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Author: Alison Roman
Publisher: Clarkson Potter
ISBN: 0451497007
Category : Cooking
Languages : en
Pages : 307
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Book Description
Discover the cookbook featuring “drool-worthy yet decidedly unfussy food” (Goop) that set today’s trends and is fast becoming a modern classic. “This is not a cookbook. It’s a treasure map.”—Samin Nosrat, author of Salt, Fat, Acid, Heat NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY San Francisco Chronicle • NPR • Epicurious • Newsday • KCRW’s Good Food • The Fader • American Express Essentials Alison Roman’s Salted Butter and Chocolate Chunk Shortbread made her Instagram-famous. But all of the recipes in Dining In have one thing in common: they make even the most oven-phobic or restaurant-crazed person want to stay home and cook. They prove that casual doesn’t have to mean boring, simple doesn’t have to be uninspired, and that more steps or ingredients don’t always translate to a better plate of food. Vegetable-forward but with an affinity for a mean steak and a deep regard for fresh fish, Dining In is all about building flavor and saving time. Alison’s ingenuity seduces seasoned cooks, while her warm, edgy writing makes these recipes practical and approachable enough for the novice. With 125 recipes for effortlessly chic dishes that are full of quick-trick techniques (think slathering roast chicken in anchovy butter, roasting citrus to ramp up the flavor, and keeping boiled potatoes in the fridge for instant crispy smashed potatoes), she proves that dining in brings you just as much joy as eating out. Praise for Dining In “Sorry, restaurants. Superstar Alison Roman has given us recipes so delicious, so meltdown-proof—and so fun to read—we’re going to be cooking at home for a while. Quite possibly forever.”—Christine Muhlke, editor at large, Bon Appétit “Anyone who wants the aesthetic, quality, and creativity of a Brooklyn restaurant without having to go to a Brooklyn restaurant will love Alison Roman’s cookbook. It’s filled with recipes that are both unique and approachable. Reading it, you’ll find yourself thinking ‘I would have never thought of making this but I want to make it right now.’”—BuzzFeed “Dining In is exactly how I want to cook: with bright, fresh flavors, minimal technique, and no pretense. This isn’t just a bunch of great recipes, but a manifesto on how one original, opinionated home cook sees the world.”—Amanda Hesser, co-founder, Food52
Author: Alison Roman
Publisher: Clarkson Potter
ISBN: 0451497007
Category : Cooking
Languages : en
Pages : 307
Get Book Here
Book Description
Discover the cookbook featuring “drool-worthy yet decidedly unfussy food” (Goop) that set today’s trends and is fast becoming a modern classic. “This is not a cookbook. It’s a treasure map.”—Samin Nosrat, author of Salt, Fat, Acid, Heat NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY San Francisco Chronicle • NPR • Epicurious • Newsday • KCRW’s Good Food • The Fader • American Express Essentials Alison Roman’s Salted Butter and Chocolate Chunk Shortbread made her Instagram-famous. But all of the recipes in Dining In have one thing in common: they make even the most oven-phobic or restaurant-crazed person want to stay home and cook. They prove that casual doesn’t have to mean boring, simple doesn’t have to be uninspired, and that more steps or ingredients don’t always translate to a better plate of food. Vegetable-forward but with an affinity for a mean steak and a deep regard for fresh fish, Dining In is all about building flavor and saving time. Alison’s ingenuity seduces seasoned cooks, while her warm, edgy writing makes these recipes practical and approachable enough for the novice. With 125 recipes for effortlessly chic dishes that are full of quick-trick techniques (think slathering roast chicken in anchovy butter, roasting citrus to ramp up the flavor, and keeping boiled potatoes in the fridge for instant crispy smashed potatoes), she proves that dining in brings you just as much joy as eating out. Praise for Dining In “Sorry, restaurants. Superstar Alison Roman has given us recipes so delicious, so meltdown-proof—and so fun to read—we’re going to be cooking at home for a while. Quite possibly forever.”—Christine Muhlke, editor at large, Bon Appétit “Anyone who wants the aesthetic, quality, and creativity of a Brooklyn restaurant without having to go to a Brooklyn restaurant will love Alison Roman’s cookbook. It’s filled with recipes that are both unique and approachable. Reading it, you’ll find yourself thinking ‘I would have never thought of making this but I want to make it right now.’”—BuzzFeed “Dining In is exactly how I want to cook: with bright, fresh flavors, minimal technique, and no pretense. This isn’t just a bunch of great recipes, but a manifesto on how one original, opinionated home cook sees the world.”—Amanda Hesser, co-founder, Food52
Author: Bryan Miller
Publisher: Simon and Schuster
ISBN: 1510760407
Category : Biography & Autobiography
Languages : en
Pages : 205
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Book Description
The Rise and Fall of the World’s Most Powerful Restaurant Critic and His Battle with Severe, Debilitating Depression From the early 1980s to the mid-1990s, Bryan Miller was a household name among restaurant goers in the greater New York City area and beyond as the restaurant critic for the New York Times, as well as the author of numerous books, a public speaker, and a radio and television commentator. Over ten years as a columnist, he dined out more than five thousand times in the United States and abroad, from haute to humble. The Wine Spectator, in a front-page profile, declared Miller “the most powerful restaurant critic in America.” And for much of that time, he wanted to die. Dining in the Dark chronicles Miller’s battle with Bipolar II disorder, also known as depression, which ruined his life, professionally and personally. Depression was directly responsible for his surrendering the New York Times restaurant column and, shortly thereafter, leaving the paper altogether. Everything he had worked for so diligently, rising from cub reporter to big-city columnist in less than a decade, vanished. In the ensuing years, unable to work, he lost his home, his life savings, two wonderful wives, the chance to have a family, and numerous friends and colleagues. He became increasingly reclusive; like many victims of serious depression, he reached the point where he was afraid to answer the phone. Pile on a brain tumor, electroshock therapy, a near-fatal bout with Lyme disease, accidental drug overdoses (he was once carried out of the newsroom on a gurney), and you have a life in shambles. Dining in the Dark tells the story of Miller’s battle, but it also brings hope by sharing his journey to coping with, and finally conquering, his depression. The coping mechanisms he employed in order to get through the day will be of benefit to those in need of a helping hand. Dining in the Dark is philosophical, inspirational, educational, and even humorous at times. And, of course, there are lots of inside-the-New York Times anecdotes, as well as lots of food, wine, travel, and celebrity.
Author: Rita Romano
Publisher: Kensington Books
ISBN: 9781575661926
Category : Health & Fitness
Languages : en
Pages : 228
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Book Description
Discusses the benefits of eating raw foods and includes vegetarian recipes
Author: Claire Bush
Publisher: American Traveler Press
ISBN: 9780935810721
Category : Cooking
Languages : en
Pages : 132
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Book Description
Dining in Arizona: 101 Great Places to Eat
Author: Peter Moruzzi
Publisher: Gibbs Smith
ISBN: 1423614496
Category : Travel
Languages : en
Pages : 530
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Book Description
Take an illustrated tour of America’s stylish and historic mid-century restaurants in this volume of color photographs and vintage ephemera. Over the years, the softly lit wood-paneled interiors, starched tablecloths, curved booths, tuxedoed captains, and tableside service that once defined continental-style fine dining have given way to more contemporary trends. Yet in American cities large and small, a few historic restaurants have maintained their classic character and old-school ambiance. With vivid new color photography and fascinating vintage ephemera, Classic Dining celebrates the great mid-century restaurants that continue to thrive in New York, the greater Miami area, New Orleans, Las Vegas, the Chicago area, Los Angeles, and across the United States. This volume also includes a directory of mid-century restaurants across America.
Author: Edie Lee Cohen
Publisher:
ISBN:
Category : Architecture
Languages : en
Pages : 232
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Book Description
Abstract: Guidelines for creating the special mystique that marks a successful restaurant are outlined in this beautifully illustrated guide for interior designers and restauranteurs. A combination of factors related to design, table service, and food work together to make a restaurant successful. Designers, clients, and restauranteurs must be willing to take risks in order to create a facility that is novel enough to be entertaining and memorable. Descriptions are provided of well-designed restaurants, how they were conceived, and the factors that led to their success. Characteristics important to restaurants' success such as ambience, lighting, acoustics, graphics, and budgets are discussed in in-depth interviews with experts in these fields. Categories of restaurantsfor which specific descriptions are provided include fast food facilities, hotel dining facilities, ballrooms, clubs and discotheques, bars and cocktail lounges, and corporate dining facilities. Restaurants with unique themes, architectural approaches, or historic designs are also described. Beautiful color photographs and design layouts of selected restaurants supplement the text. (aje).
Author: Apicius
Publisher: Good Press
ISBN:
Category : Cooking
Languages : en
Pages : 282
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Book Description
"Cookery and Dining in Imperial Rome" by Apicius is the oldest known cookbook in existence. There are recipes for cooking fish and seafood, game, chicken, pork, veal, and other domesticated animals and birds, for vegetable dishes, grains, beverages, and sauces; virtually the full range of cookery is covered. There are also methods for preserving food and revitalizing them in ways that are surprisingly still relevant.
Author: Damon Lee Fowler
Publisher: University of Virginia Press
ISBN: 9781882886258
Category : Cookbooks
Languages : en
Pages : 0
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Book Description
Recipes, background essays, anecdotes, and lush illustrations provide an inviting view of the renowned hospitality offered at Thomas Jefferson's table at Monticello.
Author: Katie Rawson
Publisher: Reaktion Books
ISBN: 1789140579
Category : History
Languages : en
Pages : 248
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Book Description
A global history of restaurants beyond white tablecloths and maître d’s, Dining Out presents restaurants both as businesses and as venues for a range of human experiences. From banquets in twelfth-century China to the medicinal roots of French restaurants, the origins of restaurants are not singular—nor is the history this book tells. Katie Rawson and Elliott Shore highlight stories across time and place, including how chifa restaurants emerged from the migration of Chinese workers and their marriage to Peruvian businesswomen in nineteenth-century Peru; how Alexander Soyer transformed kitchen chemistry by popularizing the gas stove, pre-dating the pyrotechnics of molecular gastronomy by a century; and how Harvey Girls dispelled the ill repute of waiting tables, making rich lives for themselves across the American West. From restaurant architecture to technological developments, staffing and organization, tipping and waiting table, ethnic cuisines, and slow and fast foods, this delectably illustrated and profoundly informed and entertaining history takes us from the world’s first restaurants in Kaifeng, China, to the latest high-end dining experiences.
Author: Paul Geary
Publisher: Intellect (UK)
ISBN: 9781789383430
Category :
Languages : en
Pages : 244
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Book Description
A provocative study of the creative dining experience as a multisensory performance. Experimental Dining examines the work of four of the world's leading creative restaurants: el Bulli in Catalonia, the Fat Duck in Berkshire, Noma in Copenhagen, and Alinea in Chicago. The author contends that the work of the experimental restaurant, while operating explicitly within an economy of experiences, is not absolutely determined by that political and economic context. Exploring gastronomy as experience, Paul Geary examines the restaurants' creative methods and the broader ideological discourses within which they operate. Bringing together ideas around food, philosophy, performance, and cultural politics, the book offers an interdisciplinary understanding of the world of experimental experiential dining.
