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This Is Camino

MOORE, RUSSELL, HOPELAIN, ALLISON

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After a visit to Camino, New York Times writer Mark Bittman wrote of head chef Russell Moore, What s important but is impossible to describe is the strength and utter brilliance of his flavor combinat...

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After a visit to Camino, New York Times writer Mark Bittman wrote of head chef Russell Moore, What s important but is impossible to describe is the strength and utter brilliance of his flavor combinations and the downright simplicity of it all. Moore has a palate that cannot be stopped; everything tastes as if it were created to go with everything seasoning it. Camino is no stranger to this kind of praise the locally beloved but nationally acclaimed restaurant is known and respected in food and chef circles. Since opening in 2008, Camino has become known for its exciting menu (most of the food is cooked in their fireplace) and the tight-knit community of chefs who love the restaurant. This network is a result of the lavish book release dinner parties that Camino hosts for cookbook releases and has made fans of such food luminaries as Yotam Ottolenghi, Sean Brock, Francis Malman, David Lebovitz, and Deborah Madison. In This is Camino, fundamental cooking skills (including open-fire cooking); unique, ingredient-focused recipes that are both sophisticated and pared-down; and inventive flavor pairings marry with lush photography and a stunning package to produce the ne

Published: Random House USA Inc, United States, 2015

Item# 62646