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A Chef's Table, February 23, 2006 Audiobook by Jim Coleman
Please open https://hotaudiobook.com ONLY on your standard browser Safari, Chrome, Microsoft or Firefox to download full audiobooks of your choice for free.
Title: A Chef's Table, February 23, 2006
Author: Jim Coleman
Length: 50 mins
Language: English
Release date: 02-22-06
Publisher: WHYY-FM
Genres: Self Development, How-To
Publisher's Summary:
Oscar Night! All the fun, glamour, and glitz of the silver screen. Plus, movie menus and entertaining without the fuss. Join Chef Jim Coleman with our tribute to the Academy Awards. A film historian gives us some insights on food in the silent film era, and we take a listen to our favorite food flicks. And, if you are preparing an Oscar Night party, get some tips from Chef Interrupted,
Melissa Clark's new book that helps home cooks create the star-chef recipes. But before the movies and the Oscars, there was Opera - we'll find out how stage food is made. Plus the new red meat - buffalo.
Want more A Chef's Table?
(P) and © 2006 WHYY
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By DOWNLOAD FULL AUDIOBOOKS FOR FREE ON HOTAUDIOBOOK.COMPlease open https://hotaudiobook.com ONLY on your standard browser Safari, Chrome, Microsoft or Firefox to download full audiobooks of your choice for free.
Title: A Chef's Table, February 23, 2006
Author: Jim Coleman
Length: 50 mins
Language: English
Release date: 02-22-06
Publisher: WHYY-FM
Genres: Self Development, How-To
Publisher's Summary:
Oscar Night! All the fun, glamour, and glitz of the silver screen. Plus, movie menus and entertaining without the fuss. Join Chef Jim Coleman with our tribute to the Academy Awards. A film historian gives us some insights on food in the silent film era, and we take a listen to our favorite food flicks. And, if you are preparing an Oscar Night party, get some tips from Chef Interrupted,
Melissa Clark's new book that helps home cooks create the star-chef recipes. But before the movies and the Oscars, there was Opera - we'll find out how stage food is made. Plus the new red meat - buffalo.
Want more A Chef's Table?
(P) and © 2006 WHYY