Cuisine By Noel: A Culinary Journey Through Recipes and Stories
Description:
Cuisine by Noel is a fusion of inventive interpretations and modern cuisine. You will enjoy this book whether you’re a culinary enthusiast or a novice. Cuisine by Noel: A Culinary Journey Through Recipes and Stories is an autobiographical cookbook, which captures the early rise and accomplishments of international chef Noel Cunningham. This book is a celebration of Chef Noel’s professional journey, the heroes who paved the way for him, and most of all, it is a reflection of where he is today. In his debut cookbook, Chef Noel serves up 100 easy-to-follow, fast and favorite recipes, and personal stories. These seven chapters are layered with your not-so-everyday breakfast, like the ultimate bagel brunch burger, salads, appetizers, soups,entrées, side dishes and desserts for two or the entire family. It offers a fun and novel approach to regular cookbooks and cooking. ABOUT THE AUTHOR Noel Cunningham is a Jamaican-Canadian chef, food writer, and culinary consultant. His career spans working in noted restaurants in Jamaica and Canada to cooking at the James BeardHouse in New York City. He is the dynamic force behind his catering company, Cuisine by Noel.known for blending his talent for creating elegant, Caribbean fusion-inspired cuisine with a passion for simple dishes using fresh and sustainable ingredients. Chef Noel has been recognized locally and internationally for his culinary skills and has the undeniable ability to attract an audience, which has led to numerous features in print publications, television, and radio shows in Canada, Jamaica &; the United States. He has made several feature appearances and contributions in the JamaicanEatsMagazine, Jamaica Gleaner, Cooking Sense Magazine, Jamaicans.com, CTV WinnipegMorning Live, The Marc and Mandy Show, CP24 Breakfast Show in Toronto, TelevisionJamaica (TVJ) Smile Jamaica, CVM at Sunrise Morning Program and Toronto Caribbean Newspaper.
Best prices to buy, sell, or rent ISBN 9781999144005
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