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Cooking At De Gustibus At Macys
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Book Synopsis Cooking at De Gustibus by : Arlene Feltman Saihlac
Download or read book Cooking at De Gustibus written by Arlene Feltman Saihlac and published by Harry N. Abrams. This book was released on 2005-11-17 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: Organized chronologically, this book features brief essays that cover the explosive changes in the American culinary landscape over the last 25 years, showcasing 100 recipes along with colorful sidebars and archival photographs that capture the highlights of this history.
Book Synopsis An American Family Cooks by : Judith Choate
Download or read book An American Family Cooks written by Judith Choate and published by Welcome Books. This book was released on 2013 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: "From a chocolate cake you will never forget to a Thanksgiving everyone can master"--Cover.
Download or read book The Guide to Cooking Schools written by and published by . This book was released on 2005 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The French Slow Cooker by : Michele Scicolone
Download or read book The French Slow Cooker written by Michele Scicolone and published by Houghton Mifflin Harcourt. This book was released on 2012 with total page 243 pages. Available in PDF, EPUB and Kindle. Book excerpt: Demonstrates how to adapt classic French dishes for convenient, high-flavor results, providing coverage of such favorites as crispy duck confit, bouillabaisse and ginger, and crème brûlée.
Book Synopsis Learn all the basic Italian cooking techniques by :
Download or read book Learn all the basic Italian cooking techniques written by and published by jideon francisco marques. This book was released on 2024-03-25 with total page 717 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book begins with an overview of the Italian meal and a full description of the primary ingredients used in Italian cooking. More than two hundred classic recipes follow, beginning with a mouthwatering array of antipasti and culminating in a spectacular variety of desserts. Chapters on cheese-making, stocks and basic sauces, rustic soups, pasta, risotto, pizza and breads, meats, fish and shellfish, and vegetables offer all manner of primo and secondo courses in between. The final section of the book is a compendium of professional techniques, with a detailed discussion of each technique and a description of how it is taught at The International Culinary Center. These “lessons” are illustrated with hundreds of step-by-step photographs, and also include information about restaurant organization and practices. This section may be used in conjunction with the recipes in the book, as an aid when cooking from other cookbooks, or on its own, as inspiration.
Book Synopsis The Guide to Cooking Schools by : ShawGuides, Inc
Download or read book The Guide to Cooking Schools written by ShawGuides, Inc and published by Shawguides. This book was released on 2001-08 with total page 486 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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.
Book Synopsis Bistro Laurent Tourondel by : Laurent Tourondel
Download or read book Bistro Laurent Tourondel written by Laurent Tourondel and published by John Wiley & Sons. This book was released on 2007-10-15 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: An acclaimed chef explains how home cooks can prepare new-wave bistro fare that he has popularized in his restaurants, presenting nearly 150 recipes, accompanied by suggested wine pairings.
Book Synopsis Bobby Flay's Bold American Food by : Bobby Flay
Download or read book Bobby Flay's Bold American Food written by Bobby Flay and published by Grand Central Publishing. This book was released on 2008-11-15 with total page 286 pages. Available in PDF, EPUB and Kindle. Book excerpt: Trend-setting chef Bobby Flay has created a bold new style of cooking, inspired by southwestern flavours, which has turned his Bobby's Mesa Grill, into one of America's most talked-about restaurants. This book reveals the secrets of his new style.
Book Synopsis Between You & Me: Confessions of a Comma Queen by : Mary Norris
Download or read book Between You & Me: Confessions of a Comma Queen written by Mary Norris and published by W. W. Norton & Company. This book was released on 2015-04-06 with total page 245 pages. Available in PDF, EPUB and Kindle. Book excerpt: New York Times Bestseller Named a Best Book of the Year by NPR, Wall Street Journal, Publishers Weekly, Kirkus Reviews, and Library Journal "Hilarious…This book charmed my socks off." —Patricia O’Conner, New York Times Book Review Mary Norris has spent more than three decades working in The New Yorker’s renowned copy department, helping to maintain its celebrated high standards. In Between You & Me, she brings her vast experience with grammar and usage, her good cheer and irreverence, and her finely sharpened pencils to help the rest of us in a boisterous language book as full of life as it is of practical advice.
Book Synopsis The Mediterranean Slow Cooker by : Michele Scicolone
Download or read book The Mediterranean Slow Cooker written by Michele Scicolone and published by Houghton Mifflin Harcourt. This book was released on 2013 with total page 243 pages. Available in PDF, EPUB and Kindle. Book excerpt: Mediterranean cooking using the slow cooker, with 125 recipes
Book Synopsis The Novelty of Greek Cuisine by : Nicholas Poulmentis
Download or read book The Novelty of Greek Cuisine written by Nicholas Poulmentis and published by Bookbaby. This book was released on 2021-05-24 with total page 102 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chef Nicholas Poulmentis, executive chef based in New York City and Chopped Champion, publishes his first cookbook: The Novelty of Greek Cuisine. These recipes were created to pay homage to his Greek roots while also sharing his evolution as a chef. Star recipe of the book, the Black Tarama, is Chef Poulmentis' most favored creation. It, much like the rest of the book, captures both his essence as a chef and his first taste of success in New York City. Enjoy!
Book Synopsis Italian Holiday Cooking by : Michele Scicolone
Download or read book Italian Holiday Cooking written by Michele Scicolone and published by Harper Collins. This book was released on 2001-10 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents a collection of 150 recipes for Italian holiday cooking, covering every course from antipasti to dessert, and includes stories and lore of homeland and Italian American traditions and celebrations.
Book Synopsis New York Cookbook by : Molly O'Neill
Download or read book New York Cookbook written by Molly O'Neill and published by Workman Publishing. This book was released on 1992-01-01 with total page 530 pages. Available in PDF, EPUB and Kindle. Book excerpt: More than five hundred recipes celebrate the passion for food with New York specialities ranging from Codfish Puffs to Braised Lamb Shanks to Kreplach
Book Synopsis Flavors of the Sun by : Christine Sahadi Whelan
Download or read book Flavors of the Sun written by Christine Sahadi Whelan and published by Chronicle Books. This book was released on 2021-09-05 with total page 355 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive guide to vibrant Middle Eastern ingredients, with more than 120 recipes that let them shine, from James Beard award winning Sahadi's market in Brooklyn, New York. Sumac. Urfa pepper. Halvah. Pomegranate molasses. Preserved lemons. The seasonings, staples, and spice blends used throughout the Middle East offer deliciously simple ways to transform food—once you know how to use them. In FLAVORS OF THE SUN, the people behind the iconic Brooklyn market Sahadi's showcase the versatility of these ingredients in over 120 everyday dishes, including starters, salads, soups, family-friendly meals, and desserts. With sections devoted to recipes boasting Bright, Savory, Spiced, Nutty, and Sweet accents, it offers inspiration, techniques, and intensely flavorful ways to use everything from Aleppo pepper to za'atar with confidence. Throughout, "no-recipe recipes" help build up your flavor intuition so you can effortlessly incorporate any of the featured spices, condiments, and preserves into your daily repertoire. 120 RECIPES WITH A PUNCH: From an updated take on nachos and mac and cheese to a spectacular pistachio cheesecake and tahini-enriched brownies, FLAVORS OF THE SUN features dozens of the store's most-requested dishes as well as Sahadi family favorites. Simple yet loaded with flavor, these recipes will inspire you to make these distinctive Middle Eastern ingredients essential components of your pantry. OPTIMUM VERSATILITY: Each section addresses a specific flavor profile and offers a set of essential ingredients for achieving it along with helpful tips on how to use them separately or in combination. Look-and-cook mini recipes provide even more ideas for using distinctive ingredients like tahini, Aleppo pepper, and preserved lemons to give a fresh new spin to everything from salad dressings to cocktails. EXPERT KNOWLEDGE: Family owned, Sahadi's has been a beloved resource since its founding by Abrahim Sahadi, an immigrant from Lebanon, more than 100 years ago. Now welcoming a fifth generation into the business, the Sahadi family's authentic imported goods and exhaustive knowledge continue to inspire local chefs and adventurous home cooks to taste and explore the diverse world of Middle Eastern spices and sundries. FOR FANS OF PLENTY: Much like PLENTY, this cookbook dives deep into core ingredients and provides intimate insights into flavorful spice blends like dukkah, berbere, ras el hanout, shawarma spices, and more. Each ingredient profile includes an informative buying guide so you can build your pantry like a pro. Perfect for: home cooks to seasoned chefs; fans of PLENTY; JERUSALEM; SHUK, and ZAHAV; Sahadi's loyal customers; those interested learning about spices and new ways to use them in everyday dishes
Download or read book Gourmet Getaways written by Joe David and published by Rowman & Littlefield. This book was released on 2009-04-01 with total page 297 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cook your way across the U.S.A.! Foodies of all stripes and sensibilities—from budding chefs to kitchen divas—will flock to this where-to travel guide detailing fifty of America’s top recreational cooking programs. Gourmet Getaways is the essential guide to planning and getting the most out of a culinary vacation, whether one is a beginning cook or an accomplished gourmet. From well-known culinary schools to country inns, from a weekend to a week, it offers in-depth descriptions of a variety of cooking school getaway options, with additional information on accommodations and local attractions. Bonus features include recipes, cooking tips, and chef profiles. California’s COPIA in the Napa Valley, Wisconsin’s Destination Koehler, and Virginia’s Inn at Little Washington are just a few of the outstanding and eclectic getaways profiled. Whatever one’s skill level, budget, or schedule, Gourmet Getaways has everyone covered.
Book Synopsis Entertaining with the Sopranos by : Carmela Soprano
Download or read book Entertaining with the Sopranos written by Carmela Soprano and published by Grand Central Publishing. This book was released on 2008-11-16 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fans of a certain multi-award-winning HBO dramatic series and lovers of fine eating everywhere will love the ultimate guide to making every event the perfect occasion, served up by the Garden State's most gracious hostess, Carmela Soprano. From graduation parties to holiday gatherings to poolside barbecues, Carmela gives you everything you need to keep your personal crew as happy as a clam in red sauce: over 75 delicious new Neapolitan-based recipes as well as scores of Soprano-approved tips on picking the ideal location, choosing tasteful decorations, whipping up the best drinks, and selecting the right music. Sweetening the festa are dozens of never-seen illustrations and insightful commentaries from Soprano relatives and intimates. You'll find "AJ" Soprano's confirmation invitation, advice on "party anxiety" from therapist Dr. Jennifer Melfi, a term paper by Meadow Soprano on "Why My Grandmother Can't Cook," advice from family friend Paulie Walnuts on throwing a surprise party, and much, much more. Unsure about wine? Follow the advice of Artie Bucco, proprietor of the renowned Nuovo Vesuvio restaurant in Newark, New Jersey: "If you have steak, a `big' meat dish, think of a `big' red wine like a California Burgundy. I guess you could match it with a big white wine, too, but I don't know of any big white wines." Want to surprise with a birthday gift? Model yours after what Carmela plans on giving her husband, waste management executive Tony Soprano, on his fiftieth: a Dean Martin impersonator, an outdoor screening of his favorite film, The Public Enemy, starring James Cagney, and a monogrammed putter. (But no ritzy watch. He has a dozen of them.) Planning a wedding? Find inspiration in the vision of Carmela's sister-in-law, Janice Soprano Baccilieri: "As guests enter a cathedral of pines, they would pass an ancient wishing well where they could deposit small presents or deep thoughts about life and love. Ideally, I would love for the whole ceremony to be done in the nude, but unfortunately, the time for that kind of pagan openness has long passed." Flustered by funerals? Heed the wise suggestions for his own wake from Tony's Uncle Corrado "Junior" Soprano: "A lot of food, no crap, a lot of homemade Bucassi vino, a nice speech from Bobby Bacala, since he was always the nicest to me of all those bums, and me singing like Caruso on the Victrola." In Carmela's words: "What's closer to a celebration of life than celebrations? Look for them, jump into them, charger plates and all, and have a ball."
