Description
About the Author
Carl Schroeder graduated in 1996 from the Culinary Institute of America in Hyde Park, New York, and then worked at a number of notable California restaurants under top chefs, including Aqua in San Francisco with Chef Michael Mina, and Lark Creek Inn in Marin with Chef Bradley Ogden. In 2002 he became executive chef at Ogden's Arterra Restaurant in Del Mar. During this time Schroeder received numerous honors, including Best Hotel Chef Series, the James Beard Foundation's California Chef of the Year 2004, and the California Travel Industry Association's Top 8 Chefs in Southern California. He has been featured in Bon Appetit, Gourmet, San Diego Union Tribune, Los Angeles Times, New York Times, San Diego Magazine, Coastal Living, Hotel Bel Air Magazine, Art Culinaire, and other publications. He has been nominated for a James Beard Award three times.
Book Information
ISBN 9781493006328
Author Carl Schroeder
Format Hardback
Page Count 304
Imprint Globe Pequot Press
Publisher Rowman & Littlefield
Weight(grams) 59g
Dimensions(mm) 240mm * 198mm * 22mm