The Texas Hill Country Cookbook: A Taste of Provence
Packing: 1 book
The Texas Hill Country Cookbook: A Taste of Provence, by Chef Scott Cohen and Marian Betancourt. Photographs by Ron Manville
Scott Cohen has been a major player in putting San Antonio on the culinary map. Calling his cooking “Tex-Sun,” Cohen shares here his own favorites of “modern Provençal cooking with a decidedly Texas twist.”
This exuberant selection of recipes opens a window on Cohen’s vast experience and mastery of flavors, putting his friendly advice and assistance at your fingertips in your own kitchen. “If you enjoy spending time in the garden or at the market and in the kitchen, savoring the tastes, textures, sights and fragrances of fresh foods, then this book is for you,” Cohen says.
Reveling in the flavors and discoveries of the Texas Hill Country, and its similarities with and differences from Provence, this wide range of dishes will take you on a delightful journey of creation and sharing at your own table. An added bonus is a “Chef’s Pantry” section of simple lessons on equipment, techniques and presentation along with an armory of versatile sauces and other little mysteries that will take your cooking to the next level.
This beautiful and inspiring book will make a perfect gift for any cook who wants to enjoy exciting dishes and greater success in the kitchen.
Cohen has worked with some of the grandest luminaries in culinary arts, including Wolfgang Puck, the late Andre Gaillard and Daniel Boulud. He trained with three of France’s most renowned chefs: George Blanc, Roger Verge and Michel Rustang. The youngest chef and among the first Americans to receive the honor, Cohen was awarded the bronze medal from France’s prestigious Vatel Club.
Following 16 years in New York, Cohen came to San Antonio, where he was widely regarded as one of the city’s most celebrated chefs. Under his direction as executive chef, Las Canarias in the historic landmark hotel La Mansion del Rio was named one of the top 100 best restaurants in the world by Conde Nast and garnered a AAA four-diamond rating. He was also executive chef at Pesca on the river in the Watermark Hotel and Spa, and most recently founding chef at both Brasserie Pavil and Watermark Grill. He now teaches at the Austin’s Cordon Bleu College.
0 product reviews | Write an online review