.com

 


 

2007 StarChefs.com
International Chefs Congress

– A Kitchen Without Boundaries

If you missed the Congress, you can still own the book! But don’t miss the Congress next year (September 14-16, 2008)
The second annual StarChefs.com International Chefs Congress book features recipes, “fast facts,” bios and presentation descriptions from the more than 50 presenting chefs, mixologists and sommeliers. It’s also filled with beautiful full-color photographs of their intricate dishes, ingredients and now smiling, now stoic, now somber photos and headshots. The creativity and genius of the chefs and participants of this year’s congress is captured in our book, to the best extent it can be, which is to stay, it beautifully skims the surface of the depth of vision the chefs exhibited at the Congress. It’s an essential reference for any chef or culinary insider! Stay tuned for the 2007 DVDs.

Product Details

StarChefs International Chefs Congress 2007
A Kitchen Without Boundaries
Published By StarChefs.com
Price: $39.95 + Shipping

Softcover: 192 pages
Publisher: StarChefs.com
Copyright: 2007
Language: English
ISBN: 978-1-60461-282-0
Product Dimensions: 8 1/2 x 11 inches
Shipping Weight: 1.20 pounds
US Shipping Costs: Express (ONLY available Monday - Thursday) $18.80, 2-Day $6.05, 7-Day $2.50 (Please call for International rates)

All Sales are final


International Chefs Congress book front cover on StarChefs.com
front cover
International Chefs Congress book page4, apples on StarChefs.com
page 4
International Chefs Congress book page 5, mast head on StarChefs.com
page 5

International Chefs Congress book page28, David Bouley on StarChefs.com
page 28
International Chefs Congress book page29, david bouley's Homemade Tofu with Black Truffle Dashi on StarChefs.com
page 29
  International Chefs Congress book page36, Joël Robuchon on StarChefs.com
page 36
International Chefs Congress book page37, Chef Joël Robuchon's Steamed Sea Urchin with Lobster Custard and Fennel Foam on StarChefs.com
page 37
  International Chefs Congress book page53,  Grant Achatz on StarChefs.com
page 53
International Chefs Congress book page54,  Grant Achatz, Crafting the menu on StarChefs.com
page 54
  International Chefs Congress book page55, coconut on StarChefs.com
page 55
International Chefs Congress book page56, Alex Stupak on StarChefs.com
page 56
 

International Chefs Congress book page106, Fabio Trabocchi on StarChefs.com
page 106

International Chefs Congress book page107, Fabio Trabocchi's Parmigiano Reggiano Ice Cream with Prosciutto di Parma Tuile on StarChefs.com
page 107

» See Larger Images (10MB PDF file)

 

 

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