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Follow the Author
California Cooking and Southern Style: 100 Great Recipes, Inspired Menus, and Gorgeous Table Settings Kindle Edition
"Lighthearted, self-indulgent, frivolous, and likable—a good beach read, especially in the Hamptons." —Publishers Weekly
“Frances Schultz . . . has built a career on her sense of beauty, her storytelling genius, and her warm Southern charm.” —Signature magazine
"The Bee Cottage Story by Frances Schultz is a true delight. Every woman in America will love this witty, wise, and wonderful book. Absolutely charming from start to finish." —Fannie Flagg, author of Fried Green Tomatoes at the Whistle Stop Cafe --This text refers to an alternate kindle_edition edition.
From the Author
Chef Stephanie Valentine is a graduate fellow of the Culinary Institute of America and talented protégée of acclaimed late chef and restaurateur Charlie Trotter, serving as his sous chef and then as chef de cuisine. Following a four-year turn as chef at the groundbreaking raw food restaurant Roxanne’s near San Francisco, she joined Rancho la Zaca as private chef in 2004. She contributed recipes for Charlie Trotter’s and Roxanne Klein’s bestselling Raw cookbook, and has written and tested all the recipes in this book. --This text refers to an alternate kindle_edition edition.
- ASIN : B07G7G81WJ
- Publisher : Skyhorse (19 November 2019)
- Language : English
- File size : 193745 KB
- Text-to-Speech : Enabled
- Screen Reader : Supported
- Enhanced typesetting : Enabled
- X-Ray : Enabled
- Word Wise : Enabled
- Print length : 377 pages
- Customer Reviews:
Top reviews from other countries
A delightfully entertaining book about entertaining.... written with her signature charming, self-effacing sense of humor. It delivers inspiration while making one pause to realize why we gather and how important it is to bring friends and family together and break bread.
Tablescapes are magnificent & have a charm that beckons to days gone by. The zinnias and dahlias are simply breathtaking!
Anxious to get to the market to gather vittles to prepare chick pea soup with a starter of the intriguing bagna cauda.
Shout out to her partner in crime Stephanie Valentine whose culinary talent seems to have no boundaries.
Frances Schultz (who shares my name!) has written not only an excellent guide to hosting a dinner party with suggested menus (in the index for easy finding--why do other cookbooks not do this!?) and table scapes, but she has also infused the whole book with love and a reflection on what it means to be part of a community and the importance of bringing people together around the table.
The recipes are delicious and easy to follow--I recommend the bread pudding and the blue cheese pecans especially--and the photographs are beautiful.
This book is sure to have a permanent place in anyone's kitchen and heart. A must-buy!