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Author
Language
English
Appears on these lists
[Lasell] Memoirs
Medfield Memoirs for Adults - Cooking
Medfield Memoirs for Adults - Critically Acclaimed
Millis Reads 2024
Medfield Memoirs for Adults - Cooking
Medfield Memoirs for Adults - Critically Acclaimed
Millis Reads 2024
Description
A new, deluxe edition of Kitchen Confidential to celebrate the life of Anthony Bourdain. The book will feature a brand new introduction, a Q&A with Ecco publisher and Bourdain's long-time editor Daniel Halpern. Interior pages are hand-annotated by Anthony Bourdain himself. The interior will also feature a brand new drawing by Ralph Steadman. Almost two decades ago, the New Yorker published a now infamous article, "Don't Eat before You Read This,"...
Author
Publisher
Houghton Mifflin Harcourt
Pub. Date
2009
Language
English
Description
As a journalist and life-long deli obsessive, David Sax was understandably alarmed by the state of Jewish delicatessen. A cuisine that had once thrived as the very center of Jewish life had become endangered by assimilation, homogenization, and health food trends. He watched in dismay as one beloved deli after another--one institution after another--shuttered, only to be reopened as some bland chain-restaurant laying claim to the very culture it just...
Author
Language
English
Formats
Description
"Have you ever wondered where the first coffee shop sprung up, or when the sushi conveyor belt was invented? Unbelievably, the global history of the dining establishment has never been told--until now. Journeying 2,000 years into the past, acclaimed food critic and writer William Sitwell artfully traces the earliest origins of the widespread cultural practice of eating out, from its most basic to most sophisticated forms. Whether he's traversing the...
Author
Publisher
Phaidon
Pub. Date
2019.
Language
English
Description
Today's food-lovers often travel the globe to enjoy the food of acclaimed chefs. Yet the tradition of seeking out unforgettable dining experiences goes back centuries, and this gorgeous book reveals the closely held secrets behind the world's most iconic recipes - dishes that put restaurants on the map, from 19th century fine dining and popular classics, to today's most innovative kitchens, both high-end and casual. Curated by experts and organized...
Author
Series
Food on the Go volume 1
Publisher
Rowman & Littlefield
Language
English
Description
In roughly one hundred years -- from the 1870s to the 1970s -- dining on trains began, soared to great heights, and then fell to earth. The founders of the first railroad companies cared more about hauling freight than feeding passengers. The only food available on trains in the mid-nineteenth century was whatever passengers brought aboard in their lunch baskets or managed to pick up at a brief station stop. It was hardly fine dining. Seeing the business...
Author
Publisher
RBA Libros
Pub. Date
c2010
Language
Español
Description
The author, executive chef at Brasserie Les Halles in New York City, presents a behind-the-scenes account of the restaurant business, and describes his adventures in the world of food, beginning with his first experience eating an oyster.
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