Hip Hop Cooking
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Author | : Joseph Inniss |
Publisher | : Dokument Forlag |
Total Pages | : 0 |
Release | : 2014-09 |
Genre | : Cooking |
ISBN | : 9789185639700 |
Celebrates the many humorous parallels between food and hip hop, by featuring recipes inspired by hip hop artists of today and yesterday. From Wu-Tang clam chowder to The Sugar Hill meringue, they pay tribute to the music, culture, and creativity of hip hop. Some of the recipes are designed to be quick and easy to make; others require more skill and patience.
Author | : Cutmaster GB. |
Publisher | : From Here to Fame |
Total Pages | : 0 |
Release | : 2012 |
Genre | : Cooking, American |
ISBN | : 9783937946382 |
A personal glimpse of artists from all four Hip Hop elements-- MCing, breaking, graffiti writing and DJing. Accompanying the artists' favorite recipes are short stories, biographies and photos from the past and present.
Author | : Coolio |
Publisher | : Simon and Schuster |
Total Pages | : 242 |
Release | : 2009-11-17 |
Genre | : Cooking |
ISBN | : 1439149739 |
There’s only one thing that Coolio’s been doing longer than rapping: cooking. His recipes are built around solid comfort foods with a healthy twist that don’t break the bank. You can’t find the fusions Coolio created like Blasian (black Asian) or Ghettalian (ghetto Italian) in restaurants, but you can have them cooking away in your kitchen faster and easier than ordering takeout. Coolio started making thirty-minute meals when he was ten years old and has since developed a whole new cuisine: Ghetto Gourmet. Start your Ghetto Gourmet adventure with some “Soul Rolls,” follow-up with “Finger-Lickin’, Rib-Stickin’, Fall-Off-the-Bone-and-into-Your-Mouth Chicken,” and finish off with “Banana Ba-ba-ba-bread” sweetened with golden honey. Cookin' with Coolio features 76 tasty, easy-to-make and economical recipes built around comfort foods with a healthy twist, accompanied by 25 full-color pictures. The book covers everything: -How to Become a Kitchen Pimp -The Rules of the Ghetto Gourmet to everything you'll need to make a complete meal -Pimpin’ the poultry -Sinful steaks -It’s Hard Out Here for a Shrimp -Chillin’ and Grillin’ As Coolio says, “All you need is a little bit of food, and a little bit of know-how.”
Author | : Dan Charnas |
Publisher | : Rodale |
Total Pages | : 306 |
Release | : 2016-05-03 |
Genre | : Self-Help |
ISBN | : 1623365929 |
The first organizational book inspired by the culinary world, taking mise-en-place outside the kitchen. Every day, chefs across the globe churn out enormous amounts of high-quality work with efficiency using a system called mise-en-place--a French culinary term that means “putting in place” and signifies an entire lifestyle of readiness and engagement. In Work Clean, Dan Charnas reveals how to apply mise-en-place outside the kitchen, in any kind of work. Culled from dozens of interviews with culinary professionals and executives, including world-renowned chefs like Thomas Keller and Alfred Portale, this essential guide offers a simple system to focus your actions and accomplish your work. Charnas spells out the 10 major principles of mise-en-place for chefs and non chefs alike: (1) planning is prime; (2) arranging spaces and perfecting movements; (3) cleaning as you go; (4) making first moves; (5) finishing actions; (6) slowing down to speed up; (7) call and callback; (8) open ears and eyes; (9) inspect and correct; (10) total utilization. This journey into the world of chefs and cooks shows you how each principle works in the kitchen, office, home, and virtually any other setting.
Author | : Jacqueline Briggs Martin |
Publisher | : Lerner Publishing Group |
Total Pages | : 32 |
Release | : 2018-08-01 |
Genre | : Juvenile Nonfiction |
ISBN | : 1430131691 |
Describes the L.A. street cook's life, including working in his family's restaurant as a child, figuring out what he wanted to do with his life, and his success with his food truck and restaurant.
Author | : Annette Adams |
Publisher | : Lulu.com |
Total Pages | : 173 |
Release | : 2010-09-24 |
Genre | : Cooking |
ISBN | : 0557698235 |
I dedicate this "Tribute "Cookbook" to the hip hop world of rappers and rhyme writers. I pay my respect to this culture with my work on these pages. My intent is to entertain the entertainers who have entertained us. To all of those rappers who have gotten a bad rap...I cook for you on bended knee. To those who have sung for their dinner, I write recipes to honor you. In this book you will find recipes that will improve your health, make you drool and others I wouldn't feed to my dogg (Hoodrat Chile)... but do make me smirk. It is your duty to decide which is which. You will solve a puzzle in the Table of Contents, learn how to detox, make a spherification molecular cocktail, hail up the joints in chapter 420, and cook food from The South, East Coast, West Coast, Korea, Italy, France, Japan...food named for rappers around the globe.
Author | : Selwyn Seyfu Hinds |
Publisher | : Simon and Schuster |
Total Pages | : 308 |
Release | : 2004-01-06 |
Genre | : Literary Collections |
ISBN | : 0743451376 |
With the fine strokes of a novelist, editor-in-chief of The Source and lifelong devotee of Hip Hop, Hinds, exposes the personalities as well as the appeal and controversy of a pop culture that has swept the globe. Revealing the lonely side of Lauryn Hill, the pensive, controlling tendencies of Puffy Combs, the tender side of gansta rapper Dr. Dre, and the creative energy of Wyclef Jean, Hinds goes far beyond the celebrities: his unflinching eye takes in the whole of Hip Hop and its impact. Beautifully written and refreshingly original.
Author | : Albert "Prodigy" Johnson |
Publisher | : Kingston Imperial |
Total Pages | : 118 |
Release | : 2016-10-11 |
Genre | : Social Science |
ISBN | : 9780997146233 |
“Ultimately, these aren't recipes you're likely to try at home ― though they might be just the thing when your refrigerator is bare.” ― NPR Books Simple recipes for a complex world. Here's what you get at the Commissary Kitchen: - Clean Hands Sweet Potato Pie - Spicy Seafood - Don’t Be Salty Chicken Ramen - Barbecue Salmon - Vegetarian Curry And a lot more. In the Fall of 2016, rapper Prodigy released his Commissary Kitchen cookbook as a long-awaited addendum to his critically acclaimed 2011 memoir My Infamous Life: The Autobiography of Mobb Deep’s Prodigy. Originally, Prodigy’s vision for Commissary Kitchen was to highlight the bare bones prison conditions to which inmates are subjected to and forcibly requiring a broad scope of ideas when it comes to the limited nutrition provided from food purchased within the commissary. The conversation was taken to Harvard, MIT, and Yale, with televised appearances on NBC’s The Tonight Show With Jimmy Fallon, TMZ, and a lengthy discussion with legendary radio personality Angie Martinez during the Barnes & Noble book launch, as well as a food truck at the renowned Smorgasburg. In My Infamous Life, Prodigy detailed his mindset and need for self-reflection while imprisoned, but took it a step further with Commissary Kitchen by using recipes to tell the stories of life in prison, as he grappled with staying healthy as a quiet sufferer of the SS Type of Sickle Cell Anemia, by far the most fatal. Prodigy surrendered to the disease in 2017, though much like his music, his impact lives on forever. As the world became entrenched in a global pandemic this book provides a glimpse of ways to survive under meager conditions. Once again Commissary Kitchen proves useful, as what was once a prison and college dormitory favorite can now be applied to most human lives in search of fun and moderately healthy recipes using well-preserved items like canned goods with simple appliances and utensils. From omelets to black bean curry, simple sauces and reductions, there’s plenty to pull from Commissary Kitchen as our current need is to stretch our food supply as far and most affordable as possible ―especially with escalating unemployment rates. Prodigy’s initial intent was to save lives, and here he’s doing it again. Commissary Kitchen is much more than a fun gift book; it’s an essential survival guide for these uncertain times. Rest In Peace, Prodigy.
Author | : Action Bronson |
Publisher | : Abrams |
Total Pages | : 432 |
Release | : 2017-09-12 |
Genre | : Cooking |
ISBN | : 1683351169 |
The rapper, chef, TV star, and author of Stoned Beyond Belief offers up a love letter to food inspired by his childhood, family, tours, and travels. This ain’t no cookbook. This ain’t no memoir. This is Action Bronson’s devotional, a book about the overwhelming power of delicious—no, f*cking amazing—food. Bronson is this era’s Homer, and F*ck, That’s Delicious is a modern-day Odyssey, replete with orgiastic recipes, world travel, siren songs, and weed. Illustrated, packed with images, and unlike any book in the entire galaxy, Bronson’s F*ck, That’s Delicious includes forty-plus recipes inspired by his childhood, family, tours, and travels. Journey from bagels with cheese that represent familial love to the sex and Big Macs of upstate New York fat camp and ultimately to the world’s most coveted five-star temples of gastronomy. And: the tacos in LA. The best Dominican chimis. Jamaican jerk. Hand-rolled pasta from Mario. Secrets to good eating from Massimo. Meyhem Lauren’s Chicken Patty Potpie. And more! more! more! New York Times Bestseller Winner of the IACP Cookbook Design Award “This magnificent tome is filled with both the recognizable and the perplexing. And, best of all, I can make it at home and so can you. . . . This is a book that is at once a testament to a wild palate, to a man with a gastronomic vision, to a hip-hop artist of the top of the top category, and a student of life with legendary curiosity.” —Mario Batali, from the foreword “Through his career on VICELAND, Bronson has become one of the Internet’s most entertaining food personalities—and his book delivers just as much loud enthusiasm for eating fucking delicious things as his show by the same name.” —GQ magazine
Author | : Kelis |
Publisher | : Kyle Books |
Total Pages | : 0 |
Release | : 2015-09-28 |
Genre | : Cooking |
ISBN | : 9781909487307 |
My Life on a Plate tells Kelis' personal story through the food she creates. Her style has been molded by her culture, her travels, and all the people she met along the way. This book is a collection of her favorite recipes. Kelis' love affair with food started as a child. A native New Yorker, her mother worked as a chef in her own catering business, run out of their home in Harlem. Driven by the speed and the intensity in the kitchen, Kelis' passion behind watching her mother cook inspired her to roll up her sleeves. Every detail was clear and defined: Red lips, red nails, perfume, earrings and a military demeanour she felt in the presence of a master while watching her mother work. At age 17, Kelis signed her first recording contract and began to travel the world. She discovered local outdoor markets and tiny hole-in-the-wall restaurants and considered them the hidden treasures of her journeys. After 10 years in the music business, Kelis decided to attend Le Cordon Bleu. Attending the famous cooking school gave Kelis the confidence to call herself a chef and to write her first cookbook. My Life on a Plate tells Kelis' personal story through the food she creates. Her style has been moulded by her culture, her travels, and all the people she met along the way. This book is a collection of her favourite recipes. It features a mix of foods from her Puerto Rican heritage, such as Pernil (Puerto Rican Pork Shoulder), Arroz con Gandules, and Shrimp Alcapurias along with dishes she created after discovering them on her travels around the world such as Malay Curry Chicken and Swedish Meatballs.