Vincent's Cookbook Restaurant Phoenix Signed

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Description: When classically trained French chef Vincent Guerithault first came to the United States, he didn't even know what an avocado was, much less a chili, a jicama, or a tomatillo. But after moving to Phoenix to open his own restaurant, he decided to do something a little "different" by combining his French background with the local ingredients. Out of this synthesis of two distinct culinary cultures has come some of the best, most innovative cuisine being created in America today. 

From "Duck Tamales with Cilantro Beurre Blanc" to "Bell Pepper and Pine Nut Brioche Buns" to "Grilled Quail with Jicama" to "Creme Bruleee in Sweet Taco Shells," Vincent's will walk you through over 200 of chef Vincent's culinary coups. 

Complete with a preface and introduction on Southwestern cuisine by nationally acclaimed food writer John Mariani, this elegant compendium defines a new American cuisine. 

Beginning his culinary career at 16 in Les Baux de Provence, Vincent Guerithault went on to apprentice in some of the most famous kitchens in France, including Maxims, the French Navy, and Fauchon (one of the top specialty food shops in Paris). In 1976 he came to the United States as a sous-chef for Jean Banchet at Le Francais in Wheeling, Illinois, and later moved to Arizona, where he first became introduced to many of the Southwestern ingredients that have since become a staple in his cooking. In 1986 he opened Vincent Guerithault on Camelback in Phoenix which has been recognized as one of the best Southwestern restaurants in the country. His unique style has earned him widespread praise, including a coveted James Beard regional award for America's Best Chef Southwest. 

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Condition: Good condition.