Download or read book Binging with Babish written by Andrew Rea and published by Houghton Mifflin. This book was released on 2019 with total page 345 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recipes recreated from beloved movies and TV shows by the host of one of the most popular food programs on the internet
Download or read book From Scratch written by Allen Salkin and published by Penguin. This book was released on 2014-10-07 with total page 513 pages. Available in PDF, EPUB and Kindle. Book excerpt: Twenty Years of Dish from Flay and Fieri to Deen and DeLaurentiis... Includes a New Afterword! “I don’t want this shown. I want the tapes of this whole series destroyed.”—Martha Stewart “In those days, the main requirement to be on the Food Network was being able to get there by subway.”—Bobby Flay “She seems to suggest that you can make good food easily, in minutes, using Cheez Whiz and chopped-up Pringles and packaged chili mix.”—Anthony Bourdain This is the definitive history of The Food Network from its earliest days as a long-shot business gamble to its current status as a cable obsession for millions, home along the way to such icons as Emeril Lagasse, Rachael Ray, Mario Batali, Alton Brown, and countless other celebrity chefs. Using extensive inside access and interviews with hundreds of executives, stars, and employees, From Scratch is a tantalizing, delicious look at the intersection of business, pop culture, and food. INCLUDES PHOTOS
Download or read book Food Network Favorites written by Food Network Kitchens and published by Meredith Books. This book was released on 2005-11-21 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: A compilation of favorite recipes from a group of internationally acclaimed chefs features more than 120 signature dishes from such cooks as Emeril Lagasse, Mario Batali, and Wolfgang Puck, along with preparation tips and personal anecdotes.
Download or read book Food Network Kitchens Favorites Recipes written by Food Network Kitchens and published by Houghton Mifflin. This book was released on 2008-07-21 with total page 442 pages. Available in PDF, EPUB and Kindle. Book excerpt: Every page contains top picks for recipes and tips that will make your home cooking as fun and fabulous as what you see on the Food Network.--
Download or read book The Feast of Fiction Kitchen written by Jimmy Wong and published by National Geographic Books. This book was released on 2020-04-28 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recipes from Feast of Fiction, the innovative YouTube show featuring fantastical and fictional recipes inspired by books, movies, comics, video games, and more. Fans of Feast of Fiction have been clamoring for a cookbook since the channel debuted in 2011. Now it’s here! Just as they do on the small screen, hosts Jimmy Wong and Ashley Adams whip up their real-life interpretation of fictional dishes to pay homage in a genuine, geeky, and lively way. Jimmy brings a wealth of gamer and nerd cred to the table, and baker extraordinaire Ashley provides the culinary wisdom. The quirky duo offer an array of creative and simple recipes, featuring dishes inspired by favorites such as Star Trek and Adventure Time, as well as Butterbeer (Harry Potter), A Hobbit’s Second Breakfast, Mini “Dehydrated” Pizzas (Back to the Future), Sansa’s Lemon Cakes (Game of Thrones), and dishes from the niches of gaming, comics, and animation such as Fire Flakes (Avatar), Poke Puffs (Pokemon), and Heart Potions (The Legend of Zelda). With 55 unique and awesome dishes, this long-awaited cookbook will help inspire a pop culture dinner party, a fun night at home with family and friends, or an evening on the couch thinking about what you could be cooking!
Download or read book School of Fish written by Ben Pollinger and published by Simon and Schuster. This book was released on 2014-09-30 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the acclaimed executive chef of a Michelin-starred seafood restaurant comes a comprehensive, beautifully designed guide to cooking fish, for home cooks of all skill levels. School of Fish is an all-encompassing culinary education in one handy—not to mention gorgeously photographed—cookbook. Ben Pollinger, executive chef of upscale Manhattan restaurant Oceana, distills years of experience working in some of the world’s best restaurants in this no-nonsense book that demystifies the art of cooking seafood. With more than 100 recipes organized by technique from the easiest to the most advanced, Pollinger takes you through the ins and outs of baking, roasting, braising, broiling, steaming, poaching, grilling, frying, sautéing, and of course seasoning. In addition, he offers up terrific recipes for basics (like Homemade Hot Sauce and Fish Fumet); dressed fish (from ceviche to tartars); salads, pasta, rice, and sides (such as Salmon Salad with Spinach, Dill, and Mustard Vinaigrette); soups and chowders (including Gazpacho with Seared Scallops); and one-pot meals (like Caribbean Fish Stew and Thai-Style Bouillabaisse). And to round out your seafood education, School of Fish includes a Fish-ionary, a Guide to Unusual Ingredients, and detailed step-by-step photos to complement the 100 photographed recipes. As appealing in its presentation as it is useful, this guide outlines all the skills you need for perfecting your culinary craft. So whether you’re a home cook trying something new or an experienced “afishionado,” School of Fish will turn you into a better cook and an authority on all things seafood.
Download or read book Food TV written by Tasha Oren and published by Routledge. This book was released on 2023-04-11 with total page 125 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book serves up an accessible, critical introduction to food television, providing readers with a solid foundation for understanding how culinary culture became pop culture via the medium of television. The book follows FoodTV’s journey from purely instructional resource to a wide variety of formats, from celebrity chef and restaurant profiles to culinary travel and every manner of cooking competition from kids to cannabis. Tasha Oren traces the generic expansion of cooking on television as she argues for its development as a uniquely apt lens through which to observe and understand television’s own dramatic extension from network to cable to streaming platforms. She demonstrates how FoodTV became popular commercial television through its growth beyond instruction, response to industrial and cultural change, and a decisive turn away from an association with domesticity or femininity. The story of FoodTV offers a new understanding of how certain material, stylistic, and textual practices that make up television emerge as conventions, and how such conventions both endure and evolve. This book is an ideal guide for students and scholars of media studies, television studies, food studies, and cultural studies.
Download or read book The Country Cooking of Greece written by Diane Kochilas and published by Chronicle Books. This book was released on 2012-09-19 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Country Cooking of Greece captures all the glory and diversity of Greek cuisine in one magnum opus from Greece's greatest culinary authority, Diane Kochilas. More than 250 recipes were drawn from every corner of Greece, from rustic tavernas, Kochilas' renowned cooking school, and the local artisans and village cooperatives that produce olive oil and handmade pasta. More than 150 color photographs and vivid sidebars bring to life Greece's unique and historical food culture. Seventeen chapters organized by ingredients such as lamb, herbs, artichokes, and cheese touch down all over Greece's dramatic geography of mountains, coastal lands, and fertile alluvial plains. A cookbook like no other, this ingredient-driven volume at once meets a growing interest in Greek cooking and serves as a homecoming for all those of Greek descent.
Download or read book Comfort Me with Apples written by Ruth Reichl and published by Random House. This book was released on 2001-06-12 with total page 431 pages. Available in PDF, EPUB and Kindle. Book excerpt: BONUS: This edition contains a Comfort Me with Apples discussion guide and an excerpt from Ruth Reichl's Delicious! In this delightful sequel to her bestseller Tender at the Bone, Ruth Reichl returns with more tales of love, life, and marvelous meals. Comfort Me with Apples picks up Reichl’s story in 1978, when she puts down her chef’s toque and embarks on a career as a restaurant critic. Her pursuit of good food and good company leads her to New York and China, France and Los Angeles, and her stories of cooking and dining with world-famous chefs range from the madcap to the sublime. Through it all, Reichl makes each and every course a hilarious and instructive occasion for novices and experts alike. She shares some of her favorite recipes while also sharing the intimacies of her personal life in a style so honest and warm that readers will feel they are enjoying a conversation over a meal with a friend.
Download or read book Digital Food TV written by Michelle Phillipov and published by Taylor & Francis. This book was released on 2022-11-01 with total page 100 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book explores the new theoretical and political questions raised by food TV’s digital transformation. Bringing together analyses of food media texts and platform infrastructures—from streaming and catch-up TV to YouTube and Facebook food videos—it shows how new textual conventions, algorithmic practices, and market logics have redrawn the boundaries of food TV and altered the cultural place of food, and food media, in a digital era. With case studies of new and rerun television and emerging online genres, Digital Food TV considers what food television means at the current moment—a time when on-screen digital content is rapidly proliferating and televisual platforms and technologies are undergoing significant change. This book will appeal to students and scholars of food studies, television studies, and digital media studies.
Download or read book Cooked written by Michael Pollan and published by Penguin UK. This book was released on 2013-04-23 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: THE INSPIRATION FOR THE NEW NETFLIX SERIES 'It's not often that a life-changing book falls into one's lap ... Yet Michael Pollan's Cooked is one of them.' SundayTelegraph 'This is a love song to old, slow kitchen skills at their delicious best' Kathryn Huges, GUARDIAN BOOKS OF THE YEAR The New York Times Top Five Bestseller - Michael Pollan's uniquely enjoyable quest to understand the transformative magic of cooking Michael Pollan's Cooked takes us back to basics and first principles: cooking with fire, with water, with air and with earth. Meeting cooks from all over the world, who share their wisdom and stories, Pollan shows how cooking is at the heart of our culture and that when it gets down to it, it also fundamentally shapes our lives. Filled with fascinating facts and curious, mouthwatering tales from cast of eccentrics, Cooked explores the deepest mysteries of how and why we cook.
Download or read book Food Network Kitchens Cookbook written by Jennifer Darling and published by Meredith Books. This book was released on 2003 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recipes from the experienced chefs in the Food Network Kitchens share the cooking secrets and techniques that have helped make celebrity chefs famous.
Download or read book Food Network Star written by Ian Jackman and published by Harper Collins. This book was released on 2011-08-16 with total page 974 pages. Available in PDF, EPUB and Kindle. Book excerpt: Here is the official companion to cable television’s most challenging food fight. Food Network Star: The Official Insider’s Guide to America’s Hottest Food Show is your all-access, behind-the-scenes pass to Food Network’s highest rated series ever—where intense tests of talent and exciting guest stars steer a handful of finalists towards the ultimate dream job: his or her own Food Network show. Food Network Star: The Official Insider’s Guide to America’s Hottest Food Show brings you all the drama of seasons one through seven—plus winning recipes, candid photographs, revealing bios, trivia, and insider stories about the contestants and celebrity judges, including Bobby Flay, Susie Fogelson, Guy Fieri, Rachael Ray, Wolfgang Puck, Melissa d’Arabian, and Hollywood luminaries like Courtney Cox and Eva Longoria.
Download or read book The Modern Tiffin written by Priyanka Naik and published by Simon and Schuster. This book was released on 2021-11-02 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Champion the diversity and versatility of vegan cooking with these delicious, unique recipes sure to break the mold.
Download or read book Korean Food Television and the Korean Nation written by Jaehyeon Jeong and published by Rowman & Littlefield. This book was released on 2020-12-10 with total page 183 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book examines the historical development of Korean food TV and its articulation of Koreanness in the era of globalization. Jaehyeon Jeong defines the evolution of Korean food TV as an outcome of the conjuncture between the television industry’s structural changes, the shift in food’s landscape and cultural legitimacy, and various sociocultural, political, and economic transformations. In addition, Jeong reveals how the state appropriates the banality of food to raise South Korea’s global image and how it utilizes domestic television to disseminate statist discourse of the nation. Understanding discourses of national cuisine as reflective of and formative of discourses of the nation, he argues that the growth of discourses of national cuisine is symptomatic of the struggle for nationness in a globalized world.
Download or read book The Food Network Recipe written by Emily L. Newman and published by McFarland. This book was released on 2021-04-06 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: When the Television Food Network launched in 1993, its programming was conceived as educational: it would teach people how to cook well, with side trips into the economics of food and healthy living. Today, however, the network is primarily known for splashy celebrity chefs and spirited competition shows. These new essays explore how the Food Network came to be known for consistently providing comforting programming that offers an escape from reality, where the storyline is just as important as the food that is being created. It dissects some of the biggest personalities that emerged from the Food Network itself, such as Guy Fieri, and offers a critical examination of a variety of chefs' feminisms and the complicated nature of success. Some writers posit that the Food Network is creating an engaging, important dialogue about modes of instruction and education, and others analyze how the Food Network presents locality and place through the sharing of food culture with the viewing public. This book will bring together these threads as it explores the rise, development, and unique adaptability of the Food Network.
Download or read book Salt Fat Acid Heat written by Samin Nosrat and published by Simon and Schuster. This book was released on 2017-04-25 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need. With a foreword by Michael Pollan.
