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F r o m W i k i p e d i a , t h e f r e e e n c y c l o p e d i a
Keith Sarasin (born 1981 or 1982) is an American chef from New Hampshire who has written four books.
Sarasin was born in 1981 or 1982.[1] Red Lobster .[1] [2] line cook .[2] Nashua, New Hampshire .[2] The Farmers Dinner .[3] [4] [5]
Sarasin's four books are The Perfect Turkey ,[6] The Farmers Dinner Cookbook ,[7] Meat: The Ultimate Cookbook [8] Jerky: The Essential Cookbook .[9] The Perfect Turkey , Susan Lauglin of the magazine New Hampshire [6]
References [ edit ]
^ "Q&A with local food impresario Keith Sarasin" . NH Business Review . 2017-06-09. Retrieved 2022-12-17 .
^ DeAngelis, Allison (13 September 2017). "Chef influenced by late Salem Farmer's Market founder hosting farm-to-table dinner" . Eagle-Tribune . Retrieved 2022-12-17 .
^ Forrest, Rachel (2021-05-29). "All about meat: New cookbook from The Farmers Dinner chef Keith Sarasin" . The Portsmouth Herald the original on 2023-05-06. Retrieved 2023-05-06 .
^ a b Laughlin, Susan (2018-10-18). "The Perfect Turkey: Local chef Keith Sarasin's new cookbook contains 100 recipes for creating the ultimate holiday feast" . New Hampshire the original on 2023-05-06. Retrieved 2023-05-06 .
^ Sarasin, Keith; Viaud, Chris (2019-07-30). Farmers Dinner Cookbook: A Story in Every Bite ISBN 978-1-60433-863-8
^ Sarasin, Keith (2021-05-18). Meat: The Ultimate Cookbook ISBN 978-1-64643-048-2
^ Sarasin, Keith (2022-08-09). Jerky: The Essential Cookbook with Over 50 Recipes for Drying, Curing, and Preserving Meat ISBN 978-1-64643-217-2
External links [ edit ]
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R e t r i e v e d f r o m " https://en.wikipedia.org/w/index.php?title=Keith_Sarasin&oldid=1234244816 " C a t e g o r i e s : ● A m e r i c a n m a l e c h e f s ● L i v i n g p e o p l e ● A m e r i c a n r e s t a u r a t e u r s ● A m e r i c a n c o o k b o o k w r i t e r s ● C h e f s t u b s ● F o o d b i o g r a p h y s t u b s H i d d e n c a t e g o r i e s : ● A r t i c l e s w i t h s h o r t d e s c r i p t i o n ● S h o r t d e s c r i p t i o n i s d i f f e r e n t f r o m W i k i d a t a ● O r p h a n e d a r t i c l e s f r o m J a n u a r y 2 0 2 4 ● A l l o r p h a n e d a r t i c l e s ● Y e a r o f b i r t h m i s s i n g ( l i v i n g p e o p l e ) ● P l a c e o f b i r t h m i s s i n g ( l i v i n g p e o p l e ) ● A l l s t u b a r t i c l e s
● T h i s p a g e w a s l a s t e d i t e d o n 1 3 J u l y 2 0 2 4 , a t 1 0 : 0 6 ( U T C ) . ● T e x t i s a v a i l a b l e u n d e r t h e C r e a t i v e C o m m o n s A t t r i b u t i o n - S h a r e A l i k e L i c e n s e 4 . 0 ;
a d d i t i o n a l t e r m s m a y a p p l y . B y u s i n g t h i s s i t e , y o u a g r e e t o t h e T e r m s o f U s e a n d P r i v a c y P o l i c y . W i k i p e d i a ® i s a r e g i s t e r e d t r a d e m a r k o f t h e W i k i m e d i a F o u n d a t i o n , I n c . , a n o n - p r o f i t o r g a n i z a t i o n . ● P r i v a c y p o l i c y ● A b o u t W i k i p e d i a ● D i s c l a i m e r s ● C o n t a c t W i k i p e d i a ● C o d e o f C o n d u c t ● D e v e l o p e r s ● S t a t i s t i c s ● C o o k i e s t a t e m e n t ● M o b i l e v i e w
