Download or read book Charlie Palmer s American Fare written by Charlie Palmer and published by Grand Central Life & Style. This book was released on 2015-04-28 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: Award-winning chef and restaurateur, Charlie Palmer, is back with a book about favorite American recipes he loves to share with family and friends. Palmer has been at the forefront of great American food since the '80s. Fresh local ingredients, bursts of flavor, and preparation with ease have been the hallmark of his cooking over the years, and this collection includes the best recipes he cooks at home and his restaurants. Included will be over 100 recipes that any cook can make with ease-from Charlie's Famous Corn Chowder with Shrimp to Cheese Strata to Prosciutto-Wrapped Zucchini to Baked Lemon Chicken; plus snacks like Crispy Chickpeas and desserts like Double-Trouble Chocolate Chip Cookies, Lemon Shortbread and Fig Crostata. Along with personal reflections on food and family from one of America's own top chefs, this cookbook will help every family with delicious, easy dinner ideas.
Download or read book Great American Food written by Charlie Palmer and published by Random House (NY). This book was released on 1996 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recipes have been carefully adapted to the needs and resources of home cooks.
Download or read book Made in America written by Lucy Lean and published by Welcome Books. This book was released on 2011 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Made in America: Our Best Chefs Reinvent Comfort Food, features updated classic recipes from the most innovative and remarkable chefs working today. Inspired by turn-of-the-20th century regional American cookbooks, Lucy Lean, former editor of edible LA, has delved through thousands of traditional recipes to define the 100 that best represent America's culinary legacy, and challenged today's leading chefs to deconstruct and rebuild them in entirely original ways. The result is the ultimate contemporary comfort food bible for the home cook and armchair food lover. Each recipe is enhanced with an introduction that includes the background and origin of the dish and a unique profile of the chef who has undertaken it, as well as sumptuous photographs of the dish, chef, and restaurant. Representing the entire United States, chefs have been selected for their accomplishments, talent, and focus on local and sustainable cooking. From Ludo Lefebvre's Duck Fat Fried Chicken to Alain Ducasse's French Onion Soup to Mario Batali's Pappardelle Bolognese to John Besh's Banana Rum Cake, Made in America showcases our favorite dishes as conceived by our finest chefs.
Download or read book VOLT Ink written by Bryan Voltaggio and published by Simon and Schuster. This book was released on 2011-10-25 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: The winner and runner up of Bravo TV's Top Chef Season 6 offer personal stories and 80 recipes that draw on raw ingredients. 25,000 first printing.
Download or read book Chefs Drugs and Rock Roll written by Andrew Friedman and published by HarperCollins. This book was released on 2018-02-27 with total page 571 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book The Art of Aureole written by Charlie Palmer and published by . This book was released on 2003 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt: Charlie Palmer burst onto the culinary scene in the mid-'¬?80s-fresh out of culinary school-and almost immediately earned three stars at the River Caf?© from the New York Times. Growing up on a farm in upstate New York, Palmer was raised on quality produce, dairy, and meats, instilling in him a passion for the best ingredients long before it was fashionable. So with an education in classic European cooking, a commitment to hand-crafted foods, and a designer'¬?s eye for creating art on the plate, he was perfectly primed to shed new light on contemporary American cuisine. At age 28, Palmer opened Aureole and was instantly showered with accolades, establishing its stellar reputation on his talent for blending uptown drama with country inn warmth. Now in its fifteenth year of unflagging popularity, the art of Aureole'¬?s cuisine has never been more brilliant. With more than 75 signature recipes, each photographed in a bold, artful composition inspired by the character of the dish, this collection captures the enduring qualities that have made Aureole a Manhattan classic.More than 75 comtemporary American recipes from Manhattan's famed Aureole, each presented in a lavish double-page photo.Palmer is the chef-owner of eight restataurants and catering companies: Kitchen 22, Metrazur, and Astra in New York City; Aureole at Mandalay Bay Resort and Charlie Palmer Steak in Las Vegas; the Dry Creek Kitchen in Sonoma, California; and Astra West and the Lounge at Astra in Los Angeles. Palmer won the 1997 James Beard Foundation Award for Best Chef: New York; Aureole was inducted into the prestigious Relais & Chateaux the same year.
Download or read book Charlie Palmer Steak written by Honduras Baleadas Stuffed Tortillas and published by Independently Published. This book was released on 2024-01-11 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Embark on a gastronomic journey that transcends the boundaries of ordinary dining with ''Charlie Palmer Steak: Culinary Inspirations - 97 Savory Creations.'' This exquisite cookbook unveils the closely guarded secrets behind the culinary masterpieces that have defined the renowned Charlie Palmer Steak restaurant. Inspired by the iconic menu curated by the legendary Chef Charlie Palmer himself, this collection of 97 delectable recipes promises to elevate your home cooking experience to unprecedented heights. Nestled in the heart of culinary innovation, Charlie Palmer Steak has long been celebrated as a haven for food enthusiasts seeking a symphony of flavors and textures. Chef Charlie Palmer, a luminary in the world of contemporary American cuisine, has effortlessly blended tradition with innovation to craft a menu that captivates the senses. Now, with ''Culinary Inspirations, '' he generously shares the insights, techniques, and passion that have propelled his restaurant to the summit of epicurean excellence. The journey begins with a glimpse into the philosophy that shapes every dish at Charlie Palmer Steak - a commitment to quality, seasonal ingredients, and an unwavering dedication to the artistry of flavor. Each page of this cookbook is a testament to the restaurant's culinary prowess, inviting both novice cooks and seasoned chefs alike to recreate the magic in their own kitchens. As you delve into the pages, you'll find a treasure trove of recipes that showcase the diverse and inventive nature of Charlie Palmer Steak's menu. From the signature dry-aged steaks, perfectly seared to mouthwatering perfection, to the innovative small plates and sumptuous sides that complement the main courses, each dish is a testament to the restaurant's dedication to culinary excellence. The cookbook goes beyond a mere collection of recipes; it's a culinary education in itself. Detailed step-by-step instructions, accompanied by vibrant photographs, guide you through the intricacies of each creation, ensuring that even the most intricate dishes become accessible to home cooks of all levels. Whether you're a seasoned chef looking to expand your repertoire or a home cook eager to impress, ''Culinary Inspirations'' offers a wealth of knowledge and inspiration. In addition to the carefully curated recipes, Chef Charlie Palmer shares personal anecdotes, culinary tips, and the inspiration behind each dish. It's an intimate exploration of the creative process that transforms raw ingredients into culinary masterpieces, providing readers with a deeper understanding of the artistry that defines Charlie Palmer Steak. ''Culinary Inspirations'' isn't just a cookbook; it's an invitation to bring the essence of Charlie Palmer Steak into your own home. Whether you're hosting a celebratory dinner or seeking to elevate your weeknight meals, these 97 savory creations promise to infuse your kitchen with the spirit of one of America's most iconic steakhouses. So, don your apron, sharpen your knives, and embark on a culinary adventure that celebrates the marriage of tradition and innovation - just as Chef Charlie Palmer has done for decades at Charlie Palmer Steak.
Download or read book Great American Food written by Charlie Palmer and published by . This book was released on 2003 with total page 205 pages. Available in PDF, EPUB and Kindle. Book excerpt: A collection of 80 seminal recipes. These are some of the most universally popular American dishes chef Charlie Palmer has ever made. For those who love the spirit of American cooking, this should be a valuable addition to their cookbook collection.
Download or read book Super Chef written by Juliette Rossant and published by Simon and Schuster. This book was released on 2004 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: The author profiles six of the most popular names in the food industry and describes what it takes to become top chefs in the nation.
Download or read book The Legend of Gravity written by Charly Palmer and published by Farrar, Straus and Giroux (BYR). This book was released on 2022-01-04 with total page 23 pages. Available in PDF, EPUB and Kindle. Book excerpt: In his author-illustrator debut, Coretta Scott King-John Steptoe–and Africana Book Award–winning illustrator Charly Palmer spins a tall tale about a neighborhood basketball hero. Have you ever heard of Gravity? No, not gravity, the centrifugal force pulling us to the Earth. I'm talking about Gravity--the greatest ball player to ever lace up a pair of sneakers. Gravity is the new kid on the Hillside Projects basketball team, the Eagles. He once jumped so high that his teammates went out for ice cream before he came back down. With Gravity on their side, the Eagles feel unstoppable. They’re ready to win “The Best of the Best,” Milwaukee’s biggest and baddest pick-up basketball tournament. But when they face-off with the Flyers in the final round, the winningest team in the whole city, they realize that it may take a little more than Gravity to bring them to victory. Here is a clever, energetic story about the unsung superstars walking among us, complete with vivid art and heartfelt themes of teamwork, loyalty, friendship, and fun.
Download or read book Dining at Delmonico s written by Judith Choate and published by Harry N. Abrams. This book was released on 2008-10-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The name Delmonico's is synonymous with fine dining, and the tradition of exquisite food served in a luxurious setting continues to flourish today. "Dining at Delmonico's" invites readers into the restaurant's legendary kitchen, and offers home cooks more than 80 recipes.
Download or read book The Prepper Next Door written by Charlie Palmer and published by HCM Publishing. This book was released on 2012 with total page 329 pages. Available in PDF, EPUB and Kindle. Book excerpt: A book for practical preppers (those planning for emergencies or disasters). Discusses food storage, water purification and collection, sanitation, first-aid, bug-out bags, bug-out vehicles, home and self-defense, firearms and shooting, providing lights and utilities, and aspects of home construction. -- AUTHOR BIO Charlie Palmer became a prepper back in the early 1980s when he first read The Survivor newsletter. Today he recommends people make modest preparations for natural disasters and other emergencies. His interests include do-it-yourself repairs, shooting, welding, machining, and outdoor survivial.
Download or read book Inside the California Food Revolution written by Joyce Goldstein and published by Univ of California Press. This book was released on 2013-09-06 with total page 361 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this authoritative and immensely readable insider’s account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its formative years in the 1970s to 2000, when farm-to-table, foraging, and fusion cooking had become part of the national vocabulary. Interviews with almost two hundred chefs, purveyors, artisans, winemakers, and food writers bring to life an approach to cooking grounded in passion, bold innovation, and a dedication to "flavor first." Goldstein explains how the counterculture movement in the West gave rise to a restaurant culture characterized by open kitchens, women in leadership positions, and a surprising number of chefs and artisanal food producers who lacked formal training. The new cuisine challenged the conventional kitchen hierarchy and French dominance in fine dining, leading to a more egalitarian and informal food scene. In weaving Goldstein’s views on California food culture with profiles of those who played a part in its development—from Alice Waters to Bill Niman to Wolfgang Puck—Inside the California Food Revolution demonstrates that, while fresh produce and locally sourced ingredients are iconic in California, what transforms these elements into a unique cuisine is a distinctly Western culture of openness, creativity, and collaboration. Engagingly written and full of captivating anecdotes, this book shows how the inspirations that emerged in California went on to transform the experience of eating throughout the United States and the world.
Download or read book Culinary Artistry written by Andrew Dornenburg and published by John Wiley & Sons. This book was released on 1996-11-14 with total page 450 pages. Available in PDF, EPUB and Kindle. Book excerpt: "In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able to compose a symphony." --Molly O'Neil in The New York Times Magazine. For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. This is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste. Through interviews with more than 30 of America's leading chefsa including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Watersa the authors reveal what defines "culinary artists," how and where they find their inspiration, and how they translate that vision to the plate. Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines.
Download or read book The Politics Industry written by Katherine M. Gehl and published by Harvard Business Press. This book was released on 2020-06-23 with total page 316 pages. Available in PDF, EPUB and Kindle. Book excerpt: Leading political innovation activist Katherine Gehl and world-renowned business strategist Michael Porter bring fresh perspective, deep scholarship, and a real and actionable solution, Final Five Voting, to the grand challenge of our broken political and democratic system. Final Five Voting has already been adopted in Alaska and is being advanced in states across the country. The truth is, the American political system is working exactly how it is designed to work, and it isn't designed or optimized today to work for us—for ordinary citizens. Most people believe that our political system is a public institution with high-minded principles and impartial rules derived from the Constitution. In reality, it has become a private industry dominated by a textbook duopoly—the Democrats and the Republicans—and plagued and perverted by unhealthy competition between the players. Tragically, it has therefore become incapable of delivering solutions to America's key economic and social challenges. In fact, there's virtually no connection between our political leaders solving problems and getting reelected. In The Politics Industry, business leader and path-breaking political innovator Katherine Gehl and world-renowned business strategist Michael Porter take a radical new approach. They ingeniously apply the tools of business analysis—and Porter's distinctive Five Forces framework—to show how the political system functions just as every other competitive industry does, and how the duopoly has led to the devastating outcomes we see today. Using this competition lens, Gehl and Porter identify the most powerful lever for change—a strategy comprised of a clear set of choices in two key areas: how our elections work and how we make our laws. Their bracing assessment and practical recommendations cut through the endless debate about various proposed fixes, such as term limits and campaign finance reform. The result: true political innovation. The Politics Industry is an original and completely nonpartisan guide that will open your eyes to the true dynamics and profound challenges of the American political system and provide real solutions for reshaping the system for the benefit of all. THE INSTITUTE FOR POLITICAL INNOVATION The authors will donate all royalties from the sale of this book to the Institute for Political Innovation.
Download or read book The Kosher Baker written by Paula Shoyer and published by UPNE. This book was released on 2010-09-14 with total page 345 pages. Available in PDF, EPUB and Kindle. Book excerpt: This extraordinary bible of kosher baking breathes fresh life into parve desserts and breads
Download or read book My New Roots written by Sarah Britton and published by Clarkson Potter. This book was released on 2015-03-31 with total page 585 pages. Available in PDF, EPUB and Kindle. Book excerpt: At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.
