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City Cuisine
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Download or read book City Cuisine written by Mary S. Milliken and published by William Morrow Cookbooks. This book was released on 1994-09-22 with total page 247 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this paperback reprint of their acclaimed cookbook, the chefs/proprietors of Los Angeles's City Restaurant and the Border Grill once again offer a wonderfully idiosyncratic mix of 300 recipes that capture the endless variety of tastes that are found in America's cities. 50 photos.
Book Synopsis Cincinnati Food: A History of Queen City Cuisine by : Polly Campbell
Download or read book Cincinnati Food: A History of Queen City Cuisine written by Polly Campbell and published by Arcadia Publishing. This book was released on 2020 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Over the years, Cincinnati has earned a reputation for conservatism and keeping to itself, especially regarding food, but that's changing. Old favorites like cinnamon-scented chili on spaghetti, ice cream with huge chocolate chunks and old-fashioned German butchers selling goetta, brats and metts are being rediscovered--and in some cases re-created. A similar urge for experimentation and innovation from restaurants, farmers' markets and food producers is bringing new energy to the city's tables. Gathering the stories of the pioneers and the entrepreneurs of the past and the present, Enquirer food critic Polly Campbell unfolds how Cincinnati's history has set the table for its menu today."--Amazon website.
Book Synopsis Milwaukee Food: A History of Cream City Cuisine by : Lori Fredrich
Download or read book Milwaukee Food: A History of Cream City Cuisine written by Lori Fredrich and published by Arcadia Publishing. This book was released on 2015 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milwaukee's culinary scene boasts more than the iconic beer and bratwurst. It possesses a unique food culture as adventurous as any dining destination in the country. Sample the spreads at landmark hotels like the Pfister that established the city's hospitable reputation, as well as eateries like Mader's that cemented it. Meet the producers, chefs and entrepreneurs who helped expand Milwaukee's palate and pushed the scene to the forefront of the farm-to-fork movement. Milwaukee native and food writer Lori Fredrich serves up the story of a bustling blue-collar town that became a mecca for food lovers and a rising star in the sphere of urban farming.
Download or read book Food and the City written by Ina Yalof and published by Penguin. This book was released on 2019-05-07 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: An unprecedented behind-the-scenes tour of New York City’s dynamic food culture, as told through the voices of the chefs, line cooks, restaurateurs, waiters, and street vendors who have made this industry their lives. In Food and the City, Ina Yalof takes us on an insider’s journey into New York’s pulsating food scene alongside the men and women who call it home. Dominique Ansel declares what great good fortune led him to make the first cronut. Lenny Berk explains why Woody Allen’s mother would allow only him to slice her lox at Zabar’s. Ghaya Oliveira, who came to New York as a young Tunisian stockbroker, opens up about her hardscrabble yet swift trajectory from dishwasher to executive pastry chef at Daniel. Restaurateur Eddie Schoenfeld describes his journey from Nice Jewish Boy from Brooklyn to New York’s Indisputable Chinese Food Maven. From old-schoolers such as David Fox, third-generation owner of Fox’s U-bet syrup, and the outspoken Upper West Side butcher “Schatzie,” to new kids on the block including Patrick Collins, sous chef at The Dutch, and Brooklyn artisan Lauren Clark of Sucre Mort Pralines, Food and the City is a fascinating oral history with an unforgettable gallery of New Yorkers who embody the heart and soul of a culinary metropolis.
Download or read book Cincinnati Food written by Polly Campbell and published by Arcadia Publishing. This book was released on 2007-10-31 with total page 201 pages. Available in PDF, EPUB and Kindle. Book excerpt: “The comprehensive guide offers a glimpse into the lives of Cincinnatians throughout history, through the lens of food.” —Cincinnati Magazine Over the years, Cincinnati has earned a reputation for conservatism and keeping to itself, especially regarding food, but that’s changing. Old favorites like cinnamon-scented chili on spaghetti, ice cream with huge chocolate chunks and old-fashioned German butchers selling goetta, brats and metts are being rediscovered—and in some cases re-created. A similar urge for experimentation and innovation from restaurants, farmers’ markets and food producers is bringing new energy to the city’s tables. Gathering the stories of the pioneers and the entrepreneurs of the past and the present, Enquirer food critic Polly Campbell unfolds how Cincinnati’s history has set the table for its menu today. “Whether it’s a plate full of cinnamon-scented chili on spaghetti, or skillets frying up goetta, or other uniquely Cincinnati staples, Campbell’s book will leave your mouth watering for a taste of home.” —WVXU News
Book Synopsis New Orleans Cuisine by : Susan Tucker
Download or read book New Orleans Cuisine written by Susan Tucker and published by Univ. Press of Mississippi. This book was released on 2009 with total page 277 pages. Available in PDF, EPUB and Kindle. Book excerpt: With contributions from Karen Leathem, Patricia Kennedy Livingston, Michael Mizell-Nelson, Cynthia LeJeune Nobles, Sharon Stallworth Nossiter, Sara Roahen, and Susan Tucker New Orleans Cuisine: Fourteen Signature Dishes and Their HistoriesNew Orleans Cuisine shows how ingredients, ethnicities, cooks, chefs, and consumers all converged over time to make the city a culinary capital.
Book Synopsis Making Slow Food Fast in California Cuisine by : Victor W. Geraci
Download or read book Making Slow Food Fast in California Cuisine written by Victor W. Geraci and published by Springer. This book was released on 2017-03-02 with total page 230 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book follows the development of industrial agriculture in California and its influence on both regional and national eating habits. Early California politicians and entrepreneurs envisioned agriculture as a solution to the food needs of the expanding industrial nation. The state’s climate, geography, vast expanses of land, water, and immigrant workforce when coupled with university research and governmental assistance provided a model for agribusiness. In a short time, the San Francisco Bay Area became a hub for guaranteeing Americans access to a consistent quantity of quality foods. To this end, California agribusiness played a major role in national food policies and subsequently produced a bifurcated California Cuisine that sustained both Slow and Fast Food proponents. Problems arose as mid-twentieth century social activists battled the unresponsiveness of government agencies to corporate greed, food safety, and environmental sustainability. By utilizing multidisciplinary literature and oral histories the book illuminates a more balanced look at how a California Cuisine embraced Slow Food Made Fast.
Author :The International Culinary Schools at The Art Institutes Publisher :John Wiley & Sons ISBN 13 :1118523962 Total Pages :498 pages Book Rating :4.1/5 (185 download)
Book Synopsis American Regional Cuisine by : The International Culinary Schools at The Art Institutes
Download or read book American Regional Cuisine written by The International Culinary Schools at The Art Institutes and published by John Wiley & Sons. This book was released on 2015-03-30 with total page 498 pages. Available in PDF, EPUB and Kindle. Book excerpt: American Regional Cuisine, Third Edition combines history, anthropology, and cuisine into a clear and comprehensive resource for the American Regional course. Its menu-driven approach makes this book unique in the marketplace, providing unparalleled value to culinary-arts students.
Book Synopsis World Food: Mexico City by : James Oseland
Download or read book World Food: Mexico City written by James Oseland and published by Ten Speed Press. This book was released on 2020-11-24 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introducing World Food, an exceptional new cookbook series in the classic tradition, taking readers on a journey to the world’s greatest cuisines and the remarkable cultures they come from. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE ATLANTA JOURNAL-CONSTITUTION AND TOWN & COUNTRY Whether you’re an absolute beginner at Mexican cooking or already a pro, World Food: Mexico City is for you. This definitive and beautiful user’s guide unlocks the secrets to real Mexican cuisine with more than fifty authentic, reliable recipes, while the compelling stories and photography tell the tale of the vibrant culinary capital of Latin America. You’ll be taken to home kitchens, markets, and restaurants, where you’ll get to know exemplary local cooks and learn how to master Mexican culinary traditions and techniques. Every recipe—from the vivid salsa with pan-roasted tomatoes to the soul-satisfying pork stew with corn, potatoes, and green beans—provides a cook’s-eye lens into real Mexico City culture. Explore easy party food such as authentic guacamole and homemade tortilla chips; satisfying first courses such as cantina-style garlic soup and beer-infused “drunken” rice; or slow-cooked masterpieces such as Mexican-style stewed zucchini. Learn how to make family-friendly meals including ancho chiles stuffed with cheese, as well as standouts such as fall-apart tender roasted lamb with pasilla chiles, or tuna tostada garnished with chipotle mayonnaise and avocado—a modern classic from the beloved restaurant Contramar. With more than 150 photographs and a comprehensive illustrated reference chapter that tells you how to find, use, and store all the necessary ingredients, from cilantro to Mexican cheeses, World Food: Mexico City satisfies an appetite for new recipes, new ways to cook, and a new way of understanding one of the most exciting food destinations on the planet.
Download or read book Gastropolis written by Annie Hauck-Lawson and published by Columbia University Press. This book was released on 2009 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt: Compiling a portrait that's both fascinating and deliciously fun, Gastropolis explores the endlessly evolving relationship between New Yorkers and food.
Book Synopsis New Orleans Cuisine by : Susan Tucker
Download or read book New Orleans Cuisine written by Susan Tucker and published by Univ. Press of Mississippi. This book was released on 2009 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: "New Orleans Cuisine: Fourteen Signature Dishes and Their Histories provides essays on the unparalleled recognition New Orleans has achieved as the Mecca of mealtime. Devoting each chapter to a signature cocktail, appetizer, sandwich, main course, staple, or dessert, contributors from the New Orleans Culinary Collective plate up the essence of the Big Easy through its number one export: great cooking. This book views the city's cuisine as a whole, forgetting none of its flavorful ethnic influences--French, African American, German, Italian, Spanish, and more"--Page 2 of cover.
Download or read book Eight Flavors written by Sarah Lohman and published by Simon and Schuster. This book was released on 2016-12-06 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.
Book Synopsis California Cuisine and Just Food by : Sally K. Fairfax
Download or read book California Cuisine and Just Food written by Sally K. Fairfax and published by MIT Press. This book was released on 2012 with total page 373 pages. Available in PDF, EPUB and Kindle. Book excerpt: An account of the shift in focus to access and fairness among San Francisco Bay Area alternative food activists and advocates. Can a celebrity chef find common ground with an urban community organizer? Can a maker of organic cheese and a farm worker share an agenda for improving America's food? In the San Francisco Bay area, unexpected alliances signal the widening concerns of diverse alternative food proponents. What began as niche preoccupations with parks, the environment, food aesthetics, and taste has become a broader and more integrated effort to achieve food democracy: agricultural sustainability, access for all to good food, fairness for workers and producers, and public health. This book maps that evolution in northern California. The authors show that progress toward food democracy in the Bay area has been significant: innovators have built on familiar yet quite radical understandings of regional cuisine to generate new, broadly shared expectations about food quality, and activists have targeted the problems that the conventional food system creates. But, they caution despite the Bay Area's favorable climate, progressive politics, and food culture many challenges remain.
Book Synopsis Cheffes de Cuisine by : Rachel E. Black
Download or read book Cheffes de Cuisine written by Rachel E. Black and published by University of Illinois Press. This book was released on 2021-11-02 with total page 155 pages. Available in PDF, EPUB and Kindle. Book excerpt: Though women enter France’s culinary professions at higher rates than ever, men still receive the lion’s share of the major awards and Michelin stars. Rachel E. Black looks at the experiences of women in Lyon to examine issues of gender inequality in France’s culinary industry. Known for its female-led kitchens, Lyon provides a unique setting for understanding the gender divide, as Lyonnais women have played a major role in maintaining the city’s culinary heritage and its status as a center for innovation. Voices from history combine with present-day interviews and participant observation to reveal the strategies women use to navigate male-dominated workplaces or, in many cases, avoid men in kitchens altogether. Black also charts how constraints imposed by French culture minimize the impact of #MeToo and other reform-minded movements. Evocative and original, Cheffes de Cuisine celebrates the successes of women inside the professional French kitchen and reveals the obstacles women face in the culinary industry and other male-dominated professions.
Book Synopsis Explorer's Guide Salt Lake City, Park City, Provo & Utah's High Country Resorts: A Great Destination (Second Edition) (Explorer's Great Destinations) by : Christine Balaz
Download or read book Explorer's Guide Salt Lake City, Park City, Provo & Utah's High Country Resorts: A Great Destination (Second Edition) (Explorer's Great Destinations) written by Christine Balaz and published by The Countryman Press. This book was released on 2010-11-01 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: An updated edition of the most comprehensive guide to the area, full of spectacular scenery and ripe for outdoor adventure. In this definitive guide to Utah’s Wasatch Region, entertainment abounds, from the ski slopes of Park City to the theaters of Salt Lake. Set against the stunning backdrop of the Rockies’ impressive peaks, this region offers the perfect pairing of outdoor escapes and urban options—with convenience, accessibility, and affordability.
Book Synopsis Food Identities at Home and on the Move by : Raul Matta
Download or read book Food Identities at Home and on the Move written by Raul Matta and published by Routledge. This book was released on 2020-06-08 with total page 214 pages. Available in PDF, EPUB and Kindle. Book excerpt: How does food restore the fragmented world of migrants and the displaced? What similar processes are involved in challenging, maintaining or reinforcing divisions between groups coexisting in the same living place? Food Identities at Home and on the Move examines how ‘home’ is negotiated around food in the current worldwide context of uncertainty, mobility and displacement. Drawing on empirical approaches to heritage, identity and migration studies, the contributors analyse the relationship between food and the various understandings of home and dwelling. With case studies on sushi around the world, food as heritage in the Afghan diaspora and Mexican foodways in Chicago, these chapters offer novel readings on the convergence of food and migration studies, the anthropology of space and place and the field of mobility by focusing on how entangled stories of food and home are put on display for constructing the present and imagining the future.
Book Synopsis Food, Senses and the City by : Ferne Edwards
Download or read book Food, Senses and the City written by Ferne Edwards and published by Routledge. This book was released on 2021-03-23 with total page 239 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work explores diverse cultural understandings of food practices in cities through the senses, drawing on case studies in the Americas, Asia, Australia, and Europe. The volume includes the senses within the popular field of urban food studies to explore new understandings of how people live in cities and how we can understand cities through food. It reveals how the senses can provide unique insight into how the city and its dwellers are being reshaped and understood. Recognising cities as diverse and dynamic places, the book provides a wide range of case studies from food production to preparation and mediatisation through to consumption. These relationships are interrogated through themes of belonging and homemaking to discuss how food, memory, and materiality connect and disrupt past, present, and future imaginaries. As cities become larger, busier, and more crowded, this volume contributes to actual and potential ways that the senses can generate new understandings of how people live together in cities. This book will be of great interest to students and scholars of critical food studies, urban studies, and socio-cultural anthropology.
