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Author: Raymond Sokolov Publisher: Vintage ISBN: 0307962474 Category : Biography & Autobiography Languages : en Pages : 257
Book Description
Four decades of memories from a gastronome who witnessed the food revolution from the (well-provisioned) trenches—a delicious tour through contemporary food history. When Raymond Sokolov became food editor of The New York Times in 1971, he began a long, memorable career as restaurant critic, food historian, and author. Here he traces the food scene he reported on in America and abroad, from his pathbreaking dispatches on nouvelle cuisine chefs like Paul Bocuse and Michel Guérard in France to the rise of contemporary American food stars like Thomas Keller and Grant Achatz, and the fruitful collision of science and cooking in the kitchens of El Bulli in Spain, the Fat Duck outside London, and Copenhagen’s gnarly Noma. Sokolov invites readers to join him as a privileged observer of the most transformative period in the history of cuisine with this personal narrative of the sensual education of an accidental gourmet. We dine out with him at temples of haute cuisine like New York’s Lutèce but also at a pioneering outpost of Sichuan food in a gas station in New Jersey, at a raunchy Texas chili cookoff, and at a backwoods barbecue shack in Alabama, as well as at three-star restaurants from Paris to Las Vegas. Steal the Menu is, above all, an entertaining and engaging account of a tumultuous period of globalizing food ideas and frontier-crossing ingredients that produced the unprecedentedly rich and diverse way of eating we enjoy today.
Author: Raymond Sokolov Publisher: Vintage ISBN: 0307946355 Category : Biography & Autobiography Languages : en Pages : 258
Book Description
Part autobiography, part culinary history, Steal the Menu is former New York Times food editor Raymond Sokolov’s account of four decades of eating. From his pathbreaking dispatches on nouvelle cuisine in France to finding top-notch Chinese dishes at a New Jersey gas station to picking the brain of the most Michelin-starred chef in the world, Sokolov captures the colorful characters and mouth watering meals that define food today. Throughout, he shares a lifetime of personal anecdotes, including infuriating President Nixon’s daughter over a wedding cake, as well as prescient observations on one of the most tumultuous—and exciting—periods in gastronomic history.
Author: Jody Pennette Publisher: Penguin ISBN: 1615648534 Category : Business & Economics Languages : en Pages : 314
Book Description
Around 90% of all new restaurants fail in the first year of operation. Many owners think they have the perfect idea, but they have terrible business plans, location, or other issues. Idiot's Guides: Starting and Running a Restaurant shows budding restauranteurs the basics of honing in on a concept to gathering start-up capital to building a solid business plan. You will also learn how to choose a great restaurant location, select an appealing design, compose a fantastic menu, and hire reliable managers and staff. In this book, you get: • Introduction to basic requirements of starting a restaurant such as time management, recognizing your competition, choosing your restaurant concept, and making it legal. • Information on building a solid business foundation such as a solid business plan, a perfect location, where to find investors, and securing loans. • Suggestions on how to compose the perfect menu, laying out the front and back of house and bar, and choosing the must-have necessities such as security alarms and fire prevention. • Techniques on how to hire and train your staff, purchasing or renting supplies, understanding costs and setting up your financial office, and using social media as a marketing tool. • Secrets for keeping your customers returning, running a safe restaurant, managing employees, and building your PR sales plan. • Pre-opening checklists to ensure everything is ready by opening day. Operational checklists and forms a successful restaurateur will need to manage their restaurant.
Author: Mark Bowden Publisher: Atlantic Monthly Press ISBN: 0802159966 Category : Political Science Languages : en Pages : 235
Book Description
“A gripping ground-level narrative…a marvel of reporting: tightly wound… but also panoramic.”—Washington Post “A lean, fast-paced and important account of the chaotic final weeks.”—New York Times In The Steal, veteran journalists Mark Bowden and Matthew Teague offer a week-by-week, state-by-state account of the effort to overturn the 2020 presidential election. In the sixty-four days between November 3 and January 6, President Donald Trump and his allies fought to reverse the outcome of the vote. Focusing on six states—Arizona, Georgia, Michigan, Nevada, Pennsylvania, and Wisconsin—Trump’s supporters claimed widespread voter fraud. Caught up in this effort were scores of activists, lawyers, judges, and state and local officials. Working with a team of researchers and reporters, Bowden and Teague uncover never-before-told accounts from the election officials fighting to do their jobs amid outlandish claims and threats to themselves, their colleagues, and their families. The Steal is an engaging, in-depth report on what happened during those crucial nine weeks and a portrait of the dedicated individuals who did their duty and stood firm against the unprecedented, sustained attack on our election system and ensured that every legal vote was counted and that the will of the people prevailed.
Author: Marissa Guggiana Publisher: Rizzoli Publications ISBN: 1599621029 Category : Cooking Languages : en Pages : 290
Book Description
Marissa Guggiana spent months on the road, interviewing, travelling, photographing, and sharing staff (or family) meals at more than fifty of America’s top sustainable restaurants from coast to coast. For every lunch or dinner service, there is a staff meal. The best chefs in the best restaurants take their limitations—affordability, ingredients, and time—and create meals worthy of their compatriots. Ranging from small plates to multi course extravaganzas, the concept is simple: A well-fed staff is a happy one. Guggiana looked for chefs that sourced locally, thoughtfully, with a big eco-picture in mind and a well-fed staff at their heart. The result is simply unprecedented: a no-holds-barred trip behind the kitchen door, introducing you to every chef, sous-chef, line cook, server, bus boy, bartender, hostess, sommelier, dishwasher, and manager—all of whom you will come to adore. Off the Menu, an homage to cooking with love and leftovers, makes accessibility a delight. Lush, colorful, homegrown, and delicious, it is packed with lessons, tips, substitutes, anecdotes, and American wine and beer suggestions. At Vetri in Philadelphia, we get a family recipe from Chef Marc Vetri’s father and at Anne Quatrano’s Bacchanalia, we are whisked into the adjoining Star Provisions, described as a “culinary dream shop,” for bahn mi sandwiches. We go from gumbo to hot dogs, chicken and biscuits to duck and lettuce wraps, Tuscan kale salad to Chile Verde. It’s all here. The icing on the cake is the chef’s profile: Guggiana’s own Escoffier Questionnaire, is a playful epicurean take on the Proust questionnaire. Who better to recommend the best coffee shop or the perfect restaurant for a splurge, than the top chefs in the country? Find out where Paul Liebrandt of Corton goes for an after-work meal and the go-to-guilty-pleasure treat of Chef Michael White of Marea. The restaurants included vary from vegetarian to rustic, old-world Italian cuisine, from Asian-fusion to contemporary Mexican, from Scandinavian to Oyster bar. These are the meals that make a staff a family and family part of the staff. Inside Off the Menu you will find 100 recipes from more than 50 of the nation's top restaurants. Each entry includes profiles of the restaurants, Q&As with the chefs, behind-the-scenes trips to the kitchens, and dining out tips, restaurant tricks, and cooking techniques from the cream of the culinary crop. Pull back the curtain on the staff meal, and find new, exciting ways to feed your family from the best in the business. • More than 50 Profiles of America’s Top Restaurants. • "Escoffier Questionnaires": Interviews with America’s Best Chefs. • Behind-the-scenes at America's best restaurants, featuring tips and tricks from the nation's best chefs. • More than 150 delicious, affordable, family-style recipes refined for the home cook. • More than 150 photos. A selection of the Good Cook Book Club.
Author: K. C. Bateman Publisher: Kate Bateman ISBN: 1732637865 Category : Fiction Languages : en Pages : 377
Book Description
A master spy and a beautiful thief find love and intrigue in each other’s arms. . . Forced to do the bidding of a corrupt government minister, tightrope-walking thief Marianne de Bonnard agrees to plant incriminating evidence in the offices of France’s most notorious spymaster. But when her wickedly handsome target appears—with an outrageous proposition—Marianne’s torn between fear and an unwelcome spark of desire. Nicolas Valette has plans for his graceful trespasser. Her unique skills make her perfect for his next mission, but she refuses his offer for fear of disobeying her family’s tormenter. When their mutual enemy auctions off her virginity to the highest bidder, Nicolas leaps at the chance to buy her cooperation. Both Nicolas and Marianne want the same thing: revenge. But perhaps their joint adventures will uncover something even more delicious . . . Praise for To Steal a Heart “[To Steal a Heart] is rich with espionage and suspense. Multidimensional believable characters and fast-paced plotting propel the story forward to its moving conclusion.”—Publishers Weekly “The writing and characterization are superb, the romance is hot, snarky and tender and the hero is delicious. I couldn’t ask for much more in an historical romance”—All About Romance Perfect for readers who love Loretta Chase, Julia Quinn, Caroline Linden, Janna MacGregor, Scarlett Peckham, Laura Kinsale, Kerrigan Byrne, Lisa Kleypas, Courtney Milan, Tessa Dare, Eloisa James, Grace Burrowes, Madeline Hunter, Lenora Bell, Sophie Jordan, Lorraine Heath, Eva Leigh, Mary Jo Putney, Jo Beverley, Joanna Shupe, Sarah MacLean, Shana Galen, Stephanie Laurens and Sabrina Jeffries. Keywords: Historical romance, Regency romance, Victorian romance, action-adventure, sexy, bodyguard, best friend’s sister, enemies to lovers, friends to lovers, second chance romance, Napoleonic romance, fake relationship, marriage of convenience, Sexy, spies, Bow Street, spicy, funny, charming, Bestseller, Kindle, Nook, Ebook.
Author: Wally Wang Publisher: ISBN: 9781593270001 Category : Computers Languages : en Pages : 388
Book Description
Describes how computer viruses are created and spred, and discusses computer harassment, online con artists, protection data with encryption, and general computer security issues.
Author: Raymond Sokolov
Author: Raymond Sokolov
Author: 
Author: Jody Pennette
Author: Abbie Hoffman
Author: Mark Bowden
Author: Marissa Guggiana
Author: K. C. Bateman
Author: Wally Wang
Author: Vācaspatimiśra
Author: Maithila VACHASPATI MISRA (Jurist)