Ali Bouzari of Ingredient will host a seminar at Emmer & Rye on Friday, September 9 from 11:00 a.m. to 1:00 p.m.

 

Ingredient is a new book meant to be a universal guide to cooking – perfect for a first-semester culinary student, a home cook, or anyone who just enjoys knowing how stuff works.  The beautifully designed book is an eminently practical tool for cooks at any level as well as a fascinating visual guide to culinary science.

 

Inside, one of the leading experts in culinary science—a chef, consultant, and scientist who has worked with some of the biggest names in the industry, from Thomas Keller to Daniel Humm—paints a portrait of each of the fundamental building blocks of food, giving all cooks a way to visualize and respond to what’s really happening in the pan.

 

Guests at the seminar will be able to pre-order the book, which will be available for purchase on Tuesday, September 27.

 

Space is limited, and reservations can be made by email at emmerandrye@gmail.com or by calling 512-366-5530.

Ali Bouzari

About The Author

Hayden Walker
Executive Editor | Co-Publisher
Google+

Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

Related Posts