- Publisher's listprice GBP 25.00
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12 652 Ft (12 050 Ft + 5% VAT)
The price is estimated because at the time of ordering we do not know what conversion rates will apply to HUF / product currency when the book arrives. In case HUF is weaker, the price increases slightly, in case HUF is stronger, the price goes lower slightly.
- Discount 8% (cc. 1 012 Ft off)
- Discounted price 11 640 Ft (11 086 Ft + 5% VAT)
12 652 Ft
Availability
Estimated delivery time: In stock at the publisher, but not at Prospero's office. Delivery time approx. 3-5 weeks.
Not in stock at Prospero.
Why don't you give exact delivery time?
Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Edition number Second Edition
- Publisher Globe Pequot
- Date of Publication 1 June 2023
- Number of Volumes Paper over boards
- ISBN 9781493044382
- Binding Book
- No. of pages160 pages
- Size 254x215x16 mm
- Weight 730 g
- Language English
- Illustrations 107 Color Photos, 50 Recipes Illustrations, unspecified 508
Categories
Short description:
Celebrating Chicago's best restaurants and eateries with recipes and photograph, The New Chicago Chef's Table profiles signature ?at home? recipes from over 50 legendary dining establishments. A keepsake cookbook for tourists and locals alike, the book is a celebration of Chicago's farm-to-table way of life.
MoreLong description:
Celebrating Chicago's best restaurants and eateries with recipes and photograph, The New Chicago Chef's Table profiles signature ?at home? recipes from over 50 legendary dining establishments. A keepsake cookbook for tourists and locals alike, the book is a celebration of Chicago's farm-to-table way of life.
"Chicago Chefs Table does an amazing job capturing Chicago cuisine, from street food to the fine dining institutions of the city. Use this book as a guide to experience all that Chicago has to offer."?Paul Kahan, Executive Chef/Owner, Blackbird Restaurant Group (Blackbird, Avec, BigStar, Publican) "Amelia's work accurately captures what we Chicagoans know?that our city is one of the world's great food cities. As you turn the pages, you can hear the raucous sounds of bustling dining rooms, watch the seeming chaos of the kitchen at full throttle, and smell and taste culinary creations as diverse the city itself. This book brings us the heartbeat of our food-centric city and lets us peer into Chicago's vibrantculinary soul. As I read it, I couldn't be prouder." ?Christopher Koetke, MBA, CEC, CCE; Executive Director, Kendall College School of Culinary Arts; Vice President Laureate International Universities Center of Excellence in Culinary Arts "As a Chicago chef, I am very proud of our ever growing and changing culinary scene. The chefs, stories, and recipes gathered in this book are a great showcase of what our amazing city has to offer!"?Stephanie Izard, Chef/Owner, Girl & the Goat and author of Girl in The Kitchen: How a Top Chef Cooks, Thinks, Shops, Eats and Drinks
The Chicago Chef's Table: Extraordinary Recipes from the Windy City
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