The Stork Club Cookbook
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| Author | : Sherman Billingsley |
| Publisher | : State University of New York Press |
| Total Pages | : 252 |
| Release | : 2022-12-01 |
| Genre | : History |
| ISBN | : 143849095X |
In its heyday, The Stork Club was the "place to be seen" among New York's glitterati. Gossip columnist Walter Winchell held the corner table, recording the comings and goings of the brightest stars of stage and screen—including Lauren Bacall, Bette Davis, and Ralph Bellamy—along with shining literary lions—from Ernest Hemingway to Dashiell Hamett and Anita Loos—to politicians and bigwigs—including regulars like J. Edgar Hoover. And the Club's host—Sherman Billingsley—became famous for keeping the fun going to the early hours of the morning. The Stork Club Cookbook and Bar Book brings back these two classic works along with Shermane Billingsley's own "How to Throw a Stork Club Party" and her memories of her father's nightclub. Long unavailable in print, and never gathered together before, the entire suite of classic works is introduced with a brief history of the Stork Club by Broadway historian Ken Bloom. You'll be able to follow in the culinary footsteps of major stars while you enjoy Quail à la Jane Russell and Eggs Eva Gabor that you can whip up in your own kitchen. You'll tipple along with your favorite bar-hoppers, enjoying drinks like Nelson Eddy's Alexander the Great and Ralph Bellamy's Scotch Sour right in your own living room!
| Author | : Sherman Billingsley |
| Publisher | : State University of New York Press |
| Total Pages | : 252 |
| Release | : 2022-12-01 |
| Genre | : History |
| ISBN | : 143849095X |
In its heyday, The Stork Club was the "place to be seen" among New York's glitterati. Gossip columnist Walter Winchell held the corner table, recording the comings and goings of the brightest stars of stage and screen—including Lauren Bacall, Bette Davis, and Ralph Bellamy—along with shining literary lions—from Ernest Hemingway to Dashiell Hamett and Anita Loos—to politicians and bigwigs—including regulars like J. Edgar Hoover. And the Club's host—Sherman Billingsley—became famous for keeping the fun going to the early hours of the morning. The Stork Club Cookbook and Bar Book brings back these two classic works along with Shermane Billingsley's own "How to Throw a Stork Club Party" and her memories of her father's nightclub. Long unavailable in print, and never gathered together before, the entire suite of classic works is introduced with a brief history of the Stork Club by Broadway historian Ken Bloom. You'll be able to follow in the culinary footsteps of major stars while you enjoy Quail à la Jane Russell and Eggs Eva Gabor that you can whip up in your own kitchen. You'll tipple along with your favorite bar-hoppers, enjoying drinks like Nelson Eddy's Alexander the Great and Ralph Bellamy's Scotch Sour right in your own living room!
| Author | : Judy Gelman |
| Publisher | : BenBella Books |
| Total Pages | : 275 |
| Release | : 2011-11-29 |
| Genre | : Cooking |
| ISBN | : 1936661411 |
UNOFFICIAL AND UNAUTHORIZED Dine like Draper and Drink like Sterling with More Than 70 Recipes from the Kitchens, Bars, and Restaurants Seen on Mad Men Ever wish you could mix an Old Fashioned just the way Don Draper likes it? Or prepare Oysters Rockefeller and a martini the way they did fifty years ago at one of Roger Sterling's favorite haunts, The Grand Central Oyster Bar? Ever wonder how Joan Harris manages to prepare a perfect crown roast in her tiny apartment kitchen? Or about the connection between Jackie Kennedy's 1962 White House tour and Betty Draper's Valentine's Day room service order? The Unofficial Mad Men Cookbook serves up more than 70 recipes to satisfy a Mad Men appetite! From the tables of Manhattan's most legendary restaurants and bars to the Drapers' Around the World dinner, this book is your entrée to the culinary world of Man Men-era New York. Packed with period detail, The Unofficial Mad Men Cookbook provides invaluable historical and cultural context for the food and drink featured in the show, tips on throwing a successful '60s cocktail party, and even a guide to favored Mad Men hangouts. Every recipe inside is authentic to the time. Whether you're planning a Mad Men-themed dinner party, need to mix up some authentic Mad Men cocktails, or just can't get enough of the show itself, this is your essential resource, a guide to all foods and drinks Mad Men. So hang up your coat, pour yourself a cocktail, and get ready to dine like Draper and drink like Sterling with The Unofficial Mad Men Cookbook. Includes a color photo insert of 16 dishes, plus additional black and white photos and other images of bars, restaurants, and food advertisements from the 1960s. RECIPES INCLUDE: * Playboy Whiskey Sour * Sardi's Steak Tartar * Connie's Waldorf Salad * Sal's Spaghetti and Meatballs * Pat Nixon's Date Nut Bread * Lindy's Cherry Cheesecake
| Author | : |
| Publisher | : Oxford University Press |
| Total Pages | : 793 |
| Release | : 2015-11-11 |
| Genre | : Travel |
| ISBN | : 0190263636 |
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.
| Author | : Lucius Beebe |
| Publisher | : |
| Total Pages | : 144 |
| Release | : 1946 |
| Genre | : Alcoholic beverages |
| ISBN | : |
A unique collection of bar recipes from the Stork Club, one of New York's best nightclubs in the early 20th century.
| Author | : Amanda Hesser |
| Publisher | : W. W. Norton & Company |
| Total Pages | : 1655 |
| Release | : 2010-10-25 |
| Genre | : Cooking |
| ISBN | : 0393247678 |
A New York Times bestseller and Winner of the James Beard Award All the best recipes from 150 years of distinguished food journalism—a volume to take its place in America's kitchens alongside Mastering the Art of French Cooking and How to Cook Everything. Amanda Hesser, co-founder and CEO of Food52 and former New York Times food columnist, brings her signature voice and expertise to this compendium of influential and delicious recipes from chefs, home cooks, and food writers. Devoted Times subscribers will find the many treasured recipes they have cooked for years—Plum Torte, David Eyre's Pancake, Pamela Sherrid's Summer Pasta—as well as favorites from the early Craig Claiborne New York Times Cookbook and a host of other classics—from 1940s Caesar salad and 1960s flourless chocolate cake to today's fava bean salad and no-knead bread. Hesser has cooked and updated every one of the 1,000-plus recipes here. Her chapter introductions showcase the history of American cooking, and her witty and fascinating headnotes share what makes each recipe special. The Essential New York Times Cookbook is for people who grew up in the kitchen with Claiborne, for curious cooks who want to serve a nineteenth-century raspberry granita to their friends, and for the new cook who needs a book that explains everything from how to roll out dough to how to slow-roast fish—a volume that will serve as a lifelong companion.
| Author | : Amanda Hesser |
| Publisher | : W. W. Norton & Company |
| Total Pages | : 2126 |
| Release | : 2021-11-02 |
| Genre | : Cooking |
| ISBN | : 132400228X |
A KCRW Top 10 Food Book of 2021 A Minnesota Star Tribune Top 15 Cookbook of 2021 A WBUR Here & Now Favorite Cookbook of 2021 The James Beard Award–winning and New York Times best-selling compendium of the paper’s best recipes, revised and updated. Ten years after the phenomenal success of her once-in-a-generation cookbook, former New York Times food editor Amanda Hesser returns with an updated edition for a new wave of home cooks. She has added 120 new but instantly iconic dishes to her mother lode of more than a thousand recipes, including Samin Nosrat’s Sabzi Polo (Herbed Rice with Tahdig), Todd Richards’s Fried Catfish with Hot Sauce, and J. Kenji López-Alt’s Cheesy Hasselback Potato Gratin. Devoted Times subscribers as well as newcomers to the paper’s culinary trove will also find scores of timeless gems such as Purple Plum Torte, David Eyre’s Pancake, Pamela Sherrid’s Summer Pasta, and classics ranging from 1940s Caesar Salad to modern No-Knead Bread. Hesser has tested and adapted each of the recipes, and she highlights her go-to favorites with wit and warmth. As Saveur declared, this is a “tremendously appealing collection of recipes that tells the story of American cooking.”
| Author | : Myra Waldo |
| Publisher | : |
| Total Pages | : 272 |
| Release | : 1959 |
| Genre | : Cookery |
| ISBN | : |
| Author | : Irena Chalmers |
| Publisher | : Beaufort Books |
| Total Pages | : 443 |
| Release | : 2013-10-11 |
| Genre | : Cooking |
| ISBN | : 0825306523 |
Great Food Jobs 2: Ideas and Inspirations for Your Job Hunt, ?winner of the the 2013 Gourmand Special Award of the Jury, is an almanac of eminently useful career guidance mixed with tasty bites of utterly useless gastronomical nonsense, including weird sushi combinations and odd names of bakeries such as “Nice Buns.” A companion to the award-winning Food Jobs: 150 Great Jobs for Culinary Students, Career Changers and Food Lovers, this second volume describes an abundance of careers in the food industry in and out of the kitchen. In an era of ‘txt msgs,’ Chalmers’ Great Food Jobs 2 is refreshingly erudite, urbane, wry, witty,and consummately British. This sparkling, extraordinary compendium will astonish and amuse, inform and make you laugh out loud!
| Author | : Garret Richard |
| Publisher | : The Countryman Press |
| Total Pages | : 459 |
| Release | : 2023-05-16 |
| Genre | : Cooking |
| ISBN | : 1682687163 |
Transforming tropical drinks with powerful techniques from the modernist bar Weaving together lessons from the craft cocktail revival, history of the tropical canon, and today’s cutting-edge bar techniques, master mixologist Garret Richard and award-winning cocktail writer Ben Schaffer provide a unique handbook for the tropical cocktail’s next wave. Crucial techniques are clearly detailed, including how to balance syrups, flash blend, handle carbonation, tackle tinctures, cordialize citrus, and power up juice with acid adjusting. Over the course of 84 recipes, vintage cocktails like the Rum Barrel, Mai Tai, and Ray’s Mistake are reimagined just as future classics are revealed, including the Beachcomber Negroni, Winter in L.A., and Field of Mars. These drinks honor founding legends such as Donn Beach, Trader Vic, and Harry Yee as well as modern icons, including Dale DeGroff, Audrey Saunders, Julie Reiner, and Dave Arnold. By equipping both home bartenders and professionals with the skills to forge their own paths to cocktail creativity, this groundbreaking compendium sets a new tropical standard.
