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Author: Andrew Delaplaine Publisher: Gramercy Park Press ISBN: Category : Travel Languages : en Pages : 97
Book Description
There are many people who are enthusiastic about food—the cooking of it, the preparation of it, the serving of it, and let’s not forget the eating of it. But Andrew Delaplaine is the ultimate Food Enthusiast. This is another of his books with spot-on reviews of the most exciting restaurants in town. Some will merit only a line or two, just to bring them to your attention. Others deserve a half page or more. “Exciting” does not necessarily mean expensive. The area’s top spots get the recognition they so richly deserve (and that they so loudly demand), but there are plenty of “sensible alternatives” for those looking for good food handsomely prepared by cooks and chefs who really care what they “plate up” in the kitchen. For those with a touch of Guy Fieri, Delaplaine ferrets out the best food for those on a budget. That dingy looking dive bar around the corner may serve up one of the juiciest burgers in town, perfect to wash down with a locally brewed craft beer. Whatever your predilection or taste, cuisine of choice or your budget, you may rely on Andrew Delaplaine not to disappoint. Delaplaine dines anonymously at the Publisher’s expense. No restaurant listed in this series has paid a penny or given so much as a free meal to be included. Bon Appétit!
Author: Andrew Delaplaine Publisher: Gramercy Park Press ISBN: Category : Travel Languages : en Pages : 97
Book Description
There are many people who are enthusiastic about food—the cooking of it, the preparation of it, the serving of it, and let’s not forget the eating of it. But Andrew Delaplaine is the ultimate Food Enthusiast. This is another of his books with spot-on reviews of the most exciting restaurants in town. Some will merit only a line or two, just to bring them to your attention. Others deserve a half page or more. “Exciting” does not necessarily mean expensive. The area’s top spots get the recognition they so richly deserve (and that they so loudly demand), but there are plenty of “sensible alternatives” for those looking for good food handsomely prepared by cooks and chefs who really care what they “plate up” in the kitchen. For those with a touch of Guy Fieri, Delaplaine ferrets out the best food for those on a budget. That dingy looking dive bar around the corner may serve up one of the juiciest burgers in town, perfect to wash down with a locally brewed craft beer. Whatever your predilection or taste, cuisine of choice or your budget, you may rely on Andrew Delaplaine not to disappoint. Delaplaine dines anonymously at the Publisher’s expense. No restaurant listed in this series has paid a penny or given so much as a free meal to be included. Bon Appétit!
Author: Brandon Jew Publisher: Ten Speed Press ISBN: 1984856510 Category : Cooking Languages : en Pages : 306
Book Description
JAMES BEARD AWARD WINNER • The acclaimed chef behind the Michelin-starred Mister Jiu’s restaurant shares the past, present, and future of Chinese cooking in America through 90 mouthwatering recipes. ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker, San Francisco Chronicle • ONE OF THE BEST COOKBOOKS OF THE YEAR: Glamour • “Brandon Jew’s affection for San Francisco’s Chinatown and his own Chinese heritage is palpable in this cookbook, which is both a recipe collection and a portrait of a district rich in history.”—Fuchsia Dunlop, James Beard Award-winning author of The Food of Sichuan Brandon Jew trained in the kitchens of California cuisine pioneers and Michelin-starred Italian institutions before finding his way back to Chinatown and the food of his childhood. Through deeply personal recipes and stories about the neighborhood that often inspires them, this groundbreaking cookbook is an intimate account of how Chinese food became American food and the making of a Chinese American chef. Jew takes inspiration from classic Chinatown recipes to create innovative spins like Sizzling Rice Soup, Squid Ink Wontons, Orange Chicken Wings, Liberty Roast Duck, Mushroom Mu Shu, and Banana Black Sesame Pie. From the fundamentals of Chinese cooking to master class recipes, he interweaves recipes and techniques with stories about their origins in Chinatown and in his own family history. And he connects his classical training and American roots to Chinese traditions in chapters celebrating dim sum, dumplings, and banquet-style parties. With more than a hundred photographs of finished dishes as well as moving and evocative atmospheric shots of Chinatown, this book is also an intimate portrait—a look down the alleyways, above the tourist shops, and into the kitchens—of the neighborhood that changed the flavor of America.
Author: John Briscoe Publisher: ISBN: 9781580084253 Category : Business & Economics Languages : en Pages : 186
Book Description
A destination restaurant and a local treasure, the Tadich Grill continues to evoke an old-world feel. Briscoe's informative book captures the history, ambiance, and flavors of this San Francisco institution, presenting a warm portrait of a true culinary success story. Photos.
Author: Charles Phan Publisher: Ten Speed Press ISBN: 1607740540 Category : Cooking Languages : en Pages : 290
Book Description
The long-awaited cookbook featuring 100 recipes from James Beard award-winning chef Charles Phan’s beloved San Francisco Vietnamese restaurant, The Slanted Door. Award-winning chef and restaurateur Charles Phan opened The Slanted Door in San Francisco in 1995, inspired by the food of his native Vietnam. Since then, The Slanted Door has grown into a world-class dining destination, and its accessible, modern take on classic Vietnamese dishes is beloved by diners, chefs, and critics alike. The Slanted Door is a love letter to the restaurant, its people, and its food. Featuring stories in addition to its most iconic recipes, The Slanted Door both celebrates a culinary institution and allows home cooks to recreate its excellence.
Author: Evan Bloom Publisher: Chronicle Books ISBN: 1452179034 Category : Cooking Languages : en Pages : 243
Book Description
From nationally recognized Jewish brand Wise Sons, the cookbook Eat Something features over 60 recipes for salads, soups, baked goods, holiday dishes, and more. This long-awaited cookbook (the first one for Wise Sons!) is packed with homey recipes and relatable humor; it is as much a delicious, lighthearted, and nostalgic cookbook as it is a lively celebration of Jewish culture. Stemming from the thesis that Jews eat by occasion, the book is organized into 19 different events and celebrations chronicling a Jewish life in food, including: bris, Shabbat, Passover and other high holidays, first meal home from college, J-dating, wedding, and more. • Both a Jewish humor book and a cookbook • Recipes are drawn from the menus of their beloved Bay Area restaurants, as well as all the occasions when Jews gather around the table. • Includes short essays, illustrations, memorabilia, and stylish plated food photography. Wise Sons is a nationally recognized deli and Jewish food brand with a unique Bay Area ethos—inspired by the past but entirely contemporary, they make traditional Jewish foods California-style with great ingredients. Recipes include Braided Challah, Big Macher Burger, Wise Sons' Brisket, Carrot Tzimmes, and Morning After Matzoquiles, while essays include Confessions of a First-Time Seder Host, So, You Didn't Marry a Jew, and Iconic Chinese Restaurants, As Chosen by the Chosen People. • Great for those who enjoyed Zahav: A World of Israeli Cooking by Michael Solomonov, The 100 Most Jewish Foods: A Highly Debatable List by Alana Newhouse, and Russ & Daughters: Reflections and Recipes from the House That Herring Built by Mark Russ Federman • A must for anyone looking to expand their knowledge of Jewish cuisine and culture
Author: Sarah Rich Publisher: Chronicle Books ISBN: 9781452156378 Category : Cooking Languages : en Pages : 0
Book Description
James Beard Nominee for Best Cookbook of 2019. From Sarah and Evan Rich, chef-proprietors of Michelin-starred Rich Table—one of San Francisco's most coveted reservations—this debut cookbook offers recipes from the restaurant as well as the meals the Riches cook for friends and family at home. Evan and Sarah Rich execute casual Californian fare with fine-dining precision, interweaving the pair's hometown influences (New Jersey and Louisiana) and a bevy of global influences along the way. Full-color photographs and a textured cover with foil stamping capture the rustic elegance of the food and the restaurant, while 85 meticulously tested recipes span salads, vegetables, meat and fish, sweets, drinks, and the pasta dishes that send diners into raptures. This is inspired, innovative cooking for those who want to set a rich table at home. • 85 delicious, easy-to-follow recipes • Evocative photography and textured cover with foil stamping • Casual, California-influenced cuisine meets fine dining Fans of the restaurant and Piatti: Plates and Platters for Sharing, Inspired by Italy will love this cookbook. • Perfect gift for seasoned home cooks • Professional chefs will love this book • Great cookbook for anyone who loves healthy, California cuisine and fine dining cooking
Author: Gayle Pirie Publisher: Abrams ISBN: 1683352211 Category : Cooking Languages : en Pages : 565
Book Description
“Earthy recipes, gorgeous photos, and the story of one of San Francisco’s best and most interesting restaurants . . . truly a feast!” ?Paula Wolfert, five-time James Beard Award winner Foreign Cinema opened its doors in 1999 in the Mission District of San Francisco, pioneers in transforming the neighborhood into a culinary destination. The dramatic experience of dining in the sweeping atrium, where films screen nightly, still enchants visitors today. Now, for the first time, chef-owners Gayle Pirie and John Clark share the best from their distinctive North African, California-Mediterranean menu. Featuring 125 signature dishes, the book spans Pirie and Clark’s award-winning brunch favorites like Champagne Omelet and Persian Bloody Mary, cocktail hour with Lavender Baked Goat Cheese in Fig Leaves, and dinner fare including a Five-Spice Duck Breast with Cassis Sauce and Madras Curry Fried Chicken with Spiced Honey, alongside instructions for how to blend spice staples like Ras el Hanout. With rich storytelling throughout, Pirie and Clark offer home cooks a chance to take the restaurant into their own kitchen. Includes a foreword by Alice Waters
Author: Samin Nosrat Publisher: Simon and Schuster ISBN: 1476753830 Category : Cooking Languages : en Pages : 480
Book Description
Now a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need. With a foreword by Michael Pollan.
Author: Andrew Delaplaine
Author: Andrew Delaplaine
Author: Brandon Jew
Author: United States. Bureau of Foreign and Domestic Commerce
Author: John Briscoe
Author: Rona Abbott
Author: Charles Phan
Author: Evan Bloom
Author: Sarah Rich
Author: Gayle Pirie
Author: Samin Nosrat