Cooking in Everyday English: The ABCs of Great Flavor at Home Capa dura - 2011 - 1st Edição

Trained at the Culinary Institute of America and through apprenticeships in both New York and Italy, Todd caught the eye of the culinary world when The James Beard Foundation named him "National Rising Star Chef" and "Best Chef in the Northeast" in the early 90s. A remarkably successful restaurateur - and "Bon Appetit's" 2001 "Restaurateur of the Year" - Todd's numerous establishments can be found throughout the world, including Olives, one of the most prestigious restaurant brands in the nation (plus a Tokyo location). His most recent ventures include the restaurant Todd English on the Cunard Line's Queen Mary 2 and BlueZoo at the Walt Disney World Resort's Dolphin Hotel and English in New York City. In addition to a myriad of appearances on the broadcast networks and cable, his television credits include a public television series "Cooking In with Todd English," WGBH's "Hot Off the Grill," and "America's Rising Star Chefs" and "Cooking Under Fire. "English has also competed on "Iron Chef America." He is currently host of "Food Trip with Todd English," which is in its second season."" Todd was recently named to The James Beard Foundation's "Who's Who in Food and Beverage in America," and has authored three cookbooks "The Olives Table, The Figs Table, "and "The Olives Dessert Table, " published by Simon & Schuster."