A Chef s Tale

Filename: a-chef-s-tale.pdf
ISBN: 9780803234697
Release Date: 2010-12
Number of pages: 259
Author: Pierre Franey
Publisher: U of Nebraska Press

Download and read online A Chef s Tale in PDF and EPUB Originally published: New York: A.A. Knopf: Distributed by Random House, Inc., 1994.


The Man Who Changed the Way We Eat

Filename: the-man-who-changed-the-way-we-eat.pdf
ISBN: 9781451698442
Release Date: 2013-03-12
Number of pages: 352
Author: Thomas McNamee
Publisher: Simon and Schuster

Download and read online The Man Who Changed the Way We Eat in PDF and EPUB The author of Alice Waters and Chez Panisse presents a vivid account of the influential New York Times food critic's culinary and personal life, providing coverage of such topics as his role in launching major chefs to fame, his turbulent sexual life and his efforts to introduce the American public to the standards of fine international cuisine. Original.


Professional Cooking for Canadian Chefs

Filename: professional-cooking-for-canadian-chefs.pdf
ISBN: 9780471663775
Release Date: 2006
Number of pages: 1088
Author: Wayne Gisslen
Publisher: John Wiley & Sons

Download and read online Professional Cooking for Canadian Chefs in PDF and EPUB Wayne Gisslen’s Professional Cooking for Canadian Chefs has helped train hundreds of thousands of professional chefs—with clear, in-depth instruction on the critical cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now, with 1,200 recipes and more information than ever before, this beautifully revised and updated edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in the field today.


Ten Restaurants That Changed America

Filename: ten-restaurants-that-changed-america.pdf
ISBN: 9781631492464
Release Date: 2016-09-20
Number of pages: 528
Author: Paul Freedman
Publisher: Liveright Publishing

Download and read online Ten Restaurants That Changed America in PDF and EPUB From Delmonico’s to Sylvia’s to Chez Panisse, a daring and original history of dining out in America as told through ten legendary restaurants. Combining a historian’s rigor with a foodie ’s palate, 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 The Mandarin, evoking the richness of Italian food through Mamma Leone’s, or chronicling the rise and fall of French haute cuisine through Henri Soulé’s Le Pavillon, food historian Paul Freedman uses each restaurant to tell a wider story of race and class, immigration and assimilation. Freedman also treats us to a scintillating history of the then-revolutionary Schrafft’s, a chain of convivial lunch spots that catered to women, and that bygone favorite, Howard Johnson’s, which pioneered midcentury, on-the-road dining, only to be swept aside by McDonald's. Lavishly designed with more than 100 photographs and images, including original menus, Ten Restaurants That Changed America is a significant and highly entertaining social history.


Aprons A Tale of Tradition

Filename: aprons-a-tale-of-tradition.pdf
ISBN: 9781499050295
Release Date: 2014-07-29
Number of pages: 50
Author: Ida Tomshinsky
Publisher: Xlibris Corporation

Download and read online Aprons A Tale of Tradition in PDF and EPUB Historical nonfiction genre has been widely divergent in subject matter and approach. There is no reason to believe authorial creativity will dry out anytime soon. The history of food preparation’s attire gives the overall and –long narrative swift movement through time and events in both commercial and domestic kitchens. “I am a Librarian: I bring history in my research, and history of fashion accessories into my books.” (Tomshinsky, 2014) Since ancient times, aprons have been used as the simplest ways of covering the human body while preparing food. Aprons evolved into a practical way of shielding one’s body from more just prying eyes. Aprons were frequently included in the chefs’ uniforms, household servants’ wardrobe, from cooks to maids. From a simple garment to an essential protective layer, from the staid to the designer fashions, aprons have come a long way. They are currently at the center of the Renaissance of chic and practicality of the kitchen attire for chefs and modern women who like to cook and entertain.


Savoring Gotham

Filename: savoring-gotham.pdf
ISBN: 9780190263645
Release Date: 2015-11-11
Number of pages: 760
Author:
Publisher: Oxford University Press

Download and read online Savoring Gotham in PDF and EPUB 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 Father and Daughter A Tale in Prose

Filename: the-father-and-daughter-a-tale-in-prose.pdf
ISBN: 9781465510501
Release Date:
Number of pages:
Author: Amelia Alderson Opie
Publisher: Library of Alexandria

Download and read online The Father and Daughter A Tale in Prose in PDF and EPUB The night was dark,—the wind blew keenly over the frozen and rugged heath, when Agnes, pressing her moaning child to her bosom, was travelling on foot to her father's habitation. "Would to God I had never left it!" she exclaimed, as home and all its enjoyments rose in fancy to her view:—and I think my readers will be ready to join in the exclamation, when they hear the poor wanderer's history. Agnes Fitzhenry was the only child of a respectable merchant in a country town, who, having lost his wife when his daughter was very young, resolved for her sake to form no second connection. To the steady, manly affection of a father, Fitzhenry joined the fond anxieties and endearing attentions of a mother; and his parental care was amply repaid by the love and amiable qualities of Agnes. He was not rich; yet the profits of his trade were such as to enable him to bestow every possible expense on his daughter's education, and to lay up a considerable sum yearly for her future support: whatever else he could spare from his own absolute wants, he expended in procuring comforts and pleasures for her.—"What an excellent father that man is!" was the frequent exclamation among his acquaintance—"And what an excellent child he has! well may he be proud of her!" was as commonly the answer to it. Nor was this to be wondered at:—Agnes united to extreme beauty of face and person every accomplishment that belongs to her own sex, and a great degree of that strength of mind and capacity for acquiring knowledge supposed to belong exclusively to the other. For this combination of rare qualities Agnes was admired;—for her sweetness of temper, her willingness to oblige, her seeming unconsciousness of her own merits, and her readiness to commend the merits of others,—for these still rarer qualities, Agnes was beloved: and she seldom formed an acquaintance without at the same time securing a friend. Her father thought he loved her (and perhaps he was right) as never father loved a child before; and Agnes thought she loved him as child never before loved father.—"I will not marry, but live single for my father's sake," she often said;—but she altered her determination when her heart, hitherto unmoved by the addresses of the other sex, was assailed by an officer in the guards who came to recruit in the town in which she resided.


Seljuk Cuisine

Filename: seljuk-cuisine.pdf
ISBN: 9781935295655
Release Date: 2014-10-07
Number of pages: 198
Author: Omur Akkor
Publisher: Blue Dome Press

Download and read online Seljuk Cuisine in PDF and EPUB In Seljuk Cuisine, Omur Akkor looks at the cuisine of one of the earliest empires to come to Anatolia, the Seljuks. Through storytelling and history-rich recipes, Akkor shows how deeply food was intertwined with everyday life during the Seljuk period. Akkor's narration provides a window into what the Seljuks are in their dervish lodges and palaces, in their markets and homes. Then he lists many of those recipes, so that you can eat the same food the Seljuks ate many centuries ago.


Gourmet

Filename: gourmet.pdf
ISBN: IND:30000007833340
Release Date: 1994
Number of pages:
Author: Pearl Violette Metzelthin
Publisher:

Download and read online Gourmet in PDF and EPUB


The Bedroom Secrets of the Master Chefs

Filename: the-bedroom-secrets-of-the-master-chefs.pdf
ISBN: 9781407018263
Release Date: 2009-06-04
Number of pages: 448
Author: Irvine Welsh
Publisher: Random House

Download and read online The Bedroom Secrets of the Master Chefs in PDF and EPUB At Edinburgh's Department of Environmental Health, hard-drinking, womanising officer Danny Skinner wants to uncover secrets: 'the bedroom secrets of the master chefs', secrets he believes might just help him understand his self-destructive impulses. But the arrival of the virginal, model-railway enthusiast Brian Kibby at the department provokes an uncharacteristic response in Skinner, and threatens to throw his mission off course. Consumed by loathing for his nemesis, Skinner enacts a curse, and when Kibby contracts a horrific and debilitating mystery virus, Skinner understands that their destinies are supernaturally bound, and he is faced with a terrible dilemma.


The Tell Tale Art

Filename: the-tell-tale-art.pdf
ISBN: 9780786488360
Release Date: 2011-10-26
Number of pages: 208
Author: Christine A. Jackson
Publisher: McFarland

Download and read online The Tell Tale Art in PDF and EPUB Greed and guilt, near-indecipherable codes, murder plots born of madness--these motifs drive the best modern mysteries, but they are rooted in the early nineteenth century and the carefully constructed fiction of Edgar Allan Poe. Poe's methods of storytelling and suspense remain relevant, reappearing in detective novels and on screens large and small. This work examines a wide selection of today's mystery and thriller novels, films, television programs, and video games to explore Poe's ongoing influence on popular entertainment. Authors such as Michael Connelly, Stieg Larsson and Dennis Lehane.


Cooking with Chef Silvio

Filename: cooking-with-chef-silvio.pdf
ISBN: 9781438433653
Release Date: 2010
Number of pages: 144
Author: Silvio Suppa
Publisher: SUNY Press

Download and read online Cooking with Chef Silvio in PDF and EPUB A guided tour of the cuisine, culture, and rich culinary history of the Campania region of Italy. Join Anthony V. Riccio and Chef Silvio Suppa for a guided tour of the rich culinary history of southern Italy. Known to the Romans as Campania Felix, or “fertile countryside,” Chef Silvio’s home region of Campania is blessed with rich volcanic soil and warm sea breezes, which has resulted in an exuberant and varied cuisine that draws not only on the region’s abundant fresh vegetables and herbs but also centuries of Roman, Arab, Spanish, and French influences. From traditional favorites like eggplant parmigiana andpacche e fasul to family recipes like Aunt Irma’s stuffed peppers and Maria Suppa’s zabaglione, Cooking with Chef Silvio offers hearty and heartwarming fare, as well as the stories behind the food, a cultural and social history of a region as told through its cuisine. “…Silvio’s recipes are remarkable because they are so honest and uncontrived. There’s a spare maturity to his dishes. Of the thirty or so Italian cookbooks I have at home, this one just became my favorite.” — Matt Sutherland, ForeWord Reviews “Cooking with Chef Silvio: Stories and Authentic Recipes from Campania is more than an Italian cookbook—it’s a coffee table amalgam of southern Italy’s culinary cultural history, peppered with delightful anecdotes as well as delectable recipes … An excellent choice for cookbook collections.” — Wisconsin Bookwatch “There’s always space for another Italian cookbook in my kitchen. Simple, easy, and straightforward, Silvio’s cooking will regale you, satisfying your belly and your soul.” — Chef Jacques Pépin “I am 100% Italian, yet have not had the chance to fly over to Italy, so instead of pulling out my passport, I head to the Connecticut shoreline where I feel like I am truly getting a slice of authentic Italian cuisine! Chef Silvio has been such a delight to work with—so entertaining on air and just as warm off the air—I feel like he is one of my relatives the way he always greets me with open arms and a freshly piped cannoli! The only downfall? The umpteen pounds I have put on from a few too many visits to his restaurant.” — Dina Stavola, FOX-TV CT “The countryside of Campania comes alive in Cooking with Chef Silvio. These simple, flavorful, and rustic dishes inspire families to come together. Bring the bounty of Italian cuisine and the engaging history of the region to your table.” — Chef Christopher Prosperi, Metro Bis Restaurant, Simsbury, CT After learning the art of cooking from his grandmother, Silvio Suppa brought his knowledge of l’arte della cucina to the United States in 1968, where he became one of the architects of the cuisine now known as “New Haven Italian.” After cooking at New Haven’s famed Del Monaco’s Restaurant for more than twenty years, he and his wife, sVittoria, moved to Madison, Connecticut, where he continues to serve his beloved Mediterranean classics at Café Allegre and three other restaurants: The Woodwinds, in Branford; Chef Silvio’s, in Guilford; and Allegre Gourmet Express, in Madison. I have had the immense pleasure of booking Chef Silvio Suppa on the Fox-TV CT Morning Show several times. People always ask “how can you make Italian food different?” well they have never tasted Silvio’s creations. He puts his heart and soul into every dish and it makes you feel as if he is personally preparing it for you!


Chef s Secrets

Filename: chef-s-secrets.pdf
ISBN: 1594740054
Release Date: 2004-01
Number of pages: 224
Author: Francine Maroukian
Publisher: Quirk Books

Download and read online Chef s Secrets in PDF and EPUB In Chef's Secrets, 80 leading chefs and food authorities share their shortcuts, innovations and insider information about the foods for which they're best known. Perfect for Food Network junkies, aspiring chefs and home cooks, this illustrated volume delivers 80 tricks of the trade, such as stove-top smoking and intensifying sauces, in chapters covering broad categories like Fish and Shellfish, Baking and Desserts, and Equipment.


Food Wine

Filename: food-wine.pdf
ISBN: CORNELL:31924059728422
Release Date: 1994-07
Number of pages:
Author:
Publisher:

Download and read online Food Wine in PDF and EPUB


The Nasty Bits

Filename: the-nasty-bits.pdf
ISBN: 9781408820773
Release Date: 2010-12-15
Number of pages: 304
Author: Anthony Bourdain
Publisher: Bloomsbury Publishing

Download and read online The Nasty Bits in PDF and EPUB For all those Anthony Bourdain fans who are hungering for more, here is Nasty Bits - a collection of his journalism. As usual Bourdain serves up a well-seasoned hellbroth of candid, often outrageous stories from his worldwide misadventures. Whether scrounging for eel in the backstreets of Hanoi, revealing what you didn't want to know about the more unglamorous aspects of making television, calling for the head of raw food activist Woody Harrelson, or confessing to lobster-killing guilt, Bourdain is as entertaining as ever. The Nasty Bits is a rude, funny, brutal and passionate stew for fans and the uninitiated alike. .