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Happy in the Kitchen : The Craft of Cooking, the Art of Eating
by Michel Richard and Susie Heller and Peter Kaminsky and Thomas Keller


Overview - Step-by-step photos demonstrate Richard's innovative technique that makes easy work of dicing, shaping, ruffling, and a plethora of other indispensable hand skills. With recipe titles such as Shrimp REinstein, S Jackson Pollock Soup, Chicken Faux Gras, Figgy Piggy, and Happy Kid Pudding, this book's promise is good tastes and good times.  Read more...

 
Hardcover
  • $45.00

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More About Happy in the Kitchen by Michel Richard; Susie Heller; Peter Kaminsky; Thomas Keller
 
 
 
Overview
Step-by-step photos demonstrate Richard's innovative technique that makes easy work of dicing, shaping, ruffling, and a plethora of other indispensable hand skills. With recipe titles such as Shrimp REinstein, S Jackson Pollock Soup, Chicken Faux Gras, Figgy Piggy, and Happy Kid Pudding, this book's promise is good tastes and good times.

 
Details
  • ISBN-13: 9781579652999
  • ISBN-10: 1579652999
  • Publisher: Artisan Publishers
  • Publish Date: August 2006
  • Page Count: 331
  • Dimensions: 10 x 11.3 x 1.3 inches
  • Shipping Weight: 4.6 pounds


Related Categories

Books > Cooking > Methods - General

 
BookPage Reviews

Celebrity chefs

A chef's chef, reigning restaurateur of our nation's capital, an inspired and inspiring innovator, Michel Richard is one of the few celebrity chefs I can think of who hasn't written a cookbook. Happy in the Kitchen: The Craft of Cooking, the Art of Eating (Artisan, $45, 352 pages, ISBN 1579652999) happily rectifies that sad state and introduces avid cooks to the joys of taste and technique the Richard way. It's gorgeous, with 225 color photos, including dozens that show step-by-step prep, and its good looks are matched by 150 extraordinary recipes. With unrivaled culinary curiosity, Richard rejoices in the surprising (potato risotto, Chocolate Popcorn), in new combinations (Black Olive-Crusted Salmon), in spinning classics (Green Bouillabaisse with Aïoli) and in letting his imagination soar. This is a must-have cookbook for the foodies in your life and, even better, the foodie within.

 
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