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THE KITCHEN TABLE (Brennan's of Houston)
Stock Photo: Cover May Be Different

THE KITCHEN TABLE (Brennan's of Houston) Hardcover - 2006

by Evans, Randy

  • Used
  • near fine
  • Hardcover
  • Signed
  • first

Description

Albany, Texas: Bright Sky Press, 2006. [ii], 218pp ---- Inscribed and signed by Chef Randy Evans, and by staff chef Ross, on title page; two color photos mounted on adjacent page, one of Evans, the other of four other chefs, including Ross ---- [price clipped]. Inscribed and signed. First Printing. Hard Cover. Near Fine/Near Fine. Illus. by Color photographs. 4to - over 9¾" - 12" tall.
Used - Near Fine
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Details

  • Title THE KITCHEN TABLE (Brennan's of Houston)
  • Author Evans, Randy
  • Illustrator Color photographs
  • Binding Hardcover
  • Edition First Printing
  • Condition Used - Near Fine
  • Pages 218
  • Volumes 1
  • Language ENG
  • Publisher Bright Sky Press, Albany, Texas
  • Date 2006
  • Illustrated Yes
  • Bookseller's Inventory # 006721
  • ISBN 9781931721851 / 1931721858
  • Weight 2.51 lbs (1.14 kg)
  • Dimensions 10.16 x 9.28 x 0.89 in (25.81 x 23.57 x 2.26 cm)
  • Library of Congress Catalog Number 2006018350
  • Dewey Decimal Code 641.5

About David H. Gerber Books Texas, United States

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David H. Gerber - Books is an Internet and referral only business that has been involved in bookselling and booksearching since 1989. We feature a very general stock of out-of-print books ranging from juvenile to erotica, from mysteries to expositions, and from the mundane to the sublime, but with an ever increasing emphasis on non-fiction, particularly in the areas of history, Texas, politics, scholarly, and the unusual and esoteric.

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From the publisher

Includes the Kitchen Table story by Alex Brennan-Martin. Includes index.

Categories

About the author

Chef Randy Evans trained at the Art Institute of Houston's Culinary Arts Program. His initial expertise is in charcuterie, a facet of the French culinary art since the 1400s. Now executive chef at Brennan's of Houston, he teaches up-and-coming chefs and leads the restaurant in creative development.