Rise & Dine PDF Download

Author: Barbara Brown Smith
Publisher: Fulcrum Publishing
ISBN: 9781555916077
Category : Cooking
Languages : en
Pages : 196

View

Book Description
An inexpensive guide to the best breakfast spots in Boston.

Author: Andrew P. Haley
Publisher: Univ of North Carolina Press
ISBN: 9781469609805
Category : Cooking
Languages : en
Pages : 0

View

Book Description
Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880-1920

Author: Marcus Samuelsson
Publisher: Hachette UK
ISBN: 0316480673
Category : Cooking
Languages : en
Pages : 613

View

Book Description
An Eater Best Cookbook of Fall 2020 • This groundbreaking new cookbook from chef, bestselling author, and TV star Marcus Samuelsson celebrates contemporary Black cooking in 150 extraordinarily delicious recipes. It is long past time to recognize Black excellence in the culinary world the same way it has been celebrated in the worlds of music, sports, literature, film, and the arts. Black cooks and creators have led American culture forward with indelible contributions of artistry and ingenuity from the start, but Black authorship has been consistently erased from the story of American food. Now, in The Rise, chef, author, and television star Marcus Samuelsson gathers together an unforgettable feast of food, culture, and history to highlight the diverse deliciousness of Black cooking today. Driven by a desire to fight against bias, reclaim Black culinary traditions, and energize a new generation of cooks, Marcus shares his own journey alongside 150 recipes in honor of dozens of top chefs, writers, and activists—with stories exploring their creativity and influence. Black cooking has always been more than “soul food,” with flavors tracing to the African continent, to the Caribbean, all over the United States, and beyond. Featuring a mix of everyday food and celebration cooking, this book also includes an introduction to the pantry of the African diaspora, alongside recipes such as: Chilled corn and tomato soup in honor of chef Mashama Bailey Grilled short ribs with a piri-piri marinade and saffron tapioca pudding in homage to authors Michael Twitty and Jessica B. Harris Crab curry with yams and mustard greens for Nyesha Arrington Spiced catfish with pumpkin leche de tigre to celebrate Edouardo Jordan Island jollof rice with a shout-out to Eric Adjepong Steak frites with plantain chips and green vinaigrette in tribute to Eric Gestel Tigernut custard tart with cinnamon poached pears in praise of Toni Tipton-Martin A stunning work of breadth and beauty, The Rise is more than a cookbook. It’s the celebration of a movement.

Author: Stephanie Clifford
Publisher: St. Martin's Press
ISBN: 1466889128
Category : Fiction
Languages : en
Pages : 385

View

Book Description
A sparkling debut that is “full of ambition and grit” (Emma Straub), Stephanie Clifford's Everybody Rise is a story about identity and loss, and how sometimes we have to lose everything to find our way back to who we really are. “Finally, a novel that admits ‘making it’ isn't just a makeover away.” -Vanity Fair Twenty-six-year-old Evelyn Beegan intended to free herself from the influence of her social-climbing mother, who propelled her through prep school and onto New York’s stately Upper East Side. Evelyn has long felt like an outsider to her privileged peers, but when she lands a job at a social-network startup aimed at the elite, she has no choice but to infiltrate their world. Soon she finds herself navigating the promised land of Adirondack camps, Hamptons beach houses, and, of course, the island of Manhattan itself. Intoxicated by the wealth, access, and influence of her new set, Evelyn can’t help but try to pass as old money herself. But when the lies become more tangled, she grasps with increasing desperation as the ground beneath her begins to give way. Chosen as one of Summer's Best Books by People Magazine Featured in Time Magazine's Summer Reading Entertainment Weekly's Summer Must List Good Housekeeping Beach Reads Feature

Author: Grafe
Publisher: Routledge
ISBN: 9780415363310
Category : Restaurants
Languages : en
Pages : 354

View

Book Description
According to urban academic myth, the first restaurants emerged in the wake of the French Revolution. From the very beginning in the elegant salons of the latter days of the Ancien Régime, the design of restaurants has been closely related to ideas of how food should be presented and how it may be consumed in public. The appearance and atmosphere created by restaurant owners reflects culturally embedded ideals of comfort, sociability and the good life. As a product of the modern metropolis, the restaurant encapsulates and illustrates the profound change in how its patrons viewed themselves as individuals, how they used their cities and how they met friends or business partners over a meal. The architectural design of environments for the consumption of food necessarily involves an exploration and a manipulation of the human experience of space. It reflects ideas about public and private behaviour for which the restaurant offers a stage. Famous architects were commissioned to provide designs for restaurants in order to lure in an ever more demanding urban clientele. The interior designs of restaurants were often employed to present this particular aspect in consciously evoking an imagery of sophisticated modernity. This book presents the restaurant, its cultural and typological history as it evolved over time. In this unique combination it provides valuable knowledge for designers and students of design, and for everyone interested in the cultural history of the modern metropolis.

Author: Paul Freedman
Publisher: Liveright Publishing
ISBN: 1631492462
Category : Cooking
Languages : en
Pages : 596

View

Book Description
Finalist for the IACP Cookbook Award A Washington Post Notable Book of the Year A Smithsonian Best Food Book of the Year Longlisted for the Art of Eating Prize Featuring a new chapter on ten restaurants changing America today, a “fascinating . . . sweep through centuries of food culture” (Washington Post). Combining an historian’s rigor with a food enthusiast’s palate, Paul Freedman’s seminal and highly entertaining Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled Mandarin; evoking the poignant nostalgia of Howard Johnson’s, the beloved roadside chain that foreshadowed the pandemic of McDonald’s; or chronicling the convivial lunchtime crowd at Schrafft’s, the first dining establishment to cater to women’s tastes, Freedman uses each restaurant to reveal a wider story of race and class, immigration and assimilation. “As much about the contradictions and contrasts in this country as it is about its places to eat” (The New Yorker), Ten Restaurants That Changed America is a “must-read” (Eater) that proves “essential for anyone who cares about where they go to dinner” (Wall Street Journal Magazine).

Author: John Fowler
Publisher:
ISBN: 9781792301032
Category :
Languages : en
Pages :

View

Book Description

Author: Susan Pinkard
Publisher: Cambridge University Press
ISBN: 0521821991
Category : History
Languages : en
Pages : 319

View

Book Description
This book traces the development of modern French habits of cooking, eating, and drinking from their roots in the Ancien Regime. Pinkard examines the interplay of material culture, social developments, medical theory, and Enlightenment thought in the development of French cooking, which culminated in the creation of a distinct culture of food and drink.

Author: Cindy R. Lobel
Publisher: University of Chicago Press
ISBN: 022612889X
Category : History
Languages : en
Pages : 289

View

Book Description
Glossy magazines write about them, celebrities give their names to them, and you’d better believe there’s an app (or ten) committed to finding you the right one. They are New York City restaurants and food shops. And their journey to international notoriety is a captivating one. The now-booming food capital was once a small seaport city, home to a mere six municipal food markets that were stocked by farmers, fishermen, and hunters who lived in the area. By 1890, however, the city’s population had grown to more than one million, and residents could dine in thousands of restaurants with a greater abundance and variety of options than any other place in the United States. Historians, sociologists, and foodies alike will devour the story of the origins of New York City’s food industry in Urban Appetites. Cindy R. Lobel focuses on the rise of New York as both a metropolis and a food capital, opening a new window onto the intersection of the cultural, social, political, and economic transformations of the nineteenth century. She offers wonderfully detailed accounts of public markets and private food shops; basement restaurants and immigrant diners serving favorites from the old country; cake and coffee shops; and high-end, French-inspired eating houses made for being seen in society as much as for dining. But as the food and the population became increasingly cosmopolitan, corruption, contamination, and undeniably inequitable conditions escalated. Urban Appetites serves up a complete picture of the evolution of the city, its politics, and its foodways.

Author: Jim Lahey
Publisher: W. W. Norton & Company
ISBN: 0393066304
Category : Cooking
Languages : en
Pages : 225

View

Book Description
New York's premier baker shares his no-knead, slow-rise fermentation method for baking rustic, deep-flavored bread in a home oven.