Les Dames d'Escoffier New York Cookbook
Author | : Silvia Baldini |
Publisher | : Arcadia Publishing |
Total Pages | : 256 |
Release | : |
ISBN-10 | : 9781467155151 |
ISBN-13 | : 1467155152 |
Rating | : 4/5 (51 Downloads) |
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Author | : Silvia Baldini |
Publisher | : Arcadia Publishing |
Total Pages | : 256 |
Release | : |
ISBN-10 | : 9781467155151 |
ISBN-13 | : 1467155152 |
Rating | : 4/5 (51 Downloads) |
Author | : June Hersh |
Publisher | : Arcadia Publishing |
Total Pages | : 192 |
Release | : 2023-02-06 |
ISBN-10 | : 9781467152600 |
ISBN-13 | : 1467152609 |
Rating | : 4/5 (00 Downloads) |
Take a culinary journey through the foods, restaurants and businesses that define the cuisine of New York City and the Jewish immigrant experience... No trip to New York's five boroughs is complete without a hand sliced pastrami sandwich at Katz' deli or a bagel and lox with a schmear of cream cheese from Russ and Daughters. Any true New Yorker can tell you where to get the savoriest bowl of matzo ball soup or the crispest kosher dill pickle. Manischewitz wine became the icon it is today after Sammy Davis Jr. became its offical spokesperson. Join author June Hersh as she reveals the iconic Jewish foods, establishments and products that left their imprint on the taste buds of New Yorkers and the world.
Author | : Silvia Baldini |
Publisher | : Arcadia Publishing |
Total Pages | : 256 |
Release | : 2023-09-18 |
ISBN-10 | : 9781439679258 |
ISBN-13 | : 1439679258 |
Rating | : 4/5 (58 Downloads) |
Les Dames d' Escoffier New York, the most influential and accomplished women in the food world, present their favorite recipes for everything from simple weekday meals to spectacular party dishes. Authors Silvia Baldini and Sharon Franke showcase seventy-six family recipes and pairings by Pascaline Lepeltier, MOF, and including a dedication by Lidia Bastianich to LDNY founder Carol Brock and a foreword by Carla Hall. From Lidia's "Cavatappi with Asparagus and Spinach Pesto" or Ellie Krieger's recipe "Family Favorite Minestrone," to a stunning "Radicchio Salad with Radish, Basil, and Roasted Garlic Vinaigrette" by two-Michelin star Chef Melissa Rodriguez, these recipes are for every occasion and for every level of skill. strongDiscover the dishes and recipes that some of the most heralded women in the food business, in the greatest city in the world for food, cook when they are in their own home kitchens.
Author | : Andrew F. Smith |
Publisher | : Oxford University Press |
Total Pages | : 754 |
Release | : 2015 |
ISBN-10 | : 9780199397020 |
ISBN-13 | : 0199397023 |
Rating | : 4/5 (20 Downloads) |
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 | : Linda Lau Anusasananan |
Publisher | : Univ of California Press |
Total Pages | : 312 |
Release | : 2012-10-08 |
ISBN-10 | : 9780520953444 |
ISBN-13 | : 0520953444 |
Rating | : 4/5 (44 Downloads) |
Veteran food writer Linda Lau Anusasananan opens the world of Hakka cooking to Western audiences in this fascinating chronicle that traces the rustic cuisine to its roots in a history of multiple migrations. Beginning in her grandmother’s kitchen in California, Anusasananan travels to her family’s home in China, and from there fans out to embrace Hakka cooking across the globe—including Hong Kong, Taiwan, Singapore, Malaysia, Canada, Peru, and beyond. More than thirty home cooks and chefs share their experiences of the Hakka diaspora as they contribute over 140 recipes for everyday Chinese comfort food as well as more elaborate festive specialties. This book likens Hakka cooking to a nomadic type of "soul food," or a hearty cooking tradition that responds to a shared history of hardship and oppression. Earthy, honest, and robust, it reflects the diversity of the estimated 75 million Hakka living in China and greater Asia, and in scattered communities around the world—yet still retains a core flavor and technique. Anusasananan’s deep personal connection to the tradition, together with her extensive experience testing and developing recipes, make this book both an intimate journey of discovery and an exciting introduction to a vibrant cuisine.
Author | : June Hersh |
Publisher | : Arcadia Publishing |
Total Pages | : 192 |
Release | : 2023-02-06 |
ISBN-10 | : 9781439677063 |
ISBN-13 | : 1439677069 |
Rating | : 4/5 (63 Downloads) |
Take a culinary journey through the foods, restaurants and businesses that define the cuisine of New York City and the Jewish immigrant experience... No trip to New York's five boroughs is complete without a hand sliced pastrami sandwich at Katz's deli or a bagel and lox with a schmear of cream cheese from Russ and Daughters. Any true New Yorker can tell you where to get the savoriest bowl of matzo ball soup or the crispest kosher dill pickle. Manischewitz wine became the icon it is today after Sammy Davis Jr. became its offical spokesperson. Join author June Hersh as she reveals the iconic Jewish foods, establishments and products that left their imprint on the taste buds of New Yorkers and the world.
Author | : Elizabeth Fakazis |
Publisher | : Taylor & Francis |
Total Pages | : 169 |
Release | : 2023-01-31 |
ISBN-10 | : 9781000830095 |
ISBN-13 | : 1000830098 |
Rating | : 4/5 (95 Downloads) |
Interrogating the intersections of food, journalism, and politics, this book offers a critical examination of food media and journalism, and its political potential against the backdrop of contemporary social challenges. Contributors analyze current and historic examples such as #BlackLivesMatter, COVID-19, climate change, Brexit, food sovereignty, and identity politics, highlighting how food media and journalism reach beyond the commercial imperatives of lifestyle journalism to negotiate nationalism, globalization, and social inequalities. The volume challenges the idea that food media/journalism are trivial and apolitical by drawing attention to the complex ways that storytelling about food has engaged political discourses in the past, and the innovative ways it is doing so today. Bringing together international scholars from a variety of disciplines, the book will be of great interest to scholars and students of journalism, communication, media studies, food studies, sociology, and anthropology.
Author | : Linda Amster |
Publisher | : Macmillan |
Total Pages | : 404 |
Release | : 2005-08 |
ISBN-10 | : 0312312342 |
ISBN-13 | : 9780312312343 |
Rating | : 4/5 (42 Downloads) |
The editors of "The New York Times" are cooking everyone's favorite meat--chicken--in a classic new cookbook.
Author | : William Shurtleff; Akiko Aoyagi |
Publisher | : Soyinfo Center |
Total Pages | : 1306 |
Release | : 2022-03-10 |
ISBN-10 | : 9781948436748 |
ISBN-13 | : 1948436744 |
Rating | : 4/5 (48 Downloads) |
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 48 photographs and illustrations - mostly color. Free of charge in digital PDF format.
Author | : Lourdes Castro |
Publisher | : Ten Speed Press |
Total Pages | : 130 |
Release | : 2011-04-27 |
ISBN-10 | : 9781607741251 |
ISBN-13 | : 1607741253 |
Rating | : 4/5 (51 Downloads) |
From Chile-Glazed Pork Chops to Dos Leches Flan, Lourdes Castro offers authentic, no-fuss Mexican meals with clean, vibrant flavors that are the essence of great Mexican food. In Simply Mexican, Castro presents authentic recipes that don’t require a fortnight to prepare or extended shopping forays to find rare ingredients. Castro honed her knowledge of traditional south-of-the-border dishes by teaching the fundamentals to adults and children at her Miami cooking school, and now she’s introducing real Mexican fare that works for busy cooks every night of the week. Simply Mexican features easy-to-prepare, fun-to-eat favorites with big flavors, such as Chicken Enchiladas with Tomatillo Sauce and Crab Tostadas. Once you have mastered the basics, Castro will guide you through more advanced Mexican mainstays such as adobo and mole, and show you how to make the most effortless savory and sweet tamales around. With cooking notes that highlight useful equipment, new ingredients, shortcut techniques, and instructions for advance preparation, Simply Mexican demystifies authentic Mexican meals so you can make them at home in a snap. “With this book Lourdes Castro has added a spark of creativity and simplicity to Mexican food that up until now had not yet been realized. It gives me a huge sense of pride and honor to know that this book exists, as it will help a large audience re-create these gems in a simple and straightforward way.” —Aarón Sánchez, chef/owner of Paladar and chef/partner of Centrico, author of La Comida del Barrio, and former cohost of Food Network’s Melting Pot “Here, at last, are real Mexican recipes that are authentic, creative, and fun to prepare. Lourdes Castro creates an atmosphere that makes learning about enchiladas, tacos, and salsas exciting and interesting, and her precise methodology with Mexican cookery is refreshing and very entertaining. Highly recommended.” —Jonathan Waxman, chef/owner of Barbuto and West County Grill and author of A Great American Cook