The Underground Gourmet
Author | : Milton Glaser, Jerome Snyder |
Publisher | : |
Total Pages | : 260 |
Release | : 1970 |
Genre | : |
ISBN | : |
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Author | : Milton Glaser, Jerome Snyder |
Publisher | : |
Total Pages | : 260 |
Release | : 1970 |
Genre | : |
ISBN | : |
Author | : Barbie Baldwin |
Publisher | : Seaside Publishing |
Total Pages | : 292 |
Release | : 1982 |
Genre | : Cooking |
ISBN | : 9780942084016 |
Author | : Jane Freiman |
Publisher | : |
Total Pages | : 320 |
Release | : 1989-11-01 |
Genre | : Cooking |
ISBN | : 9780060964023 |
Author | : Liz Carlisle |
Publisher | : Avery |
Total Pages | : 322 |
Release | : 2016-02-23 |
Genre | : Business & Economics |
ISBN | : 1592409563 |
"With a new foreword by Frederick L. Kirschenmann..."
Author | : Milton Glaser |
Publisher | : Simon & Schuster |
Total Pages | : 320 |
Release | : 1975 |
Genre | : International cooking |
ISBN | : 9780671220761 |
Author | : Jenn Garbee |
Publisher | : |
Total Pages | : 0 |
Release | : 2008 |
Genre | : Cooking |
ISBN | : 9781570615467 |
In attics, garages, living rooms, warehouses, and wine cellars across America, underground chefs are taking the food scene by storm. They're throwing dinner parties at the drop of a hat, evading the cops, enticing the food-obsessed, and making headlines. Whether it's sophisticated fare in a funky Des Moines B&B or bacon-wrapped-bacon on a deck in Seattle, chefs and food lovers are circumventing the restaurant altogether, unconstrained by a written menu or a million dollar remodeling budget. In short, they're reinventing the dining experience. "Secret Suppers" samples this brave new world of food. Author Jenn Garbee profiles ten of these outlaw eateries, offering up great storytelling, opinionated tastings, and fascinating profiles of rogue chefs and intrepid eaters. Also included are 30 fabulous recipes culled from some of the country's most exciting, creative cooks, including Oatmeal on the Rocks, Carmelized Plum Salad, Date-Stuffed Hanger Steak, Wasabi Smoked Salmon Tartare, and Black Mission Fig Frangipane Tart.
Author | : Adam Platt |
Publisher | : HarperCollins |
Total Pages | : 268 |
Release | : 2019-11-12 |
Genre | : Biography & Autobiography |
ISBN | : 0062293567 |
A wildly hilarious and irreverent memoir of a globe-trotting life lived meal-to-meal by one of our most influential and respected food critics As the son of a diplomat growing up in places like Hong Kong, Taiwan, and Japan, Adam Platt didn’t have the chance to become a picky eater. Living, traveling, and eating in some of the most far-flung locations around the world, he developed an eclectic palate and a nuanced understanding of cultures and cuisines that led to some revelations which would prove important in his future career as a food critic. In Tokyo, for instance—“a kind of paradise for nose-to-tail cooking”—he learned that “if you’re interested in telling a story, a hair-raisingly bad meal is much better than a good one." From dim sum in Hong Kong to giant platters of Peking duck in Beijing, fresh-baked croissants in Paris and pierogi on the snowy streets of Moscow, Platt takes us around the world, re-tracing the steps of a unique, and lifelong, culinary education. Providing a glimpse into a life that has intertwined food and travel in exciting and unexpected ways, The Book of Eating is a delightful and sumptuous trip that is also the culinary coming-of-age of a voracious eater and his eventual ascension to become, as he puts it, “a professional glutton.”
Author | : Ian Purkayastha |
Publisher | : Hachette Books |
Total Pages | : 294 |
Release | : 2017-02-07 |
Genre | : Biography & Autobiography |
ISBN | : 031638397X |
"[Ian Purkayastha] has a true, deep expertise in everything he sells--caviar, truffles, fish. He knows the stories that we need to sell the stuff tableside . . . he can disrupt the entire luxury foods market." ---From the Foreword by David Chang Ian Purkayastha is New York City's leading truffle importer and boasts a devoted clientele of top chefs nationwide, including Jean-Georges Vongerichten, David Chang, Sean Brock, and David Bouley. But before he was purveying the world's most expensive fungus to the country's most esteemed chefs, Ian was just a food-obsessed teenager in rural Arkansas -- a misfit with a peculiar fascination for rare and exotic ingredients. The son of an Indian immigrant father and a Texan mother, Ian learned to forage for wild mushrooms from an uncle in the Ozark hills. Thus began a single-track fixation that led him to learn about the prized but elusive truffle, the king of all fungi. His first taste of truffle at age 15 sparked his improbable yet remarkable adventure through the strange -- and often corrupt -- business of the exotic food trade. Rife with tales from the hidden underbelly of the elite restaurant scene, Truffle Boy chronicles Ian's high stakes dealings with a truffle kingpin in Serbia, meth-head foragers in Oregon, crooked businessmen and maniacal chefs in Manhattan, gypsy truffle hunters in the forests of Hungary, and a supreme adventure to find "Gucci mushrooms" in the Himalayan foothills -- the land of the gods. He endures harsh failures along the way but rebuilds with tremendous success by selling not just truffles but also caviar, wild mushrooms, rare foraged edibles, Wagyu beef, and other nearly unobtainable ingredients demanded by his Michelin-starred clients. Truffle Boy is a thrilling coming-of-age story and the incredible but true tale of a country kid who grows up to become a force in the world of fine dining.
Author | : Rima Collin |
Publisher | : Knopf |
Total Pages | : 266 |
Release | : 1987-03-12 |
Genre | : Cooking |
ISBN | : 0394752759 |
Two hundred eighty-eight delicious recipes carefully worked out so that you can reproduce, in your own kitchen, the true flavors of Cajun and Creole dishes. The New Orleans cookbook whose authenticity dependability, and wealth of information have made it a classic.
Author | : Larry Berger |
Publisher | : |
Total Pages | : 0 |
Release | : 1992 |
Genre | : Cooking |
ISBN | : 9780962740329 |
The college cookbook spiced with academic humor. Great gift idea.