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Author: Andrew Delaplaine
Publisher: Gramercy Park Press
ISBN: 1641874104
Category : Travel
Languages : en
Pages : 86
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Book Description
Andrew Delaplaine is the ultimate Restaurant Enthusiast. With decades in the food writing business, he has been everywhere and eaten (almost) everything. “Unlike the ‘honest’ reviews on sites like Yelp, this writer knows what he’s talking about. He’s a professional, with decades in the business, not a well-intentioned but clueless amateur.” = Holly Titler, Los Angeles “This concise guidebook was exactly what I needed to make the most of my limited time in town.” = Tanner Davis, Milwaukee This is another of his books with spot-on reviews of the most exciting restaurants in town. Some will merit only a line or two, just to bring them to your attention. Others deserve a half page or more. “The fact that he doesn’t accept free meals in exchange for a good review makes all the difference in his sometimes brutally accurate reviews.” = Jerry Adams, El Paso “Exciting” does not necessarily mean expensive. The area’s top spots get the recognition they so richly deserve (and that they so loudly demand), but there are plenty of “sensible alternatives” for those looking for good food handsomely prepared by cooks and chefs who really care what they “plate up” in the kitchen. For those with a touch of Guy Fieri, Delaplaine ferrets out the best food for those on a budget. That dingy looking dive bar around the corner may serve up one of the juiciest burgers in town, perfect to wash down with a locally brewed craft beer. Whatever your predilection or taste, cuisine of choice or your budget, you may rely on Andrew Delaplaine not to disappoint. Delaplaine dines anonymously at the Publisher’s expense. No restaurant listed in this series has paid a penny or given so much as a free meal to be included. Bon Appétit!
Author: Andrew Delaplaine
Publisher: Gramercy Park Press
ISBN: 1641874104
Category : Travel
Languages : en
Pages : 86
Get Book Here
Book Description
Andrew Delaplaine is the ultimate Restaurant Enthusiast. With decades in the food writing business, he has been everywhere and eaten (almost) everything. “Unlike the ‘honest’ reviews on sites like Yelp, this writer knows what he’s talking about. He’s a professional, with decades in the business, not a well-intentioned but clueless amateur.” = Holly Titler, Los Angeles “This concise guidebook was exactly what I needed to make the most of my limited time in town.” = Tanner Davis, Milwaukee This is another of his books with spot-on reviews of the most exciting restaurants in town. Some will merit only a line or two, just to bring them to your attention. Others deserve a half page or more. “The fact that he doesn’t accept free meals in exchange for a good review makes all the difference in his sometimes brutally accurate reviews.” = Jerry Adams, El Paso “Exciting” does not necessarily mean expensive. The area’s top spots get the recognition they so richly deserve (and that they so loudly demand), but there are plenty of “sensible alternatives” for those looking for good food handsomely prepared by cooks and chefs who really care what they “plate up” in the kitchen. For those with a touch of Guy Fieri, Delaplaine ferrets out the best food for those on a budget. That dingy looking dive bar around the corner may serve up one of the juiciest burgers in town, perfect to wash down with a locally brewed craft beer. Whatever your predilection or taste, cuisine of choice or your budget, you may rely on Andrew Delaplaine not to disappoint. Delaplaine dines anonymously at the Publisher’s expense. No restaurant listed in this series has paid a penny or given so much as a free meal to be included. Bon Appétit!
Author: Hermann B. Deutsch
Publisher: Pelican Publishing Company
ISBN: 9781455620197
Category : Cooking
Languages : en
Pages : 0
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Book Description
Originally published: New Orleans: R.L. Crager, 1961.
Author: Dickie Brennan
Publisher: Dickie Brennan & Company
ISBN: 9781931757003
Category : Cooking
Languages : en
Pages : 0
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Book Description
Palace Caf: The Flavor of New Orleans tells the story of a restaurant, a city, and the Brennan family. Featuring home-cook-friendly recipes, serving tips, and sample menus. The color food photography and stylish black-and-white photos of this nationally acclaimed French Quarter restaurant make this book a delight to both the eye and the palate.
Author: Alexandra Kennon
Publisher: Arcadia Publishing
ISBN: 1467142832
Category : History
Languages : en
Pages : 256
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Book Description
Every New Orleanian knows Leah Chase's gumbo, but few realize that the Freedom Fighters gathered and strategized over bowls of that very dish. Or that Parkway's roast beef po-boy originated in a streetcar conductors' strike. In a town where Antoine's Oysters Rockefeller is still served up by the founder's great-great-grandson, discover the chefs and restaurateurs who kept their gas flames burning through the Great Depression and Hurricane Katrina. Author Alexandra Kennon weaves the classic offerings of Creole grande dames together with contemporary neighborhood staples for a guide through the Crescent City's culinary soul. From Brennan's Bananas Foster to Galatoire's Soufflé Potatoes, this collection also features a recipe from each restaurant, allowing readers to replicate iconic New Orleans cuisine at home.
Author: Danielle Duboise
Publisher: Abrams
ISBN: 1683355024
Category : Cooking
Languages : en
Pages : 576
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Book Description
In their debut book, Eat Clean, Play Dirty, Danielle Duboise and Whitney Tingle—founders of the popular organic nutritional program Sakara Life—deliver delicious recipes and reinvigorating rituals to achieve nutritional harmony, a way to nourish the body and feed the spirit simultaneously. “Creative and delicious.” ―Dr. Frank Lipman, New York Times bestselling author “Such a good way for me to eat. . . . Danielle and Whitney are geniuses!” ―Hilary Duff, actress “Food should make you feel sexy.” It’s about saying yes to kale and to dessert; to early-morning asanas and late-night dancing. It’s about prioritizing health without making sacrifices. Since delivering their first meals by bicycle in 2012, Whitney and Danielle have changed thousands of lives across the country and garnered a long list of celebrity devotees, including Gwyneth Paltrow, Jessica Alba, and Oprah Winfrey. With Eat Clean, Play Dirty, they have gathered the vibrant, delicious dishes that clients and fans crave and make it possible to recreate the Sakara magic in their own kitchens. Changing the dialogue we have with our bodies and our plates, the cookbook empowers each of us to become our own chef and ultimate healer by using food as medicine. Each delicious recipe, including the Eat-the-Rainbow Wrap, Orgasmic Coconut Yogurt, Red Beet Burger, and the Everything Bagel with Garlic Schmear is designed to: Balance our body Heal our gut Flood our body with ample nutrients Shed excess weight Reduce inflammation Eliminate sugar cravings Balance our hormones and mood Every recipe is backed by Sakara’s roots in nutritional science—honed over years of studying with doctors, scientists, and healers of all kinds. Alongside the recipes, readers will learn about superfood ingredients, discover the phytonutrients needed for true vitality, unearth the secrets of the microbiome, and master tangible lifestyle tricks for balancing health with happiness. The ultimate wellness cookbook is here. Celebrate abundance. Say yes to body love. And don’t forget to break some rules. Includes Color Photographs
Author: Caroline Eubanks
Publisher: Rowman & Littlefield
ISBN: 1493034316
Category : Travel
Languages : en
Pages : 369
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Book Description
You may think you know the South for its food, its people, its past, and its stories, but if there’s one thing that’s certain, it’s that the region tells far more than one tale. It is ever-evolving, open to interpretation, steeped in history and tradition, yet defined differently based on who you ask. This Is My South inspires the reader to explore the Southern States––Georgia, Kentucky, Louisiana, Mississippi, North Carolina, South Carolina, Tennessee, Virginia––like never before. No other guide pulls together these states into one book in quite this way with a fresh perspective on can’t-miss landmarks, off the beaten path gems, tours for every interest, unique places to sleep, and classic restaurants. So come see for yourself and create your own experiences along the way!
Author: Lorin Gaudin
Publisher: Rowman & Littlefield
ISBN: 0762795131
Category : Cooking
Languages : en
Pages : 213
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Book Description
New Orleans is a restaurant city and it's long been that way. Food, cooking and restaurants reflect the spirit of New Orleans, her people and their many cultures and cuisines. Restaurants are our spiritual salve, our meeting place to connect, converse, consume, and of course, plan the next meal. Culinary traditions here are firm, though there is a dynamic food/dining evolution taking place in what we have come to call the new New Orleans. Today's restaurant recipe includes a lot of love, a taste of tradition, and the flavor of something new. New Orleans continues to be a most delicious city, from its finest white tablecloth restaurants to homey mom and pop cafes and chic new eateries––and there's a place at the table waiting for you. With recipes for the home cook from over 50 of the city's most celebrated restaurants and showcasing beautiful full-color photos, New Orleans Chef's Table is the ultimate gift and keepsake cookbook.
Author: Donald Link
Publisher: Clarkson Potter
ISBN: 0770433197
Category : Cooking
Languages : en
Pages : 258
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Book Description
The James Beard Award-winning chef behind some of New Orleans’s most beloved restaurants, including Cochon and Herbsaint, Donald Link unearths true down home Southern cooking in this cookbook featuring more than 100 reicpes. Link rejoices in the slow-cooked pork barbecue of Memphis, fresh seafood all along the Gulf coast, peas and shell beans from the farmlands in Mississippi and Alabama, Kentucky single barrel bourbon, and other regional standouts in 110 recipes and 100 color photographs. Along the way, he introduces all sorts of characters and places, including pitmaster Nick Pihakis of Jim ‘N Nick’s BBQ, Louisiana goat farmer Bill Ryal, beloved Southern writer Julia Reed, a true Tupelo honey apiary in Florida, and a Texas lamb ranch with a llama named Fritz. Join Link Down South, where tall tales are told, drinks are slung back, great food is made to be shared, and too many desserts, it turns out, is just the right amount.
Author: Emeril Lagasse
Publisher: Liberty Street
ISBN: 084874666X
Category : Cooking
Languages : en
Pages : 776
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Book Description
Emeril Lagasse is a culinary legend. One of the original Food Network stars, he has hosted numerous television shows, opened 13 restaurants, and become one of the most beloved personalities in the industry today, inspiring millions of fans with his great passion for food.
In Essential Emeril, the iconic chef goes back to basics, presenting more than 130 recipes that defined his award-winning career, each tested and perfected for today's home cook. Dishes such as Crab and Corn Fritters with Fresh Corn Mayo, Roasted Portuguese Pork Loin With Potatoes and Homemade Pimenta Moida, and White Chocolate Bread Pudding With Toasted Macadamia Caramel Sauce reflect a lifetime of lessons in technique, showcasing the big flavor for which he is known and his continued evolution in the kitchen. Emeril is at the reader's elbow throughout, offering valuable tips and step-by-step photo tutorials to ensure flawless results.
Fans will delight in Emeril's anecdotes revealing the inspiration behind each recipe, with appearances from A-list names - Mario Batali, Roy Choi, and Nobu Matsuhira, to name a few - alongside family members and early influences such as Julia Child and Charlie Trotter.
Gorgeously photographed and imbued with his signature warmth, Essential Emeril is Emeril's most personal cookbook yet, offering an intimate portrait of a chef at the top of his game.
Author: Ansel Mullins
Publisher:
ISBN: 9789752307209
Category : Peddlers
Languages : en
Pages : 173
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Book Description
