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Original Essays | June 20, 2014

Lisa Howorth: IMG So Many Books, So Many Writers



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1 Local Warehouse Cooking and Food- Culinary Reference

Foodie Handbook

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Foodie Handbook Cover

 

Synopses & Reviews

Synopsis:

From Pim Techamuanvivit, knowledgeable foodie and queen of the food bloggers, comes this engaging guidebookto all things food-related. Pim has toured the globe to bring hungry people up to date with what's happening in thefood world through Chez Pim, a Web site that attracts 10,000 hits a week. In The Foodie Handbook, she collects tips, secrets, anecdotes, and recipes from the world's top chefs, including Anthony Bourdain and Fergus Henderson. Food lovers everywhere will relish Pim's sage advice, including tips on outsnobbing the staff of a Michelin three-star restaurant, preparing simple but intensely flavored dishes at home, and eating street food in any city in theworld.

Product Details

ISBN:
9780811868532
Author:
Techamuanvivit, Pim
Publisher:
Chronicle Books (CA)
Photographer:
Acheson, Jenny
Subject:
General
Subject:
Cooking and Food-General
Copyright:
Publication Date:
20090831
Binding:
TRADE PAPER
Language:
English
Illustrations:
Y
Pages:
223
Dimensions:
8.90x6.70x.90 in. 1.36 lbs.

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Related Subjects

Cooking and Food » Food Writing » Gastronomic Literature
Cooking and Food » General
Cooking and Food » Reference and Etiquette » General

Foodie Handbook Used Trade Paper
0 stars - 0 reviews
$5.95 In Stock
Product details 223 pages Chronicle Books - English 9780811868532 Reviews:
"Synopsis" by , From Pim Techamuanvivit, knowledgeable foodie and queen of the food bloggers, comes this engaging guidebookto all things food-related. Pim has toured the globe to bring hungry people up to date with what's happening in thefood world through Chez Pim, a Web site that attracts 10,000 hits a week. In The Foodie Handbook, she collects tips, secrets, anecdotes, and recipes from the world's top chefs, including Anthony Bourdain and Fergus Henderson. Food lovers everywhere will relish Pim's sage advice, including tips on outsnobbing the staff of a Michelin three-star restaurant, preparing simple but intensely flavored dishes at home, and eating street food in any city in theworld.
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