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Michelin Guide New York City 2013
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Book Synopsis MICHELIN Guide New York City 2013 by : Michelin Travel & Lifestyle
Download or read book MICHELIN Guide New York City 2013 written by Michelin Travel & Lifestyle and published by Michelin Travel & Lifestyle. This book was released on 2012-10-10 with total page 768 pages. Available in PDF, EPUB and Kindle. Book excerpt: MICHELIN Guide New York City 2013 helps both locals and travelers find great places to eat and stay, with obsessively-researched recommendations to more than 800 restaurants and 60+ hotels. This 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.
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.
Book Synopsis States and Illegal Practices by : Josiah McConnell Heyman
Download or read book States and Illegal Practices written by Josiah McConnell Heyman and published by Berg Publishers. This book was released on 1999-03 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: Papers from the conference "States and Illegal Networks", June 1997, Tarrytown, New York.
Book Synopsis Japanese Farm Food by : Nancy Singleton Hachisu
Download or read book Japanese Farm Food written by Nancy Singleton Hachisu and published by Andrews McMeel Publishing. This book was released on 2012-09-04 with total page 403 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents a collection of Japanese recipes; discusses the ingredients, techniques, and equipment required for home cooking; and relates the author's experiences living on a farm in Japan for the past twenty-three years.
Book Synopsis MICHELIN Guide New York City 2014 by : Michelin
Download or read book MICHELIN Guide New York City 2014 written by Michelin and published by Michelin Travel & Lifestyle. This book was released on 2013-10-02 with total page 716 pages. Available in PDF, EPUB and Kindle. Book excerpt: Locals and travelers looking for great places to have a meal reach for the MICHELIN Guide New York City 2014 where they’ll find meticulously researched, objective recommendations to approximately 950 delicious restaurants in the Big Apple, a city where cuisine reigns supreme. 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 specializing in dim sum and 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, 24 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.
Download or read book On the Line written by Eric Ripert and published by Artisan Books. This book was released on 2008-01-01 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: A behind-the-scenes look at the inner workings of a top New York restaurant goes into the kitchens to capture the everyday drama, crises, organization, and culinary expertise of Le Bernardin, in a volume that also includes some of the institution's signature modern French dishes.
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 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 Naples written by Melissa Shales and published by Michelin Italiana. This book was released on 2000 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: In a colourful and compact format, the guides that make up the Michelin In Your Pocket series provide the traveller with maps and practical information on walks, tours and excursions to a range of holiday destinations throughout the world.
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 24 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Very cool…a breezy American culinary history that you didn’t know you wanted” (Bon Appetit) reveals 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 that 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 “a unique and surprising view of American history…richly researched, intriguing, and elegantly written” (The Atlantic), 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. “A fresh, original perspective to American culinary history” (The Christian Science Monitor), Eight Flavors 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—which “may make you hungry” (Bustle).
Book Synopsis Culinary Nationalism in Asia by : Michelle T. King
Download or read book Culinary Nationalism in Asia written by Michelle T. King and published by Bloomsbury Publishing. This book was released on 2019-07-11 with total page 305 pages. Available in PDF, EPUB and Kindle. Book excerpt: With culinary nationalism defined as a process in flux, as opposed to the limited concept of national cuisine, the contributors of this book call for explicit critical comparisons of cases of culinary nationalism among Asian regions, with the intention of recognizing patterns of modern culinary development. As a result, the formation of modern cuisine is revealed to be a process that takes place around the world, in different forms and periods, and not exclusive to current Eurocentric models. Key themes include the historical legacies of imperialism/colonialism, nationalism, the Cold War, and global capitalism in Asian cuisines; internal culinary boundaries between genders, ethnicities, social classes, religious groups, and perceived traditions/modernities; and global contexts of Asian cuisines as both nationalist and internationalist enterprises, and "Asia" itself as a vibrant culinary imaginary. The book, which includes a foreword from Krishnendu Ray and an afterword from James L. Watson, sets out a fresh agenda for thinking about future food studies scholarship.
Download or read book Roots written by Tommy Banks and published by Seven Dials. This book was released on 2018-04-05 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The stunning debut cookbook from Michelin Star chef and Great British Menu champion Tommy Banks. Roots is a glorious celebration of the key ingredients grown, foraged and preserved by Tommy close to his award-winning restaurant, The Black Swan in Oldstead, North Yorkshire. Influenced by the rhythms of the land he farms, he renames and redefines the seasons into three growing groups and shares creative recipes, preserving techniques and ideas on using these 'root' ingredients all year round. Beautifully shot throughout the shifting seasons the images showcase recipes, the ingredients and the landscape from which they hail.
Download or read book Aska written by Fredrik Berselius and published by Phaidon Press. This book was released on 2018-05-29 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Aska is the debut cookbook from chef Fredrik Berselius, following the reimagining and rebuilding of his two-Michelin-starred restaurant. He celebrates the heritage and tradition of his native Sweden, his land in upstate New York, and a deep appreciation for the restaurant's home in Brooklyn. Berselius shares his culinary journey of Scandinavian flavors and techniques through the courses of his exquisite seasonally-driven tasting menu, which features ingredients from an urban farm and local producers across the Northeast United States. With a stark and poetic Nordic aesthetic, Aska includes 85 recipes, evocative personal writing, and stunning photography. "Mr. Berselius is the rare chef who thinks like an artist and gets away with it." —Pete Wells, New York Times
Book Synopsis Michelin Green Guide Portugal, Madeira, the Azores by : Jonathan Gilbert
Download or read book Michelin Green Guide Portugal, Madeira, the Azores written by Jonathan Gilbert and published by Michelin Travel Publications. This book was released on 2011-04 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fountainhead of Federalismoffers a new translation of Heinrich Bullinger's presentation of his understanding of the covenant. Charles McCoy also discusses Bullinger's work as it relates to the federal tradition.
Book Synopsis Devouring Japan by : Nancy K. Stalker
Download or read book Devouring Japan written by Nancy K. Stalker and published by Oxford University Press. This book was released on 2018-03-26 with total page 369 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years Japan's cuisine, or washoku, has been eclipsing that of France as the world's most desirable food. UNESCO recognized washoku as an intangible cultural treasure in 2013 and Tokyo boasts more Michelin-starred restaurants than Paris and New York combined. International enthusiasm for Japanese food is not limited to haute cuisine; it also encompasses comfort foods like ramen, which has reached cult status in the U.S. and many world capitals. Together with anime, pop music, fashion, and cute goods, cuisine is part of the "Cool Japan" brand that promotes the country as a new kind of cultural superpower. This collection of essays offers original insights into many different aspects of Japanese culinary history and practice, from the evolution and characteristics of particular foodstuffs to their representation in literature and film, to the role of foods in individual, regional, and national identity. It features contributions by both noted Japan specialists and experts in food history. The authors collectively pose the question "what is washoku?" What culinary values are imposed or implied by this term? Which elements of Japanese cuisine are most visible in the global gourmet landscape and why? Essays from a variety of disciplinary perspectives interrogate how foodways have come to represent aspects of a "unique" Japanese identity and are infused with official and unofficial ideologies. They reveal how Japanese culinary values and choices, past and present, reflect beliefs about gender, class, and race; how they are represented in mass media; and how they are interpreted by state and non-state actors, at home and abroad. They examine the thoughts, actions, and motives of those who produce, consume, promote, and represent Japanese foods.
Book Synopsis Cultural Flows in High-End Cuisine by : Christel Lane
Download or read book Cultural Flows in High-End Cuisine written by Christel Lane and published by Taylor & Francis. This book was released on 2024-07-18 with total page 249 pages. Available in PDF, EPUB and Kindle. Book excerpt: Focusing on high-end cuisine, this book examines the flows of culinary knowledge from culturally peripheral locations to two cities at the global center, London and New York. Through the voices of chefs and other professionals in the industry, this book invites readers to rethink our understandings of high-end and ethnic cuisines, as well as the conventions and principles that shape the contemporary field of gastronomy and fine-dining. It examines a broad range of cuisines, including Peruvian, Korean, Mexican, Malaysian, Senegalese, West African, Thai, Chinese, and Indian, and conveys the chefs’ voices as they strive to elevate their cuisines through discursive and material means, including the shaping of menus, and restaurant decor. While the main focus falls on chefs as the producers of high-end cuisines, this book also gives consideration to their consumers, that is cosmopolitan diners in the two global cities, and to the influence of culinary intermediaries judging and legitimizing their high-end status. Theoretically, this book contributes to the debate on cultural globalization. It undertakes a study of hitherto rarely examined cultural counterflows or reverse cultural globalization and analyzes both the precipitants of this occurrence and the effects of cultural counterflows on both Western global cities and the home countries of chefs. This book will be of great interest to students and scholars of food studies, food cultures, cultural globalization, and culinary studies.
Book Synopsis Beyond Smart Cities by : José A. Ondiviela
Download or read book Beyond Smart Cities written by José A. Ondiviela and published by Springer Nature. This book was released on 2021-10-21 with total page 415 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cities are experiencing unprecedented times. In addition of managing the best possible post-pandemic recovery, Cities are at the beginning of the 4th industrial revolution, and all want to play a relevant role in it. To achieve this, they must retain and attract the necessary talent. There is a fierce competition where cities transform to become as attractive as possible. But what makes a city attractive (from emotional and rational sides) to talented citizens? For mayors and city directors: how can I prepare my city for this goal? What kind of transformations in the medium-long term should I develop? And in the short term, what processes and technologies (SmartCity) should I put in place? And from the point of view of citizens: how do I choose the best city to develop my full potential? Which one offers me the best citizenship contract? Where am I going to enjoy the best services with the highest quality of life and lower taxes/cost of life? In addition, the city must be attractive, with a strong identity and dynamism and promising future. Can I find the cities that best suit my aesthetic and emotional preferences, and that also offer me the services that I consider a priority at the lowest cost to my pocket? Find all the answers in this book.
