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Michelin Guide Chicago 2013
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Book Synopsis MICHELIN Guide Chicago 2013 by : Michelin Travel & Lifestyle
Download or read book MICHELIN Guide Chicago 2013 written by Michelin Travel & Lifestyle and published by Michelin Travel & Lifestyle. This book was released on 2012-11-14 with total page 382 pages. Available in PDF, EPUB and Kindle. Book excerpt: MICHELIN Guide Chicago 2013 helps both locals and travelers find great places to eat and stay with obsessively-researched recommendations to more than 450 restaurants and hotels in a city with a rich gastronomic history. The guide, updated annually, appeals to all tastes and budgets. Local, anonymous, professional inspectors carefully select restaurants, using the celebrated Michelin food star-rating system. The MICHELIN Guide is not a directory—only the best make the cut, so readers can feel confident in their choices.
Book Synopsis MICHELIN Guide Chicago 2014 by : Michelin
Download or read book MICHELIN Guide Chicago 2014 written by Michelin and published by Michelin Travel & Lifestyle. This book was released on 2013-11-13 with total page 341 pages. Available in PDF, EPUB and Kindle. Book excerpt: Locals and travelers looking for great places to eat reach for the MICHELIN Guide Chicago 2014 where they’ll find meticulously researched, objective recommendations to approximately 400 restaurants, covering 40+ different cuisines. The MICHELIN Guide, updated annually, pleases all palates and pocketbooks. Recession-proof dining options can be found among the Under $25 restaurants and those with the Bib Gourmand designation—a distinction that highlights inspectors' favorites for good food at reasonable prices. Local, anonymous, professional inspectors use the renowned Michelin food star rating system to create the restaurant selection, with its famed Michelin stars indicating culinary excellence. Readers will find a wealth of helpful information on their restaurant choices: time-tested Michelin symbols describe such features as cash-only, wheelchair-accessible and valet parking establishments. Newer symbols include restaurants offering notable beer, wine, sake and cocktail lists. The guide's organization makes fast work of deciding where and what to eat: grouping by neighborhood facilitates spur-of-the-moment decision-making while multiple, user-friendly indexes inspire more specific dining choices. Readers can consult an alphabetical list of restaurants, as well as lists of starred, Bib Gourmand and Under $25 restaurants. Lists also include cuisine by category, cuisine by neighborhood, brunch and late-night dining. As a final step, 18 colorful city and neighborhood maps quickly locate restaurants so diners can find their way. Since only the best make the cut, and all establishments are recommended, readers can feel confident in their choices.
Book Synopsis Yearbook of Varna University of Management by :
Download or read book Yearbook of Varna University of Management written by and published by Varna University of Management. This book was released on 2020-09-09 with total page 414 pages. Available in PDF, EPUB and Kindle. Book excerpt: Volume XIII includes scientific articles and reports from the 16th International Scientific Conference on the topic of „The science and digitalisation in help of business, education and tourism“, September 7th -8th , 2020, Varna, Bulgaria.
Download or read book Smart Casual written by Alison Pearlman and published by University of Chicago Press. This book was released on 2013-04-15 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fine dining and the accolades of Michelin stars once meant chandeliers, white tablecloths, and suited waiters with elegant accents. The stuffy attitude and often scant portions were the punchlines of sitcom jokes—it was unthinkable that a gourmet chef would stoop to plate a burger or a taco in his kitchen. And yet today many of us will queue up for a seat at a loud, crowded noodle bar or eagerly seek out that farm-to-table restaurant where not only the burgers and fries are organic but the ketchup is homemade—but it’s not just us: the critics will be there too, ready to award distinction. Haute has blurred with homey cuisine in the last few decades, but how did this radical change happen, and what does it say about current attitudes toward taste? Here with the answers is food writer Alison Pearlman. In Smart Casual:The Transformation of Gourmet Restaurant Style in America, Pearlman investigates what she identifies as the increasing informality in the design of contemporary American restaurants. By design, Pearlman does not just mean architecture. Her argument is more expansive—she is as interested in the style and presentation of food, the business plan, and the marketing of chefs as she is in the restaurant’s floor plan or menu design. Pearlman takes us hungrily inside the kitchens and dining rooms of restaurants coast to coast—from David Chang’s Momofuku noodle bar in New York to the seasonal, French-inspired cuisine of Alice Waters and Thomas Keller in California to the deconstructed comfort food of Homaro Cantu’s Moto in Chicago—to explore the different forms and flavors this casualization is taking. Smart Casual examines the assumed correlation between taste and social status, and argues that recent upsets to these distinctions have given rise to a new idea of sophistication, one that champions the omnivorous. The boundaries between high and low have been made flexible due to our desire to eat everything, try everything, and do so in a convivial setting. Through lively on-the-scene observation and interviews with major players and chefs, Smart Casual will transport readers to restaurants around the country to learn the secrets to their success and popularity. It is certain to give foodies and restaurant-goers something delectable to chew on.
Download or read book Zero written by Allen Hemberger and published by . This book was released on 2020-05 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book London 2013 written by Michelin MICHELIN and published by Michelin Travel Publications. This book was released on 2012-11-06 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The MICHELIN Guide London 2013 highlights the best hotels and restaurants the British capital has to offer. From gastropubs and brasseries to neighbourhood bistros and starred restaurants, this guide truly reflects the choice and diversity available in London.
Download or read book Cool Colleges 2013 written by Peterson's and published by Peterson's. This book was released on 2012-09-25 with total page 576 pages. Available in PDF, EPUB and Kindle. Book excerpt: Our newly updated, Peterson's Cool Colleges 2013, features colorful, easy-to-read profiles of hundreds of "cool" colleges and universities across the United States and abroad. You're about to make one of the most important decisions of your life, and you need the best information possible. Peterson's guide can help you make that choice with hundreds of school photos that provide a preview of campus and student life, enlightening articles on applying to the cool college that's right for you, and information on what life is really like on campus-from sports arenas to dining facilities.
Download or read book Burn the Place written by Iliana Regan and published by Scribner. This book was released on 2020-08-04 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: LONGLISTED for the NATIONAL BOOK AWARD A “blistering yet tender” (Publishers Weekly) memoir that chronicles one chef’s journey from foraging on her family’s Midwestern farm to running her own Michelin-starred restaurant and finding her place in the world. Iliana Regan grew up the youngest of four headstrong girls on a small farm in Indiana. While gathering raspberries as a toddler, Regan learned to only pick the ripe fruit. In the nearby fields, the orange flutes of chanterelle mushrooms beckoned her while they eluded others. Regan’s profound connection with food and the earth began in childhood, but connecting with people was more difficult. She grew up gay in an intolerant community, was an alcoholic before she turned twenty, and struggled to find her voice as a woman working in an industry dominated by men. But food helped her navigate the world around her—learning to cook in her childhood home, getting her first restaurant job at age fifteen, teaching herself cutting-edge cuisine while hosting an underground supper club, and working her way from front-of-house staff to running her own kitchen. Regan’s culinary talent is based on instinct, memory, and an almost otherworldly connection to ingredients, and her writing comes from the same place. Raw, filled with startling imagery and told with uncommon emotional power, Burn the Place takes us from Regan’s childhood farmhouse kitchen to the country’s most elite restaurants in a galvanizing tale that is entirely original, and unforgettable.
Download or read book Hot Doug's: The Book written by Doug Sohn and published by Agate Publishing. This book was released on 2013-06-17 with total page 583 pages. Available in PDF, EPUB and Kindle. Book excerpt: When it comes to hot dogs, Hot Doug's head chef Doug Sohn is the master of the craft. His introduction of gourmet ingredients and professionally trained culinary flair to the world of encased meats has earned him national recognition and praise. In Hot Doug's: The Book, Sohn takes the reader on a fun, irreverent trip through the history of hot dogs, his restaurant, and the many patrons -- both famous and average Joe -- who have declared Sohn the king of dogs. As told through Sohn's own stories, this book will combine photos, favorite anecdotes, lessons learned, and lists ranging from general restaurant etiquette to most-repeated sausage double-entendres (Doug's heard 'em all). Stories included will reveal fact from the folklore of the restaurant's founding, retell the tale of Hot Doug's infamous 2006 run-in with Chicago City Hall, and even provide accounts of Hot Doug's-inspired tattoos, which if presented upon order privilege the bearer to free hot dogs for life. Contributions from some of Hot Doug's biggest fans will be spread throughout the book, with raves from Paul Kahan, Steve Albini, Dan Sinker, Mindy Segal, Homaro Cantu, Aziz Ansari, many other local and national figures, and an introduction from Graham Elliot.
Download or read book Life, on the Line written by Grant Achatz and published by Avery. This book was released on 2012-03-06 with total page 434 pages. Available in PDF, EPUB and Kindle. Book excerpt: An award-winning chef describes how he lost his sense of taste to cancer, a setback that prompted him to discover alternate cooking methods and create his celebrated progressive cuisine.
Book Synopsis Good Eating's Global Dining in Chicago by : Chicago Tribune Staff
Download or read book Good Eating's Global Dining in Chicago written by Chicago Tribune Staff and published by Agate Publishing. This book was released on 2013-01-15 with total page 178 pages. Available in PDF, EPUB and Kindle. Book excerpt: Compiled directly from the Chicago Tribune's restaurant reviews, Good Eating's Global Dining in Chicago is an expansive and diverse collection of the best international cuisine throughout the city and suburbs. The featured restaurants featured span a variety of cultures and continents: East and Southeast Asian, Central and South American, African, European, Middle Eastern, and more. The Chicago Tribune's award-winning reporters cover everything from the quality of a restaurant's dishes to dining décor, location, and service in vivid detail. Each section is organized by region, so readers can see an overview of international options before choosing a restaurant. Perfect for both Chicago residents and visitors, Good Eating's Global Dining in Chicago is a great guide for the adventurous and curious eater.
Book Synopsis The Chicago Food Encyclopedia by : Carol Haddix
Download or read book The Chicago Food Encyclopedia written by Carol Haddix and published by University of Illinois Press. This book was released on 2017-08-16 with total page 646 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Chicago Food Encyclopedia is a far-ranging portrait of an American culinary paradise. Hundreds of entries deliver all of the visionary restauranteurs, Michelin superstars, beloved haunts, and food companies of today and yesterday. More than 100 sumptuous images include thirty full-color photographs that transport readers to dining rooms and food stands across the city. Throughout, a roster of writers, scholars, and industry experts pays tribute to an expansive--and still expanding--food history that not only helped build Chicago but fed a growing nation. Pizza. Alinea. Wrigley Spearmint. Soul food. Rick Bayless. Hot Dogs. Koreatown. Everest. All served up A-Z, and all part of the ultimate reference on Chicago and its food.
Book Synopsis The Routledge Handbook of Hospitality Management by : Ioannis S Pantelidis
Download or read book The Routledge Handbook of Hospitality Management written by Ioannis S Pantelidis and published by Routledge. This book was released on 2014-03-26 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt: Hospitality is an industry characterised by its complex nature and numerous sectors including hotels, hostels, B&Bs, restaurants, pubs, nightclubs and contract catering. However, despite its segmentation, there are key issues that are pertinent to all subsectors. The Routledge Handbook of Hospitality Management adopts a strategic approach and explores and critically evaluates current debates, issues and controversies to enable the reader to learn from the industry’s past mistakes as well as future opportunities. Especially relevant at a time when many sectors of the industry have to re - evaluate and reinvent themselves in response to the economic downturn the Handbook brings together specialists from both industry and academia and from a range of geographical regions to provide state-of-the-art theoretical reflection and empirical research. Each of the five inter related sections explores and evaluates issues that are of extreme importance to hospitality organisations, many of which have not been adequately explored before: external and internal customers, debates surrounding finance, uncertainty risk and conflict, sustainability, and e-Hospitality and Technology. This book is an invaluable resource for all those with an interest in hospitality, encouraging dialogue across disciplinary boundaries and areas of study. It is essential reading for students, researchers & academics and managers of Hospitality as well as those of Tourism, Events, Marketing, and Business Management.
Book Synopsis A New Napa Cuisine by : Christopher Kostow
Download or read book A New Napa Cuisine written by Christopher Kostow and published by Ten Speed Press. This book was released on 2014-10-14 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: Follow Christopher Kostow’s journey from a young line cook in a seaside town to the storied Restaurant at Meadowood, the Napa Valley mainstay that has earned three Michelin stars and James Beard Awards for best chef and outstanding service under Kostow’s leadership. Through 100 artfully constructed recipes and stunning photography, Kostow details the transformative effect this small American valley has had on his life and work—introducing us to the artisans, products, growers, and wild ingredients that inspire his unparalleled food. As he shares stories of discovering wild plums and radishes growing along the creek behind his home or of firing pottery with local ceramists, Kostow presents a new Napa cuisine—one deeply rooted in a place that’s rich in beauty, history, and community.
Book Synopsis The Ethnic Restaurateur by : Krishnendu Ray
Download or read book The Ethnic Restaurateur written by Krishnendu Ray and published by Bloomsbury Publishing. This book was released on 2016-02-11 with total page 265 pages. Available in PDF, EPUB and Kindle. Book excerpt: Academic discussions of ethnic food have tended to focus on the attitudes of consumers, rather than the creators and producers. In this ground-breaking new book, Krishnendu Ray reverses this trend by exploring the culinary world from the perspective of the ethnic restaurateur. Focusing on New York City, he examines the lived experience, work, memories, and aspirations of immigrants working in the food industry. He shows how migrants become established in new places, creating a taste of home and playing a key role in influencing food cultures as a result of transactions between producers, consumers and commentators. Based on extensive interviews with immigrant restaurateurs and students, chefs and alumni at the Culinary Institute of America, ethnographic observation at immigrant eateries and haute institutional kitchens as well as historical sources such as the US census, newspaper coverage of restaurants, reviews, menus, recipes, and guidebooks, Ray reveals changing tastes in a major American city between the late 19th and through the 20th century. Written by one of the most outstanding scholars in the field, The Ethnic Restaurateur is an essential read for students and academics in food studies, culinary arts, sociology, urban studies and indeed anyone interested in popular culture and cooking in the United States.
Book Synopsis Cheers to the Publican, Repast and Present by : Paul Kahan
Download or read book Cheers to the Publican, Repast and Present written by Paul Kahan and published by Lorena Jones Books. This book was released on 2017-09-19 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Chefs & Restaurants" category The highly anticipated narrative-rich cookbook by Chicago’s superstar chef, Paul Kahan, whose destination restaurant, The Publican, is known for its incredibly delicious pork- and seafood-centric, beer-friendly cooking. The Publican, often named one of Chicago’s most popular restaurants, conjures a colonial American beer hall with its massive communal tables, high-backed chairs, deep beer list, and Kahan’s hallmark style of crave-worthy heartland cooking that transcends the expected and is eminently cookable. Cheers to The Publican is Paul Kahan’s and Executive Chef Cosmo Goss’s toast to the food they love to make and share, the characters who produce the ingredients that inspire them, and the other cooks they honor. Larded with rich story-telling and featuring more than 150 evocative photographs and 150 recipes for vegetables and salads, fish and seafood, meat, simple charcuterie, and breads and spreads, Cheers to The Publican is sure to be one of the most talked-about and cooked-from cookbooks of the year.
Book Synopsis The Complete Robuchon by : Joel Robuchon
Download or read book The Complete Robuchon written by Joel Robuchon and published by Knopf. This book was released on 2008-11-04 with total page 833 pages. Available in PDF, EPUB and Kindle. Book excerpt: An incomparable culinary treasury: the definitive guide to French cooking for the way we live now, from the man the Gault Millau guide has proclaimed “Chef of the Century.” Joël Robuchon’s restaurant empire stretches from Paris to New York, Las Vegas to Tokyo, London to Hong Kong. He holds more Michelin stars than any other chef. Now this great master gives us his supremely authoritative renditions of virtually the entire French culinary repertoire, adapted for the home cook and the contemporary palate. Here are more than 800 precise, easy-to-follow, step-by-step recipes, including Robuchon’s updated versions of great classics—Pot-au-Feu, Sole Meunière, Cherry Custard Tart—as well as dozens of less well-known but equally scrumptious salads, roasts, gratins, and stews. Here, too, are a surprising variety of regional specialties (star turns like Aristide Couteaux’s variation on Hare Royale) and such essential favorites as scrambled eggs. Emphasizing quality ingredients and the brilliant but simple marriage of candid flavors—the genius for which he is rightly celebrated—Robuchon encourages the beginner with jargon-free, impeccable instructions in technique, while offering the practiced cook exciting paths for experimentation. The Complete Robuchon is a book to be consulted again and again, a magnificent resource no kitchen should be without.
