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Author: John Uglesich Publisher: Pelican Publishing ISBN: 9781589802094 Category : Cookery Languages : en Pages : 0
Book Description
Uglesich's Seafood Restaurant was a New Orleans institution founded in 1924. This anticipated compilation offers the family's personal home dishes as well as newly developed recipes from the business such as Hakon and Watcha Doin' Shrimp, along with explanations of how they were named or developed. Chapters include photographs of the last day that the restaurant was open and messages to the family after their home and business were damaged by Hurricane Katrina. These words of encouragement from friends and strangers across the country pay tribute to the family business and make this book a history and a legacy.
Author: Linda Griffith Publisher: Houghton Mifflin Harcourt ISBN: 9780395892541 Category : Cookery (Garlic) Languages : en Pages : 438
Book Description
Offers two hundred garlic recipes, explores garlic's medicinal benefits and the myths associated with it, and reviews its more than fifty varieties.
Author: Cynthia C. Nims Publisher: ISBN: 9781570612619 Category : Cooking Languages : en Pages : 0
Book Description
Finally, the cookbook of a Seattle lover's wildest food dreams! With more than 200,000 copies sold over 20 years, it's about time that Seattle's favourite guidebook dished up the best recipes from the city's hottest chefs. Included are 125 recipes and a chapter devoted to signature drinks. Best Places Seattle Cookbook will satisfy the hunger of Seattle food lovers near and far.
Author: Warren Geraghty Publisher: Douglas & McIntyre ISBN: 9781553653578 Category : Cooking Languages : en Pages : 264
Book Description
Widely regarded as one of North America's finest restaurants, West has garnered much critical acclaim, including recognition as among "ten of the best, worldwide" by U.K.'s "Sunday Independent." Organized by season and drawing on West's delicious recipes, this cookbook includes such tempting dishes as Dungeness Crab Tortellini with Lemongrass and Lime Broth in spring. The wine is important too -- West's wine director Owen Knowlton has suggested pairings, including the best international wines. Those who can't make it to Vancouver can still enjoy West's sumptuous menu -- it's all right here.
Author: Brigit Legere Binns Publisher: Running Press Adult ISBN: 9780762415830 Category : Cooking Languages : en Pages : 0
Book Description
It's a classic steakhouse, a superb Italian-American restaurant, a power-lunch mainstay, and the oldest family-owned, white-tablecloth restaurant group in the country, with 28 locations in 24 cities--each one administered by third-generation descendants of the original owners. Now, finally, everyone can learn the cooking technique that makes Palm steaks and chops so delectably juicy. In more than 125 recipes, the secrets behind some of the Palm's most requested dishes are revealed by executive chef Tony Tammero, with recipes for Steak à la Stone, Monday Night Salad, Veal Martini, Clams Oreganato, Spaghetti Carbonara, Gigi Salad, and quite possibly the best creamed spinach on the planet. Because each dish at the Palm has a story behind it, this is a cookbook filled with real-life stories, celebrity anecdotes, vivid characters, and the very special flavor of a restaurant that has prospered while remaining true to the original owners' credo: "Exceed the customer's expectation, and treat everyone who walks through our door as if they are family."
Author: Robin Cherry Publisher: Shambhala Publications ISBN: 0834829940 Category : Cooking Languages : en Pages : 272
Book Description
Featuring over 100 delicious, garlic-laden recipes, this culinary biography offers a tour through the colorful history of one of the world’s most timeless ingredients Garlic is the Lord Byron of produce, a lusty rogue that charms and seduces you but runs off before dawn, leaving a bad taste in your mouth. Called everything from rustic cure-all to Russian penicillin, Bronx vanilla and Italian perfume, garlic has been loved, worshipped, and despised throughout history. No writer has quite captured the epic, roving story of garlic—until now. While this book does not claim that garlic saved civilization (though it might cure whatever ails you), it does take us on a grand tour of its fascinating role in history, medicine, literature, and art; its controversial role in bigotry, mythology, and superstition; and its indispensable contribution to the great cuisines of the world. And just to make sure your appetite isn’t slighted, Garlic offers over 100 recipes featuring the beloved ingredient.
Author: David Kolotkin Publisher: Pelican Publishing Company, Inc. ISBN: 9781455617302 Category : Cooking Languages : en Pages : 212
Book Description
Opened in 2000 in Midtown Manhattan, The Prime Grill became the first high-end kosher steakhouse in New York City and is a regular on Page Six and in various Other publications. Its mouthwatering signature dishes, such as Smoked BBQ Short Ribs, Texas Style Rib Eye, Miso Glazed King Salmon, and fresh sushi, have forever altered the public's perception of kosher food. This cookbook provides some of the secrets of the restaurant's success.
Author: Tom Cowman Publisher: Univ. Press of Mississippi ISBN: 9781578061792 Category : Cooking Languages : en Pages : 287
Book Description
One of New Orlean's best chefs divulges his culinary secrets, among them: Trout Mousse, Roast Long Island Duck, Lamb Curry, Barbados Rum Trifle, and the author's very special chocolate cake.
Author: Andrea Froncillo
Author: Andrea Froncillo
Author: John Uglesich
Author: Linda Griffith
Author: Benjamin Smith
Author: Cynthia C. Nims
Author: Warren Geraghty
Author: Brigit Legere Binns
Author: Robin Cherry
Author: David Kolotkin
Author: Tom Cowman