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Worlds Top Restaurants 2008 09
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Book Synopsis World's Top Hotels, Resorts and Spas 2008/09 by : Donna Marino Wilkins
Download or read book World's Top Hotels, Resorts and Spas 2008/09 written by Donna Marino Wilkins and published by . This book was released on 2008-02 with total page 420 pages. Available in PDF, EPUB and Kindle. Book excerpt: This ZAGAT Survey gives readers the opportunity to experience what a hotel or resort is really like before even checking in.
Book Synopsis America's Top Restaurants 2009 by : Bill Corsello
Download or read book America's Top Restaurants 2009 written by Bill Corsello and published by . This book was released on 2008-10 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: For almost thirty years, ZAGAT has reported on the shared experiences of diners. Here are the results of the 2009 AMERICA'S TOP RESTAURANT SURVEY, covering 1,222 restaurants. No matter the economic climate, our appetite for lively dining destinations continues unabated, inspiring ever bolder ventures. For every notable closing, there's another restaurateur waiting in the wings, often joined by an expensive team of architects and designers and ZAGATSURVEY is always there to note the changes. So whether you are looking for the hippest restaurant, where to dine with celebs or find a lunch bargain, the new ZAGATSURVEY 2009 AMERICA'S TOP RESTAURANT SURVEY rates and reviews over 1,250 of America's best restaurants. The newest guide delivers ZAGAT'S signature comprehensive coverage, rating each restaurant on appeal, decor, service and cost.
Book Synopsis Chicago Restaurants 2008/09 by : Alice Van Housen
Download or read book Chicago Restaurants 2008/09 written by Alice Van Housen and published by . This book was released on 2008-06-17 with total page 262 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides ratings and reviews for more than one thousand restaurants in Chicago and Milwaukee.
Book Synopsis Phantom Gourmet Guide to Boston's Best Restaurants 2008 by : Phantom Gourmet
Download or read book Phantom Gourmet Guide to Boston's Best Restaurants 2008 written by Phantom Gourmet and published by Macmillan. This book was released on 2007-08-21 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt: The famous New England restaurant critic who dines in disguise and always pays his own bills is back with this honest and trustworthy guide to Bostons best restaurants.
Book Synopsis Top U. S. Hotels, Resorts, and Spas 2009 by : Donna Marino Wilkins
Download or read book Top U. S. Hotels, Resorts, and Spas 2009 written by Donna Marino Wilkins and published by . This book was released on 2008-10 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt: ZAGAT 2009 Top US Hotels, Resorts & Spas rates and reviews more than 850 of the foremost hotels, resorts and spas nationwide. Candid, no-punches-pulled appraisals are based on the opinions of the people who know best: nearly 8,000 fellow travellers who have been to these places and are happy to share their unbiased reports on what they found. Over 8,000 people have participated in this survey. The average participant spends approximately thirty-one nights per year in hotels basing this survey on 240,000 hotel room nights per year, or 660 visits per night. The participants are equally divided between men and women with 41% in the 20s and 30s and 59% are 40 and over.
Book Synopsis The French Laundry, Per Se by : Thomas Keller
Download or read book The French Laundry, Per Se written by Thomas Keller and published by Artisan. This book was released on 2020-10-27 with total page 1184 pages. Available in PDF, EPUB and Kindle. Book excerpt: Named a Best Book of 2020 by Publisher's Weekly Named a Best Cookbook of 2020 by Amazon and Barnes & Noble “Every elegant page projects Keller’s high standard of ‘perfect culinary execution’. . . . This superb work is as much philosophical treatise as gorgeous cookbook.” —Publishers Weekly, STARRED REVIEW Bound by a common philosophy, linked by live video, staffed by a cadre of inventive and skilled chefs, the kitchens of Thomas Keller’s celebrated restaurants—The French Laundry in Yountville, California, and per se, in New York City—are in a relationship unique in the world of fine dining. Ideas bounce back and forth in a dance of creativity, knowledge, innovation, and excellence. It’s a relationship that’s the very embodiment of collaboration, and of the whole being greater than the sum of its parts. And all of it is captured in The French Laundry, Per Se, with meticulously detailed recipes for 70 beloved dishes, including Smoked Sturgeon Rillettes on an Everything Bagel, “The Whole Bird,” Tomato Consommé, Celery Root Pastrami, Steak and Potatoes, Peaches ’n’ Cream. Just reading these recipes is a master class in the state of the art of cooking today. We learn to use a dehydrator to intensify the flavor and texture of fruits and vegetables. To make the crunchiest coating with a cornstarch–egg white paste and potato flakes. To limit waste in the kitchen by fermenting vegetable trimmings for sauces with an unexpected depth of flavor. And that essential Keller trait, to take a classic and reinvent it: like the French onion soup, with a mushroom essence stock and garnish of braised beef cheeks and Comté mousse, or a classic crème brûlée reimagined as a rich, creamy ice cream with a crispy sugar tuile to mimic the caramelized coating. Throughout, there are 40 recipes for the basics to elevate our home cooking. Some are old standbys, like the best versions of beurre manié and béchamel, others more unusual, including a ramen broth (aka the Super Stock) and a Blue-Ribbon Pickle. And with its notes on technique, stories about farmers and purveyors, and revelatory essays from Thomas Keller—“The Lessons of a Dishwasher,” “Inspiration Versus Influence,” “Patience and Persistence”—The French Laundry, Per Se will change how young chefs, determined home cooks, and dedicated food lovers understand and approach their cooking.
Book Synopsis New York City Restaurants 2009 by : Curt Gathje
Download or read book New York City Restaurants 2009 written by Curt Gathje and published by . This book was released on 2008-10 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: This guide covers more than 2,050 restaurants in all five boroughs, arranged by cuisine, neighborhood, and special features like "In" Places, Winning Wine Lists, or Romantic Places. This edition also includes a foldout color map, neighborhood maps, and reusable stick-on bookmarks.
Book Synopsis New York City Shopping 2008 by : Catherine Bigwood
Download or read book New York City Shopping 2008 written by Catherine Bigwood and published by . This book was released on 2008-02 with total page 438 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whether you're a shopaholic or buy only necessities, the fourth in ZagatSurvey's popular NEW YORK CITY SHOPPING guides is for you.
Download or read book Prune written by Gabrielle Hamilton and published by Random House. This book was released on 2014-11-04 with total page 622 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)
Book Synopsis New York City Gourmet Shopping and Entertaining 2009 by : Carol Diuguid
Download or read book New York City Gourmet Shopping and Entertaining 2009 written by Carol Diuguid and published by . This book was released on 2008-07 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: Based on the experiences of thousands of NYC locals, this guide features over 1,750 top food and entertaining resources. Whether you love to cook, entertain or just "do takeout," it's all here in one handy guide from bakeries, caterers and florists to party sites, wine shops and much more! Also includes a color foldout map and neighborhood maps.
Book Synopsis Washington, DC/Baltimore Restaurants 2009 by : Olga Boikess
Download or read book Washington, DC/Baltimore Restaurants 2009 written by Olga Boikess and published by . This book was released on 2008-07 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt: Washington, DC/Baltimore Restaurants covers over 1,100 restaurants in Washington, Baltimore, Annapolis, the Eastern Shore and Northern Virginia. You'll find trusted ratings and reviews based on the opinions of over 6,700 avid restaurant-goers. The trademark reviews and corresponding ratings for Food, D cor, Service and Cost are organized alphabetically in a user-friendly format. Also includes reusable stick-on bookmarks.
Book Synopsis The Artful Baker by : Cenk Sonmezsoy
Download or read book The Artful Baker written by Cenk Sonmezsoy and published by Abrams. This book was released on 2017-10-17 with total page 483 pages. Available in PDF, EPUB and Kindle. Book excerpt: More than 100 extraordinary desserts—with photos and meticulous instructions—by the creator of the internationally acclaimed blog Cafe Fernando: “Superb.” —David Lebovitz, bestselling author of My Paris Kitchen Written, styled, photographed, and designed by Cenk Sönmezsoy, The Artful Baker shares the inspiring story of a passionate home baker, beginning with his years after graduate school in San Francisco and showcasing the fruits of a baking obsession he cultivated after returning home to Istanbul. Sönmezsoy’s stories and uniquely styled images, together with his original creations and fresh take on traditional recipes, offer a window into the life of this luminary artist. The Artful Baker is comprised of almost entirely new content, with a few updated versions of readers’ favorites from his blog, such as Brownie Wears Lace, his signature brownies topped with blond chocolate ganache and bittersweet chocolate lace (originally commissioned by Dolce & Gabbana and awarded “Best Original Baking and Desserts Recipe” by Saveur magazine); Raspberry Jewel Pluot Galette, inspired by Chez Panisse’s 40th anniversary celebrations; and Devil Wears Chocolate, his magnificent devil’s food cake. Covering indulgences from cookies to cakes and tarts to ice creams, recipes include Pistachio and Matcha Sablés; Tahini and Leblebi (double-roasted chickpeas) Swirl Brownies; Sakura Madeleines; Sourdough Simit, the beloved ring-shaped Turkish bread beaded with sesame seeds; Isabella Grape and Kefir Ice Cream; Pomegranate Jam; and Blanche, a berry tart named after the Golden Girl Blanche Devereaux. Each has been tested by an army of home bakers with varying levels of skill, equipment, and access to ingredients, and revised to ensure they’ll work flawlessly in any kitchen. Measurements of ingredients are provided in both volume and weight (grams), and where a volume measurement isn’t useful, weight measurements are provided in both ounces and grams.
Book Synopsis Taste Buds and Molecules by : Francois Chartier
Download or read book Taste Buds and Molecules written by Francois Chartier and published by McClelland & Stewart. This book was released on 2011-10-25 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: What's the secret relationship between the strawberry and the pineapple? Between mint and Sauvignon Blanc? Thyme and lamb? Rosemary and Riesling? In Taste Buds and Molecules, sommelier François Chartier, who has dedicated over twenty years of passionate research to the molecular relationships between wines and foods, reveals the fascinating answers to these questions and more. With an infectious enthusiasm, Chartier presents a revolutionary way of looking at food and wine, showing how to create perfect harmony between the two by pairing complementary (and often surprising) ingredients. The pages of this richly illustrated practical guide are brimming with photos, sketches, recipes from great chefs, and tips for creating everything from simple daily meals to tantalizing holiday feasts. Wine amateurs and connoisseurs, budding cooks and professional chefs, and anyone who simply loves the pleasures of eating and drinking will be captivated and charmed by this journey into the hidden world of flavours.
Book Synopsis Modern Spain by : Enrique Ávila López
Download or read book Modern Spain written by Enrique Ávila López and published by Bloomsbury Publishing USA. This book was released on 2015-12-07 with total page 450 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fulfilling the need for English-source material on contemporary Spain, this book supplies readers with an in-depth, interdisciplinary guide to the country of Spain and its intricate, diverse culture. Far from a usual reference book, Modern Spain takes the reader through the country's history, economy, and politics as well as topics that address Spain's popular culture, such as food, sports, and sexuality. Because of the interdisciplinary nature of its content, this book differs from the average typical English manuals that very rarely cover in depth the whole array of interesting issues that define Spain in the 21st century. The vast amount of information makes this book the perfect companion for any reader wishing to learn more about Spain. Packed with current facts and statistics, this book offers an unbiased view of a modern country, making it an ideal source for undergraduate students and scholars.
Book Synopsis Exploring Creativity by : Brian Moeran
Download or read book Exploring Creativity written by Brian Moeran and published by Cambridge University Press. This book was released on 2013-03-21 with total page 331 pages. Available in PDF, EPUB and Kindle. Book excerpt: Under the guidance of Moeran and Christensen, the authors in this volume examine evaluative practices in the creative industries by exploring the processes surrounding the conception, design, manufacture, appraisal and use of creative goods. They describe the editorial choices made by different participants in a 'creative world', as they go about conceiving, composing or designing, performing or making, selling and assessing a range of cultural products. The study draws upon ethnographically rich case studies from companies as varied as Bang and Olufsen, Hugo Boss and Lonely Planet, in order to reveal the broad range of factors guiding and inhibiting creative processes. Some of these constraints are material and technical; others are social or defined by aesthetic norms. The authors explore how these various constraints affect creative work, and how ultimately they contribute to the development of creativity.
Book Synopsis Ten Restaurants That Changed America by : Paul Freedman
Download or read book Ten Restaurants That Changed America written by Paul Freedman and published by Liveright Publishing. This book was released on 2016-09-20 with total page 596 pages. Available in PDF, EPUB and Kindle. Book excerpt: Finalist for the IACP Cookbook Award A Washington Post Notable Book of the Year A Smithsonian Best Food Book of the Year Longlisted for the Art of Eating Prize Featuring a new chapter on ten restaurants changing America today, a “fascinating . . . sweep through centuries of food culture” (Washington Post). Combining an historian’s rigor with a food enthusiast’s palate, Paul Freedman’s seminal and highly entertaining Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled Mandarin; evoking the poignant nostalgia of Howard Johnson’s, the beloved roadside chain that foreshadowed the pandemic of McDonald’s; or chronicling the convivial lunchtime crowd at Schrafft’s, the first dining establishment to cater to women’s tastes, Freedman uses each restaurant to reveal a wider story of race and class, immigration and assimilation. “As much about the contradictions and contrasts in this country as it is about its places to eat” (The New Yorker), Ten Restaurants That Changed America is a “must-read” (Eater) that proves “essential for anyone who cares about where they go to dinner” (Wall Street Journal Magazine).
