The Boston Chef S Table

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The Boston Chef S Table

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Author : Clara Silverstein
language : en
Publisher: Rowman & Littlefield
Release Date : 2025-06-03

The Boston Chef S Table written by Clara Silverstein and has been published by Rowman & Littlefield this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-06-03 with Cooking categories.

More than 50 Recipes from the Longstanding Restaurants in Beantown The Boston Chef’s Table brings recipes from the best chefs in the Boston area right to your kitche. Included are favorites from Lydia Shire, Joanne Chang, Jody Adams, and more. Far from being standard, contemporary recipes represent the very best Boston has to offer, from Roasted Pear and Goat Cheese Salad to Swordfish with Apple Caponata to the classic Hot New England Lobster Roll. Inside you’ll find: 50+ recipes customized for home cooks from longstanding Boston institutions Savory color photos of recipes and the chefs who invented them Contact information and profiles on famous chefs and restaurants in Boston Sidebars spotlighting the city’s culinary history and ethnic food enclaves

The Boston Chef S Table

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Author : Clara Silverstein
language : en
Publisher: Chef's Table
Release Date : 2007-10

The Boston Chef S Table written by Clara Silverstein and has been published by Chef's Table this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-10 with Cooking categories.

This all-new cookbook highlights more than 100 recipes from the best chefs in the Boston area, including Lydia Shire, Jasper White, Todd English, Ming Tsai, and Barbara Lynch.

Cook The Books

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Author : Jessica Conant-Park
language : en
Publisher: Open Road Media
Release Date : 2015-12-08

Cook The Books written by Jessica Conant-Park and has been published by Open Road Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-12-08 with Fiction categories.

It’s a recipe for disaster when Chloe Carter takes a job working for a cookbook writer—and plunges into a sizzling stew of malice and murder If you can’t take the heat . . . Gourmet girl Chloe Carter is keeping busy with grad school and spoiling her best friend’s three-month-old son. Now, courtesy of Craigslist, she has a new job as assistant to cookbook author Kyle Boucher—a job that stirs up painful memories of her ex-boyfriend Josh, who chose the shimmering beaches of Hawaii over a life with her on the mean streets of Boston. The gig heats up when Boucher asks her to compile a book of recipes from Boston’s top chefs. Chloe leaps from the frying pan into the fire when she arrives for a meeting with Digger, one of Josh’s friends and a rival chef, and discovers a dead body instead. Digger died of smoke inhalation from a blaze that started in his kitchen. Unable to believe that an executive chef would allow a grease fire to get so out of control, Chloe starts an unofficial search for the murderer. As if she didn’t have enough on her plate already, now Josh is back in town. Chloe must decide where her future truly lies, but as a killer prepares to strike again, the amateur detective will find herself racing against time to protect those nearest and dearest to her. This ebook features mouth-watering recipes sure to satisfy more than just your appetite for crime. Cook the Books is the 5th book in the Gourmet Girl Mysteries, but you may enjoy reading the series in any order.

At The Table

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Author : Katherine Miller
language : en
Publisher: Island Press
Release Date : 2023-09-28

At The Table written by Katherine Miller and has been published by Island Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-09-28 with Business & Economics categories.

When Katherine Miller was first asked to train chefs to be advocates, she thought the idea was ludicrous. This was a group known for short tempers and tattoos, not for saving the world. But she quickly learned that chefs and other leaders in the restaurant industry are some of the most powerful forces for change in our troubled food system. Chefs are leading hunger relief efforts, supporting local farmers, fighting food waste, confronting racism and sexism in the industry, and much more. In At the Table, Miller shares the essential techniques she developed for the James Beard Foundation’s Chefs Boot Camp for Policy and Change. Readers will learn how to focus their philanthropic efforts; pinpoint their audience and develop their argument; recruit allies and support action; and maybe most importantly, grab people’s attention in a crowded media landscape. Miller also shares the moving stories of chefs who used these skills to create lasting change. Tom Colicchio became one of the word’s most respected voices on ending hunger. Bakers Against Racism recruited more than 3,000 people to participate in their global bake sales. Chefs from around the country pushed Congress to provide financial relief to the restaurant industry at the height of the COVID-19 pandemic. At the Table is filled with inspiration for anyone who has ever wanted to make a difference outside the four walls of their restaurant. And most importantly, it offers proven methods to become a successful advocate. You don’t have to be a celebrity chef to change the food system; you just need the will and the tools in this unique guide.

Austin Chef S Table

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Author : Crystal Esquivel
language : en
Publisher: Rowman & Littlefield
Release Date : 2013-03-05

Austin Chef S Table written by Crystal Esquivel and has been published by Rowman & Littlefield this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-03-05 with Cooking categories.

Austin is an oasis of creativity in Texas. Food ranges from mom-and-pop eateries and eclectic food trailers to high-end, chef-driven restaurants, and all of them have received a warm welcome from the community. East Austin is home to taquerias and barbecue joints, while north Austin claims some of the city's best Vietnamese and Korean cuisine. Austin Chef's Table is the first cookbook to gather Austin's best chefs and restaurants under one cover. Including a signature "at home" recipe from more than fifty iconic dining establishments, the book is a celebration of the city's creative food scene. Full-color photos throughout capture Austin's eclectic eateries and highlight fabulous dishes and famous chefs.

Cape Cod Chef S Table

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Author : John F. Carafoli
language : en
Publisher: Rowman & Littlefield
Release Date : 2013-06-11

Cape Cod Chef S Table written by John F. Carafoli and has been published by Rowman & Littlefield this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06-11 with Cooking categories.

Cape Cod, Massachusetts is, roughly, a 70-mile peninsula divided into 15 towns. It is one of the furthermost points of land in the eastern US, with its hooked arm jutting out 40 miles into the Atlantic Ocean. Some of the towns date back to the 1600s, and each has its own unique personality, history, and gastronomic adventure. Over the past several years, Cape Cod’s culinary landscape has evolved. Yes, there are still the delicious fried clams, fresh broiled or grilled fish, and lobster rolls that have always been favorites, but many of today’s chefs are reinventing these traditional foods with a slightly different twist. The huge resurgence and interest in organic and local farming in many parts of our country has also reached the Cape, and chefs here are connecting with farmers and growers and using many of their products. Today’s Cape presents a thriving and unique culinary landscape and Cape Cod Chef’s Table gives readers, locals, and visitors a new perspective on this culinary scene. With recipes for the home cook from the Cape’s celebrated eateries and purveyors along with beautiful full-color photos, Cape Cod Chef's Table is the ultimate gift and keepsake cookbook.

Chi Spacca

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Author : Nancy Silverton
language : en
Publisher: Knopf
Release Date : 2020-10-13

Chi Spacca written by Nancy Silverton and has been published by Knopf this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-10-13 with Cooking categories.

From the James Beard Award-winning star of Netflix's Chef's Table: A whole new approach to American cooking, one that blends the cutting edge culinary ethos of Los Angeles, the timeless flavors of Italy, and the pleasures of grilling with fire. Featuring 100+ recipes from Chi Spacca, her acclaimed Los Angeles restaurant. In her tenth cookbook, Nancy Silverton ("Queen of L.A.'s restaurant scene" --Los Angeles Times), shares the secrets of cooking like an Italian butcher with recipes for meats, fish, and vegetables that capture the spirit of Italy. Drawing on her years living and cooking in Umbria, Italy, and from the menu of her revered steakhouse, Chi Spacca (hailed as a "meat speakeasy" by Food & Wine), Silverton, and Chi Spacca's executive chef Ryan DeNicola, present their take on such mouth-watering dishes as Beef Cheek and Bone Marrow Pie; Coffee-Rubbed Tri-Tip; Fried Whole Branzino with Pickled Peppers and Charred Scallions; and Moroccan Braised Lamb Shanks. And vegetable dishes are given just as much attention, from fire-kissed Whole Roasted Cauliflower with Green Garlic Crème Fraîche; Charred Sugar Snap Peas with Yogurt, Guanciale, and Lemon Zest; Little Gems with Herb Breadcrumbs, Bacon Vinaigrette, and Grated Egg; Roasted Beets with Chicories, Yogurt, and Lemon Zest. Also included are Silverton's own spins on steakhouse classics such as Caesar salad, creamed corn, and mashed potatoes, as well as desserts, including, of course, her beloved butterscotch budino.

The Boston Homegrown Cookbook

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Author : Leigh Belanger
language : en
Publisher: Voyageur Press (MN)
Release Date : 2012-05-07

The Boston Homegrown Cookbook written by Leigh Belanger and has been published by Voyageur Press (MN) this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-05-07 with Cooking categories.

Collects recipes from 28 chefs and restaurants in the Boston area who prefer locally grown, sustainable foods.

Fed Up

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Author : Jessica Conant-Park
language : en
Publisher: Open Road Media
Release Date : 2015-12-08

Fed Up written by Jessica Conant-Park and has been published by Open Road Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-12-08 with Fiction categories.

Boston foodie and amateur detective Chloe Carter has enough on her plate without someone dying on a reality TV show after dining on her chef boyfriend’s lamb le poison Chloe Carter is ready for her fifteen minutes of vicarious fame. Her boyfriend, Josh Driscoll, is competing with two other chefs to win Chefly Yours, a cable reality series. The show takes place at an upscale market, where a random shopper is selected to be the lucky recipient of a home-cooked gourmet meal; the winning chef is then chosen by the viewers. But Josh’s television career might be over before it starts when a shopper’s wife, Francie, dies after dining on his signature lamb chops and pesto gnocchi. It wasn’t Josh’s cooking that killed Francie. It was a lethal dose of poison. In between planning her best friend’s wedding and helping at her parents’ landscaping business, Chloe sifts through suspects ranging from Josh’s rival contestants to pranksters who may have taken a joke too far. Was Francie the intended victim? Or was she simply in the wrong place at the wrong time? The discovery of her true identity and a secret Josh has been keeping conspire to disrupt the wedding as Chloe faces off against a killer ready to turn the impending nuptials into a fatal feeding frenzy. This ebook features mouth-watering recipes sure to satisfy more than just your appetite for crime. Fed Up is the 4th book in the Gourmet Girl Mysteries, but you may enjoy reading the series in any order.

Chefs Drugs And Rock Roll

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Author : Andrew Friedman
language : en
Publisher: HarperCollins
Release Date : 2018-02-27

Chefs Drugs And Rock Roll written by Andrew Friedman and has been published by HarperCollins this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-02-27 with Cooking categories.

An all-access history of the rise of the restaurant chef and the culinary culture of the 1970s and ’80s: “Fast, fun, and furious.” —The Wall Street Journal Chefs, Drugs and Rock & Roll transports us back in time to witness the remarkable evolution of the American restaurant chef. Taking a rare coast-to-coast perspective, Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped draw new talent to the profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck and future stars such as Susan Feniger, Mary Sue Milliken, and Nancy Silverton; and into the clash of cultures between established French chefs in New York City and the American game changers behind The Quilted Giraffe, The River Cafe, and other East Coast establishments. We also meet young cooks of the time, such as Tom Colicchio and Emeril Lagasse, who went on to become household names in their own right. Along the way, the chefs, their struggles, their cliques, and, of course, their restaurants are brought to life in vivid detail. As the ‘80s unspool, we see the profession and the culinary scene evolve—all as the industry-altering Food Network shimmers on the horizon. Told largely in the words of the people who lived it, captured in over two hundred interviews with writers like Ruth Reichl and legends like Jeremiah Tower, Alice Waters, Jonathan Waxman, and Barry Wine, Chefs, Drugs and Rock & Roll offers an unparalleled 360-degree re-creation of the business and the times through the perspectives not only of the groundbreaking chefs but also of line cooks, front-of-house personnel, investors, and critics who had ringside seats to this extraordinary transformation. “Friedman’s passion for the subject infuses every anecdote, detail, and interview, making this culinary narrative an engrossing experience.” —Publishers Weekly “A lively, anecdotal romp through the rise of modern American cuisine from the early 1970s to the early ’90s.” —New York Post