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Author: Francine Segan Publisher: Harry N. Abrams ISBN: 9781584795360 Category : Cooking Languages : en Pages : 0
Book Description
"Each chapter of Opera Lover's Cookbook presents a culinary performance--an elegant five-course dinner, a brunch, a dessert party--scored to a particular operatic motif or keyed to the work of a renowned composer. Operas set in Spain--Carmen, Il Barbiere di Siviglia, Don Giovanni--are the exotic backdrop for a tapas fiesta. The far-flung locales of Puccini's La Boh?me, Madama Butterfly, Tosca, and Turandot inspire an eclectic international buffet. A rustic Italian dinner is orchestrated to the strains of Verdi's Traviata. And Gilbert and Sullivan, of course, provide the overture for an English-style pub supper"--Publisher website (November 2006).
Author: Francine Segan Publisher: Harry N. Abrams ISBN: 9781584795360 Category : Cooking Languages : en Pages : 0
Book Description
"Each chapter of Opera Lover's Cookbook presents a culinary performance--an elegant five-course dinner, a brunch, a dessert party--scored to a particular operatic motif or keyed to the work of a renowned composer. Operas set in Spain--Carmen, Il Barbiere di Siviglia, Don Giovanni--are the exotic backdrop for a tapas fiesta. The far-flung locales of Puccini's La Boh?me, Madama Butterfly, Tosca, and Turandot inspire an eclectic international buffet. A rustic Italian dinner is orchestrated to the strains of Verdi's Traviata. And Gilbert and Sullivan, of course, provide the overture for an English-style pub supper"--Publisher website (November 2006).
Author: Jules Jerome Bond Publisher: Stewart, Tabori, & Chang ISBN: 9781556700392 Category : Cooking Languages : en Pages : 244
Book Description
Features 180 recipes from past and present stars of the chorus and orchestra of the New York Metropolitan Opera, including Luciano Pavarotti, Marilyn Horne, and Maria Callas. Includes brief biographies, 200 photographs, and more. "The ultimate operatic dining experience".--Harper's Bazaar.
Author: Nicholas Ivor Martin Publisher: Scarecrow Press ISBN: 0810888696 Category : Music Languages : en Pages : 488
Book Description
You are getting ready for a performance of Donizetti’s L’elisir d’amore and you have a few questions. How many clarinets are in the orchestra? How many orchestra members appear onstage? How many different sets are there? How long does the opera typically run? What are the key arias? Are any special effects or ballet choreography required? Who owns the rights? Where was it premiered? What are the leading and supporting roles? The Opera Manual is the only single source for the answers to these and other important questions. It is the ultimate companion for opera lovers, professionals, scholars, and teachers, featuring comprehensive information about, and plot summaries for, more than 550 operas—including every opera that is likely to be performed today, from standard to rediscovered contemporary works. The book is invaluable, especially for opera professionals, who will find everything they need for choosing and staging operas. But it is also a treasure for listeners. Similar reference books commonly skip over scenes and supporting characters in their plot summaries, lacking even the most basic facts about staging, orchestral, and vocal requirements. The Opera Manual, based on the actual scores of the works discussed, is the only exhaustive, up-to-date opera companion—a “recipe book” that will enable its readers to explore those operas they know and discover new ones to sample and enjoy.
Author: Francine Segan Publisher: ABRAMS ISBN: 161312550X Category : Cooking Languages : en Pages : 457
Book Description
A palate-pleasing cookbook that “enables us to virtually visit Italy’s 20 regions and savor its pastas” (Booklist, starred review). In Pasta Modern, Italian food authority Francine Segan challenges the notion that pasta must be traditional or old-world. In this beautifully photographed cookbook, Segan details the hottest, newest, and most unusual pasta dishes from Italy’s food bloggers, home cooks, artisan pasta makers, and vanguard chefs. The one hundred distinctive pasta recipes, including many vegan and vegetarian specialties, range from simple and elegant (Pasta with Caramelized Oranges) to more complex (Neapolitan Carnevale Lasagna) to cutting-edge (Cappuccino-Caper Pasta). Tips and anecdotes culled from Segan’s Italian travels enhance the easy-to-follow directions, and a glossary of more than fifty extraordinary dried pastas showcases shapes to revive any pasta lover’s repertoire. For contemporary, authentic Italian pasta, Pasta Modern is the go-to guide.
Author: Jairemarie Pomo Publisher: Ten Speed Press ISBN: 1580087353 Category : Cooking Languages : en Pages : 178
Book Description
Seductive but standoffish, oysters ask that you get to know them a little before you can really enjoy them. How do you choose from among the dozens of varieties? How do you handle, shuck, and store them? Are they better cooked or raw? And are they really an aphrodisiac? Full of alluring recipes from topflight chefs, plus tasting notes and wine- and beer-pairing tips, the authoritative and accessible HOG ISLAND OYSTER LOVER'S COOKBOOK demystifies these enigmatic bivalves and provides the insider's scoop on serving them at home as well as ordering them in an oyster bar. • The essential full-color companion to buying, shucking, cooking, and eating oysters, from the premier oyster company in North America. • With more than 40 recipes for raw oyster toppings and cooked oyster dishes from chefs such as Bobby Flay, Alice Waters, Hiro Sone, and Cindy Pawlcyn. • Includes 40 full-color sunlit photos from the Hog Island Oyster Farm (in Tomales Bay) and Bar (in San Francisco's Ferry Building), as well as styled food shots. • The three million oysters that Hog Island raises annually are served at top restaurants around the country, including French Laundry, Charlie Trotter's, Grand Central Oyster Bar, and the Four Seasons. Reviews One of the Best Cookbooks of the Year —7 x 7 Magazine "A roadie's guide to oysters and their history . . . Pomo's recipes are brimming with exciting and thoughtful ideas." —New York Times Summer Cookbook Review "An opus for oyster lovers." —San Francisco Chronicle "If your family vacation this summer takes you to oyster country, either "Back East'" or "Out West," carry this convenient volume with you." —Milwaukee Journal Sentinel "This book could be what legions of oyster fans who can't get enough in restaurants but hestitate to do the bivalve thing at home have been waiting for." —Baltimore Sun
Author: Tara Theoharis Publisher: Insight Editions ISBN: 1683838831 Category : Cooking Languages : en Pages : 128
Book Description
Celebrate your love of Broadway with this quirky collection of recipes inspired by your favorite musicals from The Sound of Music to Hamilton. There’s nothing quite like dinner and a show, but tonight’s menu is guaranteed to be a real crowd-pleaser. From Tara Theoharis, author of The Minecrafter’s Cookbook and creator of The Geeky Hostess blog, comes a cookbook of over fifty recipes inspired by the most popular Broadway musicals of the last ninety years. Warm up your appetite with some Eggrolls for Mr. Goldstone (Gypsy) served with a side of Too Darn Hot Sauce (Kiss Me, Kate). Looking for some liquid courage? Whip yourself up Another Vodka Stinger (Company) or make good with The Wizard and Ice (Wicked). Need something with a bit more substance? Schnitzel With Noodles (The Sound of Music) is one of our favorite things, or you can spice it up with Mama’s Well-Peppered Ragu (Chicago). Then again, if you’re craving something really indulgent, try our Angel (Food Cake) of Music (The Phantom of the Opera). It’s guaranteed to bring down the chandelier. With fun illustrations and gorgeous food photography throughout, this book is the perfect gift for season ticket holders, drama kids, and Broadway fans of all ages.
Author: Gideon Glick Publisher: The Countryman Press ISBN: 1682687198 Category : Cooking Languages : en Pages : 220
Book Description
An exhilarating, pun-filled love letter to musicals, with 50 Broadway-inspired recipes. "This hilarious book is a gift to every cook and every lover of musical theater." -- Dorie Greenspan Good food and trivia and authors who sing—these are a few of our favorite things! Tony-nominated actor Gideon Glick and food writer Adam Roberts have teamed up to write the ultimate cookbook for theater lovers. This collection of musical-inspired recipes includes dishes like Yolklahoma!, Clafoutis and the Beast, Yam Yankees, Dear Melon Hansen, and more. And while readers are sure to be charmed by the names, the recipes themselves will have them sticking around for the food, glorious food! Thoughtfully assembled by two veritable Broadway experts, this book is sure to result in some enchanted eating. Each dish comes with a brief history of the show that inspired it, a summary of the plot, and “Listening Notes” chock-full of behind-the-scenes trivia. Complete with lively illustrations from celebrated theatrical illustrator Justin “Squigs” Robertson, Give My Swiss Chards to Broadway makes every meal feel like a night at the theater.
Author: Sandra Sherman Publisher: Bloomsbury Publishing USA ISBN: Category : Cooking Languages : en Pages : 381
Book Description
This eye-opening history will change the way you read a cookbook or regard a TV chef, making cooking ventures vastly more interesting—and a lot more fun. Every kitchen has at least one well-worn cookbook, but just how did they come to be? Invention of the Modern Cookbook is the first study to examine that question, discussing the roots of these collections in 17th-century England and illuminating the cookbook's role as it has evolved over time. Readers will discover that cookbooks were the product of careful invention by highly skilled chefs and profit-minded publishers who designed them for maximum audience appeal, responding to a changing readership and cultural conditions and utilizing innovative marketing and promotion techniques still practiced today. They will see how cookbooks helped women adjust to the changes of the Enlightenment and Industrial Revolution by educating them on a range of subjects from etiquette to dealing with household servants. And they will learn how the books themselves became "modern," taking on the characteristics we now take for granted.
Author: Francine Segan
Author: Francine Segan
Author: Peter Gravina
Author: Jules Jerome Bond
Author: Nicholas Ivor Martin
Author: Francine Segan
Author: Jairemarie Pomo
Author: Mollie Ann Meserve
Author: Tara Theoharis
Author: Gideon Glick
Author: Sandra Sherman