On the Menu PDF Download

Author: Nicholas Lander
Publisher: Unbound Publishing
ISBN: 1783522437
Category : Cooking
Languages : en
Pages : 407

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Book Description
From the Financial Times's long-standing restaurant critic Nicholas Lander comes this celebration of the history, design and evolution of the world's favourite piece of paper: the menu. On the Menu is a stunning collection of menus, from those at the cutting edge of contemporary culinary innovation, like Copenhagen's Noma, to those that are relics from another time: a 1970s menu from L’Escargot on which all main courses cost less than one pound; the last menu from The French House Dining Room before Fergus Henderson departed for St John; a Christmas feast of zoo animals served during the Siege of Paris in 1870; and three of the world’s original restaurant menus—now hanging proudly in London’s Le Gavroche. Throughout, Lander examines the principles of menu design and layout; the different rules that govern separate menus for breakfast, afternoon tea and dessert; the evolution of wine and cocktail lists; and how menus can act as records of the past. He reveals insights from interviews with Michael Anthony, Heston Blumenthal, Massimo Bottura, René Redzepi, Ruth Rogers and many more of the most renowned contemporary chefs of our time, who explain how they decide what to serve and what inspires them to create and design their menus. These are truly pages to drool over.

Author: Howard Belton
Publisher: AuthorHouse
ISBN: 1481791958
Category : History
Languages : en
Pages : 192

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Book Description
This book investigates five menus, from England, France, Germany, Italy and Spain. These dishes may seem truly national, or even regional, but the reality is very different. Few of the ingredients used originated in Europe, and many have travelled half way around the world. Tracing the history of the dishes opens up the whole of human history. We can see the importance of food in the ancient migrations and struggles to survive of our earliest ancestors, in the development of farming, trade and technology, and in the European exploration and colonisation of the world. This is truly delicious history, where the food we love takes centre stage and kings and politicians become supporting actors.

Author: Paul Freedman
Publisher: Univ of California Press
ISBN: 9780520254763
Category : Cooking
Languages : en
Pages : 380

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Book Description
This richly illustrated book applies the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Freedman gathers essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste.

Author: Francine Segan
Publisher: Villard
ISBN: 0307538648
Category : Cooking
Languages : en
Pages : 242

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Book Description
Movie Menus pairs classic movies with easy recipes updated from historic cookbooks to help you create a sensational dining experience for any film genre. Both foodies and film buffs will find their passions fulfilled in this deliciously cinematic cookbook, which gathers authentic recipes from the cultures and eras portrayed in your favorite films: Old-Fashioned Southern Fried Chicken with Gravy to savor with Gone with the Wind; Spaghetti and Meatballs with Eggplant for The Godfather; Pan-Seared Steak and Onions with The Alamo; a Victory Garden Salad for Patton. The chapters are organized into ten distinct film genres—everything from “Pharaohs and Philosophers” and “Knights and Kings” to “The Wild West” and “Romantic Dinner for Two”—with a dozen or so recipes each. Treat your family to a complete meal served in popcorn bowls while watching Shrek, or enjoy a Renaissance feast with Shakespeare in Love. Spiced with film factoids, black-and-white movie stills, famous lines, and bloopers, Movie Menus is as fun to read as it is to use, and promises to be a classic.

Author: Jackie Sheckler Finch
Publisher: Rowman & Littlefield
ISBN: 1493043455
Category : Travel
Languages : en
Pages : 353

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Book Description
Nashville offers extraordinary opportunities for those either visiting or seeking to relocate to this country music mecca. Insiders’ Guide to Nashville is packed with information on the best attractions, restaurants, accommodations, shopping and events from the perspective of one who knows the area well.

Author: Richard Olney
Publisher: Ten Speed Press
ISBN: 160774015X
Category : Cooking
Languages : en
Pages : 458

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Book Description
As those who knew him will attest, Francophile and food writer Richard Olney was one of a kind-a writerly cook who had a tremendous influence on American cooking via his well-worn cottage on a hillside in Provence. Born in the Midwest in 1927 and drawn to France at the tender age of twenty-four, Olney was unapologetically attracted to the style, flavors, and tastes of French cooking when most Americans were smitten by the wonders of the new prepared foods in their markets. With unrelenting passion and precision, Olney studied and explored the cuisine, carefully documenting all he had learned for future generations of chefs, cooks, and food lovers. His first of several landmark works, THE FRENCH MENU COOKBOOK, was well ahead of its time with its authentic French recipes and then-unheard-of seasonal approach to cooking. Little did we know then that THE FRENCH MENU COOKBOOK would provide inspiration for Alice Waters and her compatriots as they built the groundwork for a culinary revolution in America. Brimming with the honest and enlightening explanations of how the French really cook and the 150-plus authentic recipes, this book is a masterful resource that is a must for every serious cook.

Author: Angela Knipple
Publisher: UNC Press Books
ISBN: 1469607751
Category : Travel
Languages : en
Pages : 247

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Book Description
The first guidebook of its kind for the Volunteer State, Farm Fresh Tennessee leads food lovers, families, locals, and tourists on a lively tour of more than 360 farms and farm-related attractions, all open to the public and all visited by Memphis natives Paul and Angela Knipple. Here are the perfect opportunities to browse a farmers' market, pick blueberries, tour a small-batch distillery, stay at an elegant inn, send the kids to a camp where they'll eat snacks of homemade biscuits with farm-fresh honey--and so much more. Arranged by the three Grand Divisions of Tennessee (East, Middle, and West) and nine categories of interest, the listings invite readers to connect with Tennessee's farms, emphasizing establishments that are independent, sustainable, and active in public education and conservation. Sidebars tell how to find pop-up markets, showcase local food initiatives, and celebrate the work and lives of local farmers. Thirteen recipes gathered by the authors on their Tennessee travels offer farm-fresh tastes.

Author: Juan Villoro
Publisher: Restless Books
ISBN: 1632061481
Category : Juvenile Fiction
Languages : en
Pages : 216

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Book Description
“We walked toward the part of the library where the air smelled as if it had been interred for years….. Finally, we got to the hallway where the wooden floor was the creakiest, and we sensed a strange whiff of excitement and fear. It smelled like a creature from a bygone time. It smelled like a dragon.” Thirteen-year-old Juan’s favorite things in the world are koalas, eating roast chicken, and the summer-time. This summer, though, is off to a terrible start. First, Juan’s parents separate and his dad goes to Paris. Then, as if that wasn’t horrible enough, Juan is sent away to his strange Uncle Tito’s house for the entire break! Uncle Tito is really odd: he has zigzag eyebrows; drinks ten cups of smoky tea a day; and lives inside a huge, mysterious library. One day, while Juan is exploring the library, he notices something inexplicable and rushes to tell Uncle Tito. “The books moved!” His uncle drinks all his tea in one gulp and, sputtering, lets his nephew in on a secret: Juan is a Princeps Reader––which means books respond magically to him––and he’s the only person capable of finding the elusive, never-before-read Wild Book. Juan teams up with his new friend Catalina and his little sister, and together they delve through books that scuttle from one shelf to the next, topple over unexpectedly, or even disappear altogether to find The Wild Book and discover its secret. But will they find it before the wicked, story-stealing Pirate Book does?

Author: Jo Robinson
Publisher: Hachette UK
ISBN: 0316227951
Category : Social Science
Languages : en
Pages : 201

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Book Description
The next stage in the food revolution: a radical way to select fruits and vegetables and reclaim the flavor and nutrients we've lost. Ever since farmers first planted seeds 10,000 years ago, humans have been destroying the nutritional value of their fruits and vegetables. Unwittingly, we've been selecting plants that are high in starch and sugar and low in vitamins, minerals, fiber, and antioxidants for more than 400 generations. Eating on the Wild Side reveals the solution -- choosing modern varieties that approach the nutritional content of wild plants but that also please the modern palate. Jo Robinson explains that many of these newly identified varieties can be found in supermarkets and farmer's market, and introduces simple, scientifically proven methods of preparation that enhance their flavor and nutrition. Based on years of scientific research and filled with food history and practical advice, Eating on the Wild Side will forever change the way we think about food.

Author: Martha Stewart
Publisher: Clarkson Potter
ISBN: 0517589516
Category : Menus
Languages : en
Pages : 226

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Book Description
This ideal cookbook for a busy life-style offers 52 sensational seasonal menus that can be prepared in less than an hour. The dishes are as healthful as they are delectable--and make simple meals a treat for cooks and eaters alike. Illustrations.