Charcuterie by Number by Derek Bissonnette
Master entertaining with 25 delicious, eye-catching serving boards and the detailed breakdowns in Charcuterie by Number.
When Derek Bissonnette was 16 he landed his first kitchen gig, at a bakery in Searsport, Maine. He went on to study baking and pastry at the Culinary Institute of America, graduating in 2000. He was hired as the pastry chef at the estimable White Barn Inn in Kennebunk, Maine, jumped to the renowned Inn at Little Washington in rural Virginia, and then joined the kitchen at the elegant English countryside hotel, The Summer Lodge Country House Hotel and Spa. In 2009, he returned to Maine and the White Barn, where he was promoted to executive chef in 2015. After Bissonnette took over the White Barn kitchen, he started toting a camera to work to create a visual record of dishes he and his staff came up with. Photography clicked with him, and in 2017, he gave up his apron to pursue photography full time. He is the author of Soup: The Ultimate Cookbook, Dumplings, Mediterranean: The Ultimate Cookbook, On Board, and Picture Perfect. Find out more at dbfoodphoto.com.
Gabrielle Cote attended the prestigious Culinary Institute of America (CIA), where she earned a degree in Bakery and Pastry Arts. Two days after graduating, she landed a pastry internship at the legendary White Barn Inn in Kennebunkport, Maine, and quickly made her way up to pastry chef, overseeing the entire pastry and bakery program at that landmark establishment. Currently, she is sous chef and pastry program manager at Earth at Hidden Pond in Kennebunkport.
| SKU | Unavailable |
| ISBN 13 | 9781646434138 |
| ISBN 10 | 1646434137 |
| Title | Charcuterie by Number |
| Author | Derek Bissonnette |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | HarperCollins Focus |
| Year published | 2023-06-22 |
| Number of pages | 240 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |