Marc Forgione
(eBook)

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Published
HMH Books, 2014.
Status
Available Online
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Format
eBook
Language
English
ISBN
9780544187283
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Citations
APA Citation (style guide)

Marc Forgione., Marc Forgione|AUTHOR., & Olga Massov|AUTHOR. (2014). Marc Forgione. HMH Books.

Chicago / Turabian - Author Date Citation (style guide)

Marc Forgione, Marc Forgione|AUTHOR and Olga Massov|AUTHOR. 2014. Marc Forgione. HMH Books.

Chicago / Turabian - Humanities Citation (style guide)

Marc Forgione, Marc Forgione|AUTHOR and Olga Massov|AUTHOR, Marc Forgione. HMH Books, 2014.

MLA Citation (style guide)

Marc Forgione, Marc Forgione|AUTHOR, and Olga Massov|AUTHOR. Marc Forgione. HMH Books, 2014. Web.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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Grouped Work IDcf405af2-5f82-7977-3fbb-285750eacb08
Full titlemarc forgione
Authorforgione marc
Grouping Categorybook
Last Update2020-06-23 12:36:57PM
Last Indexed2020-09-18 11:22:10AM

Hoopla Extract Information

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    [synopsis] => The eagerly awaited first cookbook from one of Food Network’s favorite competitors on the wildly popular Iron Chef America Chef Marc Forgione opened his eponymous New York City restaurant in 2008 to widespread acclaim, becoming the youngest American-born chef and owner to receive a Michelin star in consecutive years. Upon winning Season 3 of Food Network’s The Next Iron Chef, Forgione joined the ranks of former and current stars and best-selling authors such as Mario Batali and Bobby Flay. He can now be seen competing as one of the stars of the beloved Iron Chef America. Forgione’s first cookbook features gorgeous photos throughout and 170 recipes with restaurant signature favorites including Chili Lobster and Chicken Under a Brick. The cookbook features not only recipes but also stories of an unlikely journey to where Chef Forgione and the restaurant are now. Flavor comes first, but Forgione is like an artist in the way he presents food. His goal with the book is not to just present a collection of recipes but to challenge home cooks and aspiring chefs, helping them to elevate their skills in the kitchen.
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