Author: Leanne Brown
Publisher:
ISBN: 9781927958520
Category : Cooking
Languages : en
Pages : 0
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Book Description
Edmonton is in the midst of a food renaissance. Over the last ten years, a new brigade of passionate farmers, butchers, bakers, and chefs have set up shop in the city by the river. Here, they take the best of our native land, with its beauty and bounty, and add their own cultural nods to make something uniquely Edmonton. Edmonton Cooks is a celebration of this vibrant culinary scene, a dazzling collection of more than 75 recipes from the city's finest chefs. It is a delicious compilation of classic and contemporary recipes that are a pleasure to make and a joy to eat. With mouth-watering photography and invaluable tips straight from the chefs, Edmonton Cooks let's you feel like you're cooking alongside the city's best. Bon appétit.
Author:
Publisher: YouGuide Ltd
ISBN: 1837064237
Category :
Languages : en
Pages : 90
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Book Description
Author: Eric Ripert
Publisher: Random House Trade Paperbacks
ISBN: 0812983068
Category : Biography & Autobiography
Languages : en
Pages : 258
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Book Description
NEW YORK TIMES BESTSELLER • Hailed by Anthony Bourdain as “heartbreaking, horrifying, poignant, and inspiring,” 32 Yolks is the brave and affecting coming-of-age story about the making of a French chef, from the culinary icon behind the renowned New York City restaurant Le Bernardin. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY NPR In an industry where celebrity chefs are known as much for their salty talk and quick tempers as their food, Eric Ripert stands out. The winner of four James Beard Awards, co-owner and chef of a world-renowned restaurant, and recipient of countless Michelin stars, Ripert embodies elegance and culinary perfection. But before the accolades, before he even knew how to make a proper hollandaise sauce, Eric Ripert was a lonely young boy in the south of France whose life was falling apart. Ripert’s parents divorced when he was six, separating him from the father he idolized and replacing him with a cold, bullying stepfather who insisted that Ripert be sent away to boarding school. A few years later, Ripert’s father died on a hiking trip. Through these tough times, the one thing that gave Ripert comfort was food. Told that boys had no place in the kitchen, Ripert would instead watch from the doorway as his mother rolled couscous by hand or his grandmother pressed out the buttery dough for the treat he loved above all others, tarte aux pommes. When an eccentric local chef took him under his wing, an eleven-year-old Ripert realized that food was more than just an escape: It was his calling. That passion would carry him through the drudgery of culinary school and into the high-pressure world of Paris’s most elite restaurants, where Ripert discovered that learning to cook was the easy part—surviving the line was the battle. Taking us from Eric Ripert’s childhood in the south of France and the mountains of Andorra into the demanding kitchens of such legendary Parisian chefs as Joël Robuchon and Dominique Bouchet, until, at the age of twenty-four, Ripert made his way to the United States, 32 Yolks is the tender and richly told story of how one of our greatest living chefs found himself—and his home—in the kitchen. Praise for 32 Yolks “Passionate, poetical . . . What makes 32 Yolks compelling is the honesty and laudable humility Ripert brings to the telling.”—Chicago Tribune “With a vulnerability and honesty that is breathtaking . . . Ripert takes us into the mind of a boy with thoughts so sweet they will cause you to weep.”—The Wall Street Journal
Author: David Berguer
Publisher: The History Press
ISBN: 0750953535
Category : Transportation
Languages : en
Pages : 172
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Book Description
Today pollution-free transport is high on the political agenda yet it is sometimes forgotten that electric vehicles ran on the streets of London from the early 1900s until 1962. This book tells the story of that period and describes both the vehicles themselves and the effect they had on the development of the suburbs. Local historian David Berguer has endeavoured to paint a picture of what life was like in the capital during this golden age, travelling and working on the trams and trolleybuses, and includes material based on newspaper reports, council and official minutes and oral histories from those involved. With many previously unpublished photographs and detail on the vehicles and routes themselves, there is even a chapter on the colourful pirate buses which competed against trams in the 1920s.Full of local interest and insights into daily life on north London trams and trolleybuses, this celebration of the glory days of electric street traction in the suburbs of North London is bound to capture the imagination of both transport and local historians alike.
Author: Barbara Smith
Publisher: Dundurn
ISBN: 1459735811
Category : True Crime
Languages : en
Pages : 169
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Book Description
Canadians are very polite — but they also commit murder. And those who think that mass homicides and wanton killings are recent phenomena in Canada should treat themselves to Fatal Intentions. Using contemporary accounts, Barbara Smith vividly recreates a number of murder cases from 1920s Nova Scotia to 1980s British Columbia. Some, like the Boyd Gang adventures, are still remembered often inaccurately or romantically; others, like the murder of Flora Gray in Yarmouth, or the murder of twenty-three innocents in Quebec in 1949, can now be recalled by only a few. In some cases, the “truth” may exist only in dusty archives; in others, the truth may have gone to the graves of the victims — or the accused. Robert Cook’s killing spree — all seven in his family — in Stettler, Alberta, will probably be recounted, locally, for generations. But, did he do it? Toronto’s Boyd Gang boasted about hot cars and beautiful women — the stuff of folklore. And newspaper writers of that time were only too willing to add to the romantic tales. The last woman to be hanged in Canada, her disabled brother, and his employer all went to the gallows — two for greed, one for lust. These and other stories are part of our history — and often part of our folklore. They also can remind us that human nature doesn’t change easily, over decades or distances. Greed, lust, and other deadly sins can lead to fatal intentions, anytime, anywhere.
Author: Lauren Toyota
Publisher: Ten Speed Press
ISBN: 1984857525
Category : Cooking
Languages : en
Pages : 0
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Book Description
More than 100 utterly simple, crazy-delicious vegan recipes that satisfy cravings all day, everyday, from YouTube guru and bestselling author of Vegan Comfort Classics Lauren Toyota. “I’m really looking forward to whipping up all of the delicious vegan meals in hot for food all day.”—Jillian Harris, bestselling co-author of Fraiche Food, Full Hearts Buffalo chicken crunch wraps. The “spiced” grilled cheese. Stuffed breakfast danishes. Tokyo street fries. These are some of the totally tastebud-pleasing dishes that are within your reach in hot for food all day, a collection of Lauren’s mind-blowing recipes for breakfast, lunch, dinner, and everything in between. With her signature bold style, Lauren guides you, step by step, through her favorite everyday dishes, using tips and tricks to level up leftovers, saving you from eating the same thing twice. Filled with drool-worthy photography for every recipe, as well as tasty ideas for entertaining and getting your snack on, Lauren shows why she’s still hot for food, all day.
Author: Shane M. Chartrand
Publisher: House of Anansi
ISBN: 1487006055
Category : Cooking
Languages : en
Pages : 323
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Book Description
tawâw [pronounced ta-WOW]: Come in, you’re welcome, there’s room. Acclaimed chef Shane M. Chartrand’s debut cookbook explores the reawakening of Indigenous cuisine and what it means to cook, eat, and share food in our homes and communities. Born to Cree parents and raised by a Métis father and Mi’kmaw-Irish mother, Shane M. Chartrand has spent the past ten years learning about his history, visiting with other First Nations peoples, gathering and sharing knowledge and stories, and creating dishes that combine his interests and express his personality. The result is tawâw: Progressive Indigenous Cuisine, a book that traces Chartrand’s culinary journey from his childhood in Central Alberta, where he learned to raise livestock, hunt, and fish on his family’s acreage, to his current position as executive chef at the acclaimed SC Restaurant in the River Cree Resort & Casino in Enoch, Alberta, on Treaty 6 Territory. Containing over seventy-five recipes — including Chartrand’s award-winning dish “War Paint” — along with personal stories, culinary influences, and interviews with family members, tawâw is part cookbook, part exploration of ingredients and techniques, and part chef’s personal journal.
Author: Ed Ward
Publisher: Chicago Review Press
ISBN: 1613733313
Category : Biography & Autobiography
Languages : en
Pages : 324
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Book Description
This is the definitive biography of the legendary guitarist whom Muddy Waters and B. B. King held in high esteem and who created the prototype for Clapton, Hendrix, Page, and those who followed. Bloomfield was a member of the Paul Butterfield Blues Band, which inspired a generation of white blues players; he played with Bob Dylan in the mid-1960s, when his guitar was a central component of Dylan's new rock sound on "Like a Rolling Stone." He then founded the Electric Flag, recorded Super Session with Al Kooper, backed Janis Joplin, and released at least twenty other albums despite debilitating substance abuse. This book, based on extensive interviews with Bloomfield himself and with those who knew him best, and including an extensive discography and Bloomfield's memorable 1968 Rolling Stone interview, is an intimate portrait of one of the pioneers of rock guitar.
Author: Marcus Samuelsson
Publisher: Houghton Mifflin Harcourt
ISBN: 0470940581
Category : Cooking
Languages : en
Pages : 355
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Book Description
The award-winning celebrity chef and New York Times best-selling author shows how he cooks at home for family and friends
Author: Naomi Hansen
Publisher: TouchWood Editions
ISBN: 177151356X
Category : Cooking
Languages : en
Pages : 303
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Book Description
Shortlisted for the 2023 Taste Canada Awards Winner of the 2023 Saskatchewan Book Awards’ Best Book of the Year + Best First Book Gold Winner of a 2022 PubWest Book Design Award Saskatoon Public Library's Most Popular Non-fiction book of 2022 Canadian House + Home's June 2022 Cookbook of the Month This beautifully photographed collection of recipes and restaurant profiles is a loving tribute and valuable resource for exploring Saskatchewan’s culinary landscape. In this celebration of Saskatchewan cuisine, Naomi Hansen pairs recipes from the province’s best-loved restaurants with profiles of the chefs and families behind those recipes. Only in Saskatchewan captures the mix of culinary influences—Ukrainian, Indigenous, Italian, Vietnamese, Indian, Persian, Dutch, Mexican, and more—that come together in the land of the living skies. Featuring the north, centre, and south of the province (with dedicated chapters for Saskatoon and Regina), Naomi showcases historic restaurants like the Yvette Moore Gallery Café in Moose Jaw, Baba’s Homestyle Perogies in Saskatoon, and Italian Star Deli in Regina, as well as newer favourites like The Dam Smokehouse in Nipawin, Free Bird in Lumsden, and Ayden Kitchen & Bar in Saskatoon. The recipes range from ambitious desserts like Mable Hill’s Bourbon Brown Butter Cake with Sour Cherry Topping and Hot Sour Cream Glaze and Golden Grain Bakery’s Bismarks, to everyday staples like The Rolling Pin’s Borscht and Houston Pizza’s All Dressed Pizza, to simpler pleasures like Wolf Willow’s Smokey Stovetop Popcorn and Harvest Eatery’s Whole Lotta Rosie Cocktail, each one a reflection of the generosity of spirit Saskatchewanians are known for. With food and landscape photography by Garrett Kendel, and a handy sourcing guide to Saskatchewan suppliers, the book is at once a beautiful tribute and valuable resource for exploring the province’s culinary scope.
