Download or read book The BayWolf Restaurant Cookbook written by Lauren Lyle and published by . This book was released on 2001 with total page 239 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this commemorative cookbook, the owners of the Bay Wolf Restaurant in Oakland, California, bring together over 100 recipes that showcase the eatery's robust, down-to-earth sensibilities--a unique blend of California and Mediterranean cuisines with shades of Tuscany, Provence, and the Basque country. Full-color photos.
Download or read book The Secrets of Success Cookbook written by Michael Bauer and published by Chronicle Books. This book was released on 2000-03 with total page 388 pages. Available in PDF, EPUB and Kindle. Book excerpt: The esteemed food critic for the "San Francisco Chronicle" has spent years twisting the arms of the Bay Area's best chefs for the secrets to their signature dishes--now collected in this must-have cookbook.
Download or read book The Bay Area Homegrown Cookbook written by and published by . This book was released on 2011-11-01 with total page 162 pages. Available in PDF, EPUB and Kindle. Book excerpt: Here are the best local foods, local restaurants, local chefs, and local recipes from the San Francisco Bay Area. This cookbook features 30 chefs’ favorites that you can cook at home from chefs including Rick DeBeaord of Café Rouge, Jennifer Millar of Sweet Adeline Bake Shop, Craig Stoll of Delfina, Paul Canales of Olivetto, Thom Fox of ACME Chophouse, John Thiel of Pappo, and more.
Download or read book The San Francisco Chronicle Cookbook Volume II written by Michael Bauer and published by Chronicle Books. This book was released on 2001-03 with total page 484 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gathers recipes for soups, salads, pasta, vegetables, meat, poultry, fish, breads, salsas, sauces, and desserts from a variety of ethnic cuisines.
Download or read book The Essential New York Times Cookbook The Recipes of Record 10th Anniversary Edition written by Amanda Hesser and published by W. W. Norton & Company. This book was released on 2021-11-02 with total page 2126 pages. Available in PDF, EPUB and Kindle. Book excerpt: A KCRW Top 10 Food Book of 2021 A Minnesota Star Tribune Top 15 Cookbook of 2021 A WBUR Here & Now Favorite Cookbook of 2021 The James Beard Award–winning and New York Times best-selling compendium of the paper’s best recipes, revised and updated. Ten years after the phenomenal success of her once-in-a-generation cookbook, former New York Times food editor Amanda Hesser returns with an updated edition for a new wave of home cooks. She has added 120 new but instantly iconic dishes to her mother lode of more than a thousand recipes, including Samin Nosrat’s Sabzi Polo (Herbed Rice with Tahdig), Todd Richards’s Fried Catfish with Hot Sauce, and J. Kenji López-Alt’s Cheesy Hasselback Potato Gratin. Devoted Times subscribers as well as newcomers to the paper’s culinary trove will also find scores of timeless gems such as Purple Plum Torte, David Eyre’s Pancake, Pamela Sherrid’s Summer Pasta, and classics ranging from 1940s Caesar Salad to modern No-Knead Bread. Hesser has tested and adapted each of the recipes, and she highlights her go-to favorites with wit and warmth. As Saveur declared, this is a “tremendously appealing collection of recipes that tells the story of American cooking.”
Download or read book The California Seafood Cookbook written by Isaac Cronin and published by Skyhorse Publishing Inc.. This book was released on 2011-10 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents portraits of seventy-five fish and shellfish, describes equipment, cleaning and cutting techniques, and cooking methods, and offers one hundred fifty recipes.
Download or read book The Essential New York Times Cookbook Classic Recipes for a New Century First Edition written by Amanda Hesser and published by W. W. Norton & Company. This book was released on 2010-10-25 with total page 1655 pages. Available in PDF, EPUB and Kindle. Book excerpt: A New York Times bestseller and Winner of the James Beard Award All the best recipes from 150 years of distinguished food journalism—a volume to take its place in America's kitchens alongside Mastering the Art of French Cooking and How to Cook Everything. Amanda Hesser, co-founder and CEO of Food52 and former New York Times food columnist, brings her signature voice and expertise to this compendium of influential and delicious recipes from chefs, home cooks, and food writers. Devoted Times subscribers will find the many treasured recipes they have cooked for years—Plum Torte, David Eyre's Pancake, Pamela Sherrid's Summer Pasta—as well as favorites from the early Craig Claiborne New York Times Cookbook and a host of other classics—from 1940s Caesar salad and 1960s flourless chocolate cake to today's fava bean salad and no-knead bread. Hesser has cooked and updated every one of the 1,000-plus recipes here. Her chapter introductions showcase the history of American cooking, and her witty and fascinating headnotes share what makes each recipe special. The Essential New York Times Cookbook is for people who grew up in the kitchen with Claiborne, for curious cooks who want to serve a nineteenth-century raspberry granita to their friends, and for the new cook who needs a book that explains everything from how to roll out dough to how to slow-roast fish—a volume that will serve as a lifelong companion.
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 360 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 early years in the 1970s to the present, when farm-to-table, foraging, and fusion cuisine are part of the national vocabulary. Goldstein's interviews with almost two hundred chefs, purveyors, artisans, winemakers, and food writers bring to life an era when cooking was grounded in passion, bold innovation, and a dedication to "flavor first." The author shows how the counterculture movement in the West gave rise to a restaurant culture that was defined by open kitchens, women in leadership positions, and the presence of a surprising number of chefs and artisanal food producers who lacked formal training. California cuisine challenged the conventional kitchen hierarchy and dominance of French technique in fine dining, she explains, leading to a more egalitarian restaurant culture and informal food scene. In weaving the author's view of 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, in addition to access to fresh produce, the region also shared a distinctly Western culture of openness, creativity, and collaboration. Wonderfully detailed and engagingly written, this book elucidates as never before how the inspirations that emerged in California went on to transform the eating experience throughout the U.S. and the world. "--
Download or read book The New American Farm Cookbook written by Linda Griffith and published by Avery. This book was released on 1993 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt: The best naturally and organically grown ingredients from farms and purveyors across the nation.
Download or read book Low Fat Lies written by Mary Flynn and published by Regnery Publishing. This book was released on 2000-07-01 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt: Most of the time they are boring, tasteless, and leave you feeling hungry -- and they can even be harmful to your health. Those trendy high-fat fad diets like Atkins and Sugar Busters are just as bad. Now, this book gives you the truth about food and fat, and the key to losing weight while staying healthy. Doctors Kevin Vigilante and Mary Flynn expose the dangers of low-fat diets, take on the high-fat fraud, and show how you can adopt the healthiest diet in the world. Say good-bye to fad diets forever. You will learn everything you need to know to take control of your own health and enjoy real food again.
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 Food Arts written by and published by . This book was released on 2001-03 with total page 610 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Forthcoming Books written by Rose Arny and published by . This book was released on 2001-06 with total page 1736 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Enoteca written by Joyce Goldstein and published by Chronicle Books. This book was released on 2001-06 with total page 214 pages. Available in PDF, EPUB and Kindle. Book excerpt: With more and more travelers returning with fond memories of these charming Italian hangouts, enoteche are already becoming a hot trend. Find out about the evolution of wine bars in Italy from renowned chef, author, and teacher Goldstein and discover the origins of the light, simply prepared cuisine. Includes recipes. 32 color photos.
Download or read book The San Francisco Ferry Plaza Farmers Market Cookbook written by Christopher Hirsheimer and published by Chronicle Books. This book was released on 2006-03-09 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: Internationally known as one of the most magnificent farmers' markets in the world, the San Francisco Ferry Plaza Farmers' Market has inspired this gorgeous illustrated market companion with more than 100 fresh, remarkably easy-to-assemble recipes. Full-color photos.
Download or read book The Publishers Weekly written by and published by . This book was released on 2001 with total page 1334 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Library Journal written by and published by . This book was released on 2001 with total page 1430 pages. Available in PDF, EPUB and Kindle. Book excerpt:
