Download or read book The Underground Culinary Tour written by Damian Mogavero and published by Currency. This book was released on 2017-01-24 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Underground Culinary Tour is a high-octane, behind-the-scenes narrative about how the restaurant industry, historically run by gut and intuition, is being transformed by the use of data. Sixteen years ago, entrepreneur Damian Mogavero brought together an unlikely mix of experts—chefs and code writers—to create a pioneering software company whose goal was to empower restaurateurs, through the use of data, to elevate and enhance the guest experience. Today, his data gathering programs are used by such renown chefs as Danny Meyer, Tom Colicchio, Daniel Boulud, Guy Fieri, Giada De Laurentiis, Gordon Ramsay, and countless others. Mogavero describes such restaurateurs as the New Guard, and their approach to their art and craft is radically different from that of their predecessors. By embracing data and adapting to the new trends of today’s demanding consumers, these innovative chefs and owners do everything more nimbly and efficiently—from the recipes they create to the wines and craft beers they stock, from the presentations they choreograph to the customized training they give their servers, making restaurants more popular and profitable than ever before. Finally, Damian takes readers behind the scenes of his annual, invitation-only culinary tour for top chefs and industry CEOs, showing us how today’s elite restaurants embrace new trends to create unforgettable meals and transform how we eat. From the glittering nightclubs of Las Vegas to a packed seasonal restaurant on the Long Island Sound, from Brennan’s storied, family-run New Orleans dynasty to today’s high-stakes celebrity chef palaces, The Underground Culinary Tour takes readers on an epicurean adventure they won’t soon forget.
Download or read book The Underground Culinary Tour written by Damian Mogavero and published by Currency. This book was released on 2017-01-24 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Underground Culinary Tour is a high-octane, behind-the-scenes narrative about how the restaurant industry, historically run by gut and intuition, is being transformed by the use of data. Sixteen years ago, entrepreneur Damian Mogavero brought together an unlikely mix of experts—chefs and code writers—to create a pioneering software company whose goal was to empower restaurateurs, through the use of data, to elevate and enhance the guest experience. Today, his data gathering programs are used by such renown chefs as Danny Meyer, Tom Colicchio, Daniel Boulud, Guy Fieri, Giada De Laurentiis, Gordon Ramsay, and countless others. Mogavero describes such restaurateurs as the New Guard, and their approach to their art and craft is radically different from that of their predecessors. By embracing data and adapting to the new trends of today’s demanding consumers, these innovative chefs and owners do everything more nimbly and efficiently—from the recipes they create to the wines and craft beers they stock, from the presentations they choreograph to the customized training they give their servers, making restaurants more popular and profitable than ever before. Finally, Damian takes readers behind the scenes of his annual, invitation-only culinary tour for top chefs and industry CEOs, showing us how today’s elite restaurants embrace new trends to create unforgettable meals and transform how we eat. From the glittering nightclubs of Las Vegas to a packed seasonal restaurant on the Long Island Sound, from Brennan’s storied, family-run New Orleans dynasty to today’s high-stakes celebrity chef palaces, The Underground Culinary Tour takes readers on an epicurean adventure they won’t soon forget.
Download or read book The Cooking Gene written by Michael W. Twitty and published by HarperCollins. This book was released on 2018-07-31 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt: 2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts
Download or read book Istanbul Eats written by Ansel Mullins and published by . This book was released on 2010 with total page 173 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Unique Eats and Eateries of Atlanta written by Amanda Plumb and published by Reedy Press LLC. This book was released on 2021-05-15 with total page 403 pages. Available in PDF, EPUB and Kindle. Book excerpt: While many of Atlanta’s world famous southern restaurants boast the best fried chicken recipe, its burgeoning global identity has brought a breadth to its food scene like never before. You’ll find peppercorn-crusted kangaroo from Down Under all the way to street food from Malaysia, Mexico, and Venezuela. In Unique Eats and Eateries of Atlanta you’ll discover the common ingredient uniting these diverse and innovative restaurants—the people who pour their heart and soul into the dishes they create. Curated in this guide are their stories of family, failure, and reinvention. Learn how a K-Pop star ended up running a BBQ joint in Georgia or how a college professor sold burritos out of a van to make ends meet. Take a peek behind the scenes at the making of fresh bagels that rival any in New York City or figure out why the Silver Skillet’s bathrooms are in the kitchen. Don’t miss the heartfelt stories of the southern mainstays, some of which have been integral in launching the careers of artists, musicians, and Civil Rights heroes. Local author and underground restaurant host Amanda Plumb provides pro-tips on the meals, the menus, and the must-tries throughout the city. Let the “Gate City of the South” be your gateway to a most unique, southern and international culinary experience.
Download or read book Nyam Jamaica written by Rosemary Parkinson and published by . This book was released on 2008* with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Secret Suppers written by Jenn Garbee and published by Sasquatch Books. This book was released on 2010-06-01 with total page 221 pages. Available in PDF, EPUB and Kindle. Book excerpt: It’s happening in attics, garages, living rooms, parking lots and wine cellars across the nation – underground restaurant chefs are taking the food scene by storm, one dinner at a time. They’re throwing fabulous dinner parties at the drop of a hat for a hodge-podge of guests in offbeat, roving locations. They’re evading the cops, enticing the food-obsessed, and making headlines ("Restaurants on the Fringe, and Thriving"!). In short, they’re reinventing the dining experience. No wonder foodies are falling hard for the underground eating experience. And in Secret Suppers, LA Times journalist Jenn Garbee takes readers into this underground gourmet world as it’s taking place in Seattle, San Francisco, Washington, DC, Manhattan, Des Moines, Austin, and Sonoma County. Whether it’s steaks prepared in the parlor fireplace of a townhouse, or bacon-wrapped-bacon served on the deck of a charming little house in a sunny Seattle neighborhood, or a white-tablecloth affair set in an open field in Santa Barbara—chefs and food lovers are circumventing the restaurant altogether to cook what they want, to reinvent the serving ambiance whenever the whim strikes, and to attract the most adventurous diners. Sort of akin to speakeasies from an earlier era, some underground restaurants are the best-known secrets in town.
Download or read book The Seed Underground written by Janisse Ray and published by Chelsea Green Publishing. This book was released on 2012-07-06 with total page 243 pages. Available in PDF, EPUB and Kindle. Book excerpt: There is no despair in a seed. There's only life, waiting for the right conditions-sun and water, warmth and soil-to be set free. Everyday, millions upon millions of seeds lift their two green wings. At no time in our history have Americans been more obsessed with food. Options including those for local, sustainable, and organic food-seem limitless. And yet, our food supply is profoundly at risk. Farmers and gardeners a century ago had five times the possibilities of what to plant than farmers and gardeners do today; we are losing untold numbers of plant varieties to genetically modified industrial monocultures. In her latest work of literary nonfiction, award-winning author and activist Janisse Ray argues that if we are to secure the future of food, we first must understand where it all begins: the seed. The Seed Underground is a journey to the frontier of seed-saving. It is driven by stories, both the author's own and those from people who are waging a lush and quiet revolution in thousands of gardens across America to preserve our traditional cornucopia of food by simply growing old varieties and eating them. The Seed Underground pays tribute to time-honored and threatened varieties, deconstructs the politics and genetics of seeds, and reveals the astonishing characters who grow, study, and save them.
Download or read book Truffle Boy written by Ian Purkayastha and published by Hachette UK. This book was released on 2017-02-07 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: "[Ian Purkayastha] has a true, deep expertise in everything he sells--caviar, truffles, fish. He knows the stories that we need to sell the stuff tableside . . . he can disrupt the entire luxury foods market." ---From the Foreword by David Chang Ian Purkayastha is New York City's leading truffle importer and boasts a devoted clientele of top chefs nationwide, including Jean-Georges Vongerichten, David Chang, Sean Brock, and David Bouley. But before he was purveying the world's most expensive fungus to the country's most esteemed chefs, Ian was just a food-obsessed teenager in rural Arkansas -- a misfit with a peculiar fascination for rare and exotic ingredients. The son of an Indian immigrant father and a Texan mother, Ian learned to forage for wild mushrooms from an uncle in the Ozark hills. Thus began a single-track fixation that led him to learn about the prized but elusive truffle, the king of all fungi. His first taste of truffle at age 15 sparked his improbable yet remarkable adventure through the strange -- and often corrupt -- business of the exotic food trade. Rife with tales from the hidden underbelly of the elite restaurant scene, Truffle Boy chronicles Ian's high stakes dealings with a truffle kingpin in Serbia, meth-head foragers in Oregon, crooked businessmen and maniacal chefs in Manhattan, gypsy truffle hunters in the forests of Hungary, and a supreme adventure to find "Gucci mushrooms" in the Himalayan foothills -- the land of the gods. He endures harsh failures along the way but rebuilds with tremendous success by selling not just truffles but also caviar, wild mushrooms, rare foraged edibles, Wagyu beef, and other nearly unobtainable ingredients demanded by his Michelin-starred clients. Truffle Boy is a thrilling coming-of-age story and the incredible but true tale of a country kid who grows up to become a force in the world of fine dining.
Download or read book Lentil Underground written by Liz Carlisle and published by Avery. This book was released on 2016-02-23 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: "With a new foreword by Frederick L. Kirschenmann..."
Download or read book Anything That Moves written by Dana Goodyear and published by Penguin. This book was released on 2013-11-14 with total page 206 pages. Available in PDF, EPUB and Kindle. Book excerpt: The popular New Yorker writer combines the style of Mary Roach with the on-the-ground food savvy of Anthony Bourdain. Dana Goodyear’s narrative debut is a highly entertaining, revelatory look into the raucous, strange, fascinatingly complex world of contemporary American food culture. At once an uproarious behind-the-scenes adventure and a serious attempt to understand the implications of an emergent new cuisine, it introduces a cast of compelling and unexpected characters—from Los Angeles Times critic Jonathan Gold, to a high-end Las Vegas purveyor of rare and exotic ingredients, to the traffickers and promoters of raw milk and other forbidden products, to the hottest chefs who rely on them—all of whom, along with today’s diners, are changing the face of American eating. Ultimately, Goodyear looks at what we eat, and tells us who we are. As she places all of this within a vivid historical and cultural framework, she shows how these gathering culinary trends may eventually shape the way all Americans dine. What emerges is a picture of America at a moment of transition, designing the future as it reimagines the past.
Download or read book Searching for Family and Traditions at the French Table Book One Champagne Alsace Lorraine and Paris regions written by Carole Bumpus and published by She Writes Press. This book was released on 2019-08-27 with total page 255 pages. Available in PDF, EPUB and Kindle. Book excerpt: Part culinary memoir and part travelogue, Carole Bumpus gathered this compilation of intimate interviews, conversations, stories, and traditional family recipes (cuisine pauvre) in the kitchens of French families as she traveled throughout the countryside. Travel with her through Champagne caves/wineries and historic cathedrals, local farmers’ markets, ancient potters’ guilds, and restaurant kitchens with wood-fire ovens. Learn how to make homemade Spinach-stuffed Tortellini with Bolognaise Sauce from the Champagne region, Crêpes and Watercress-stuffed Ravioli from the Lorraine, and Baekeofe and Kugelhopf from the Alsace. “Go blind” from the family stock of Eau de Vie liqueur and be treated to tales of foraging for snails for the infamous and now extinct Escargots Festival. And, on a somber note, listen to accounts of families forced from their communities during the German occupation of WWII in the Alsace and Lorraine, only to continue to struggle for survival after finally making their way home. This book is a compilation of stories about making ends meet; about people being grateful for all they had, even when they had almost nothing; about the sharing of family jokes and laughter; and about family trials and triumphs. This book is about people savoring the life they have been given.
Download or read book The Truffle Underground written by Ryan Jacobs and published by Clarkson Potter. This book was released on 2019-06-04 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: “The ultimate truffle true crime tale”*: A thrilling journey through the hidden underworld of the world's most prized luxury ingredient. *Bianca Bosker, New York Times bestselling author of Cork Dork Beneath the gloss of star chefs and crystal-laden tables, the truffle supply chain is touched by theft, secrecy, sabotage, and fraud. Farmers patrol their fields with rifles and fear losing trade secrets to spies. Hunters plant poisoned meatballs to eliminate rival truffle-hunting dogs. Naive buyers and even knowledgeable experts are duped by liars and counterfeits. Deeply reported and elegantly written, this page-turning exposé documents the dark, sometimes deadly crimes at each level of the truffle’s path from ground to plate, making sense of an industry that traffics in scarcity, seduction, and cash. Through it all, a question lingers: What, other than money, draws people to these dirt-covered jewels? Praise for The Truffle Underground “Investigative journalist and first-time author Jacobs does a remarkable job reporting from the front lines of the truffle industry, bringing to vivid life French black-truffle farmers, Italian white-truffle foragers, and their marvelously well-trained dogs.”—Booklist (starred review) “In The Truffle Underground, Ryan Jacobs presents a lively exposé of the truffle industry, reporting on the crimes that ‘haunt the whole supply chain.’ . . . Even if truffles are beyond your pay grade, there is plenty of enjoyment to be had in the sheer devilment portrayed in this informative and appetizing book.”—The Wall Street Journal “You’ll never look at truffle fries the same way after reading this book. . . . You can practically smell the soil as you follow truffle farmers and bandits through the groves and fields of France and Italy where the fungi are harvested and stolen.”—Outside, “Five Favorite Summer Reads” “[The] book is a rigorously reported, carefully written, endlessly interesting immersion in a high-stakes subculture.”—San Francisco Chronicle “Jacobs takes us on an eye-opening journey through the prized mushroom’s supply chain and the global black market for these tubers in this tale of theft, deceit, and high-stakes secrets.”—Real Simple
Download or read book The Next Supper written by Corey Mintz and published by PublicAffairs. This book was released on 2021-11-16 with total page 329 pages. Available in PDF, EPUB and Kindle. Book excerpt: A searing expose of the restaurant industry, and a path to a better, safer, happier meal. In the years before the pandemic, the restaurant business was booming. Americans spent more than half of their annual food budgets dining out. In a generation, chefs had gone from behind-the-scenes laborers to TV stars. The arrival of Uber Eats, DoorDash, and other meal delivery apps was overtaking home cooking. Beneath all that growth lurked serious problems. Many of the best restaurants in the world employed unpaid cooks. Meal delivery apps were putting restaurants out of business. And all that dining out meant dramatically less healthy diets. The industry may have been booming, but it also desperately needed to change. Then, along came COVID-19. From the farm to the street-side patio, from the sweaty kitchen to the swarm of delivery vehicles buzzing about our cities, everything about the restaurant business is changing, for better or worse. The Next Supper tells this story and offers clear and essential advice for what and how to eat to ensure the well-being of cooks and waitstaff, not to mention our bodies and the environment. The Next Supper reminds us that breaking bread is an essential human activity and charts a path to preserving the joy of eating out in a turbulent era.
Download or read book A Culinary History of Iowa written by Darcy Dougherty Maulsby and published by Arcadia Publishing. This book was released on 2018-08-06 with total page 198 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume serves up a bountiful combination of local history, classic recipes, and colorful Midwestern food lore. Iowa’s delectable cuisine is quintessentially midwestern, grounded in its rich farming heritage and spiced with diverse ethnic influences. Classics like fresh sweet corn and breaded pork tenderloins are found on menus and in home kitchens across the state. At the world-famous Iowa State Fair, a dizzying array of food on a stick commands a nationwide cult following. From Maid-Rites to the moveable feast known as RAGBRAI, A Culinary History of Iowa reveals the remarkable stories behind Iowa originals. Find recipes for favorites ranging from classic Iowa ham balls and Steak de Burgo to homemade cinnamon rolls—served with chili, of course!
Download or read book Taste and See written by Margaret Feinberg and published by Zondervan. This book was released on 2019-01-22 with total page 209 pages. Available in PDF, EPUB and Kindle. Book excerpt: Join Margaret Feinberg, one of America's most beloved teachers and writers, as she sets out on a remarkable journey to unearth God's perspective on food. What you discover will forever change the way you read the Bible--and approach every meal. This groundbreaking book provides a culinary exploration of Scripture. You'll descend 400 feet below ground into the frosty white caverns of a salt mine, fish on the Sea of Galilee, bake fresh matzo at Yale University, ferry to a remote island in Croatia to harvest olives, spend time with a Texas butcher known as "the meat apostle," and wander a California farm with one of the world's premier fig farmers. With each stop, Margaret asks, "How do you read these Scriptures, not as theologians, but in light of what you do every day?" Taste and See teaches us that: As we break bread, we find the satisfaction of our deepest hungers in the community our souls crave As we share our lives, we taste and see God's fruitfulness When we're tempted to lose heart--and we all will be--we find courage in listening to and participating in stories of God's rescuing ways In the midst of a busy life, we can all create space to taste and see God's goodness Taste and See is a delicious read that includes dozens of recipes for those who, like Margaret, believe some of life's richest moments are spent savoring a meal with those you love. See you around the table! Praise for Taste and See: "Margaret Feinberg's appetite for the feast of His grace makes you hunger for more of a fulfilling life. Read and taste the richest food for the soul!" --Ann Voskamp, bestselling author of WayMaker and One Thousand Gifts "Margaret is a storyteller who never ceases to see the beauty of the world around us. If you love God, good food, and life around the table, this book will take you on an unforgettable culinary journey through the Bible." --Jennie Allen, bestselling author of Get Out of Your Head and founder of IF:Gathering
Download or read book Natural Wine for the People written by Alice Feiring and published by Ten Speed Press. This book was released on 2019-08-06 with total page 178 pages. Available in PDF, EPUB and Kindle. Book excerpt: A compact illustrated guide to the emerging and enormously popular category of natural wine, a style that focuses on minimal intervention, lack of additives, and organic and biodynamic growing methods. Today, wine is more favored and consumed that it's ever been in the United States--and millennials are leading the charge, drinking more wine than any other generation in history. Many have been pulled in by the tractor beam of natural wine--that is, organic or biodynamic wine made with nothing added, and nothing taken away--a movement that has completely rocked the wine industry in recent years. While all of the hippest restaurants and wine bars are touting their natural wine lists, and while more and more consumers are calling for natural wine by name, there is still a lot of confusion about what exactly natural wine is, where to find it, and how to enjoy it. In Natural Wine for the People, James Beard Award-winner Alice Feiring sets the record straight, offering a pithy, accessible guide filled with easy definitions, tips and tricks for sourcing the best wines, whimsical illustrations, a definitive list to the must-know producers and bottlings, and an appendix with the best shops and restaurants specializing in natural wine across the country, making this the must-buy and must-gift wine book of the year.
