Published in cooperation with the American Culinary Federation, Cooking with America's Championship Team features more than 100 recipes from the chefs who made up ACF Culinary Team USA 2004, which recently scored highest in restaurant-style cooking among 32 nations at the Culinary Olympics-a quadrennial international cooking competition launched 108 years ago and still the most-prestigious event of its kind in the world.
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Published in cooperation with the American Culinary Federation, Cooking with America's Championship Team features more than 100 recipes from the chefs who made up ACF Culinary Team USA 2004, which recently scored highest in restaurant-style cooking among 32 nations at the Culinary Olympics-a quadrennial international cooking competition launched 108 years ago and still the most-prestigious event of its kind in the world.
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Add this copy of Cooking With America's Championship Team: Sizzling to cart. $2.61, very good condition, Sold by ThriftBooks-Reno rated 5.0 out of 5 stars, ships from Reno, NV, UNITED STATES, published 2005 by Feeding Frenzy.
Add this copy of Cooking With America's Championship Team: Sizzling to cart. $2.61, very good condition, Sold by ThriftBooks-Dallas rated 5.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 2005 by Feeding Frenzy.
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Good. Corners lightly bumped. Front and back covers lightly rubbed. Spine solid and firm. Text block clean and unmarked. An attractive copy. Size: 4to-over 9 3/4 in-12 in Tall. Year: 2005.
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Good. Good condition. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains.
Add this copy of Cooking With America's Championship Team to cart. $31.92, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2005 by Feeding Frenzy Inc.
Either the recipes in this book have been grossly simplified for the sake of the reader, or America needs a new team. Seriously, this is pretty pathetic for the caliber that these guys should be cooking at in 2005. For the amateur, there are many good solid recipes - don't get me wrong. Most are quite good. Unfortunately the same could be said for the New York Times Cookbook, for that matter. Compare this with the cooking of the champions of other European countries, and you have to wonder what is wrong here? Not really the recipes they are using or WHAT?
