The Gourmet Garage Cookbook

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Author :
Publisher : Henry Holt and Company
ISBN 13 : 1429934093
Total Pages : 595 pages
Book Rating : 4.4/5 (299 download)

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Book Synopsis The Gourmet Garage Cookbook by : Sheryl London

Download or read book The Gourmet Garage Cookbook written by Sheryl London and published by Henry Holt and Company. This book was released on 2011-04-01 with total page 595 pages. Available in PDF, EPUB and Kindle. Book excerpt: From New York's hottest and fastest-growing chain of gourmet food stores, a cookbook bursting with new flavors. Founded in 1992 as a supplier of fresh and exotic ingredients to the chefs and restaurateurs of New York, the Gourmet Garage became a retailing leg when it opened its doors to the public a few years later. Now, award-winning cookbook authors Sheryl and Mel London and the experts of the Gourmet Garage show you how to select from the dizzying array of both everyday and sometimes unfamiliar ingredients, transforming them into simple, wonderful meals in your own kitchen. Unlike other cookbooks, The Gourmet Garage Cookbook is organized by ingredient and takes you through every section of a specialty food store that is just one step away from the farmer. From the fruit section, papaya and lime combine in a relish for grilled shrimp. Gourmet yams are accompanied by pears, crystallized ginger, and distilled figs. Of particular interest to the home cook are the "Shop Smart" tips in each chapter which tell the reader how to choose the best and freshest products in the marketplace, and "Notes for the Cook," containing dozens of helpful hints for making the most out of fresh ingredients.

Cooking Over the Grease Spot in the Garage

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Author :
Publisher :
ISBN 13 : 9781439226797
Total Pages : 52 pages
Book Rating : 4.2/5 (267 download)

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Book Synopsis Cooking Over the Grease Spot in the Garage by : Maria Fogg

Download or read book Cooking Over the Grease Spot in the Garage written by Maria Fogg and published by . This book was released on 2009-04-30 with total page 52 pages. Available in PDF, EPUB and Kindle. Book excerpt: Epicurean and author, Maria Fogg, gives new meaning to the phrase, "keep it simple" when it comes to cooking. Her new cook book, Cooking Over the Grease Spot in the Garage: A Cook's Journal and Recipes to Live Through a Complete Kitchen Remodel, details how she overcame a culinary conundrum: How do you cook delicious, home style meals without a kitchen? It was an obstacle she overcame after a much-needed kitchen remodel forced her to rethink everything she knew about cooking. In her first book, she shares how, using a few tools, she turned out gourmet meals in a stripped-down kitchen. Fogg spices up these easy-to-follow recipes with an account of what happened to her along the way and tips on what you can expect during your own remodel.

Cooking With the Garagegourmet

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Author :
Publisher : AuthorHouse
ISBN 13 : 1456713620
Total Pages : 54 pages
Book Rating : 4.4/5 (567 download)

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Book Synopsis Cooking With the Garagegourmet by : Kerry A. Hellwig

Download or read book Cooking With the Garagegourmet written by Kerry A. Hellwig and published by AuthorHouse. This book was released on 2010-12 with total page 54 pages. Available in PDF, EPUB and Kindle. Book excerpt: Welcome to the Garagegourmets cookbook. It all started in my garage in Michigan, where I would, chop, dice, and grill. Im not a gourmet chef by any means, just your average schmo, that loves fry, cook, bake and OHHH YA, grill, on the pit or open fire. I have been playing around with food for years and came up with some pritty awsome dishes, I see cooking as, just an experiment in process, if it didn't work the first time, well lets try it this way. That's what most of my recipes are, perfection from experimentation, its not rocket science. I hope you enjoy making them as much as I do. Kerry Hellwig

Savoring Gotham

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Author :
Publisher : Oxford University Press
ISBN 13 : 0190263636
Total Pages : 793 pages
Book Rating : 4.1/5 (92 download)

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Book Synopsis Savoring Gotham by :

Download or read book Savoring Gotham written by and published by Oxford University Press. This book was released on 2015-11-11 with total page 793 pages. Available in PDF, EPUB and Kindle. Book excerpt: When it comes to food, there has never been another city quite like New York. The Big Apple--a telling nickname--is the city of 50,000 eateries, of fish wriggling in Chinatown baskets, huge pastrami sandwiches on rye, fizzy egg creams, and frosted black and whites. It is home to possibly the densest concentration of ethnic and regional food establishments in the world, from German and Jewish delis to Greek diners, Brazilian steakhouses, Puerto Rican and Dominican bodegas, halal food carts, Irish pubs, Little Italy, and two Koreatowns (Flushing and Manhattan). This is the city where, if you choose to have Thai for dinner, you might also choose exactly which region of Thailand you wish to dine in. Savoring Gotham weaves the full tapestry of the city's rich gastronomy in nearly 570 accessible, informative A-to-Z entries. Written by nearly 180 of the most notable food experts-most of them New Yorkers--Savoring Gotham addresses the food, people, places, and institutions that have made New York cuisine so wildly diverse and immensely appealing. Reach only a little ways back into the city's ever-changing culinary kaleidoscope and discover automats, the precursor to fast food restaurants, where diners in a hurry dropped nickels into slots to unlock their premade meal of choice. Or travel to the nineteenth century, when oysters cost a few cents and were pulled by the bucketful from the Hudson River. Back then the city was one of the major centers of sugar refining, and of brewing, too--48 breweries once existed in Brooklyn alone, accounting for roughly 10% of all the beer brewed in the United States. Travel further back still and learn of the Native Americans who arrived in the area 5,000 years before New York was New York, and who planted the maize, squash, and beans that European and other settlers to the New World embraced centuries later. Savoring Gotham covers New York's culinary history, but also some of the most recognizable restaurants, eateries, and culinary personalities today. And it delves into more esoteric culinary realities, such as urban farming, beekeeping, the Three Martini Lunch and the Power Lunch, and novels, movies, and paintings that memorably depict Gotham's foodscapes. From hot dog stands to haute cuisine, each borough is represented. A foreword by Brooklyn Brewery Brewmaster Garrett Oliver and an extensive bibliography round out this sweeping new collection.

The Myth of Excellence

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Author :
Publisher : Crown Currency
ISBN 13 : 0307422194
Total Pages : 274 pages
Book Rating : 4.3/5 (74 download)

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Book Synopsis The Myth of Excellence by : Fred Crawford

Download or read book The Myth of Excellence written by Fred Crawford and published by Crown Currency. This book was released on 2007-12-18 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Undiscovered Consumer . . .and the Mistake of Universal Excellence What do customers really want? And how can companies best serve them? Fred Crawford and Ryan Mathews set off on what they describe as an "expedition into the commercial wilderness" to find the answers. What they discovered was a new consumer -- one whom very few companies understand, much less manufacture products for or sell products or services to. These consumers are desperately searching for values, a scarce resource in our rapidly changing and challenging world. And increasingly they are turning to business to reaffirm these values. As one consumer put it: "I can find value everywhere but can't find values anywhere." Crawford and Mathews's initial inquiries eventually grew into a major research study involving more than 10,000 consumers, interviews with executives from scores of leading companies around the world, and dozens of international client engagements. Their conclusion: Most companies priding themselves on how well they "know" their customers aren't really listening to them at all. Consumers are fed up with all the fuss about "world-class performance" and "excellence." What they are aggressively demanding is recognition, respect, trust, fairness, and honesty. Believing that they are still in a position to dictate the terms of commercial engagement, businesses have bought into the myth of excellence -- the clearly false and destructive theory that a company ought to be great at everything it does, that is, all the components of every commercial transaction: price, product, access, experience, and service. This is always a mistake because "the predictable outcome [is] that the company ends up world-class at nothing; not well-differentiated and therefore not thought of by consumers at the moment of need." Instead, Crawford and Mathews suggest that companies engage in Consumer Relevancy, a strategy of dominating in one element of a transaction, differentiating on a second, and being at industry par (i.e., average) on the remaining three. It's not necessary for businesses to equally invest time and money on all five attributes, and their customers don't want them to. Imagine the confusion if Tiffany & Co. started offering deep discounts on diamonds and McDonald's began selling free-range chicken and tofu. The Myth of Excellence provides a blueprint for companies seeking to offer values-based products and services and shows how to realize the commercial opportunities that exist just beyond their current grasp -- opportunities to reduce operating costs, boost bottom-line profitability, and, most important, begin to engage in a meaningful dialogue with customers.

Gudrun’s Kitchen

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Author :
Publisher : Wisconsin Historical Society
ISBN 13 : 0870205722
Total Pages : 269 pages
Book Rating : 4.8/5 (72 download)

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Book Synopsis Gudrun’s Kitchen by : Irene O. Sandvold

Download or read book Gudrun’s Kitchen written by Irene O. Sandvold and published by Wisconsin Historical Society. This book was released on 2012-05-29 with total page 269 pages. Available in PDF, EPUB and Kindle. Book excerpt: The youngest of a large Norwegian immigrant family, Gudrun Thue Sandvold was known for her beaming blue eyes and a reserve that gave way to laughter whenever she got together with her sisters. She took immeasurable pride in her children and grandchildren, kept an exquisite home, and turned the most mundane occasion into a party. And to all who knew her, Gudrun’s cooking was the stuff of legend. Part cookbook, part immigrant story, and part family memoir, Gudrun's Kitchen features hundreds of Gudrun Sandvold’s recipes for comfort food from a time when families and friends gathered at the table and connected with one another every single day. But this book is much more than a guide to Norwegian culinary traditions; it is an important contribution to immigrant history and a vital documentation of our nation’s multicultural heritage.

Simple Food, Big Flavor

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Author :
Publisher : Simon and Schuster
ISBN 13 : 1451611501
Total Pages : 210 pages
Book Rating : 4.4/5 (516 download)

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Book Synopsis Simple Food, Big Flavor by : Aaron Sanchez

Download or read book Simple Food, Big Flavor written by Aaron Sanchez and published by Simon and Schuster. This book was released on 2011-10-04 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents recipes inspired by Mexican cuisine and themed around fifteen distinctive flavor bases, in a volume complemented by Latin culinary tips and recommendations for applying sauces to everyday meals.

Ski

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Author :
Publisher :
ISBN 13 :
Total Pages : 178 pages
Book Rating : 4./5 ( download)

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Book Synopsis Ski by :

Download or read book Ski written by and published by . This book was released on 1995-01 with total page 178 pages. Available in PDF, EPUB and Kindle. Book excerpt:

The Pie Book

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Author :
Publisher : Courier Dover Publications
ISBN 13 : 0486830330
Total Pages : 436 pages
Book Rating : 4.4/5 (868 download)

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Book Synopsis The Pie Book by : Louis P. De Gouy

Download or read book The Pie Book written by Louis P. De Gouy and published by Courier Dover Publications. This book was released on 2018-05-16 with total page 436 pages. Available in PDF, EPUB and Kindle. Book excerpt: More than 400 recipes range from simple apple and cherry pies to mince meats, custards, and chiffons. Includes more than two dozen crust recipes and a section on toppings and glazes. Hardcover edition.

Ski

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Publisher :
ISBN 13 :
Total Pages : 274 pages
Book Rating : 4./5 ( download)

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Book Synopsis Ski by :

Download or read book Ski written by and published by . This book was released on 1994-11 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Cooking Up a Business

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Author :
Publisher : Penguin
ISBN 13 : 1101596910
Total Pages : 242 pages
Book Rating : 4.1/5 (15 download)

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Book Synopsis Cooking Up a Business by : Rachel Hofstetter

Download or read book Cooking Up a Business written by Rachel Hofstetter and published by Penguin. This book was released on 2013-12-03 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: Stories and advice for creating a business out of the food you love. Do you have a passion for delicious food and want to create your own business out of it, but have no idea where to start? Cooking Up a Business is essential reading for aspiring entrepreneurs and gives you a real-world, up-close-and-personal preview of the exciting journey. Through profiles and interviews with nationally known food entrepreneurs from Popchips, Vosges Haut-Chocolat, Hint Water, Mary’s Gone Crackers, Love Grown Foods, Kopali Organics, Tasty, Evol, Justin’s Nut Butters, Cameron Hughes Wine, and more, you will gain applicable, practical guidance that teaches you how to succeed today: • How to create a national brand—with no connections or experience • The secret to getting meetings with grocery store buyers • The number one thing you need to know about food safety regulations • Why a grassroots budget might actually help you succeed • Specific advice for gluten-free, organic, wine, and beverage companies • What every entrepreneur wishes someone had told them at the beginning • Why doing what you love is always a good idea

Ski

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Author :
Publisher :
ISBN 13 :
Total Pages : 132 pages
Book Rating : 4./5 ( download)

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Book Synopsis Ski by :

Download or read book Ski written by and published by . This book was released on 1995-02 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Snow Country

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Publisher :
ISBN 13 :
Total Pages : 258 pages
Book Rating : 4./5 ( download)

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Book Synopsis Snow Country by :

Download or read book Snow Country written by and published by . This book was released on 1995-10 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the 87 issues of Snow Country published between 1988 and 1999, the reader can find the defining coverage of mountain resorts, ski technique and equipment, racing, cross-country touring, and the growing sport of snowboarding during a period of radical change. The award-winning magazine of mountain sports and living tracks the environmental impact of ski area development, and people moving to the mountains to work and live.

Book Review Digest

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Author :
Publisher :
ISBN 13 :
Total Pages : 2542 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Book Review Digest by :

Download or read book Book Review Digest written by and published by . This book was released on 2002 with total page 2542 pages. Available in PDF, EPUB and Kindle. Book excerpt:

2,001 Winning Ads for Real Estate

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Author :
Publisher : Argyle Press, Inc.
ISBN 13 : 9781887145046
Total Pages : 324 pages
Book Rating : 4.1/5 (45 download)

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Book Synopsis 2,001 Winning Ads for Real Estate by : Steve Kennedy

Download or read book 2,001 Winning Ads for Real Estate written by Steve Kennedy and published by Argyle Press, Inc.. This book was released on 1996 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt:

The Way We Ate

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Publisher : Simon and Schuster
ISBN 13 : 1476732752
Total Pages : 368 pages
Book Rating : 4.4/5 (767 download)

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Book Synopsis The Way We Ate by : Noah Fecks

Download or read book The Way We Ate written by Noah Fecks and published by Simon and Schuster. This book was released on 2013-10-29 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the food photographers and creators of the popular blog The Way We Ate comes a lavishly illustrated journey through the rich culinary tradition of the last American century, with 100 recipes from the nation's top chefs and food personalities. Take a trip back in time through the rich culinary tradition of the last American century with more than 100 of the nation’s top chefs and food personalities. The Way We Ate captures the twentieth century through the food we’ve shared and prepared. Noah Fecks and Paul Wagtouicz (creators of the hugely popular blog The Way We Ate) are your guides to a dazzling display of culinary impressionism: For each year from 1901 to 2000, they invite a well-known chef or food connoisseur to translate the essence or idea of a historical event into a beautifully realized dish or cocktail. The result is an eclectic array of modern takes and memorable classics, featuring original recipes conjured by culinary notables, including: Daniel Boulud, Jacques Pépin, Marc Forgione, José Andrés, Ruth Reichl, Marcus Samuelsson, Michael White, Andrew Carmellini, Anita Lo, Gael Greene, Michael Lomonaco, Melissa Clark, Justin Warner, Michael Laiskonis, Sara Jenkins, Shanna Pacifico, Jeremiah Tower, and Ashley Christensen An innovative work of history and a cookbook like no other, The Way We Ate is the story of a nation’s cravings—and how they continue to influence the way we cook, eat, and talk about food today.

Ideas in Food

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Author :
Publisher : Clarkson Potter
ISBN 13 : 030771974X
Total Pages : 322 pages
Book Rating : 4.3/5 (77 download)

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Book Synopsis Ideas in Food by : Aki Kamozawa

Download or read book Ideas in Food written by Aki Kamozawa and published by Clarkson Potter. This book was released on 2010-12-28 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the traditional cornstarch or flour to how to cold smoke just about any ingredient you can think of to impart a new savory dimension to everyday dishes. Perfect for anyone who loves food, Ideas in Food is the ideal handbook for unleashing creativity, intensifying flavors, and pushing one’s cooking to new heights. This guide, which includes 100 recipes, explores questions both simple and complex to find the best way to make food as delicious as possible. For home cooks, Aki and Alex look at everyday ingredients and techniques in new ways—from toasting dried pasta to lend a deeper, richer taste to a simple weeknight dinner to making quick “micro stocks” or even using water to intensify the flavor of soups instead of turning to long-simmered stocks. In the book’s second part, Aki and Alex explore topics, such as working with liquid nitrogen and carbon dioxide—techniques that are geared towards professional cooks but interesting and instructive for passionate foodies as well. With primers and detailed usage guides for the pantry staples of molecular gastronomy, such as transglutaminase and hydrocolloids (from xanthan gum to gellan), Ideas in Food informs readers how these ingredients can transform food in miraculous ways when used properly. Throughout, Aki and Alex show how to apply their findings in unique and appealing recipes such as Potato Chip Pasta, Root Beer-Braised Short Ribs, and Gingerbread Soufflé. With Ideas in Food, anyone curious about food will find revelatory information, surprising techniques, and helpful tools for cooking more cleverly and creatively at home.