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Author: Lorin Gaudin Publisher: Rowman & Littlefield ISBN: 0762795131 Category : Cooking Languages : en Pages : 213
Book Description
New Orleans is a restaurant city and it's long been that way. Food, cooking and restaurants reflect the spirit of New Orleans, her people and their many cultures and cuisines. Restaurants are our spiritual salve, our meeting place to connect, converse, consume, and of course, plan the next meal. Culinary traditions here are firm, though there is a dynamic food/dining evolution taking place in what we have come to call the new New Orleans. Today's restaurant recipe includes a lot of love, a taste of tradition, and the flavor of something new. New Orleans continues to be a most delicious city, from its finest white tablecloth restaurants to homey mom and pop cafes and chic new eateries––and there's a place at the table waiting for you. With recipes for the home cook from over 50 of the city's most celebrated restaurants and showcasing beautiful full-color photos, New Orleans Chef's Table is the ultimate gift and keepsake cookbook.
Author: Lorin Gaudin Publisher: Rowman & Littlefield ISBN: 0762795131 Category : Cooking Languages : en Pages : 213
Book Description
New Orleans is a restaurant city and it's long been that way. Food, cooking and restaurants reflect the spirit of New Orleans, her people and their many cultures and cuisines. Restaurants are our spiritual salve, our meeting place to connect, converse, consume, and of course, plan the next meal. Culinary traditions here are firm, though there is a dynamic food/dining evolution taking place in what we have come to call the new New Orleans. Today's restaurant recipe includes a lot of love, a taste of tradition, and the flavor of something new. New Orleans continues to be a most delicious city, from its finest white tablecloth restaurants to homey mom and pop cafes and chic new eateries––and there's a place at the table waiting for you. With recipes for the home cook from over 50 of the city's most celebrated restaurants and showcasing beautiful full-color photos, New Orleans Chef's Table is the ultimate gift and keepsake cookbook.
Author: Sarah Zorn Publisher: Rowman & Littlefield ISBN: 1493003984 Category : Cooking Languages : en Pages : 229
Book Description
It’s become less of a trend to talk about how trendy the Brooklyn dining scene is, and just an accepted fact that from Crown Heights to Mill Basin, Prospect Heights to Bensonhurst, Brooklyn is home to some of the best and most varied and most destination-worthy restaurants, not just in New York City, but throughout the entire country. More than just a collection of recipes, Brooklyn Chef’s Table uncovers a Brooklyn expressed through that glorious medium, food. By reading the stories of the members of Brooklyn’s restaurant community, the ones that grew up here and never left, or that came from other countries in search of a dream, or merely migrated across the bridge in order to better articulate their craft, you’ll discover Brooklyn as it was, Brooklyn as it is, and Brooklyn as it will be, far into the foreseeable future. With recipes for the home cook from 60 of the borough's most celebrated eateries and showcasing over 200 full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Brooklyn Chef's Table is the ultimate gift and keepsake cookbook for both tourists and New Yorkers.
Author: Roy Breiman Publisher: Rowman & Littlefield ISBN: 0762791209 Category : Cooking Languages : en Pages : 229
Book Description
Centered on the world’s premier winemaking region and renowned culinary destination, Wine Country Chef’s Table offers an intimate look at a region that thousands of travelers often just “taste.” It is a regional cookbook and travelogue, offering gems of recipes along with restaurant, winery, and farm stories to both locals and visitors alike. The book features great chefs, farmers, and food artisans from the distinct parts of the California wine country—spanning both the Napa and Sonoma valleys.
Author: Amelia Levin Publisher: Rowman & Littlefield ISBN: 0762785934 Category : Cooking Languages : en Pages : 210
Book Description
Once considered a city simply of steakhouses and deep-dish pizza joints, Chicago has morphed into a vibrant and rich collection of second-generation, energetic chefs seeking to forge strong relationships with local producers and the diners they look to inspire. Master Chef Rick Bayless, Stephanie Izard of Girl & the Goat, Tony Mantuano of Spiaggia, and Paul Kahan with his slew of award-winning restaurants are just a few of the top chefs making headlines not only in Chicago’s food pubs but also nationwide. Chicago Chef’s Table is the first cookbook to gather Chicago’s best chefs and restaurants under one cover. Profiling signature “at home” recipes from over fifty legendary dining establishments, the book is a celebration of the farm-to-table way of life and modern Midwestern cuisine. Full-color photos throughout highlight fabulous dishes, famous chefs, and Chicago landmarks.
Author: Heather Lalley Publisher: Voyageur Press ISBN: 1610602447 Category : Cooking Languages : en Pages : 160
Book Description
The Chicago Homegrown Cookbook: Local Food, Local Restaurants, Local Recipes celebrates the best homegrown food in and around the windy city, profiling 30 chefs who work together with local farms to bring the freshest, locally grown, sustainable foods to their menus. The book is organized by season and presents 100 delicious recipes. Featured chefs include Rick Bayless, Rick Gresh (Primehouse), Rob Levitt (MADO), and Mindy Segal (Hot Chocolate). Exquisite color photography illustrates the recipes and profiles.
Author: Amelia Levin Publisher: Rowman & Littlefield ISBN: 1493044397 Category : Cooking Languages : en Pages : 161
Book Description
Once considered a city simply of steakhouses and deep-dish pizza joints, Chicago has morphed into a vibrant and rich collection of second-generation, energetic chefs seeking to forge strong relationships with local producers and the diners they look to inspire. Master Chef Rick Bayless, Stephanie Izard of Girl & the Goat, Tony Mantuano of Spiaggia, and Paul Kahan with his slew of award-winning restaurants are just a few of the top chefs making headlines not only in Chicago’s food pubs but also nationwide. The Chicago Chef’s Table gathers Chicago’s best chefs and restaurants under one cover. Profiling over 60 signature “at home” recipes from some of Chicago’s beloved dining establishments. The book is a celebration of Chicago itself and its modern Midwestern cuisine.
Author: Carol Mighton Haddix Publisher: Agate Publishing ISBN: 1572846062 Category : Cooking Languages : en Pages : 210
Book Description
The past 25 years has seen Chicago transformed from a heartland stronghold of meat and potatoes into a major culinary center. Chicago Cooks chronicles this story through the eyes of the Chicago chapter of Les Dames d’Escoffier, female leaders in the food and dining world. They tell how the Chicago food scene grew and evolved, touching on landmark restaurants like Charlie Trotter's and Frontera Grill, the rise of ethnic cuisines imported from around the world, and the proliferation of shops, markets, and classes serving the ever more sophisticated home cook. The book also includes a bounty of 75 recipes for entertaining from this unique group of Chicago food authorities, gathered specially for this book.
Author: Stephanie Stewart Publisher: ISBN: 9781493034185 Category : Cooking Languages : en Pages : 0
Book Description
Food, cooking and restaurants reflect the down-home spirit of Nashville, the people who live there, and their many cultures and cuisines. Culinary traditions here are firm, but there is a dynamic food/dining evolution taking place--from homey mom and pop cafes to chic new eateries. The New Nashville Chef's Table features recipes for the home cook from the city's most celebrated eateries alongside beautiful photography.
Author: Grant Achatz Publisher: Avery ISBN: 1592406971 Category : Biography & Autobiography Languages : en Pages : 434
Book Description
An award-winning chef describes how he lost his sense of taste to cancer, a setback that prompted him to discover alternate cooking methods and create his celebrated progressive cuisine.
Author: Lorin Gaudin
Author: Lorin Gaudin
Author: Sarah Zorn
Author: Roy Breiman
Author: Amelia Levin
Author: Nancy Miller (Food writer)
Author: Heather Lalley
Author: Amelia Levin
Author: Carol Mighton Haddix
Author: Stephanie Stewart
Author: Grant Achatz