The Chef Of Greenwich Village
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The Chef Of Greenwich Village
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Author : Joanne Mosconi
language : en
Publisher:
Release Date : 2019-10-29
The Chef Of Greenwich Village written by Joanne Mosconi and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-29 with categories.
The Chef Of Greenwich Village
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Author : Joanne Mosconi
language : en
Publisher:
Release Date : 2019-10-29
The Chef Of Greenwich Village written by Joanne Mosconi and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-29 with categories.
Via Carota
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Author : Jody Williams
language : en
Publisher: Knopf
Release Date : 2022-10-11
Via Carota written by Jody Williams and has been published by Knopf this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-10-11 with Cooking categories.
A BON APPETIT BEST BOOK OF THE YEAR • The much-anticipated cookbook from “New York’s Most Perfect Restaurant” (The New Yorker), featuring impossibly flavorful, vegetable-centric Italian dishes, from Fresh Pasta Squares with Fava Pesto to Meyer Lemon Risotto. "Via Carota is one of my very favorite restaurants in New York City, and this cookbook perfectly captures its magic: simple, seasonal, organic, local, and profoundly delicious, these are recipes that I want to eat all the time." —Alice Waters James Beard Award-winning chefs Jody Williams and Rita Sodi share the secrets of their beloved restaurant, which has become synonymous with New York City’s Greenwich Village. Since 2014, Via Carota has been a destination for food lovers, celebrities, and well-informed travelers because of its impeccable Italian fare. Emphasizing vegetables and seasonal cooking, the dishes that come out of Williams and Sodi’s kitchen are astonishing in their simplicity yet dazzling in their elegance. Now, with this beautiful, deeply personal cookbook, they share the keys to cooking Via Carota’s traditional (but not too traditional) cuisine at home. Here are more than 140 recipes, including: Lasagna Cacio e Pepe Roasted Carrots with Spiced Yogurt and Pistachios Tuscan Onion Soup Potato Gnocchi Sweet Ricotta Cake and more! Here, too, is the restaurant’s signature Insalata Verde—that celebrate the bounty of every time of the year, highlighting the very best uses for the most delicious seasonal produce, from spring peas to summer squashes, autumnal legumes to winter citrus.
Sous Chef
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Author : Michael Gibney
language : en
Publisher: Ballantine Books
Release Date : 2014-03-25
Sous Chef written by Michael Gibney and has been published by Ballantine Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-03-25 with Biography & Autobiography categories.
NAMED ONE OF THE TEN BEST NONFICTION BOOKS OF THE YEAR BY TIME The back must slave to feed the belly. . . . In this urgent and unique book, chef Michael Gibney uses twenty-four hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here readers will find all the details, in rapid-fire succession, of what it takes to deliver an exceptional plate of food—the journey to excellence by way of exhaustion. Told in second-person narrative, Sous Chef is an immersive, adrenaline-fueled run that offers a fly-on-the-wall perspective on the food service industry, allowing readers to briefly inhabit the hidden world behind the kitchen doors, in real time. This exhilarating account provides regular diners and food enthusiasts alike a detailed insider’s perspective, while offering fledgling professional cooks an honest picture of what the future holds, ultimately giving voice to the hard work and dedication around which chefs have built their careers. In a kitchen where the highest standards are upheld and one misstep can result in disaster, Sous Chef conjures a greater appreciation for the thought, care, and focus that go into creating memorable and delicious fare. With grit, wit, and remarkable prose, Michael Gibney renders a beautiful and raw account of this demanding and sometimes overlooked profession, offering a nuanced perspective on the craft and art of food and service. Praise for Sous Chef “This is excellent writing—excellent!—and it is thrilling to see a debut author who has language and story and craft so well in hand. Though I would never ask my staff to read my own book, I would happily require them to read Michael Gibney’s.”—Gabrielle Hamilton “[Michael] Gibney has the soul of a poet and the stamina of a stevedore. . . . Tender and profane, his book will leave you with a permanent appreciation for all those people who ‘desire to feed, to nourish, to dish out the tasty bits of life.’”—The New York Times Book Review “A terrific nuts-and-bolts account of the real business of cooking as told from the trenches. No nonsense. This is what it takes.”—Anthony Bourdain “A wild ride, not unlike a roller coaster, and the reader experiences all the drama, tension, exhilaration, exhaustion and relief that accompany cooking in an upscale Manhattan restaurant.”—USA Today “Vibrantly written.”—Entertainment Weekly “Sizzling . . . Such culinary experience paired with linguistic panache is a rarity.”—The Daily Beast “Reveals the high-adrenaline dance behind your dinner.”—NPR
Num Pang
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Author : Ratha Chaupoly
language : en
Publisher: Houghton Mifflin Harcourt
Release Date : 2016-06-06
Num Pang written by Ratha Chaupoly and has been published by Houghton Mifflin Harcourt this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-06-06 with Cooking categories.
100 amazingly delectable Cambodian- and Southeast Asian-inspired recipes from New York’s favorite sandwich shop. In a city with so many great sandwich joints, Num Pang Sandwich Shop is a standout, receiving high praise from numerous sources including Bon Appétit and Zagat. First opened in 2009 by Ratha Chaupoly and Ben Daitz, the restaurant introduced New York City to Cambodian-inspired sandwiches and sides. Today, there are six locations in the city with more in the works. Num Pang sandwiches are similar to Vietnamese banh mi, but what makes them so special is the inventive fillings, ranging from Glazed Five-Spice Pork Belly to Seared Coconut Tiger Shrimp to Hoisin Meatballs. The book provides recipes for all the fan favorites as well as ones for condiments like Pickled Five-Spice Asian Pears, sides like the Sambal Chili–Glazed Chicken Wings, soups and stews like Curried Red Lentil Soup, salads like Green Papaya Salad, and drinks like Cambodian Iced Coffee. With touches of graffiti art inspired by the chain’s signature urban, hip-hop style, Num Pang looks just as bold as the mouthwatering recipes taste. “The food at Num Pang is delicious. No wait…it’s f@*cking delicious!...Ben and Ratha’s book is like a collection of magic tricks being revealed. Delicious magic tricks that I can make and eat in my apartment.”—Adam “Ad-Rock” Horovitz, musician “From the humble descriptions and step-by-step recipes to the awesome narrative and incredible photography, I am stoked to add this book to my collection.”—Michael Chernow, owner of Seamore’s and co-owner of The Meatball Shop
Cooking Without Borders
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Author : Anita Lo
language : en
Publisher: ABRAMS
Release Date : 2011-11-07
Cooking Without Borders written by Anita Lo and has been published by ABRAMS this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-11-07 with Cooking categories.
A collection of globe-spanning recipes from the acclaimed chef and restaurateur. To Anita Lo, all cooking is fusion cooking. Whether it’s her slow-poached salmon, smoked paprika, spaetzle, and savoy cabbage from her restaurant Annisa, or the smoked chanterelles with sweet corn flan that led her to victory on Iron Chef America, Lo’s food can always be distinguished by its strong multicultural influence. Inspired by the flavors and textures she’s tasted throughout the world, she creates food that breaks down preconceived notions of what American food is and should be. In Cooking Without Borders, Lo offers more than one hundred recipes celebrating the best flavors from around the globe, including chapters on appetizers, soups, salads, main courses, and desserts. These recipes show home cooks everywhere how easy it is to think globally and prepare creative and delicious food. Now that we have greater access than ever before to ingredients from all corners of the world, there’s no better time to enjoy these flavors at every meal, presented by one of our country’s most innovative chefs.
New York Chefs Cooking For Life
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Author : Vikas Khanna
language : en
Publisher:
Release Date : 2006-03-01
New York Chefs Cooking For Life written by Vikas Khanna and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-03-01 with Cooking categories.
"Every block of New York City is a quintessential definition of highly diversified New York food culture. Each area is divided as a small village of its own unique flavors and history. The variety of cuisines that the city provides is almost infinite. Starting from Tribeca, Chinatown, Little Italy, Soho, Lower East Side, Meat Packing District, Greenwich Village, East Village, Chelsea, Gramecy Park, Theater District, Lincoln Center, Upper East Side, Harlem, The Bronx, Brooklyn to Queens; New York City will never fail to surprise us with its treasure of cuisines." - from the Introduction This book has recipes from some of the finest restaurants in the world; Acappella, Alain Ducasse, August, Asia de Cuba, Bouley, Brasserio: Caviar and Banana, Café Boulud, Café Gray, Capsouto Freres, City Hall Restaurant, Chanterelle, Cru, Devi, Dos Caminos, Jewel of India, Montrachet, Nobu, Payard, Roc, Salaam Bombay, Tamarind, Tribeca Grill and Vong. A salute to New York City....
Eat Me
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Author : Kenny Shopsin
language : en
Publisher: Knopf
Release Date : 2008-09-23
Eat Me written by Kenny Shopsin and has been published by Knopf this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-09-23 with Cooking categories.
"Pancakes are a luxury, like smoking marijuana or having sex. That’s why I came up with the names Ho Cakes and Slutty Cakes. These are extra decadent, but in a way, every pancake is a Ho Cake.” Thus speaks Kenny Shopsin, legendary (and legendarily eccentric, ill-tempered, and lovable) chef and owner of the Greenwich Village restaurant (and institution), Shopsin’s, which has been in existence since 1971. Kenny has finally put together his 900-plus-item menu and his unique philosophy—imagine Elizabeth David crossed with Richard Pryor—to create Eat Me, the most profound and profane cookbook you’ll ever read. His rants—on everything from how the customer is not always right to the art of griddling; from how to run a small, ethical, and humane business to how we all should learn to cook in a Goodnight Moon world where everything you need is already in your own home and head—will leave you stunned or laughing or hungry. Or all of the above. With more than 120 recipes including such perfect comfort foods as High School Hot Turkey Sandwiches, Cuban Bean Polenta Melt, and Cornmeal-Fried Green Tomatoes with Comeback Sauce, plus the best soups, egg dishes, and hamburgers you’ve ever eaten, Eat Me is White Trash Cooking for the twenty-first century, as unforgettable and mind-boggling as its author.
Hungry
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Author : Jeff Gordinier
language : en
Publisher: Icon Books
Release Date : 2019-10-03
Hungry written by Jeff Gordinier and has been published by Icon Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-03 with Biography & Autobiography categories.
Shortlisted for the 2020 Edward Stanford Travel Writing Awards (ESTWA's) Travel Food & Drink Book of the Year. 'This smorgasbord of a tale will have travellers tasting every meal with renewed appreciation.' - National Geographic Feeling stuck in his life, New York Times food writer Jeff Gordinier met René Redzepi, the Danish chef whose restaurant, Noma, has been repeatedly voted the best in the world. A restless perfectionist, Redzepi was at the top of his game but looking to shutter his restaurant and set out for new places, flavours and recipes. This is the story of their four-year culinary adventure. In the Yucatán jungle, Redzepi and Gordinier seek the perfect taco and the secrets of molé. On idyllic Sydney beaches, they forage for sea rocket and wild celery. On a boat in the Arctic Circle, a lone fisherman guides them to - perhaps - the world's finest sea urchins. Back in Copenhagen, Redzepi plans the resurrection of his restaurant on the unlikely site of a garbage-filled empty lot. Hungry is a memoir, a travelogue, a portrait of a chef, and a chronicle of the moment when daredevil cooking became the most exciting and groundbreaking form of artistry.
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 evolution of the American restaurant chef Chefs, Drugs and Rock & Roll transports readers back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and '80s. 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 '80's unspool, we see the profession evolve as American masters like Thomas Keller rise, and watch the genesis of a “chef nation” as these culinary pioneers crisscross the country to open restaurants and collaborate on special events, and legendary hangouts like Blue Ribbon become social focal points, all as the industry-altering Food Network shimmers on the horizon. Told largely in the words of the people who lived it, as captured in more than two hundred author interviews with writers like Ruch Reichl and legends like Jeremiah Tower, Alice Waters, Jonathan Waxman, and Barry Wine, Chefs, Drugs and Rock & Roll treats readers to 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 front-row seats to this extraordinary transformation.