Download or read book Asian American written by Dale Talde and published by Grand Central Life & Style. This book was released on 2015-09-15 with total page 483 pages. Available in PDF, EPUB and Kindle. Book excerpt: The eagerly awaited cookbook from Dale Talde, Top Chef favorite and owner of the acclaimed Brooklyn restaurant Talde. Born in Chicago to Filipino parents, Dale Talde grew up both steeped in his family's culinary heritage and infatuated with American fast food--burgers, chicken nuggets, and Hot Pockets. Today, his dual identity is etched on the menu at Talde, his always-packed Brooklyn restaurant. There he reimagines iconic Asian dishes, imbuing them with Americana while doubling down on the culinary fireworks that made them so popular in the first place. His riff on pad thai features bacon and oysters. He gives juicy pork dumplings the salty, springy exterior of soft pretzels. His food isn't Asian fusion; it's Asian-American. Now, in his first cookbook, Dale shares the recipes that have made him famous, all told in his inimitable voice. Some chefs cook food meant to transport you to Northern Thailand or Sichuan province, to Vietnam or Tokyo. Dale's food is meant to remind you that you're home.

Download or read book We Fed an Island written by José Andrés and published by HarperCollins. This book was released on 2018-09-11 with total page 303 pages. Available in PDF, EPUB and Kindle. Book excerpt: FOREWORD BY LIN-MANUEL MIRANDA AND LUIS A. MIRANDA, JR. The true story of how José Andrés and World Central Kitchen’s chefs fed hundreds of thousands of hungry Americans after Hurricane Maria and touched the hearts of many more Chef José Andrés arrived in Puerto Rico four days after Hurricane Maria ripped through the island. The economy was destroyed and for most people there was no clean water, no food, no power, no gas, and no way to communicate with the outside world. Andrés addressed the humanitarian crisis the only way he knew how: by feeding people, one hot meal at a time. From serving sancocho with his friend José Enrique at Enrique’s ravaged restaurant in San Juan to eventually cooking 100,000 meals a day at more than a dozen kitchens across the island, Andrés and his team fed hundreds of thousands of people, including with massive paellas made to serve thousands of people alone. At the same time, they also confronted a crisis with deep roots, as well as the broken and wasteful system that helps keep some of the biggest charities and NGOs in business. Based on Andrés’s insider’s take as well as on meetings, messages, and conversations he had while in Puerto Rico, We Fed an Island movingly describes how a network of community kitchens activated real change and tells an extraordinary story of hope in the face of disasters both natural and man-made, offering suggestions for how to address a crisis like this in the future. Beyond that, a portion of the proceeds from the book will be donated to the Chef Relief Network of World Central Kitchen for efforts in Puerto Rico and beyond.

Download or read book Eight Flavors written by Sarah Lohman and published by Simon and Schuster. This book was released on 2016-12-06 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.

Download or read book The Lost Kitchen written by Erin French and published by Clarkson Potter. This book was released on 2017-05-09 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: An evocative, gorgeous four-season look at cooking in Maine, with 100 recipes No one can bring small-town America to life better than a native. Erin French grew up in Freedom, Maine (population 719), helping her father at the griddle in his diner. An entirely self-taught cook who used cookbooks to form her culinary education, she now helms her restaurant, The Lost Kitchen, in a historic mill in the same town, creating meals that draw locals and visitors from around the world to a dining room that feels like an extension of her home kitchen. The food has been called “brilliant in its simplicity and honesty” by Food & Wine, and it is exactly this pure approach that makes Erin’s cooking so appealing—and so easy to embrace at home. This stunning giftable package features a vellum jacket over a printed cover.

Download or read book Cook Real Hawai i written by Sheldon Simeon and published by Clarkson Potter. This book was released on 2021-03-30 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: The story of Hawaiian cooking, by a two-time Top Chef finalist and Fan Favorite, through 100 recipes that embody the beautiful cross-cultural exchange of the islands. ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker • ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, The Washington Post, NPR, Taste of Home, Vice, Serious Eats Even when he was winning accolades and adulation for his cooking, two-time Top Chef finalist Sheldon Simeon decided to drop what he thought he was supposed to cook as a chef. He dedicated himself instead to the local Hawai‘i food that feeds his ‘ohana—his family and neighbors. With uncomplicated, flavor-forward recipes, he shows us the many cultures that have come to create the cuisine of his beloved home: the native Hawaiian traditions, Japanese influences, Chinese cooking techniques, and dynamic Korean, Portuguese, and Filipino flavors that are closest to his heart. Through stunning photography, poignant stories, and dishes like wok-fried poke, pork dumplings made with biscuit dough, crispy cauliflower katsu, and charred huli-huli chicken slicked with a sweet-savory butter glaze, Cook Real Hawai‘i will bring a true taste of the cookouts, homes, and iconic mom and pop shops of Hawai‘i into your kitchen.

Download or read book Season with Authority written by Marc Murphy and published by Houghton Mifflin Harcourt. This book was released on 2015 with total page 291 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over 130 comfort food classics revisited byChoppedjudge and one of New York's favorite chefs Marc Murphy has been cooking in the finest kitchens in the world for nearly 30 years. Now, the chef and owner of four popular New York City restaurants, and regular judge on Food Network's top-rated showChopped, has finally written his first cookbook. InSeason with Authority, Murphy's dishes are without pretense and the recipes are perfect for the home cook. Murphy presents his favorite recipes using simple methods that produce extraordinary results. There are comfort foods such as Spaghetti alla Carbonara, Smoked Mozzarella and Ricotta Fritters, and Pain Perdu, along with best-ever versions of familiar dishes like the "Everything Bagel" Cured Salmon with Dill Slaw, Deviled Eggs with Fried Oysters, and his award-winning Big Marc Burger. Murphyalso includes recipes for staples that elevate cooking to the next level, like Sherry Shallot Vinaigrette, Homemade Ricotta, and Pesto Genovese. These are recipes that home cooks will turn to again and again and are sure to impress.

Download or read book New Native Kitchen written by Freddie Bitsoie and published by Abrams. This book was released on 2021-11-16 with total page 403 pages. Available in PDF, EPUB and Kindle. Book excerpt: Modern Indigenous cuisine from the renowned Native foods educator and former chef of Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian From Freddie Bitsoie, the former executive chef at Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian, and James Beard Award–winning author James O. Fraioli, New Native Kitchen is a celebration of Indigenous cuisine. Accompanied by original artwork by Gabriella Trujillo and offering delicious dishes like Cherrystone Clam Soup from the Northeastern Wampanoag and Spice-Rubbed Pork Tenderloin from the Pueblo peoples, Bitsoie showcases the variety of flavor and culinary history on offer from coast to coast, providing modern interpretations of 100 recipes that have long fed this country. Recipes like Chocolate Bison Chili, Prickly Pear Sweet Pork Chops, and Sumac Seared Trout with Onion and Bacon Sauce combine the old with the new, holding fast to traditions while also experimenting with modern methods. In this essential cookbook, Bitsoie shares his expertise and culinary insights into Native American cooking and suggests new approaches for every home cook. With recipes as varied as the peoples that inspired them, New Native Kitchen celebrates the Indigenous heritage of American cuisine.

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 Thoughts of A Proud American written by Ercille Christmas and published by AuthorHouse. This book was released on 2006-10 with total page 722 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is the account of an ordinary woman trying to live life with good intentions, and translating those good intentions into action by helping others, in the aftermath of a really traumatic national event - 9/11/01. The primary focus is on Terror and its effects on a personal life, and indeed the life of the nation. Interwoven is a deep concern for fairness and justice, especially as regards children. No book should be complete without "politics!" There is that also. There is a mix of grief, anger and humor (the real elixir of life!)

Download or read book Dirt written by Bill Buford and published by Vintage. This book was released on 2020-05-05 with total page 447 pages. Available in PDF, EPUB and Kindle. Book excerpt: “You can almost taste the food in Bill Buford’s Dirt, an engrossing, beautifully written memoir about his life as a cook in France.” —The Wall Street Journal What does it take to master French cooking? This is the question that drives Bill Buford to abandon his perfectly happy life in New York City and pack up and (with a wife and three-year-old twin sons in tow) move to Lyon, the so-called gastronomic capital of France. But what was meant to be six months in a new and very foreign city turns into a wild five-year digression from normal life, as Buford apprentices at Lyon’s best boulangerie, studies at a legendary culinary school, and cooks at a storied Michelin-starred restaurant, where he discovers the exacting (and incomprehensibly punishing) rigueur of the professional kitchen. With his signature humor, sense of adventure, and masterful ability to bring an exotic and unknown world to life, Buford has written the definitive insider story of a city and its great culinary culture.

Download or read book White House Chef written by and published by Houghton Mifflin Harcourt. This book was released on with total page 549 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book 365 Reasons To Be A Proud American written by Richard Happer and published by JonesCat Publishing Ltd. This book was released on 2014-11-19 with total page 112 pages. Available in PDF, EPUB and Kindle. Book excerpt: America is the greatest nation on earth, with an unmatched record of creativity, innovation, scientific advances and sporting sensations. This fact-packed, fun-filled jaunt through the year celebrates all the fantastic achievements of Americans and remembers everything that makes ours a country to be proud of. Which country has won the most Olympic Medals and the most Nobel Prizes? Where were jazz, blues, rap, country and western, and hip-hop first played? Who invented the movies, lasers, cell phones, elevators, the computer you're reading this on and, most importantly, earmuffs? Donuts, hamburgers, hot dogs and Coke may not be healthy, but they sure taste good. And it doesn’t hurt that we produce the world’s highest selling whiskey (Jack Daniel’s) and have the world’s biggest brewery. Tiger Woods, Michael Jordan and Jesse Owens turned their sports upside down they were so talented. We even came up with a few new ones: basketball, snowboarding, volleyball, surfing, skateboarding and Frisbee. Who put man on the moon? You know damn well who. This book tells you the true story behind a fantastic American achievement for every day of the year, and adds a little bit of humor as well. So let the following pages fire up your heart, get your patriot’s blood pumping and remember that you are a citizen of the land of the free and the home of the brave. You are an American, be proud!

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 Casa Marcela written by Marcela Valladolid and published by HarperCollins. This book was released on 2017-04-25 with total page 291 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Marcela will make you appreciate the time, care, history, and love that goes into every Mexican recipe she shares.” —José Andrés, founder, World Central Kitchen From the long-time host of Food Network’s Mexican Made Easy and co-host of The Kitchen comes Marcela’s most personal collection of recipes yet, a reflection of her experience growing up in Tijuana and traveling back and forth to San Diego to see family and friends and for school. This book captures a culture centered around food, loved ones, and gatherings with mouthwatering recipes and in vibrant photography, all shot at Valladolid’s home. Mexican food really is simple at its core, if you have some extra time for slow roasting meats or to prepare a few salsas, and the results are sure to impress. There are small bites like Cod Fritters with Chipotle Tartar Sauce and Grilled Steak and Cheese Tostadas; entrees such as Red Chile Lamb Stew and Roasted Tomatillo Salmon; and even drinks and desserts for special occasions, including Strawberry Layered Tres Leches Cake. With mouthwatering recipes and evocative photography, Casa Marcela presents Mexican food in a way never seen before. “Her new cookbook not only brings you into the heart of her home, but shows you how delicious tradition can be! This new cookbook feels like a memoir of her life told through food. You will enjoy the journey as much as the recipes! A great addition to your collection of Mexican cookbooks!” —Eva Longoria “In this collection, Marcela brings her delicious culture and recipes right to you. So spend time at Casa Marcela, and you’ll never want to leave.” —Rachael Ray

Download or read book Chef Tell written by Ronald Joseph Kule and published by Skyhorse Publishing, Inc.. This book was released on 2013-10-01 with total page 445 pages. Available in PDF, EPUB and Kindle. Book excerpt: Before the heyday of the Food Network, there was Chef Tell—nickname of Friedemann Paul Erhardt, America’s first TV showman chef. Big on personality and flavor, Chef Tell was once called by Philadelphia magazine the “affably roguish Bad Boy of the Philadelphia restaurant world.” Chef Tell explores how a young German American chef became America’s biggest TV celebrity chef of his time. Most of Chef Tell’s forty million baby boomer viewers—a number comparable to Julia Child’s—never knew his fascinating, hardscrabble life story. Until now. This winning biography brings us “behind the line” into his kitchen and into his, at times, turbulent personal life. Tell was known as a charmer, as he worked the audience for live television shows, but also a quick-witted perfectionist, who demanded only the freshest ingredients for his life of food, fame, fortune, and women. Chef Tell’s life—his colleagues would agree—was a managed, complicated, and mercurial affair, which changed two industries and millions of home cooks. An absorbing account of an extraordinary man, Chef Tell takes us through his personal and professional highs and lows; and his glorious successes that explain why so many loved, or hated, him then and miss him now. The day Chef Tell died messages of surprise and shock flooded the media, including “Chef Tell has died? Stick a fork in him, he’s done.” Chef Tell would have loved that. Readers will know why and agree.

Download or read book Eating Well to Win written by Richard Ingraham and published by Mango Media Inc.. This book was released on 2017-10-03 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt: #1 Amazon New Release! The ultimate in peak performance cooking by “the best chef—and only chef—that I’ve had!” (Dwyane Wade, NBA player). Chef Richard Ingraham has been the personal chef for NBA star Dwyane Wade for more than a decade. The Miami native has also worked with entertainers and top tier athletes in all the major sports including Asante Samuels, Santana Moss, Antrel Rolle, and Michael Oher from the NFL; Manny Machado and Jon Jay from MLB; and NBA stars Patrick Ewing, John Wall, and of course, Dwyane Wade. Chef Richard’s book is designed for those who want to change their diet to achieve peak performance—whether at the gym or the office. Step-by-step, in 90 recipes, he will show the CrossFit enthusiast, the working mom, and the weekend golfer how to eat for optimum performance because he knows all of the secrets, and it’s not all kale smoothies and grilled chicken. Readers will get advice on how changing what you put in your body will change what you put out into the universe and make you feel better physically and emotionally. It’s not just about making sure you get the right mix of veggies and carbs. This is about feeding your spirit as well. “Never in my life have I tasted more delicious and flavorful food that’s actually nutritious, as the meals exquisitely prepared by Chef Rich . . . He’s simply amazing and the best around!” —Gabrielle Union, actor “The master of delicious flavor.” —Dulé Hill, actor and tap dancer

Download or read book Proud Dog Chef written by Melissa Gundersen and published by Proud Dog Mom, LLC. This book was released on 2018-03-23 with total page 186 pages. Available in PDF, EPUB and Kindle. Book excerpt: 60 Dog Treat Recipes that are Gluten-Free, Grain Free & Dog Approved Proud Dog Mom shares the ultimate collection of healthy dog treats that are bound to make even the pickiest pup's tail wag. Leaving behind questionable ingredients and red-flag preservatives, dog treats have never tasted so good! Filled with 60 gluten-free and grain-free recipes that range from biscuits and pupcakes to jerky and veggie chips, your canine companion is in for a real treat!