Author: Purdue UniversityPublisher:
ISBN:
Category :
Languages : en
Pages : 744
Book Description
The Semi-centennial Alumni Record of Purdue University
Author: Purdue UniversityBiographical Record of the Graduates and Non-graduates
Author: Amherst CollegePublisher:
ISBN:
Category : Universities and colleges
Languages : en
Pages : 1080
Book Description
Prominent Families of New York
Author: Lyman Horace WeeksPublisher:
ISBN:
Category : New York (N.Y.)
Languages : en
Pages : 64
Book Description
The Semi-centennial Alumni Record of the University of Illinois
Author: University of Illinois (Urbana-Champaign campus)Publisher:
ISBN:
Category :
Languages : en
Pages : 1264
Book Description
Who's who in the Nation's Capital
Author: The Chi Phi Fraternity, Centennial Memorial Volume
Author: Chi Phi (Fraternity)Publisher:
ISBN:
Category :
Languages : en
Pages : 1344
Book Description
Daughters of the American Revolution Magazine
Author: The Official Report of the Centennial Olympic Games
Author: Atlanta Committee for the Olympic GamesPublisher:
ISBN:
Category :
Languages : en
Pages : 468
Book Description
Who's who in America
Author: John W. LeonardPublisher:
ISBN:
Category : United States
Languages : en
Pages : 2504
Book Description
Vols. 28-30 accompanied by separately published parts with title: Indices and necrology.
The Culinarians
Author: David S. ShieldsPublisher: University of Chicago Press
ISBN: 022640692X
Category : Cooking
Languages : en
Pages : 589
Book Description
“[A] first ever history of the nation’s foundational ‘culinarians’—the chefs, caterers, and restauranteurs who made cooking an art.” —Marcie Cohen Ferris, author of The Edible South In this encyclopedic history of the rise of professional cooking in America, the 175 biographies include the legendary Julien, founder in 1793 of America’s first restaurant, Boston’s Restorator; and Louis Diat and Oscar of the Waldorf, the men most responsible for keeping the ideal of fine dining alive between the World Wars. Though many of the gastronomic pioneers gathered here are less well known, their diverse influence on American dining should not be overlooked—plus, their stories are truly entertaining. We meet an African American oyster dealer who became the Congressional caterer, and, thus, a powerful broker of political patronage; a French chef who was a culinary savant of vegetables and drove the rise of California cuisine in the 1870s; and a rotund Philadelphia confectioner who prevailed in a culinary contest with a rival in New York by staging what many believed to be the greatest American meal of the nineteenth century. He later grew wealthy selling ice cream to the masses. Shields also introduces us to a French chef who brought haute cuisine to wealthy prospectors and a black restaurateur who hosted a reconciliation dinner for black and white citizens at the close of the Civil War in Charleston. Altogether, The Culinarians is a delightful compendium of charcuterie-makers, pastry-pipers, caterers, railroad chefs, and cooking school matrons—not to mention drunks, temperance converts, and gangsters—who all had a hand in creating the first age of American fine dining and its legacy of conviviality and innovation that continues today.