Download or read book 2022 StarChefs San Francisco Oakland Rising Stars written by StarChefs and published by . This book was released on 2022-12-05 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book 2019 StarChefs San Francisco Oakland Rising Stars written by and published by . This book was released on 2019-06-07 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book 2022 StarChefs Denver Rising Stars Magazine written by StarChefs and published by . This book was released on 2022-07-18 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book 2022 StarChefs Nashville Rising Stars Magazine written by StarChefs Inc. and published by . This book was released on 2022-05 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book 2022 StarChefs New Orleans Rising Stars Magazine written by StarChefs and published by . This book was released on 2022-09-12 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book 2022 StarChefs D C Chesapeake Rising Stars Magazine written by StarChefs.com Inc. and published by . This book was released on 2022-03-02 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book 2023 StarChefs New York City Rising Stars written by StarChefs and published by . This book was released on 2023-02-13 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book 2024 StarChefs Los Angeles Rising Stars Magazine written by StarChefs.com Inc. and published by . This book was released on 2024-05-07 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Evolving Vegan written by Mena Massoud and published by Tiller Press. This book was released on 2020-09-15 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: From actor and avid traveler Mena Massoud comes a collection of diverse, delicious, and accessible vegan recipes inspired from dishes all over the world, perfect for the aspiring vegan! It’s safe to say that veganism is no longer just a trend. Lifelong vegans, part-time vegans, and the vegan curious are a diverse and eclectic group of people from all walks of life and backgrounds, and yet, there’s very little out there in mainstream media that reflects this new reality. The Evolving Vegan cookbook celebrates both flavors and stories from a wide array of plant-based eateries all across North America, proving that a plant-friendly diet is truly accessible to all! Some of the recipes you will learn to make include: -Sausage Shakshuka in a Skillet from the restaurant Chickpea in Vancouver -Young Coconut Ceviche from the restaurant Rosalinda in Toronto -BBQ Pulled “Pork” Jackfruit Sandwiches from the Butcher’s Son in Oakland, CA -Indian Tofu Curry from The Sudra in Portland, OR -Boston Cream Pie-Cake from Veggie Galaxy in Cambridge, MA -Plus authentic Egyptian dishes from Mena’s mother, and many from Mena’s own SoCal home kitchen Come travel with Mena to meet Cyrus Ichiza from Ichiza Kitchen in Portland, whose Taiwanese mother inspired him to share his Southeast Asian roots through authentically flavorful vegan dishes. Get a behind-the-scenes peek at the secrets of San Francisco’s Peña Pachamama, a Bolivian plant-based restaurant that serves national dishes like pique macho and aji de fideo. Containing recipes from many different countries and cultures, and including helpful tips for lifelong vegans or flexitarians looking to expand their repertoire of vegan dishes, Evolving Vegan takes you on a food-based road trip to explore the vibrancy of veganism across North America.

Download or read book Arabiyya written by Reem Assil and published by Ten Speed Press. This book was released on 2022-04-19 with total page 305 pages. Available in PDF, EPUB and Kindle. Book excerpt: IACP AWARD WINNER • A collection of 100+ bright, bold recipes influenced by the vibrant flavors and convivial culture of the Arab world, filled with moving personal essays on food, family, and identity and mixed with a pinch of California cool, from chef and activist Reem Assil “This is what a cookbook should be: passion, politics, and personality are woven through the fabulous recipes.”—Ruth Reichl, author of Save Me the Plums ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: San Francisco Chronicle ONE OF THE BEST COOKBOOKS OF THE YEAR: Food & Wine, Los Angeles Times, Saveur, Epicurious Arabiyya celebrates the alluring aromas and flavors of Arab food and the welcoming spirit with which they are shared. Written from her point of view as an Arab in diaspora, Reem takes readers on a journey through her Palestinian and Syrian roots, showing how her heritage has inspired her recipes for flatbreads, dips, snacks, platters to share, and more. With a section specializing in breads of the Arab bakery, plus recipes for favorites such as Salatet Fattoush, Falafel Mahshi, Mujaddarra, and Hummus Bil Awarma, Arabiyya showcases the origins and evolution of Arab cuisine and opens up a whole new world of flavor. Alongside the tempting recipes, Reem shares stories of the power of Arab communities to turn hardship into brilliant, nourishing meals and any occasion into a celebratory feast. Reem then translates this spirit into her own work in California, creating restaurants that define hospitality at all levels. Yes, there are tender lamb dishes, piles of fresh breads, and perfectly cooked rice, but there is also food for thought about what it takes to create a more equitable society, where workers and people often at the margins are brought to the center. Reem's glorious dishes draw in readers and customers, but it is her infectious warmth that keeps them at the table. With gorgeous photography, original artwork, and transporting writing, Reem helps readers better understand the Arab diaspora and its global influence on food and culture. She then invites everyone to sit at a table where all are welcome.

Download or read book Edible Schoolyard written by Alice Waters and published by Chronicle Books. This book was released on 2008-12-17 with total page 84 pages. Available in PDF, EPUB and Kindle. Book excerpt: Offers a look at an organic garden on school grounds, which are tended and harvested by students and the benefits that arise from it.

Download or read book Kachka written by Bonnie Frumkin Morales and published by Flatiron Books. This book was released on 2017-11-14 with total page 405 pages. Available in PDF, EPUB and Kindle. Book excerpt: Celebrated Portland chef Bonnie Frumkin Morales brings her acclaimed Portland restaurant Kachka into your home kitchen with a debut cookbook enlivening Russian cuisine with an emphasis on vibrant, locally sourced ingredients. “With Kachka, Bonnie Morales has done something amazing: thoroughly update and modernize Russian cuisine while steadfastly holding to its traditions and spirit. Thank you comrade!” —Alton Brown From bright pickles to pillowy dumplings, ingenious vodka infusions to traditional homestyle dishes, and varied zakuski to satisfying sweets, Kachka the cookbook covers the vivid world of Russian cuisine. More than 100 recipes show how easy it is to eat, drink, and open your heart in Soviet-inspired style, from the celebrated restaurant that is changing how America thinks about Russian food. The recipes in this book set a communal table with nostalgic Eastern European dishes like Caucasus-inspired meatballs, Porcini Barley Soup, and Cauliflower Schnitzel, and give new and exciting twists to current food trends like pickling, fermentation, and bone broths. Kachka’s recipes and narratives show how Russia’s storied tradition of smoked fish, cultured dairy, and a shot of vodka can be celebratory, elegant, and as easy as meat and potatoes. The food is clear and inviting, rooted in the past yet not at all afraid to play around and wear its punk rock heart on its sleeve.

Download or read book Chez Panisse Caf Cookbook written by Alice L. Waters and published by Harper Collins. This book was released on 2014-04-15 with total page 359 pages. Available in PDF, EPUB and Kindle. Book excerpt: We hung the walls with old French movie posters advertising the films of Marcel Pagnol, films that had already provided us with both a name and an ideal: to create a community of friends, lovers, and relatives that span generations and is in tune with the seasons, the land, and human appetites. So writes Alice Waters of the opening of Berkeley's Chez Panisse Café on April Fool's Day, 1980. Located above the more formal Chez Panisse Restaurant, the Café is a bustling neighborhood bistro where guests needn't reserve far in advance and can choose from the ever-changing à la carte menu. It's the place where Alice Waters's inventive chefs cook in a more impromptu and earthy vein, drawing on the healthful, low-tech traditions of the cuisines of such Mediterranean regions as Catalonia, Campania, and Provence, while improvising and experimenting with the best products of Chez Panisse's own regional network of small farms and producers. In the Chez Panisse Café Cookbook, the follow-up to the award-winning Chez Panisse Vegetables, Alice Waters and her team of talented cooks offer more than 140 of the café's best-recipes--some that have been on the menu since the day café opened and others freshly reinvented with the honesty and ingenuity that have made Chez Panisse so famous. In addition to irresistible recipes, the Chez Panisse Café Cookbook is filled with chapter-opening essays on the relationships Alice has cultivated with the farmers, foragers and purveyors--most of them within an hour's drive of Berkeley--who make it possible for Chez Panisse to boast that nearly all food is locally grown, certifiably organic, and sustainably grown and harvested. Alice encourages her chefs and cookbook readers alike to decide what to cook only after visiting the farmer's market or produce stand. Then we can all fully appreciate the advantages of eating according to season--fresh spring lamb in late March, ripe tomato salads in late summer, Comice pear crisps in autumn. This book begins with a chapter of inspired vegetable recipes, from a vivid salad of avocados and beets to elegant Morel Mushroom Toasts to straightforward side dishes of Spicy Broccoli Raab and Garlicky Kale. The Chapter on eggs and cheese includes two of the café's most famous dishes, a garden lettuce salad with baked goat cheese and the Crostata di Perrella, the café's version of a calzone. Later chapters focus on fish and shellfish, beef, pork, lamb, and poultry, each offering its share of delightful dishes. You'll find recipes for curing your own pancetta, for simple grills and succulent braises, and for the definitive simple roast chicken--as well as sumptuous truffed chicken breasts. Finally the pastry cooks of Chez Panisse serve forth a chapter of uncomplicated sweets, including Apricot Bread Pudding, Chocolate Almond Cookies, and Wood Oven-baked Figs with Raspberries. Gorgeously designed and illustrated throughout with colored block prints by David Lance Goines, who has eaten at the café since the day it opened, Chez Panisse Café Cookbook is destined to become an indispensable classic. Fans of Alice Waters's restaurant and café will be thrilled to discover the recipes that keep them coming back for more. Loyal readers of her earlier cookbooks will delight in this latest collection of time-tested, deceptively simple recipes. And anyone who loves pure, vibrant, delicious fare made from the finest ingredients will be honored to add these new recipes to his or her repertoire.

Download or read book Flour Too written by Joanne Chang and published by Chronicle Books. This book was released on 2013-06-04 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ideal companion to Flour—Joanne Chang's beloved first cookbook—Flour, too includes the most-requested savory fare to have made her four cafés Boston's favorite stops for breakfast, lunch, and dinner. Here are 100 gratifying recipes for easy at-home eating and entertaining from brunch treats to soups, pizzas, pasta, and, of course, Flour's famous cakes, tarts, and other sweet goodies. More than 50 glorious color photographs by Michael Harlan Turkell take the viewer inside the warm, cozy cafés; into the night pastry kitchen; and demonstrate the beauty of this delicious food. With a variety of recipes for all skill levels, this mouthwatering collection is a substantial addition to any home cook's bookshelf.

Download or read book Jane Grigson s Fruit Book written by Jane Grigson and published by U of Nebraska Press. This book was released on 2007-04-01 with total page 558 pages. Available in PDF, EPUB and Kindle. Book excerpt: Jane Grigson?s Fruit Book includes a wealth of recipes, plain and fancy, ranging from apple strudel to watermelon sherbet. Jane Grigson is at her literate and entertaining best in this fascinating compendium of recipes for forty-six different fruits. Some, like pears, will probably seem homely and familiar until you've tried them ¾ la chinoise. Others, such as the carambola, described by the author as looking ?like a small banana gone mad,? will no doubt be happy discoveries. ø You will find new ways to use all manner of fruits, alone or in combination with other foods, including meats, fish, and fowl, in all phases of cooking from appetizers to desserts. And, as always, in her brief introductions Grigson will both educate and amuse you with her pithy comments on the histories and varieties of all the included fruits. ø All ingredients are given in American as well as metric measures, and this edition includes an extensive glossary, compiled by Judith Hill, which not only translates unfamiliar terminology but also suggests American equivalents for British and Continental varieties where appropriate.

Download or read book Pornography written by Andrea Dworkin and published by Picador. This book was released on 2025-02-25 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Andrea Dworkin’s 1981 critique of pornography is an important and urgent document about how the culture consumes and manipulates images of women. Essential and discomfiting reading in a social media era, where women’s bodies are being commodified and displayed more than ever. Andrea Dworkin’s seminal 1981 work on the issue of pornography argues that the industry serves only to harm and oppress women. Her discussion of pornography as an outgrowth of the power that men exert over women—the power of owning, the power of money, and the power of sex, among others—still blazes with its clarity and immediacy, and illustrates how these inequities, while displayed in raw form in pornography, are endemic in all media. With a lively and deeply compelling voice, Andrea Dworkin succinctly outlines her anti-pornography stance. Though the media environment may have changed, this passionately and powerfully argued classic remains a relevant and crucial contribution to the area of feminist studies.

Download or read book The Bar written by Olivier Said and published by Random House Digital, Inc.. This book was released on 2005 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: In a dynamic and fun-to-read format, THE BAR comprehensively profiles the hundreds of varieties of spirits essential to any bartender's repertoire. Restaurateur Olivier Said and food writer James Mellgren outline the historical background of each spirit, how it is produced, and how best to enjoy it. This bar book, however, is not just a compilation of recipes but an erudite romp through the history of spirits, from the perspective of two veteran bartenders who have tended bar in more than 12 establishments, spanning seven cities in three countries between them. THE BAR will educate, inspire, and amuse both professional and home bartenders who want to better understand the alchemy and the traditions behind their favorite cocktails.