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Author: Sirio Maccioni Publisher: Rizzoli Publications ISBN: 0847837947 Category : Cooking Languages : en Pages : 258
Book Description
The first cookbook from the New York institution that has cultivated some of the best chefs of our time and has served as the social club for celebrities and power brokers for more than thirty-five years. If you had to pick a single restaurant that has wielded the greatest influence in the last fifty years, it would be Le Cirque. Started in 1974, Le Cirque has redefined fine dining for the entire country. The seductive man behind it all, Sirio Maccioni, slyly introduced patrons to the delights of fine Italian cuisine alongside French classics. Most famously, he created a social club for titans and tastemakers from all walks of life—presidents and kings, café society and business magnates, and stars such as Frank Sinatra, Diana Ross, and Andy Warhol. For the kitchen, Maccioni has always handpicked up-and-coming new talent. Among its alumni are David Bouley, Michael Lomonaco, and Terrance Brennan. Now for the first time, the recipes for the restaurant’s iconic dishes are presented here, in the same form as they were originally invented—including such classics as Daniel Boulud’s Black Bass with Barolo Sauce, Alain Sailhac’s Fettuccine with White Truffles, Pierre Schaedelin’s deconstructed Caesar Salad, and Jacques Torres’s Bombolini. Woven throughout the book are colorful anecdotes and candid photographs documenting the glitz and glam of the restaurant, where a reservation is always coveted.
Author: Sirio Maccioni Publisher: Rizzoli Publications ISBN: 0847837947 Category : Cooking Languages : en Pages : 258
Book Description
The first cookbook from the New York institution that has cultivated some of the best chefs of our time and has served as the social club for celebrities and power brokers for more than thirty-five years. If you had to pick a single restaurant that has wielded the greatest influence in the last fifty years, it would be Le Cirque. Started in 1974, Le Cirque has redefined fine dining for the entire country. The seductive man behind it all, Sirio Maccioni, slyly introduced patrons to the delights of fine Italian cuisine alongside French classics. Most famously, he created a social club for titans and tastemakers from all walks of life—presidents and kings, café society and business magnates, and stars such as Frank Sinatra, Diana Ross, and Andy Warhol. For the kitchen, Maccioni has always handpicked up-and-coming new talent. Among its alumni are David Bouley, Michael Lomonaco, and Terrance Brennan. Now for the first time, the recipes for the restaurant’s iconic dishes are presented here, in the same form as they were originally invented—including such classics as Daniel Boulud’s Black Bass with Barolo Sauce, Alain Sailhac’s Fettuccine with White Truffles, Pierre Schaedelin’s deconstructed Caesar Salad, and Jacques Torres’s Bombolini. Woven throughout the book are colorful anecdotes and candid photographs documenting the glitz and glam of the restaurant, where a reservation is always coveted.
Author: Erin Morgenstern Publisher: Anchor ISBN: 0385534647 Category : Fiction Languages : en Pages : 389
Book Description
#1 NATIONAL BESTSELLER • Two starcrossed magicians engage in a deadly game of cunning in the spellbinding novel that captured the world's imagination. • "Part love story, part fable ... defies both genres and expectations." —The Boston Globe The circus arrives without warning. No announcements precede it. It is simply there, when yesterday it was not. Within the black-and-white striped canvas tents is an utterly unique experience full of breathtaking amazements. It is called Le Cirque des Rêves, and it is only open at night. But behind the scenes, a fierce competition is underway: a duel between two young magicians, Celia and Marco, who have been trained since childhood expressly for this purpose by their mercurial instructors. Unbeknownst to them both, this is a game in which only one can be left standing. Despite the high stakes, Celia and Marco soon tumble headfirst into love, setting off a domino effect of dangerous consequences, and leaving the lives of everyone, from the performers to the patrons, hanging in the balance.
Author: Sirio Maccioni Publisher: Harvest ISBN: Category : Biography & Autobiography Languages : en Pages : 506
Book Description
Restauranteur Sirio Maccioni reveals the secrets that have made his restaurant Le Cirque one of the world's most celebrated restaurants.
Author: Jacques Torres Publisher: William Morrow Cookbooks ISBN: 9780688156541 Category : Cooking Languages : en Pages : 320
Book Description
Master the building blocks of dessert making and you can create anything. That is the simple philosophy of Jacques Torres, host of the public television series Dessert Circus and executive pastry chef at the world-renowned Le Cirque 2000 restaurant. In Dessert Circus he stays true to his principles. Learn how to temper chocolate (simply bringing melted chocolate to the right temperature) and you can make Chocolate-Covered Almonds. Learn to make sorbet (no harder than buying an ice cream machine) and you can make a Palette of Sorbets, a chocolate palette artfully topped with five different fruit sorbets. Master the recipe for Classic Genoise cake and you have the starting point for everything from Banana Moon Cakes to a raspberry mousse-filled ladybug. Jacques explains it all in clear, plain language, like a teacher at your side. He doesn't just tell you what to do, he tells you why you are doing it that way. Dessert Circus isn't just a stunning collection of a hundred astonishing desserts, it is a primer in the basics of dessert chemistry. You will learn about ingredients and how they react when mixed, kneaded, chilled, or heated and be taught the red flags of warning--the signs that something is not going right--and what you might be able to do to save the situation. Dessert Circus satisfies your every craving. Chocoholic? Revel in homemade Peanut Butter Cups. Want something simple and homey? How about Decorative Shortbread Cookies or Old-fashioned Macaroons? If you think creaminess is the hallmark of a dessert to die for, open up to classic Creme Brulee and soon-to-be-classic Tiramisu. There are fruit desserts (try Roosted Whole Peaches with Fresh Almonds and Pistachios), pastries, (Napoleons, Baba au Rhum), and frozen finales. But that's not all. Jacques has included recipes for all his signature desserts. Appreciate the architecture of New York City without ever leaving your kitchen by making The Manhattan, chocolate cake layered with a bittersweet chocolate cream constructed in the shape of a skyscraper. Enjoy winter any time of year with The Snowman, a little man made not out of snow but snowy white meringue and filled with tart lemon curd. If you're really feeling your baking oats, there is the final chapter, For the Truly Adventurous. Make a Cookie Tree, a Croquembouche (a pyramid of small cream puffs), or a wedding cake for sixty. Each recipe is rated for its level of difficulty so you can start with desserts that match your level of experience and work your way up to those more challenging. Every recipe is accompanied by a color photograph of the finished dessert and step-by-step photographs where appropriate. If you love dessert, you'll love Dessert Circus.
Author: Pierre Clostermann Publisher: Phoenix ISBN: 9780304366248 Category : Biography & Autobiography Languages : en Pages : 345
Book Description
When The Big Show was first published, paper rationing meant that the text had to be heavily cut. Now, for the first time, this international bestseller has been returned to its complete, and breathtaking, original state. Pierre Clostermann was a Free French fighter ace who flew with the RAF during the Second World War. Over the course of five years he engaged in hundreds of dog-fights, shot down scores of Luftwaffe planes, escorted American bombers on some of the most dangerous raids of the war, and watched many of his friends falling to their deaths in the skies over the Channel. The Big Show, his incredible account of the air war over Britain and France, has become one of the most famous memoirs of the Second World War. Now in its original state, it contains everything one could wish for in a war memoir: wonderfully observed descriptions of wartime Britain, frighteningly evocative stories of in-the-cockpit action, an amazing cast of characters, and all the drama and bravery of a man fighting a desperate war thousands of feet above the ground. An undeniable classic.
Author: Tony Babinski Publisher: Harry N. Abrams ISBN: 9780810946361 Category : Performing Arts Languages : en Pages : 0
Book Description
Text and photographs provide a history of the performance troupe Cirque du Soleil from its first performance in Quebec in 1984 to the present featuring its 2400-member crew and 500-member international cast.
Author: Jessica Tom Publisher: HarperCollins ISBN: 0062387014 Category : Fiction Languages : en Pages : 325
Book Description
Full of wit and mouth-watering cuisines, Jessica Tom’s debut novel offers a clever insider take on the rarefied world of New York City’s dining scene in the tradition of The Devil Wears Prada meets Kitchen Confidential. Food whore (n.) A person who will do anythingfor food. When Tia Monroe moves to New York City, she plans to put herself on the culinary map in no time. But after a coveted internship goes up in smoke, Tia’s suddenly just another young food lover in the big city. But when Michael Saltz, a legendary New York Times restaurant critic, lets Tia in on a career-ending secret—that he’s lost his sense of taste—everything changes. Now he wants Tia to serve as his palate, ghostwriting his reviews. In return he promises her lavish meals, a bottomless cache of designer clothing, and the opportunity of a lifetime. Out of prospects and determined to make it, Tia agrees. Within weeks, Tia’s world transforms into one of luxury: four-star dinners, sexy celebrity chefs, and an unlimited expense account at Bergdorf Goodman. Tia loves every minute of it…until she sees her words in print and Michael Saltz taking all the credit. As her secret identity begins to crumble and the veneer of extravagance wears thin, Tia is forced to confront what it means to truly succeed—and how far she’s willing to go to get there.
Author: Brigit Legere Binns Publisher: Running Press Adult ISBN: 9780762415830 Category : Cooking Languages : en Pages : 0
Book Description
It's a classic steakhouse, a superb Italian-American restaurant, a power-lunch mainstay, and the oldest family-owned, white-tablecloth restaurant group in the country, with 28 locations in 24 cities--each one administered by third-generation descendants of the original owners. Now, finally, everyone can learn the cooking technique that makes Palm steaks and chops so delectably juicy. In more than 125 recipes, the secrets behind some of the Palm's most requested dishes are revealed by executive chef Tony Tammero, with recipes for Steak à la Stone, Monday Night Salad, Veal Martini, Clams Oreganato, Spaghetti Carbonara, Gigi Salad, and quite possibly the best creamed spinach on the planet. Because each dish at the Palm has a story behind it, this is a cookbook filled with real-life stories, celebrity anecdotes, vivid characters, and the very special flavor of a restaurant that has prospered while remaining true to the original owners' credo: "Exceed the customer's expectation, and treat everyone who walks through our door as if they are family."
Author: Pascal Jacob Publisher: Magellan et Cie ISBN: 9782350742458 Category : Circus in art Languages : en Pages : 126
Book Description
Né en 1888 au Havre, le peintre Jean Dufy est aujourd’hui beaucoup moins connu que son frère, Raoul Dufy, et son oeuvre est pourtant extrêmement riche et variée. Nombre de ses œuvres ont été exposées à Paris et New York durant les années 1920. Les thématiques qu'il aborde sont très diverses mais l'on constate un intérêt particulier pour les arts et plus particulièrement pour le cirque. Puisant son inspiration lors des représentations des cirques parisiens tel que le Cirque d'hiver ou le Cirque Medrano, il tente de saisir les spécificités de cet art et donne vie aux écuyers, aux acrobates et aux clowns. Il s'attache à peindre ce qu'il voit, tant les artistes que l'ambiance des représentations auxquelles il assiste. Les couleurs vives et éclatantes, caractéristiques des costumes et des lumières donnent aux tableaux une dimension vivante et joyeuse. Cet ouvrage est l'occasion de rendre hommage à cet artiste souvent méconnu et à son travail, véritable voyage à travers les arts du cirque. Pascal Jacob, auteur de nombreux ouvrages et historien du cirque, a su mêler l’histoire de Jean Dufy à celle de son art permettant ainsi au lecteur d'entrer pleinement dans cette oeuvre et de se familiariser avec le monde foisonnant du cirque et de tous ses grands artistes.
Author: Sirio Maccioni
Author: Sirio Maccioni
Author: Ruth Reichl
Author: Erin Morgenstern
Author: Sirio Maccioni
Author: Jacques Torres
Author: Pierre Clostermann
Author: Tony Babinski
Author: Jessica Tom
Author: Brigit Legere Binns
Author: Pascal Jacob