Author: Archie Corydon HoffPublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 72
Book Description
Roasts and Entrees of the World Famous Chefs, United States, Canada, Europe
Author: Archie Corydon HoffPublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 72
Book Description
The Chafing Dish Specialties of the World Famous Chefs, United States, Canada, Europe
Author: Archie Corydon HoffPublisher:
ISBN:
Category : Chafing dish cooking
Languages : en
Pages : 48
Book Description
International Dessert and Pastry Specialties of the World Famous Chefs, United States, Canada, Europe
Author: Archie Corydon HoffPublisher:
ISBN:
Category : Cake
Languages : en
Pages : 72
Book Description
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.
Cumulated Index to the Books
Author: Catalogue of Copyright Entries
Author: Library of Congress. Copyright OfficePublisher:
ISBN:
Category :
Languages : en
Pages : 1600
Book Description
Catalog of Copyright Entries
Author: Library of Congress. Copyright OfficePublisher:
ISBN:
Category : American literature
Languages : en
Pages : 1672
Book Description
Author: 
Author: A. C. Hoff
Author: