Blue Trout And Black Truffles
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Blue Trout And Black Truffles
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Author : Joseph Wechsberg
language : en
Publisher: Chicago Review Press
Release Date : 2005-08-01
Blue Trout And Black Truffles written by Joseph Wechsberg and has been published by Chicago Review Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-08-01 with Cooking categories.
There were, and still are, great restaurants all over Europe, but the greater part of Blue Trout and Black Truffles is devoted to the eatingplaces and vineyards of France. It is a vicarious experience to read about the culinary wonders of the notable establishments of another era that have become the last epicurean haven in this materialistic, mechanized world of fastfood chains and frozenfood dinners. Mr. Wechsberg reaches back to the twilight days of the Habsburg monarchy, when those splendid monuments to the haute cuisine in central Europe, Meissl and Schadn of Vienna and Gundel's of Budapest, were in their prime.
Blue Trout And Black Truffles
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Author : Joseph Wechsberg
language : en
Publisher: ChicagoReviewPress + ORM
Release Date : 2005-08-30
Blue Trout And Black Truffles written by Joseph Wechsberg and has been published by ChicagoReviewPress + ORM this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-08-30 with Travel categories.
There were, and still are, great restaurants all over Europe, but the greater part of Blue Trout and Black Truffles is devoted to the eatingplaces and vineyards of France. It is a vicarious experience to read about the culinary wonders of the notable establishments of another era that have become the last epicurean haven in this materialistic, mechanized world of fastfood chains and frozenfood dinners. Mr. Wechsberg reaches back to the twilight days of the Habsburg monarchy, when those splendid monuments to the haute cuisine in central Europe, Meissl and Schadn of Vienna and Gundel's of Budapest, were in their prime.
Truffle Boy
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Author : Ian Purkayastha
language : en
Publisher: Hachette Books
Release Date : 2017-02-07
Truffle Boy written by Ian Purkayastha and has been published by Hachette Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-02-07 with Biography & Autobiography categories.
"[Ian Purkayastha] has a true, deep expertise in everything he sells--caviar, truffles, fish. He knows the stories that we need to sell the stuff tableside . . . he can disrupt the entire luxury foods market." ---From the Foreword by David Chang Ian Purkayastha is New York City's leading truffle importer and boasts a devoted clientele of top chefs nationwide, including Jean-Georges Vongerichten, David Chang, Sean Brock, and David Bouley. But before he was purveying the world's most expensive fungus to the country's most esteemed chefs, Ian was just a food-obsessed teenager in rural Arkansas--a misfit with a peculiar fascination for rare and exotic ingredients. The son of an Indian immigrant father and a Texan mother, Ian learned to forage for wild mushrooms from an uncle in the Ozark hills. Thus began a single-track fixation that led him to learn about the prized but elusive truffle, the king of all fungi. His first taste of truffle at age 15 sparked his improbable yet remarkable adventure through the strange--and often corrupt--business of the exotic food trade. Rife with tales from the hidden underbelly of the elite restaurant scene, Truffle Boy chronicles Ian's high stakes dealings with a truffle kingpin in Serbia, meth-head foragers in Oregon, crooked businessmen and maniacal chefs in Manhattan, gypsy truffle hunters in the forests of Hungary, and a supreme adventure to find "Gucci mushrooms" in the Himalayan foothills--the land of the gods. He endures harsh failures along the way but rebuilds with tremendous success by selling not just truffles but also caviar, wild mushrooms, rare foraged edibles, Wagyu beef, and other nearly unobtainable ingredients demanded by his Michelin-starred clients. Truffle Boy is a thrilling coming-of-age story and the incredible but true tale of a country kid who grows up to become a force in the world of fine dining.
Joy Of Cooking
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Author : Irma S. Rombauer
language : en
Publisher: Simon and Schuster
Release Date : 1975
Joy Of Cooking written by Irma S. Rombauer and has been published by Simon and Schuster this book supported file pdf, txt, epub, kindle and other format this book has been release on 1975 with Cooking categories.
An illustrated cooking book with hundreds of recipes.
The Oxford Encyclopedia Of Food And Drink In America
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Author : Andrew Smith
language : en
Publisher:
Release Date : 2013-01-31
The Oxford Encyclopedia Of Food And Drink In America written by Andrew Smith and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-01-31 with Business & Economics categories.
Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.
1 000 Foods To Eat Before You Die
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Author : Mimi Sheraton
language : en
Publisher: Workman Publishing
Release Date : 2015-01-13
1 000 Foods To Eat Before You Die written by Mimi Sheraton and has been published by Workman Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-01-13 with Cooking categories.
The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions—you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included.
Saturday Review
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Author :
language : en
Publisher:
Release Date : 1954
Saturday Review written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1954 with American literature categories.
Second Violin
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Author : John Lawton
language : en
Publisher: Open Road + Grove/Atlantic
Release Date : 2009-09-15
Second Violin written by John Lawton and has been published by Open Road + Grove/Atlantic this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-09-15 with Fiction categories.
As London braces for WWII, a string of murdered rabbis draws Inspector Troy into a mystery that “sets pulses racing and the jaded responses tingling” (The Irish Times). One of today’s top historical espionage writers, considered “as good as Le Carré” (Chicago Tribune) and “a master,” John Lawton adds another spellbinding thriller to his Inspector Troy series with Second Violin (Rocky Mountain News). The sixth installment in the series, Lawton’s new novel opens in 1938 with Europe on the brink of war. In London, Frederick Troy, newly promoted to the prestigious murder squad at Scotland Yard, is put in charge of rounding up a list of German and Italian “enemy aliens” that also includes his brother, Rod, who learns upon receiving an internment letter that he was born in Austria despite having grown up in England. Hundreds of men are herded by train to a neglected camp on the Isle of Man. And as the bombs start falling on London, a murdered rabbi is found, then another, and another . . . Amid great war, murder is what matters. Moving from the Nazi-infested alleys of prewar Vienna to the bombed-out streets of 1940 London, and featuring an extraordinary cast of characters, Lawton’s thriller is a suspenseful and intelligent novel, as good a spy story as it is an historical narrative. “Smart and gracefully written.” —Patrick Anderson, The Washington Post
Eating European Abroad And At Home
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Author : Poppy Cannon
language : en
Publisher:
Release Date : 1961
Eating European Abroad And At Home written by Poppy Cannon and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1961 with Cookery, European categories.
Caviar Truffles And Foie Gras
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Author : Katherine Alford
language : en
Publisher: Chronicle Books
Release Date : 2001-10-01
Caviar Truffles And Foie Gras written by Katherine Alford and has been published by Chronicle Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-10-01 with Cooking categories.
Caviar, truffles, and foie gras--these luxurious ingredients create a dazzling orchestra for the senses and are appearing more and more on the menus at fine restaurants. This elegant cookbook explores the difference between Sevruga and Osetra, the controversy of foie gras, and the enigmatic nighttime world of truffle hunting. Over 50 tantalizing recipes demystify these sometimes intimidating ingredients with straightforward, simple techniques. For those who aspire to decadence in the dining room, it's now possible to enjoy at home the flavors of such sumptuous dishes as Steamed Lobster with Truffle Beurre Fondue or Whole Roasted Foie Gras with Winter Vegetables. Author Katherine Alford reveals the secrets to infusing home cooking with three of the most revered delicacies in haute cuisine.