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Author: Katherine Alford Publisher: Chronicle Books ISBN: 9780811827911 Category : Cooking Languages : en Pages : 0
Book Description
Caviar, truffles, and foie gras--these luxurious ingredients create a dazzling orchestra for the senses and are appearing more and more on the menus at fine restaurants. This elegant cookbook explores the difference between Sevruga and Osetra, the controversy of foie gras, and the enigmatic nighttime world of truffle hunting. Over 50 tantalizing recipes demystify these sometimes intimidating ingredients with straightforward, simple techniques. For those who aspire to decadence in the dining room, it's now possible to enjoy at home the flavors of such sumptuous dishes as Steamed Lobster with Truffle Beurre Fondue or Whole Roasted Foie Gras with Winter Vegetables. Author Katherine Alford reveals the secrets to infusing home cooking with three of the most revered delicacies in haute cuisine.
Author: Katherine Alford Publisher: Chronicle Books ISBN: 9780811827911 Category : Cooking Languages : en Pages : 0
Book Description
Caviar, truffles, and foie gras--these luxurious ingredients create a dazzling orchestra for the senses and are appearing more and more on the menus at fine restaurants. This elegant cookbook explores the difference between Sevruga and Osetra, the controversy of foie gras, and the enigmatic nighttime world of truffle hunting. Over 50 tantalizing recipes demystify these sometimes intimidating ingredients with straightforward, simple techniques. For those who aspire to decadence in the dining room, it's now possible to enjoy at home the flavors of such sumptuous dishes as Steamed Lobster with Truffle Beurre Fondue or Whole Roasted Foie Gras with Winter Vegetables. Author Katherine Alford reveals the secrets to infusing home cooking with three of the most revered delicacies in haute cuisine.
Author: Ian Purkayastha Publisher: Hachette Books ISBN: 031638397X Category : Biography & Autobiography Languages : en Pages : 294
Book Description
"[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: Mark Caro Publisher: Simon and Schuster ISBN: 143915838X Category : Cooking Languages : en Pages : 369
Book Description
In announcing that he had stopped serving the fattened livers of force-fed ducks and geese at his world-renowned restaurant, influential chef Charlie Trotter heaved a grenade into a simmering food fight, and the Foie Gras Wars erupted. He said his morally minded menu revision was meant merely to raise consciousness, but what was he thinking when he also suggested -- to Chicago Tribune reporter Mark Caro -- that a rival four-star chef 's liver be eaten as "a little treat"? The reaction to Caro's subsequent front-page story was explosive, as Trotter's sizable hometown moved to ban the ancient delicacy known as foie gras while an international array of activists, farmers, chefs and politicians clashed forcefully and sometimes violently over whether fattening birds for the sake of scrumptious livers amounts to ethical agriculture or torture. "Take a dish with a funny French name, add ducks, top it all off with celebrity chefs eating each other's livers, and that's entertainment," Caro writes. Yet as absurd as battling over bloated waterfowl organs might seem, the controversy struck a serious chord even among those who had never tasted the stuff. Reporting from the front lines of this passionate dining debate, Caro explores the questions we too often avoid: What is an acceptable amount of suffering for an animal that winds up on our plate? Is a duck that lives comfortably for twelve weeks before enduring a few weeks of periodic force-feedings worse off than a supermarket broiler chicken that never sees the light of day over its six to seven weeks on earth? Why is the animal-rights movement picking on such a rarefied dish when so many more chickens, pigs and cows are being processed on factory farms? Then again, how could the treatment of other animals possibly justify the practice of feeding a duck through a metal tube down its throat? In his relentless yet good-humored pursuit of clarity, Caro takes us to the streets where activists use bullhorns, spray paint, Superglue and/or lawsuits as their weapons; the government chambers where politicians weigh the ducks' interests against their own; the restaurants and outlaw dining clubs where haute cuisine preparations coexist with Foie-lipops; and the U.S. and French farms whose operators maintain that they are honoring tradition, not abusing animals. Can foie gras survive after 5,000 years? Are we on the verge of a more enlightened era of eating? Can both answers be yes? Our appetites hang in the balance.
Author: Norman Kolpas Publisher: Reaktion Books ISBN: 1789143780 Category : Cooking Languages : en Pages : 153
Book Description
Few ingredients inspire more soaring praise and provoke greater outrage than foie gras. Literally meaning “fat liver,” foie gras is traditionally produced by force-feeding geese or ducks, a process which has become the object of widespread controversy and debate. In Foie Gras: A Global History, Norman Kolpas strives to provide a balanced account of this luxurious ingredient’s history and production from ancient Egypt to modern times. Kolpas also explores how foie gras has inspired famous writers, artists, and musicians including Homer, Herman Melville, Isaac Asimov, Claude Monet, and Gioachino Antonio Rossini. The book includes a guide to purchasing, preparing, and serving foie gras, as well as ten easy recipes, from classic dishes to contemporary treats.
Author: Jim Christy Publisher: Feral House ISBN: 162731086X Category : Biography & Autobiography Languages : en Pages : 184
Book Description
What is it about the desolate far North American wilderness that calls the intrepid traveler to uncover its sanctifying and deadly secrets? From Jack London (Call of the Wild) to Christopher McCandless (chronicled in Jon Krakauer’s Into the Wild) souls have found solace in the silent, frozen northern kingdom at the top of the world, the Ultima Thule. The forested flatlands give way to the frozen Rocky Mountains over millions of acres nominally in the dominion of both the United States and Canada and accessible by its 1532 mile shared umbilical cord—The Alcan Highway. Legendary vagabond, Jim Christy, a Canadian now but born an American travels this road throughout his life. First as a young man in the early 1960s hungry for rugged adventure then revisiting the journey every few years both observing and reflecting on the growth of Northwest in the Rough Road to the North. Christy vividly describes the history of the indigenous people and the hearty (and often foolhardy) pioneers who built the Alcan highway and opened the northern road. Christy’s lyrical text weaves fulsome magic about the siren call of the last unconquered land of North America. The forested flatlands give way to the frozen Rocky Mountains over millions of acres nominally in the dominion of both the United States and Canada and accessible by its 1532 mile shared umbilical cord—The Alcan Highway. Legendary vagabond, Jim Christy, a Canadian now but born an American travels this road throughout his life. First as a young man in the early 1960s hungry for rugged adventure then revisiting the journey every few years both observing and reflecting on the growth of Northwest in the Rough Road to the North.
Author: Bi AnHuaXi Publisher: Funstory ISBN: 163689853X Category : Fiction Languages : en Pages : 610
Book Description
On Tang Kexin's birthday, her boyfriend and sister were accompanying her. After drinking a cup of wine, she threw herself into her boyfriend's embrace. But when she woke up, she found herself in a dark place with a stranger next to her.
Author: Matthew Reilly Publisher: Macmillan Publishers Aus. ISBN: 1761565834 Category : Comics & Graphic Novels Languages : en Pages : 275
Book Description
Matthew Reilly's blockbuster novel Hover Car Racer explodes off the page as a thrilling new graphic novel, brilliantly illustrated by John Hanna. Never give up. Never say die. Meet Jason Chaser, hover car racer. He's won himself a place at the International Race School, where racers either make it on to the Pro Circuit - or they crash and burn. But he's an outsider. He's younger than the other racers. His car, the Argonaut, is older. And on top of that, someone doesn't want him to succeed at the School and will do anything to stop him. Now Jason Chaser isn't just fighting for his place on the starting line, he's racing for his life. This is a specially formatted fixed-layout ebook that retains the look and feel of the print book
Author: Donald Olson Publisher: John Wiley & Sons ISBN: 0470069333 Category : Travel Languages : en Pages : 652
Book Description
Europe offers some of the world’s most exciting cities, romantic landscapes, outstanding museums, important historic sights, renowned works of art, and awesome architectural wonders, plus great cuisine, incredible shopping, and all kinds of entertainment and nightlife. Odds are, you can’t do it all. Depending on your personal interests, this friendly guide helps you pick the right sites and make the most of your trip, with: Trip planning, including applying for passports; making reservations; dealing with trip insurance, health issues, and Customs; rail passes, train tickets, traveler’s checks, and more Detailed info on 15 of Europe’s most popular destinations: London, Edinburgh, Dublin, Paris, Amsterdam, Munich, Vienna, Innsbruck, Prague, Naples, Florence, Venice, Madrid, Barcelona, and Athens Info on local customs, must-see attractions, and out-of-the-way gems, plus a little historical background to help you put the sites you’ll see in context Like every For Dummies travel guide, Europe For Dummies, 4th Edition helps you make the most of your vacation. It includes: Down-to-earth trip-planning advice Info on the best ships for every budget Tips on sightseeing at ports of call Handy Post-it Flags to mark your favorite pages Whether you want to marvel at majestic cathedrals or go on a pub crawl in Dublin, have a 5-star meal in Paris or a picnic lunch amidst the ruins of a Mycenaean city overlooking the Mediterranean, take in museums and castles or hike the Alps, explore the historic (or prehistoric) sites or experience diverse nightlife, with Europe For Dummies, 4th Edition, you’re on your way to a fantastic European holiday.
Author: Elizabeth Linhart Veneman Publisher: Moon Travel ISBN: 1631214667 Category : Travel Languages : en Pages : 601
Book Description
Make Your Escape with Moon Travel Guides! Incomparable wines, award-winning cuisine, rolling hills, and historic towns: discover the heart of California wine country with Moon Napa & Sonoma. Strategic itineraries, from a romantic weekend getaway to a week exploring the whole region In-depth coverage of Napa Valley and Southern and Northern Sonoma, with a bonus chapter on San Francisco Full-color, vibrant photos and detailed maps throughout The best winery tours to fit your taste and timeline, and a guide to classic California wines and where to find them Must-see attractions and off-beat ideas for making the most of your trip: Sample Cabs, Pinots, and Chardonnays on the Napa Valley Wine Train, or exclusive varietals at a unique family-owned vineyard. Explore the forests and farms of the lush Russian River Valley, the historic charms of downtown Sonoma, or the hip revitalization of Guerneville. Soak in hot springs at a luxurious spa, or spend a day rafting, hiking, or even hot-air ballooning. Indulge in fresh produce at a farmers market, splurge on Michelin-starred restaurants, and enjoy a night of dancing at a trendy jazz bar Honest advice from Bay Area native Elizabeth Linhart Veneman on when to go and where to stay, from upscale resorts and "glamping" yurts, to budget motels and family-friendly campgrounds Recommendations for visitors with disabilities, traveling with kids, and exploring wine country on a budget Tips for getting around safely by car or public transportation Thorough background on the culture, environment, wildlife, and history, plus a glossary of common wine terminology With Moon's local insight, diverse activities, and expert tips on experiencing the best of Napa and Sonoma, you can plan your trip your way! Exploring more of the Golden State? Try Moon California. Hitting the road? Try Moon Pacific Coast Highway Road Trip.
Author: John R. Walker Publisher: John Wiley & Sons ISBN: 0470140593 Category : Business & Economics Languages : en Pages : 157
Book Description
Comprehensively covers opening and running a restaurant-revised and updated A successful restaurant is a dream business. It offers guests a fabulous experience, while the restaurateur gets an exciting workplace, creative license, and potentially nice profit margins. Of course, restaurant success does not arrive on a silver platter. It takes know-how, the right planning, and access to quality information. A one-stop guide to the business, The Restaurant: From Concept to Operation, Fifth Edition gives readers the knowledge they need to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room. The book progresses logically, from choosing a good concept to finding a market, developing business and marketing plans, and securing financial backing. Topics covered include location selection, permits and legal issues, menu development, interior design, and employee hiring and training. Along the way, such all-important skills as turning first-time guests into regular patrons are also described. Special features of this Fifth Edition include: Increased focus on the independent restaurateur, with greater emphasis on restaurant business plans A new chapter on food production and sanitation Greater emphasis on restaurant business plans, including new exercises New Profiles, which describe a recently opened restaurant, begin Parts 1, 2, 3, and 4 New coverage of restaurant concepts and use of technology in restaurants Expanded sections on back-of-the-house and control contents; franchising; and leasing and insurance This field-proven guide gives students, chefs, and entrepreneurs all of the skills and information they need to master every challenge and succeed in this highly competitive and rewarding industry.
Author: Katherine Alford
Author: Katherine Alford
Author: Ian Purkayastha
Author: Mark Caro
Author: Norman Kolpas
Author: Jim Christy
Author: Bi AnHuaXi
Author: Matthew Reilly
Author: Donald Olson
Author: Elizabeth Linhart Veneman
Author: John R. Walker