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Author: Burton Wolf Publisher: Broadway ISBN: 9780385472739 Category : Cooking Languages : en Pages : 316
Book Description
The companion book to the author's public television series, Burt Wolf's Menu, offers a complete selection of tested, simple-to-prepare recipes from the best chefs the world over, from Canada and Chile to Singapore and beyond. TV tie-in.
Author: Burton Wolf Publisher: Broadway ISBN: 9780385472739 Category : Cooking Languages : en Pages : 316
Book Description
The companion book to the author's public television series, Burt Wolf's Menu, offers a complete selection of tested, simple-to-prepare recipes from the best chefs the world over, from Canada and Chile to Singapore and beyond. TV tie-in.
Author: Burton Wolf Publisher: Broadway ISBN: 9780385472746 Category : Cooking Languages : en Pages : 312
Book Description
This companion book to Burt Wolf's new PBS series is loaded with delightful recipes, helpful food tips and exotic travel lore from around the world. B & W photographs and line drawings throughout.
Author: Burton Wolf Publisher: Broadway ISBN: 9780385482660 Category : Cooking Languages : en Pages : 276
Book Description
With 135 recipes from places as far-flung as Baja California, Mexico; Brussels, Belgium; Richmond, Virginia; and Rome, Italy, Burt Wolf's latest cookbook captures all the international excitement of his new public television series, "Travels and Traditions." Illustrated with sixteen pages of full-color photographs, Good to Eat offers dishes that are often perfect choices for the health-conscious cook. Take, for example, the classic Minestrone Milanese, a filling, vegetable-packed soup that has become an international favorite; or, from Trondheim, Norway, Salmon with a Basil Crust and Ratatouille Salsa. But good eating is about pure pleasure, too, and Good to Eat also includes recipes that will satisfy the pleasure-seeker in all of us--from the Cayman Islands' Nut-Crusted Pork Tenderloin to Richmond, Virginia's Pecan Apricot Cake. And, of course, Burt adds his own words of wisdom on a variety of topics, entertaining while he educates on subjects such as the naming of Jarlsburg cheese, the origins of big game fishing, and the food of Hong Kong, as well as the role of dietary fat, the need to find balance in the foods you eat, the truth about cholesterol, and the importance of consuming enough essential vitamins and minerals. With this book, home cooks will discover that "good to eat" means following a generally healthy diet that is also tasty and satisfying, and that sensible eating can certainly be soul-satisfying as well.
Author: Burton Wolf Publisher: Main Street Books ISBN: 9780385468817 Category : International cooking Languages : en Pages : 0
Book Description
Served up with easygoing style and garnished with piquant wit, this is a banquet of food lore, history, and travel tips--plus more than 100 four-star recipes from famous restaurants all over America and around the world.
Author: Burton Wolf Publisher: Broadway ISBN: 9780385482653 Category : Cookery, International Languages : en Pages : 0
Book Description
In this lavishly illustrated, full-color companion volume to his first prime-time documentary series for Public Television, America's best-loved food journalist travels the world to seek out the history and tradition surrounding those joyoys occasions that bring people together to eat and drink. 200 color photos.
Author: Burton Wolf Publisher: Rizzoli International Publications ISBN: 9780847827923 Category : Cooking Languages : en Pages : 264
Book Description
Presents an introduction to regional cuisine centered around ten major American cities, with representative recipes and information on local chefs, restaurants, and food markets, and short histories on dining traditions and favorite dishes.
Author: Mason Hereford Publisher: Ten Speed Press ISBN: 1984859005 Category : Cooking Languages : en Pages : 257
Book Description
JAMES BEARD AWARD NOMINEE • IACP AWARD FINALIST • NEW YORK TIMES BESTSELLER • A fun, flavorful cookbook with more than 95 recipes and Power-Ups featuring chef Mason Hereford’s irreverent take on Southern food, from his awarding-winning New Orleans restaurant Turkey and the Wolf “Mason and his team are everything the culinary world needs right now. This book is a testimony of living life to the most and being your true self!”—Matty Matheson ONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, Saveur, NPR, Vice, Delish, Garden & Gun, Publishers Weekly Mason Hereford grew up in rural Virginia, where his formative meals came at modest country stores and his family’s holiday table. After moving to New Orleans and working in fine dining he opened Turkey and the Wolf, which featured his larger-than-life interpretations of down-home dishes and created a nationwide sensation. In Turkey and the Wolf, Hereford shares lively twists on beloved Southern dishes, like potato chip–loaded fried bologna sandwiches, deviled-egg tostadas with salsa macha, and his mom’s burnt tomato casserole. This cookbook is packed with nostalgic and indulgent recipes, original illustrations, and bad-ass photographs. Filled with recipes designed to get big flavor out of laidback cooking, Turkey and the Wolf is a wild ride through the South, with food so good you’re gonna need some brand-new jeans.
Author: Publisher: ISBN: Category : Libraries Languages : en Pages : 1132
Book Description
Includes, beginning Sept. 15, 1954 (and on the 15th of each month, Sept.-May) a special section: School library journal, ISSN 0000-0035, (called Junior libraries, 1954-May 1961). Also issued separately.
Author: Burton Wolf
Author: Burton Wolf
Author: Burton Wolf
Author: Burton Wolf
Author: Burton Wolf
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Author: Burton Wolf
Author: Burton Wolf
Author: Mason Hereford
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