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Author: Bobby Brocato Publisher: ISBN: 9781795013352 Category : Languages : en Pages : 293
Book Description
Diamond Jim Moran, AKA James Brocato. Flashy, colorful character. A New Orleans legend. He served, entertained, and related to presidents, politicians, celebrities, sports legends, and mobsters.I cover his life from his early years until his death. Then I describe how his sons and relatives continued his traditions in his famous restaurants, La Louisiane and Jimmy Moran's, as well as other family members' fine eateries; i.e. Tony Moran's Restaurant, Angelo Brocato's, and Acme Oyster House, My grandfather's character was so well known and colorful that the Kentucky Derby paid him $50,000 just to attend their events wearing his mink derby, mink tie, diamond accessories worth about $200,000 in that time. He was a born entertainer and socializer.La Louisiane Restaurant became famous for the diamond rings that Diamond Jim hid in his giant meatballs. The surprises became known internationally.Not only are the family stories present, so are many of the famous recipes, from La Louisiane, Jimmy Moran's, and other family restaurants, described here.
Author: Bobby Brocato Publisher: ISBN: 9781795013352 Category : Languages : en Pages : 293
Book Description
Diamond Jim Moran, AKA James Brocato. Flashy, colorful character. A New Orleans legend. He served, entertained, and related to presidents, politicians, celebrities, sports legends, and mobsters.I cover his life from his early years until his death. Then I describe how his sons and relatives continued his traditions in his famous restaurants, La Louisiane and Jimmy Moran's, as well as other family members' fine eateries; i.e. Tony Moran's Restaurant, Angelo Brocato's, and Acme Oyster House, My grandfather's character was so well known and colorful that the Kentucky Derby paid him $50,000 just to attend their events wearing his mink derby, mink tie, diamond accessories worth about $200,000 in that time. He was a born entertainer and socializer.La Louisiane Restaurant became famous for the diamond rings that Diamond Jim hid in his giant meatballs. The surprises became known internationally.Not only are the family stories present, so are many of the famous recipes, from La Louisiane, Jimmy Moran's, and other family restaurants, described here.
Author: Ian Kelly Publisher: Bloomsbury Publishing USA ISBN: 0802719325 Category : Cooking Languages : en Pages : 306
Book Description
A unique feast of biography and Regency cookbook, Cooking for Kings takes readers on a chef's tour of the palaces of Europe in the ultimate age of culinary indulgence. Drawing on the legendary cook's rich memoirs, Ian Kelly traces Antonin Carême's meteoric rise from Paris orphan to international celebrity and provides a dramatic below-stairs perspective on one of the most momentous, and sensuous, periods in European history-First Empire Paris, Georgian England, and the Russia of War and Peace. Carême had an unfailing ability to cook for the right people in the right place at the right time. He knew the favorite dishes of King George IV, the Rothschilds and the Romanovs; he knew Napoleon's fast-food requirements, and why Empress Josephine suffered halitosis. Carême's recipes still grace the tables of restaurants the world over. Now classics of French cuisine, created for, and named after, the kings and queens for whom he worked, they are featured throughout this captivating biography. In the phrase first coined by Carême, "You can try them yourself."
Author: Krista D Ball Publisher: Tyche Books ISBN: 9781989407721 Category : Cooking Languages : en Pages : 0
Book Description
Equal parts writer's guide, comedy, and historical cookbook, fantasy author Krista D. Ball takes readers on a journey into the depths of epic fantasy's obsession with rabbit stew and teaches them how to catch the blasted creatures, how to move armies across enemy territories without anyone starving to death, and what a medieval pantry should look like when your heroine is seducing the hero. Learn how long to cook a salted cow tongue, how best to serve salt fish, what a "brewis" is (hint: it isn't beer), how an airship captain would make breakfast, how to preserve just about anything, and why those dairy maids all have ample hips. What Kings Ate will give writers of historical and fantastical genres the tools to create new conflicts in their stories, as well as add authenticity to their worlds, all the while giving food history lovers a taste of the past with original recipes and historical notes.
Author: Bobby Brocato Publisher: ISBN: 9781675159408 Category : Languages : en Pages : 293
Book Description
Diamond Jim Moran, AKA James Brocato, emigrated from Sicily, Italy to the United States in the 1800s. At eight years of age, to help support his mother, he became a shoe shine boy. While shining shoes in front of a restaurant one day and next to a jewelry store, he dreamed that he one day would own a restaurant and buy many diamonds. As a teenager, he befriended some local boxers and started to box at the local gymnasium. He changed his name to Jim Moran to keep his mother from discovering his new profession. One of his boxing friends was Pete Herman, a well known New Orleans boxer. Because of his shrewd business dealings and contacts, he was able to buy the famous La Louisiana Restaurant on Iberville Street. His Italian culinary delights were products of his mother's cooking. Her foods included the largest meatballs served in any New Orleans restaurant. One day, she dropped her diamond ring into a meatball. When a female client chewed into the scrumptious ball, she discovered the ring and attempted to return it to Mr. Moran. His business mind immediately recognized the marketing angle.He went to the jewelry store and bought more diamond rings. Randomly, except, possibly, possibly for meals served to politicians wives, customers would discover the diamond ring in their meatball. That became an internationally known motivation for others to eat at La Louisiane.
Author: Russ Crandall Publisher: Victory Belt Publishing ISBN: 1628600896 Category : Cooking Languages : en Pages : 559
Book Description
Even though we know full well that most restaurant foods are made using ingredients laden with chemicals and additives, most of us can’t seem to shake the desire for even just a taste. Not to mention that nothing is easier than picking up takeout, hitting the drive-thru, or ordering delivery—but at what cost? Paleo Takeout: Restaurant Favorites Without the Junk delivers much healthier but equally satisfying alternatives, offering delectable recipes that mimic the flavors of our drive-thru and delivery favorites—Paleo style! Russ Crandall teaches you step-by-step how to prepare meals in less than an hour—leaving no sacrifice of taste or time. Our modern lives are hectic: We all face the challenge of creating meals at home that are as quick and flavorful as those from our neighborhood takeout restaurants. It’s hard to beat the convenience of restaurant food, even when we know full well that it’s seldom a healthy choice. In Paleo Takeout: Restaurant Favorites Without the Junk, celebrated author Russ Crandall re-creates everyone’s favorite takeout meals, made in record time using wholesome ingredients, giving you all of the gratification and none of the regret! Inspired by beloved restaurant experiences, Paleo Takeout features more than 200 recipes expertly culled from Chinese, Korean, Japanese, Thai, Vietnamese, Indian, Italian, Mexican, Greek, and American cuisines. Inside, you’ll find everything from Chow Mein to Moo Shu Pork, and Thai Red Curry to Buffalo Wings, all with a focus of “fridge to face” in less than an hour. Also featured is an indispensible meal-planning guide to help you put everything together for a doable, lasting approach to cooking and health. Paleo Takeout: Restaurant Favorites Without the Junk proves that eating right in a way that satisfies even the choosiest of healthy eaters is not only possible but also a lot of fun
Author: Matt Haines Publisher: Susan Schadt Press LLC ISBN: 9781733634120 Category : Cooking Languages : en Pages : 368
Book Description
"I once ate more than eighty king cakes in a single Carnival," author Matt Haines proudly remembers, demonstrating his dedication to this delicious Mardi Gras tradition. "So you can imagine how amazed I was to learn there has never been a coffee table book dedicated to king cakes!" The Big Book of King Cake changes that, telling the thousands-year-old story through lush photography of more than one hundred and fifty unique king cakes, as well as stories from the diverse and talented bakers who make them. While king cakes are typically only available during Carnival season, readers can enjoy this book year-round. From the traditional cakes generations of New Orleanians have loved, to the unconventional creations that break all the rules, this book is your guide to the Crescent City's favorite baked good. The Big Book of King Cake is for anyone who loves food, history, sweets, culture, and of course, New Orleans.
Author: Marvin Harris Publisher: Waveland Press ISBN: 1478608927 Category : Social Science Languages : en Pages : 290
Book Description
Why are human food habits so diverse? Why do Americans recoil at the thought of dog meat? Jews and Moslems, pork? Hindus, beef? Why do Asians abhor milk? In Good to Eat, best-selling author Marvin Harris leads readers on an informative detective adventure to solve the worlds major food puzzles. He explains the diversity of the worlds gastronomic customs, demonstrating that what appear at first glance to be irrational food tastes turn out really to have been shaped by practical, economic, or political necessity. In addition, his smart and spirited treatment sheds wisdom on such topics as why there has been an explosion in fast food, why history indicates that its bad to eat people but good to kill them, and why children universally reject spinach. Good to Eat is more than an intellectual adventure in food for thought. It is a highly readable, scientifically accurate, and fascinating work that demystifies the causes of myriad human cultural differences.
Author: Theresa Carle-Sanders Publisher: Ten Speed Press ISBN: 198486002X Category : Cooking Languages : en Pages : 257
Book Description
Explore 80 classic and modern recipes inspired by Stephen King’s Maine, featuring dishes from the books set in Castle Rock, Derry, and other fictional towns—with a foreword from the legendary author himself. Castle Rock Kitchen is an immersive culinary experience from the mouthwatering to the macabre, with gorgeous, moody photographs to transport Stephen King fans to kitchen tables, diners, and picnic blankets across Maine. Recipes ranging from drinks to dessert (and every course in-between) are inspired by meals and gatherings from the more than forty novels and stories set in King’s Castle Rock multiverse—a darker, more gothic version of the Maine most are familiar with. The eighty professionally developed dishes use plenty of local, down-home ingredients such as fresh seafood, potatoes, wild blueberries, and maple syrup, plus some delicacies from away—here are just a few: • Breakfast: Pancakes with the Toziers (It), Dog Days French Toast (Cujo) • Dinner: One-Handed Frittata (Under the Dome), Killer Mac and Cheese (“Gramma”) • Supper: Blue Plate Special (11/22/63), Whopper Spareribs (The Tommyknockers) • Fish and Seafood: Crab Canapés (Pet Sematary), Moose-Lickit Fish & Chips (The Colorado Kid) • Vegetarian: Wild Mushroom Hand Pies (Bag of Bones), Holy Frijole Enchiladas (Elevation) • Baking and Sweets: Hermits for the Road (The Long Walk), Blueberry Cheesecake Pie (“The Body”) • Drinks and Cocktails: Homemade Root Beer (Carrie), Deadly Moonquake (“Drunken Fireworks”) With a foreword written by Stephen King and story excerpts that connect the recipes to the books that inspired them, Castle Rock Kitchen delivers frightfully good food and drink.
Author: University of London (London). - King's College Hospital. - Medical School. - Voluntary Research Trust Publisher: ISBN: Category : Languages : en Pages : 112
Author: Bobby Brocato
Author: Bobby Brocato
Author: Ian Kelly
Author: Krista D Ball
Author: Bobby Brocato
Author: 
Author: Russ Crandall
Author: Matt Haines
Author: Marvin Harris
Author: Theresa Carle-Sanders
Author: University of London (London). - King's College Hospital. - Medical School. - Voluntary Research Trust