Canyon Ranch Cooks: More Than 200 Delicious, Innovative Recipes from America's Leading Health Resort
by Barry Correia , Scott Uehlein
Hardcover, 352 pages
October 2003
$32.00 / $35.50 Can
About the Book

More Than 200 Delicious, Innovative Recipes from America's Leading Health Resort

For more than 20 years, the chefs and staff nutritionists at Canyon Ranch have created tantalizing recipes that nourish both the body and the soul. The Ranch's commitment to serving meals that use fresh, seasonal ingredients and foods free from additives, preservatives, and chemicals has been the hallmark of their program since their beginnings. In Canyon Ranch Cooks, Executive Chefs Barry Correia and Scott

About the Author

Barry Correia joined Canyon Ranch as executive chef in 1989 to open Canyon Ranch in the Berkshires in Lenox, Massachusetts. Chef Correia received his formal culinary training at New England's noted Johnson and Wales Culinary Arts Program, where he graduated in 1981.

Scott Uehlein was named executive chef at the celebrated Canyon Ranch Health Resort in Tucson in 1999. Uehlein received his culinary training at the prestigious Culinary Institute of America.

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