DESTINATION: San Antonio has been a tourist destination for a long time, and more and more it is becoming a culinary destination. As America's seventh largest city with an indigenous population and 300 years of immigration from around the globe, the food history is rich and varied. It isn't just the expected TexMex cuisine - there is much more (though the TexMex is amazing). EXPERTISE: The success of the City Cooks series depends a lot on the author's knowledge of the city and their relationship to the chefs and restaurateurs. Julia Celeste Rosenfeld's pedigree is impeccable, have spent 14 years as the restaurant reviewer for San Antonio Magazine and as a writer for Zagat, she knows the scene inside and out. VARIETY: In addition to the traditional Southwest food, you'll find Moroccan, French, Chinese, Japanese, Caribbean, Korean, New Orleanian, and classic Continental cuisines. BEAUTIFUL BOOK: The photography for this title is fantastic and the design is contemporary and charming -- it will be a stunner. MEDIA: With her strong media background it will not be a problem getting coverage for the book, and there is not a great deal of competition, so she will have a bigger impact than in some other cities that have more cookbook publishing.
| Autor: | Rosenfeld, Julia Celeste |
|---|---|
| ISBN: | 9781773271798 |
| Sprache: | Englisch |
| Produktart: | Gebunden |
| Verlag: | Ingram Publishers Services |
| Veröffentlicht: | 05.01.2023 |
| Untertitel: | Favorite Recipes from Local Chefs and Restaurants |
| Schlagworte: | COOKING / Celebrities & Media Tie-In COOKING / Individual Chefs & Restaurants COOKING / Methods / Gourmet Cookery / food by ingredient: meat & game Cookery dishes & courses Cooking with meat & game General cookery and recipes National and regional cuisine TV / Celebrity chef / eateries cookbooks US South: West South Central States US West: Mountain States Vegetarian Cookery and vegetarianism |
Julia Celeste Rosenfeld Julia's fascination with recipes and ingredients led her to pepper her writing career with gastronomic gigs, including fourteen years as the restaurant reviewer for San Antonio Magazine, a few as the local Zagat editor, and a few as the writing instructor at The Culinary Institute of America in San Antonio. In 2014, she co-authored her first cookbook Texas Hill Country Cuisine: Flavors from the Cabernet Grill Texas Wine Country Restaurant with chef Ross Burtwell. Since 2015, Julia has introduced countless guests to the city's chefs, artisans, and producers through her culinary tour company, Food Chick Tours (www.foodchicktours.com).