Cooking From the Heart
my favorite lessons learned along the way
Lessons of the hunt
Leaving the ocean to learn fish
A leaf of lettuce
Not just a potato
Curiosity & the cook
Anchovies & orange peels
Mussel madness in Marseille
The art of the table
A proper bouillabaisse & more soup lessons
Fruit, nuts & cheese
From Library Staff
James Beard Award-winning chef John Besh shares the lessons he learned from his mentors through 140 accessible recipes and cooking lessons.
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