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| Daniel Hoyer first learned to cook as a young boy by helping his two grandmothers, later working in restaurants as a teenager. He later found his niche in the restaurant world, eventually becoming a chef. His stint as a sous chef for Mark Miller's Coyote Cafe inspired his interest in Mexican and Latin American cooking. He has traveled extensively in Mexico, exploring the cooking as well as the history and culture of that colorful country. He is currently a restaurant consultant, cooking-school instructor at the Santa Fe School of Cooking, and a guide of gastronomic adventure tours in Mexico. He is also the author of Culinary Mexico. He lives in Santa Fe. |
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