Download or read book The Depot Restaurant Cookbook written by Nancy Gorshe and published by . This book was released on 2014-03-04 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Depot written by Al Brown and published by . This book was released on 2014-10-17 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: Depot has been one of Auckland's favourite restaurants since the day it opened, and now here is its stunning cookbook. Depot is not overly precious or pretentious - it reflects perfectly Al Brown's attitude towards food: in season, beautifully cooked, to be enjoyed with friends. This book is subtitled 'The biography of a restaurant', and in it Al Brown writes extensively about the philosophy of Depot, explaining why Depot has achieved iconic status among New Zealanders. Al wanted to recreate the feeling of being at a Kiwi bach (or crib, for South Islanders, or beach house for non-Kiwis). The New Zealand bach is typically a small homely place where people live the simple life and cook easy but delicious meals. There's a retro feel with mismatched old crockery and chairs and there's always a feeling of generosity, of sharing the fish you caught that day, of enjoying meal times with the whanau and neighbours. And so this is the feel and the design aesthetic that Al wanted to recreate with Depot, which he's done really successfully. But never forget that Al is a highly trained chef. So while the food looks simple, everything is top quality and the flavours are out of this world. His dishes favour the unusual - using cheap cuts of meat and fish but cooking them with skill and talent. In this book Al offers all the recipes that have been cooked at Depot so that you can make them at home. Once again, Al has created a cutting-edge book - it's handsome with a stunning design. It also contains coasters that you can pull out and use at home - a special gift for the buyer, just like the postcards in Stoked and the fortune fish in Go Fish. This isn't a book - it's an institution, and everyone will want to be a part of it.
Download or read book Savor Washington Cookbook written by Blanche Johnson and published by Wilderness Adventures Press. This book was released on 2007-07 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: A location map, culinary glossary, and list of sources for hard-to-find ingredients complements the more than 130 select recipes from Washington's premier restaurants.
Download or read book Bondi Harvest written by Guy Turland and published by HarperCollins. This book was released on 2016-04 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: BONDI HARVEST brings you the very best of sundrenched, simple, delicious and healthy Australian food and flavours from the most beautiful beach in the world. With a style that sits somewhere between a young Jamie Oliver and a Corona ad, Guy Turland (chef, surfer, free-diver and YouTube cooking sensation) captures the easy, laidback, sundrenched essence of Bondi Beach. His recipes are chock-a-block with sunny, seasonal, vibrant, and zingily fresh flavours, designed to be eaten and enjoyed by friends and family. Celebrating good times and focusing on delicious tastes, simplicity, sustainability, seasonal cooking, fresh whole foods and - most importantly - not taking life too seriously, this is food, flavours and lifestyle from the most beautiful beach in the world. After working as a chef in some of Australia's finest restaurants, Guy Turland and business partner Mark Alston started their YouTube cooking show in 2012, with only a surfboard, a camera and a camp oven, cooking food al fresco in some of Bondi's most iconic beauty spots. Now BONDI HARVEST is a hit weekly YouTube cooking show, with over 48,000 subscribers. Guy's recipes are featured on The Guardian's website and the two men have opened a restaurant in Sydney in addition to the Depot cafe in Bondi. Guy has also cooked live on NBC's Today Show. Find out more at http://bondiharvest.com/about/
Download or read book The Scarpetta Cookbook written by Scott Conant and published by Houghton Mifflin Harcourt. This book was released on 2013 with total page 389 pages. Available in PDF, EPUB and Kindle. Book excerpt: "125 recipes from the acclaimed restaurant"--Cover.
Download or read book Balance written by Guy Turland and published by HarperCollins. This book was released on 2017-11-20 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Find the right balance in your life: over 150 delicious wholefood recipes for maximum health, wellness, energy and vitality, from YouTube cooking sensation, Guy Turland. One for fans of Jessica Sepel, Lola Berry, Sarah Wilson and Pete Evans. If Jamie Oliver was fifteen years younger and had grown up in Australia, surfing, diving and cooking by the beach, you'd have Guy Turland from Bondi Harvest. Guy is a chef, surfer, health fanatic, free-diver and an Australian YouTube cooking sensation. He runs the Depot cafe in Bondi Beach and the Bondi Harvest cafe on Santa Monica Beach (yes, Gwynneth Paltrow is a fan) and his new Bondi Harvest cookbook, Balance, is all about eating for energy, vitality, wellness and wellbeing, with over 150 simple and simply delicious recipes. This is wholefood food that's not only good for you, but is delicious, seasonal, vibrant, and full of zingily fresh flavours, designed to be eaten and enjoyed by friends and family. After working as a chef in some of Australia's top restaurants, Guy Turland, together with Mark Alston, started their Bondi Harvest cooking show on YouTube in 2012, with only a surfboard, a camera and a camp oven, cooking food al fresco in some of Australia's most iconic beauty spots. Now BONDI HARVEST is a hit weekly YouTube cooking show, with over 74,000 subscribers. Guy's recipes are featured on The Guardian's website and the two men have opened a Bondi Harvest restaurant in Sydney in addition to the Depot cafe in Bondi. Guy has also cooked live on NBC's Today Show. Find out more at http://bondiharvest.com/about/
Download or read book Thyme in a Bottle written by Ingrid Croce and published by William Morrow Cookbooks. This book was released on 1996-04-16 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: In 1985 Ingrid Croce opened Croce's Restaurant and Jazz Bar as a tribute to her late husband, singer and songwriter Jim Croce. Attempting to recreate the warmth and energy from their early days of entertaining together, Ingrid infused Croce's with great food, live music and an inviting, casual atmosphere. She has since parlayed the success of this unbeatable combination into a group of popular restaurants and clubs as one of the pioneers in the rejuvenated Gaslamp district of downtown San Diego. Now many of the recipes that have made her restaurants famous are available here. Current culinary trends are reflected in the seasonal American cuisine and Southwestern fare of Ingrid's Cantina and Sidewalk Cafe in recipes such as Santa Barbara Sea Bass with Caramelized Onions and Fig, Ricotta Gnocchi with Wild Mushrooms and Sage, and Pacific Rim Tamales. Drawing on Ingrid's multicultural background and interests, Thyme in a Bottle features Italian favorites as interpreted by the Croce family, like Roasted Pepperonta Salad and Fried Zucchini Blossoms, as well as the Russian and Jewish classics of her childhood, such as brisket and tzimmes with kasha and varnishkas. Ingrid also reveals the secrets behind her own signature blitzes and "poppers." Interpreted with the recipes is Ingrid's own inspired story. She writes openly about her intense romance with Jim Croce, their happy but occasionally troubled marriage. She tells of the difficult repercussions of Jim's early death, from battles with the music industry to rearing a young son on her own. And she shares the challenges of starting a restaurant and becoming a real player in a notoriously competitive business. It is all told with such candor, warmth, and enthusiasm that by the time Ingrid concludes her story with personal and professional triumphs, we are cheering the heartening success of such a vibrant spirit. Fans of the late Jim Croce will delight in this collection of recipes and memoirs by his wife, Ingrid. Ingrid's inspiration comes from memories if the exceptional food and music that her and Jim created in their Pennsylvania farmhouse in the late sixties and early seventies. As proprietor of five award-winning San Diego restaurants and clubs, Ingrid has garnered an enviable reputation in the culinary world. In Thyme in a Bottle she serves up the delicious recipes that make her restaurant so successful as well as antedotes about her life and times. With its wonderful diversity of menus--from traditional Italian and Russian favorites to contemporary American and Southwestern cuisine--this warm and engaging cookbook is an excellent addition to any cook's library.
Download or read book Star Wars Galaxy s Edge written by Chelsea Monroe-Cassel and published by Insight Editions. This book was released on 2019-11-05 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: Inspired by the cuisine from the exciting new Star Wars: Galaxy’s Edge themed lands at Walt Disney World and Disneyland, Star Wars: Galaxy’s Edge: The Official Black Spire Outpost Cookbook is the ultimate source for creating out-of-this-world meals and treats from a galaxy far, far away. Join intergalactic gourmet Strono “Cookie” Tuggs for a mouthwatering journey into the cuisine of Black Spire Outpost and beyond. From the swamps of Dagobah to the forests of Endor and the deserts of Jakku, chef extraordinaire Strono “Cookie” Tuggs has traveled countless light-years to compile the galaxy’s most delicious recipes into this unique volume. With Cookie as your guide, journey to the streets of Black Spire Outpost and discover delectable delicacies such as Braised Shaak Roast, Nerf Kebabs, Mustafarian Lava Buns, Huttese Slime Pods, Spicy Mandalorian Stew, and much more. Featuring seventy recipes—including sides, sauces, soups, breads, main courses, desserts, and drinks—this comprehensive cookbook is a hyperspace route to the tastiest treats in the galaxy, bringing a little taste of Black Spire Outpost right into your own home.
Download or read book Black White and The Grey written by Mashama Bailey and published by Lorena Jones Books. This book was released on 2021-01-12 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: A story about the trials and triumphs of a Black chef from Queens, New York, and a White media entrepreneur from Staten Island who built a relationship and a restaurant in the Deep South, hoping to bridge biases and get people talking about race, gender, class, and culture. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY GARDEN & GUN • “Black, White, and The Grey blew me away.”—David Chang In this dual memoir, Mashama Bailey and John O. Morisano take turns telling how they went from tentative business partners to dear friends while turning a dilapidated formerly segregated Greyhound bus station into The Grey, now one of the most celebrated restaurants in the country. Recounting the trying process of building their restaurant business, they examine their most painful and joyous times, revealing how they came to understand their differences, recognize their biases, and continuously challenge themselves and each other to be better. Through it all, Bailey and Morisano display the uncommon vulnerability, humor, and humanity that anchor their relationship, showing how two citizens commit to playing their own small part in advancing equality against a backdrop of racism.
Download or read book Danks Street Depot written by Jared Ingersoll and published by Allen & Unwin. This book was released on 2006 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt: Urban meets country, street food meets comfort foo
Download or read book Basic to Brilliant Y all written by Virginia Willis and published by Ten Speed Press. This book was released on 2011-10-04 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: A follow-up to the author’s acclaimed Bon Appétit, Y’all, featuring 150 recipes that combine Southern flavors with time-honored French technique, and include a sophisticated variation that kicks each dish up a notch to make it brilliant. Virginia Willis has a knack for giving French recipes a downhome Southern feel. In Basic to Brilliant, Y’all, she builds on her signature style by offering 150 dual recipes: a soul-satisfying basic recipe accompanied by a technique, garnish, additional step, or short recipe that transforms a wonderful dish into a show stopper. A weeknight classic like Mama’s Chicken Pot Pie becomes sophisticated dinner party fare when it’s baked in a winter squash, and Old Fashioned Stove Top Low-Country Broth can be transformed into a Bouillabaisse-style broth with just a few simple changes. Throughout the book, Virginia paints a vivid picture of her Southern upbringing, drawing readers in with her vibrant tales of food and friends.
Download or read book The Last Night on the Titanic written by Veronica Hinke and published by Simon and Schuster. This book was released on 2019-04-02 with total page 427 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Veronica Hinke has taken a story that we all know so well and interwoven delicious recipes that are historic and old, but classic and worthy of any modern-day table. She has unearthed a vibrant culinary subtext that often left me breathless and dreamy-eyed. She skillfully captures the magical avor of a fascinating era in our history. Two spatulas raised in adulation.” — CHEF ART SMITH, James Beard award winner, Top Chef Masters contestant, former personal chef to Oprah Winfrey April 14, 1912. It was an unforgettable night. In the last hours before the Titanic struck the iceberg, passengers in all classes were enjoying unprecedented luxuries. Innovations in food, drink, and de´cor made this voyage the apogee of Edwardian elegance. Veronica Hinke’s painstaking research and deft touch bring the Titanic’s tragic but eternally glamorous maiden voyage back to life. In addition to stirring accounts of individual tragedy and survival, The Last Night on the Titanic offers tried-and-true recipes, newly invented styles, and classic cocktails to reproduce a glittering world of sophistication at sea. Readers will experience: Recipes for Oysters a` la Russe, Chicken and Wild Mushroom Vol-au-Vents, and dozens of other scrumptious dishes for readers to recreate in their own kitchens A rare printed menu from the last first class dinner on the Titanic Drink recipes from John Jacob Astor IV’s luxury hotels, including the original Martini The true story of “The Unsinkable Molly Brown” An extraordinary eyewitness testimony to Captain Edward Smith’s final moments Intimate and captivating stories about select passengers—from millionaires to third class passengers
Download or read book Between Harlem and Heaven written by JJ Johnson and published by Macmillan + ORM. This book was released on 2018-02-06 with total page 375 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the James Beard Award for Best American Cookbook “Between Harlem and Heaven presents a captivatingly original cuisine. Afro-Asian-American cooking is packed with unique and delicious layers of flavor. These stories and recipes lay praise to the immense influence the African Diaspora has had on global cuisine.”— Sean Brock In two of the most renowned and historic venues in Harlem, Alexander Smalls and JJ Johnson created a unique take on the Afro-Asian-American flavor profile. Their foundation was a collective three decades of traveling the African diaspora, meeting and eating with chefs of color, and researching the wide reach of a truly global cuisine; their inspiration was how African, Asian, and African-American influences criss-crossed cuisines all around the world. They present here for the first time over 100 recipes that go beyond just one place, taking you, as noted by The New Yorker, “somewhere between Harlem and heaven.” This book branches far beyond "soul food" to explore the melding of Asian, African, and American flavors. The Afro Asian flavor profile is a window into the intersection of the Asian diaspora and the African diaspora. An homage to this cultural culinary path and the grievances and triumphs along the way, Between Harlem and Heaven isn’t fusion, but a glimpse into a cuisine that made its way into the thick of Harlem's cultural renaissance. JJ Johnson and Alexander Smalls bring these flavors and rich cultural history into your home kitchen with recipes for... - Grilled Watermelon Salad with Lime Mango Dressing and Cornbread Croutons, - Feijoada with Black Beans and Spicy Lamb Sausage, - Creamy Macaroni and Cheese Casserole with Rosemary and Caramelized Shallots, - Festive punches and flavorful easy sides, sauces, and marinades to incorporate into your everyday cooking life. Complete with essays on the history of Minton’s Jazz Club, the melting pot that is Harlem, and the Afro-Asian flavor profile by bestselling coauthor Veronica Chambers, who just published the wildly successful Yes, Chef by Marcus Samuelsson, this cookbook brings the rich history of the Harlem food scene back to the home cook. “This is more than just a cookbook. Alexander and JJ take us on a culinary journey through space and time that started more than 400 years ago, on the shores of West Africa. Through inspiring recipes that have survived the Middle Passage to seamlessly embrace Asian influences, this book is a testimony to the fact that food transcends borders." — Chef Pierre Thiam
Download or read book The Pyramid Cookbook written by Pat Baird and published by Macmillan. This book was released on 1993-12 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: Americans want to put the pleasure back into food and Pat Baird will show you how to make the Food Guide Pyramid work for you.
Download or read book Rochester Eats written by Kim Kearney and published by . This book was released on 2007-10 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Fresh from the Vegetarian Slow Cooker written by Robin Robertson and published by ReadHowYouWant.com. This book was released on 2010 with total page 522 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discover the amazing versatility of the slow cooker! If you're a vegetarian who thought slow cookers were just for meat-eaters, Fresh from the Vegetarian Slow Cooker will introduce you to the wonders of slow cooking. And if you're already a slow cooker enthusiast, here's a whole new array of healthy, delicious recipes for a favorite appliance. Slow cookers can be used for a lot more than just tough, inexpensive cuts of meat. They're perfect for vegetarian and healthy cooking because slow cooking is a foolproof way to make beans, grains, numerous vegetables, and much, much more. ''Until now most slow cooker cookbooks have been heavily meat oriented, leaning mightily on processed, preservative-heavy ingredients. Fresh from the Vegetarian Slow Cooker changes that. What a good idea! Here, every ingredient is fresh and real, and there's not a single pot roast with dehydrated onion soup to be found! Hooray for this cookbook's ease, innovation, delicious-sounding variety, bright ingredients, and fine results. Not just vegetarians, but anyone who needs cooking ease but doesn't want to sacrifice full flavor or health, will rejoice in this inviting book.'' - Crescent Dragonwagon, James Beard Award-winning author of Passionate Vegetarian
Download or read book Recipes from Historic California written by Steve Bauer and published by Taylor Trade Publications. This book was released on 2008-10-03 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: Linda and Steve Bauer guide readers through a culinary journey across California, detailing some of the most interesting histories and delicious recipes from California's landmark restaurants. Each of the restaurants visited reveals several signature dishes to be easily replicated at home. California's cuisine comes alive as the Bauers discover the state's most historic restaurants.
