1999 Taste of the NFL Restaurant Guide - Eighth Edition

$10.00

compiled by Mark Haugen, chef director, Cuisine Concepts, 1999. "A restaurant guide featuring culinary specialties created by the nation's top chefs from each of the 31 NFL cities." Trade paperback, slick paper, color presentation photos thrghout, b&w photos of the chefs. Proceeds of this book (and other hunger-related NFL events went to national and regional anti-hunger programs.

All the dishes look fabu. Here in Washington Redskins territory, veteran award-winning chef Bob Kinkead offered up a straight-forward Pickled Shrimp in Tomatillo Gazpacho with Avocado Salad. Down in Dallas, home of Dallas Cowboys, our football arch-enemy, also award-winning chef David Holben of Mediterraneo presented Honeyroasted Duck & Mesclun salad with balsamic-plum vinaigrette. Condition is VG+.


Add to Cart:

  • 1 Units in Stock