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Author: Robert R. Boylan Publisher: ISBN: 9781699532560 Category : Languages : en Pages : 48
Book Description
The places found in this restaurant guide are the most positively reviewed and recommended by locals and travelers. (Cuisine Types): American, Armenian, Asian Fusion, Brazilian, Cajun/Creole, Caribbean, Chinese, Dominican, Egyptian, Ethiopian, Filipino, French, Greek, Halal, Indian, Italian, Japanese, Korean, Latin American, Lebanese, Mediterranean, Mexican, Middle Eastern, Pakistani, Peruvian, Salvadoran, Tex-Mex, Thai, Turkish, Vietnamese and many more options to visit and enjoy your stay.
Author: Robert R. Boylan Publisher: ISBN: 9781699532560 Category : Languages : en Pages : 48
Book Description
The places found in this restaurant guide are the most positively reviewed and recommended by locals and travelers. (Cuisine Types): American, Armenian, Asian Fusion, Brazilian, Cajun/Creole, Caribbean, Chinese, Dominican, Egyptian, Ethiopian, Filipino, French, Greek, Halal, Indian, Italian, Japanese, Korean, Latin American, Lebanese, Mediterranean, Mexican, Middle Eastern, Pakistani, Peruvian, Salvadoran, Tex-Mex, Thai, Turkish, Vietnamese and many more options to visit and enjoy your stay.
Author: Robert Boylan Publisher: Createspace Independent Publishing Platform ISBN: 9781725054875 Category : Languages : en Pages : 46
Book Description
The places found in this restaurant guide are the most positively reviewed and recommended by locals and travelers. (Cuisine Types): American, Armenian, Asian Fusion, Brazilian, Cajun/Creole, Caribbean, Chinese, Dominican, Egyptian, Ethiopian, Filipino, French, Greek, Halal, Indian, Italian, Japanese, Korean, Latin American, Lebanese, Mediterranean, Mexican, Middle Eastern, Pakistani, Peruvian, Salvadoran, Tex-Mex, Thai, Turkish, Vietnamese and many more options to visit and enjoy your stay.
Author: Robert Boylan Publisher: Createspace Independent Publishing Platform ISBN: 9781987736052 Category : Languages : en Pages : 46
Book Description
The places found in this restaurant guide are the most positively reviewed and recommended by locals and travelers. (Cuisine Types): American, Armenian, Asian Fusion, Brazilian, Cajun/Creole, Caribbean, Chinese, Dominican, Egyptian, Ethiopian, Filipino, French, Greek, Halal, Indian, Italian, Japanese, Korean, Latin American, Lebanese, Mediterranean, Mexican, Middle Eastern, Pakistani, Peruvian, Salvadoran, Tex-Mex, Thai, Turkish, Vietnamese and many more options to visit and enjoy your stay.
Author: Robert R Boylan Publisher: ISBN: Category : Languages : en Pages : 48
Book Description
The places found in this restaurant guide are the most positively reviewed and recommended by locals and travelers. (Cuisine Types): American, Armenian, Asian Fusion, Brazilian, Cajun/Creole, Caribbean, Chinese, Dominican, Egyptian, Ethiopian, Filipino, French, Greek, Halal, Indian, Italian, Japanese, Korean, Latin American, Lebanese, Mediterranean, Mexican, Middle Eastern, Pakistani, Peruvian, Salvadoran, Tex-Mex, Thai, Turkish, Vietnamese and many more options to visit and enjoy your stay.
Author: Fiona Stapley Publisher: Random House ISBN: 1473566134 Category : Reference Languages : en Pages : 1088
Book Description
Britain's bestselling travel guide for over 35 years and the only truly independent pub guide of its kind. ***Featured in the Guardian, the Times and Mail Online and on BBC Radio 4*** The 38th edition of this much-loved book is as irreplaceable as ever. Organised county by county, its yearly updates and reader recommendations ensure that only the best pubs make the grade. Here you will not only find a fantastic range of countryside havens, bustling inns and riverside retreats, but also pubs known for their excellent food, some specialising in malt whiskey and craft beers. Discover the top pubs in each county for beer, food and accommodation, and find out the winners of the coveted titles of Pub of the Year and landlord of the Year. Packed with hidden gems, The Good Pub Guide continues to provide a wealth of honest, entertaining and up-to-date information on the countries drinking establishments.
Author: Aaron Coe Publisher: Lulu.com ISBN: 0578231956 Category : Fiction Languages : en Pages : 256
Book Description
High Points tells the story of a Bob Peddin, a chubby, unspectacular, 40-something family guy, who believes he discovers a social media connection between mothers who have disappeared and his old high school friend's quest to summit the high point of each of the 50 states. Is he imagining things? Or is his old friend killing women all over the country? Bob envies his former high school classmate, Jake Mallory, who climbs mountains and lives life like a college sophomore for all to see on social media. Bob, whose rare excitement comes mostly from arguing with Little League umpires, weeds through Facebook's whining, bragging and duck-face selfies to live vicariously through people like Jake - until his chilling discovery pulls him into the middle of the action. With no one willing to listen and police beginning to suspect Bob himself of murder, he must choose between the safety of his suburban cul de sac or a high-altitude confrontation.
Author: Gabrielle Hamilton Publisher: Random House ISBN: 0812994108 Category : Cooking Languages : en Pages : 619
Book Description
NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)
Author: Robert R. Boylan
Author: Robert R. Boylan
Author: Robert Boylan
Author: Robert Boylan
Author: Robert R Boylan
Author: Fiona Stapley
Author: Food and Nutrition Information Center (U.S.)
Author: Food and Nutrition Information Center (U.S.).
Author: Aaron Coe
Author: Gabrielle Hamilton
Author: Food and Nutrition Information and Educational Materials Center (U.S.)