Traveling with Jericho - Michel, Jericho
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Vendez-le-vôtreBrand new, In English, Fast shipping from London, UK; Tout neuf, en anglais, expédition rapide depuis Londres, Royaume-Uni;ria9781954614017_dbm
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Présentation Traveling With Jericho Format Broché
- Livre Cuisine
Résumé :
Join Chef Jericho Michel as he shares recipes and stories from his travels across the eastern United States. From Asheville to Key West, Chattanooga to Chicago, and back home to his native Philadelphia, Jericho's recipes are as eclectic and unique as the cities from which they hail. Rich with flavor and pizazz, Traveling with Jericho provides a one-of-a-kind culinary journey for experienced and novice cooks alike.
Biographie:
Originally hailing from southern New Jersey, Jericho Michel comes from a long line of professional chefs who have owned and operated restaurants in the Philadelphia area since the 1940s. It was therefore no surprise when, at an early age, he discovered his passion for cooking. Having grown up in a rough neighborhood, he developed a love for travel as well, and hit the road as soon as he received his driver's license. His ventures landed him outside of Asheville, North Carolina, where he began his cooking career. He has now been cooking in professional kitchens for nearly twenty-five years. From Asheville, Jericho moved to the Florida Keys before traveling all over the South including Atlanta, Chattanooga, and back to Asheville. Along the way, he worked alongside incredible cooks and chefs from whom he learned tricks, techniques, and all the ins and outs of the culinary world. Eager to learn more, he taught himself how to bake, smoke, cure, pickle, or ferment just about every food that crossed his path. He eventually made his way to Chicago where he flourished as a young chef, working for Food Network stars, and cooking for Oprah's Harpo team, several world-famous musicians, and President Barack Obama. Jericho has enjoyed competing in food competitions, and working and cooking alongside local farmers markets all over the country. His passion for food, travel, and the art of the industry kept him on the road until his mid-thirties, eventually leading him back home to Philadelphia. Finally, with the South still calling to him, he returned once more to his beloved Asheville, where he currently resides. This book represents nearly twenty-five years of recipes and stories-but Jericho's culinary journey is far from over.
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