Download or read book The Official Fulton Fish Market Cookbook written by Bruce Beck and published by Dutton Adult. This book was released on 1989 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt: Direct from the fish's mouth comes the only book ever authorized by that colorful old institution--the largest wholesale fish market in the Americas--written by a distinguished cookbook writer with the cooperation of the market's wholesalers. Illustrated.
Download or read book The Fulton Fish Market written by Jonathan H. Rees and published by Columbia University Press. This book was released on 2022-11-01 with total page 197 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Fulton Fish Market stands out as an iconic New York institution. At first a neighborhood retail market for many different kinds of food, it became the nation’s largest fish and seafood wholesaling center by the late nineteenth century. Waves of immigrants worked at the Fulton Fish Market and then introduced the rest of the city to their seafood traditions. In popular culture, the market—celebrated by Joseph Mitchell in The New Yorker—conjures up images of the bustling East River waterfront, late-night fishmongering, organized crime, and a vanished working-class New York. This book is a lively and comprehensive history of the Fulton Fish Market, from its founding in 1822 through its move to the Bronx in 2005. Jonathan H. Rees explores the market’s workings and significance, tracing the transportation, retailing, and consumption of fish. He tells the stories of the people and institutions that depended on the Fulton Fish Market—including fishermen, retail stores, restaurants, and chefs—and shows how the market affected what customers in New York and around the country ate. Rees examines transformations in food provisioning systems through the lens of a vital distribution point, arguing that the market’s wholesale dealers were innovative businessmen who adapted to technological change in a dynamic industry. He also explains how changes in the urban landscape and economy affected the history of the market and the surrounding neighborhood. Bringing together economic, technological, urban, culinary, and environmental history, this book demonstrates how the Fulton Fish Market shaped American cuisine, commerce, and culture.
Download or read book Joe Knows Fish written by Joe Gurrera and published by . This book was released on 2018-07-03 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: In his debut cookbook, Joe Gurrera, one of New York's most-beloved fishmongers, and owner of the prestigious Citarella markets is on a mission to show us how easy it is to cook seafood. Customers tell Joe again and again that they're afraid to cook fish. They don't know how to buy it, handle it, or prepare it. Enter JOE KNOWS FISH. This book is a roadmap for novices looking to learn the basics of sourcing and cooking fish. With his easy-to-follow recipes and experience-based tips, Joe takes the intimidation out of cooking seafood.
Download or read book New York Cookbook written by Molly O'Neill and published by Workman Publishing. This book was released on 1992-01-01 with total page 530 pages. Available in PDF, EPUB and Kindle. Book excerpt: More than five hundred recipes celebrate the passion for food with New York specialities ranging from Codfish Puffs to Braised Lamb Shanks to Kreplach
Download or read book Produce written by Bruce Beck and published by . This book was released on 1984 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: Specific guidelines for selecting and storing a wide variety of fruits and vegetables are presented in an illustrated reference text for the general public. Each item is allocated 2 full pages, 1 providing information on the seasonal availability, preparation, history, storage, and spoilage; the other providing a full-page color photograph. A total of 92 produce items, arranged alphabetically, are covered. (wz).
Download or read book Jane Brody s Good Seafood Book written by Jane E. Brody and published by W. W. Norton & Company. This book was released on 1994 with total page 606 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides information on how to select, clean, fillet, and store fish with basic seafood cooking techniques. Includes 240 low-fat recipes.
Download or read book South Street written by Barbara Mensch and published by Columbia University Press. This book was released on 2009-11-26 with total page 193 pages. Available in PDF, EPUB and Kindle. Book excerpt: South Street is Barbara G. Mensch's evocative tribute to the lost world of Lower Manhattan's Fulton Fish Market. For more than a century, a colorful, tightly knit community of fishmongers, many of them recent immigrants and children of immigrants, thrived under the base of the Brooklyn Bridge. Resistant to government regulations and corporate encroachment, these men lived in a closed, internally policed world that was deeply hostile to outsiders. As a young photographer in the early 1980s, Mensch bonded with this particular group of "authentic New Yorkers," becoming a confidante for their life stories, which were often filled with hardship, mystery, and misadventures. These striking photographs capture the unique personality and fierce secrecy of their vibrant working-class culture. Combined with lively commentary--reminiscent of Studs Terkel's riveting oral histories--the images offer a rare peek inside a society described by Philip Lopate as "a precious last vestige of historic Gotham." Mensch's story ends with the closure of the docks and the opening of the Seaport mall, a symbolic victory of corporate interests over more than a century of mob rule. Her visual essay recounts the driving forces and the effects of this urban transformation on the entrenched community of fishmongers, creating an enduring historical document. Though the Fulton Fish Market no longer resides below the Brooklyn Bridge, the history and energy of this cherished New York City landmark are beautifully preserved in this book.
Download or read book Cheers to the Publican Repast and Present written by Paul Kahan and published by Lorena Jones Books. This book was released on 2017-09-19 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Chefs & Restaurants" category The highly anticipated narrative-rich cookbook by Chicago’s superstar chef, Paul Kahan, whose destination restaurant, The Publican, is known for its incredibly delicious pork- and seafood-centric, beer-friendly cooking. The Publican, often named one of Chicago’s most popular restaurants, conjures a colonial American beer hall with its massive communal tables, high-backed chairs, deep beer list, and Kahan’s hallmark style of crave-worthy heartland cooking that transcends the expected and is eminently cookable. Cheers to The Publican is Paul Kahan’s and Executive Chef Cosmo Goss’s toast to the food they love to make and share, the characters who produce the ingredients that inspire them, and the other cooks they honor. Larded with rich story-telling and featuring more than 150 evocative photographs and 150 recipes for vegetables and salads, fish and seafood, meat, simple charcuterie, and breads and spreads, Cheers to The Publican is sure to be one of the most talked-about and cooked-from cookbooks of the year.
Download or read book Vegetarian Cook Book written by Edward Guyles Fulton and published by . This book was released on 1904 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Classic Russian Cooking written by Elena Molokhovets and published by Indiana University Press. This book was released on 1998-07-22 with total page 710 pages. Available in PDF, EPUB and Kindle. Book excerpt: Classic Russian Cooking is a book that I highly recommend. Joyce Toomre has done a marvelous job of translating this valuable and fascinating source book. It's the Fanny Farmer and Isabella Beeton of Russia's 19th century." -Julia Child, Food Arts Joyce Toomre... has accomplished an enormous task, fully on a part with the original author's slave labor. Her extensive preface and her detailed and entertaining notes are marvelous." -Tatyana Tolstaya, New York Review of Books ... should become as much of a classic as the Russian original... dazzling and admirable expedition into Russia's kitchens and cuisine." -Slavic Review What a delightful discovery this is!... an astonishing and immensely appealing work that will serve adventurous readers and curious cooks." -Nahum Waxman, Owner, Kitchen Arts & Letters What a joy to be introduced to Russia's Joy of Cooking by way of a scholar as knowledgeable as Joyce Toomre, who tells us what it was like to be a young housewife in the days of Chekhov and Tolstoy, feasting in Butter Week before the Great Fast, making pirogs and kvass, hazel grouse souffle [acute accent over e] and 'Drunken' plums, gathering berries, pickling mushrooms. A rediscovery of pre-Bolshevik times." -Betty H. Fussell, author of I Hear America Cooking First published in 1861, this "bible" of Russian homemakers offered not only a compendium of recipes, but also instructions about such matters as setting up a kitchen, managing servants, shopping, and proper winter storage. Joyce Toomre has superbly translated and annotated over one thousand of the recipes and has written a thorough and fascinating introduction that discusses the history of Russian cuisine and summarizes Elena Molokhovets' advice on household management. A treasure trove for culinary historians, serous cooks and cookbook readers, and scholars of Russian history and culture. Indiana-Michigan Series in Russian and East European Studies Alexander Rabinowitc
Download or read book The Grand Central Oyster Bar Restaurant Cookbook written by Sandy Ingber and published by ABRAMS. This book was released on 2013-10-15 with total page 561 pages. Available in PDF, EPUB and Kindle. Book excerpt: “A big, handsome book full of wonderful photographs, nostalgic tales and enticing recipes—some dating back to the restaurant’s opening 100 years ago.” —The Miami Herald Situated in midtown Manhattan’s beautiful, bustling train station, Grand Central Oyster Bar & Restaurant stands in a class by itself. From its unique position in the Terminal’s lower level, with the famous Whispering Gallery at its entrance, waiters have been serving up platters of the freshest seafood for over a century. Here are more than 100 of the restaurant’s best-loved classic recipes—some dating back to its opening in 1913—along with behind-the-scenes stories, historical anecdotes, and a wealth of expert information on buying, cooking, and serving fish. Featured throughout are vintage images and ephemera, along with gorgeous photos of mouthwatering favorites from raw bar to buffet. With recipes that have stood the test of time, The Grand Central Oyster Bar & Restaurant Cookbook is a must-have for seafood lovers and fans of this famous New York City landmark.
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 Essential New York Times Grilling Cookbook written by Peter Kaminsky and published by Union Square + ORM. This book was released on 2014-04-01 with total page 761 pages. Available in PDF, EPUB and Kindle. Book excerpt: Get fired up with recipes and essays from Craig Claiborne, Mark Bittman, Jacques Pépin, Florence Fabricant, Sam Sifton, and other culinary superstars! Over the past century, the New York Times has published thousands of articles on barbecuing and grilling, along with mouthwatering recipes—and this unique collection gathers the very best. These essential pieces are worth savoring not only for their time-tested advice and instruction, but also for the quality of the storytelling: Even non-cooks will find them a delight to read. Almost all of the newspaper’s culinary “family” weighs in here, along with both renowned chefs and everyday tailgaters. The famous names include bestselling author Mark Bittman, who contributes the foreword as well as several essays and recipes; pioneer food critic Craig Claiborne (“French Thoughts on U.S. Barbecue”), Pierre Franey (Loin Lamb Steaks with Rosemary), the beloved Florence Fabricant (Raspberry Chocolate Mousse Cakes), Jacques Pépin (Grilled Tabasco Chicken), Molly O’Neill (“Splendor in the Lemongrass”), Alfred Portale, Mimi Sheraton, Sam Sifton, and many more. With everything from barbecue basics to expert tips, from healthy vegetarian fare to heart-attack-inducing meaty indulgences, this “eclectic selection of outdoor cooking recipes and stories” is a treat for everyone (Publishers Weekly).
Download or read book Consider the Eel written by Richard Schweid and published by Univ of North Carolina Press. This book was released on 2010-03-15 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: Journalist Richard Schweid first learned the strange facts of the freshwater eel's life from a fisherman in a small Spanish town just south of Valencia. "The eeler who explained the animal's life cycle to me did so as he served up an eel he had just taken from a trap, killed, cleaned, and cooked in olive oil in an earthenware dish," writes Schweid. "I ate it with a chunk of fresh, crusty bread. It was delicious. I was immediately fascinated." As this engaging culinary and natural history reveals, the humble eel is indeed an amazing creature. Every European and American eel begins its life in the Sargasso Sea--a vast, weedy stretch of deep Atlantic waters between Bermuda and the Azores. Larval eels drift for up to three years until they reach the rivers of North America or Europe, where they mature and live as long as two decades before returning to the Sargasso to mate and die. Eels have never been bred successfully in captivity. Consulting fisherfolk, cooks, and scientists, Schweid takes the reader on a global tour to reveal the economic and gastronomic importance of eel in places such as eastern North Carolina, Spain, Northern Ireland, England, and Japan. (While this rich yet mild-tasting fish has virtually disappeared from U.S. tables, over $2 billion worth of eel is still eagerly consumed in Europe and Asia each year.) The book also includes recipes, both historic and contemporary, for preparing eel.
Download or read book The New England Seafood Markets Cookbook Recipes from the Best Lobster Pounds Clam Shacks and Fishmongers written by Mike Urban and published by The Countryman Press. This book was released on 2016-05-24 with total page 763 pages. Available in PDF, EPUB and Kindle. Book excerpt: 150 recipes from the best seafood markets in New England From New Haven to Bar Harbor, the New England coast is home to some of the best lobster pounds and fish markets in the world. Dedicated staff bring in the freshest catches every day, so who better to get cooking tips from? The New England Seafood Markets Cookbook features delicious recipes from all around the region, including: Cappy’s Clear-Broth Clam Chowder Shackford and Gooch Salt Codfish Cakes Presidential Swordfish Smoky Monkfish and Mussels Marinara Bud’s Deviled Stuffed Clams Maine’s Original Lobster Roll Throughout, the recipes are supplemented with profiles of more than 30 of the top seafood markets?their histories, their owners, and their specialties?and sidebars that highlight the best of the area’s seaside culinary culture.
Download or read book The Great American Cookbook written by Clementine Paddleford and published by Rizzoli Publications. This book was released on 2011-10-11 with total page 850 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first and greatest book of regional American cuisine, now revised for today’s home cook. Imagine a person with the culinary acumen of Julia Child, the inquisitiveness of Margaret Mead, and the daring of Amelia Earhart. This is Clementine Paddleford, America’s first food journalist. In the 1930s, Paddleford set out to do something no one had done before: chronicle regional American food. Writing for the New York Herald Tribune, Gourmet, and This Week, she crisscrossed the nation, piloting a propeller plane, to interview real home cooks and discover their local specialties. The Great American Cookbook is the culmination of Paddleford’s career. A best seller when first published in 1960 as How America Eats, this coveted classic has been out of print for thirty years. Here are more than 500 of Paddleford’s best recipes, all adapted for contemporary kitchens. From New England there is Real Clam Chowder; from the South, Fresh Peach Ice Cream; from the Southwest, Albondigas Soup; from California, Arroz con Pollo. Behind all the recipes are extraordinary stories, which make this not just a cookbook but also a portrait of America.
Download or read book The Hamptons and Long Island Homegrown Cookbook written by Leeann Lavin and published by Voyageur Press. This book was released on 2012-06-04 with total page 162 pages. Available in PDF, EPUB and Kindle. Book excerpt: As the movement to eat what is grown locally gains momentum, there is an increasing awareness of how best to incorporate this philosophy into our everyday lives. We can grow our own food and buy food grown locally at food cooperatives and markets, but what happens when we eat out? There are a number of chefs around the country dedicated to using only the freshest, locally grown ingredients in all the dishes they prepare and serve. This book takes the reader on a private tour of outstanding chefs of the Long Island area and their gardens. Each profile reflects the chef's personal style, cultural background, desire for healthy, just-picked ingredients, and gardening philosophy. Recipes, plant lists, garden layouts, and color photos are included.
