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Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 54
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Book Description
Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 54
Get Book Here
Book Description
Author: Laura Pensiero
Publisher: Harper Collins
ISBN: 0061902179
Category : Cooking
Languages : en
Pages : 342
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Book Description
In Hudson Valley Mediterranean, Laura Pensiero, master chef, nutritionist, and creator of Gigi’s Hudson Valley, offers 150 magnificent recipes from her famed restaurant (Gigi Trattoria in Rhinebeck, NY) and market (Red Hook’s Gigi Market and Catering). A celebration of the produce and the people who grow it in this uniquely fertile region of New York State—often called “the East Coast Napa Valley”—Hudson Valley Mediterranean presents delicious interpretations of traditional Italian dishes made with healthy ingredients that highlight the bounty of the Valley’s farms, gardens, and artisans.
Author: Jeffery Blank
Publisher:
ISBN: 9780967232300
Category : Cooking
Languages : en
Pages : 0
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Book Description
Recipes and other adventures from Hudson's on the Bend.
Author: Wendy Heyman-Marsaw
Publisher: Andrews UK Limited
ISBN: 178705182X
Category : Fiction
Languages : en
Pages : 120
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Book Description
Mrs. Hudson is possibly the most famous landlady in literature. Presiding over the comings and goings at 221B Baker Street, she saw many clients, villains and Baker Street Irregulars during the tenancy of Sherlock Holmes and Dr. Watson. This series of columns, thoughts, recipes and memoirs are from a long-running column in the Sherlockian journal Canadian Holmes. In it the author, Wendy Heyman-Marsaw, puts herself in Mrs. Hudson's shoes, up and down the 17 steps, and recounts not only the time and era but the food, dining and eating habits of Victorian England. This book explores the meals Mrs. Hudson would have prepared and served her two famous lodgers, what food they would have had while on rail journeys or eaten at hotels around London or inns around England. You will also learn about Mrs. Hudson herself, her husband and even her views towards women's roles and rights in Victorian times. With many illustrations from the Strand Magazine, readers will get a rare peek inside Victorian life.
Author: Michael Ronis
Publisher: St. Martin's Press
ISBN: 1429993863
Category : Cooking
Languages : en
Pages : 340
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Book Description
Anyone who has visited Carmine's flagship Times Square restaurant knows that Carmine's food is the best of classic Italian cuisine—each dish prepared simply to bring out the most vibrant flavor and make anyone who tastes it smile and reach for seconds. Carmine's Family-Style Cookbook reveals the simple secret of Carmine's longtime success—hearty, rich Italian food, just right for sharing, and perfect for cooking at home! Carmine's Family-Style Cookbook's perfect Italian recipes include: --Appetizers, Soups and Salads: from Chicken Wings Scarpariello-Style to Carmine's Famous Caesar Salad --Carmine's Heroes: from classic Cold Italian Hero sandwiches to Italian Cheesesteak Heroes --Pasta: from Country-style Rigatoni to Pasta Marinara --Fish and Seafood Main Courses: from Salmon Puttanesca to Shrimp Fra Diavolo --Meat and Poultry Main Courses: from Porterhouse Steak Contadina to Veal Parmigiana --Side Dishes: from Spinach with Garlic and Oil to Creamy Polenta --Carmine's Desserts: from Chocolate Bread Pudding to the world-famous Titanic Ice Cream Sundae Carmine's restaurant packs them in every night in its four bustling locations, including its warm, festive Times Square flagship where over a million people from all across the country come every year to share meatballs, chicken parmigiana, linguini with clam sauce, and fried calamari. Carmine's flavors are the tastes Americans love to cook and eat at home—fresh garlic, bubbling tomato sauce, and pasta boiled just to the perfect al dente. Try any of the recipes in Carmine's Family-Style Cookbook and bring home that classic Italian flavor to your family.
Author: Julia Sexton
Publisher: Rowman & Littlefield
ISBN: 149301059X
Category : Cooking
Languages : en
Pages : 258
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Book Description
Thousands of years before Hendrik Hudson sailed his Half Moon up to modern day Albany in 1609, the glaciers that once blanketed the Hudson Valley retreated to the Arctic. What the ice left in its wake was a soil so rich that, in global satellite images taken today, the trench of its path still shows up as a jet black streak. Lured by this soil’s fertility came the family farmers of the Hudson Valley, who, over time, learned to glean the finest products that the land could provide. Today the Hudson Valley is an area rich in history and art, antiques and architecture, charming towns, and farms that produce bountiful local produce. America’s history comes alive here as does its beauty. Naturally, Hudson Valley restaurants boast outstanding chefs with a deep and growing commitment to supporting local agriculture. Hudson Valley farmers and artisans fill out the menus with sustainable raised produce, meats, poultry, eggs, cheese, wine and other fine foods. It’s creative cuisine at its best With over 80 recipes for the home cook from the state’s most celebrated eateries and showcasing full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Hudson Valley Chef’s Table is a feast for the eyes as well as the palate. The delicious dishes featured here are personal histories––stories of people and place. Each recipe, chef profile, and photo tells its part of the story and magic of the Hudson Valley.
Author: Jeff Blank
Publisher:
ISBN: 9780976651802
Category : Cooking
Languages : en
Pages : 0
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Book Description
JEFF BLANK has owned Hudson's on the Bend since 1984. His originality and creativity in the kitchen have earned him praise by the New York Times, Men's Journal, and many more publications. He is coauthor of Cooking Fearlessly, along with Jay Moore and Deborah Harter. He lives in Austin, Texas. Combine wild ingredients, a little kitchen chemistry, and a disregard for the ordinary, and you get the Hudson's on the Bend philosophy -a no-holds-barred approach to cooking that is pure Texas and a helluva good time. FIRED UP is the second cookbook to come out of Hudson's on the Bend restaurant, located outside of Austin, where chef Jeff Blank preaches and practices an adventurous cuisine as big and robust as the Lone Star State. Experience their latest daring dishes, like Hot and Crunchy Oysters on Sesame Crisps with Mango Salsa and Spicy Ancho Paint; Root Beer Ribs with Sarsaparilla BBQ Sauce; and Giant Rabbit Ravioli in Garlic Ancho Sage Butter. This fearlessly flavorful food is not for the faint of heart.
Author:
Publisher: McGraw-Hill/Contemporary
ISBN: 9780809238224
Category : Cookbooks
Languages : en
Pages : 214
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Book Description
Author: Kelly Hudson
Publisher: Bloomsbury USA
ISBN: 9781620403143
Category : Humor
Languages : en
Pages : 0
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Book Description
Since the FUDS parody menu went viral through the Brooklyn foodie scene, then the broader food world and the even broader Internet in 2012, people have been clamoring for the recipes behind those menu items. (Well, actually, no, they haven't, because most of them consisted of baffling nonsense words [Mini-hrak cuddles with malonies] or otherwise sounded disgusting [Dead dog co-plated with yam clippings and a leafy sage dumping.] Oftentimes, both.) BUT. People HAVE been clamoring for more of the deliciously absurd humor that characterizes the FUDS brand. And since that spot-on menu send-up, the young comedians behind it have spun out an entire "cookbook and field guide." Here are tips on planning a seasonal menu that's likely to make your guests ill; tips on kitchen safety that could leave your sous-chefs badly charred. And, of course, recipes for all the FUDS classics: Roundeye Flank Stringers with a Yankee-Poisoned Marinara and Fuzzy Rice Curds, Shitty Chicken Spanked with Cinnamon-Garlic Dirt and Dimpled with a Freshwater Whale-Tit Sauce . . . and the cult classic Bill Clinton Sandwich! The cookbook is designed and illustrated with a straight face--with a foreword by master chef Mario Batali--perfectly balancing the anarchic humor suffusing this parody. Your pretentious foodie friend has been asking for it: introduce them to the wonderful world of FUDS.
Author: Waldy Malouf
Publisher: Harvard Common Press
ISBN: 9781558321434
Category : Cooking
Languages : en
Pages : 346
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Book Description
In a book nominated for a prestigious IACP/Julia Child Award, Malouf gently reveals his culinary secrets to home cooks, who will share Malouf's pleasure in cooking with the many fresh ingredients, from delicate baby salad greens and earthy root vegetables to free-range chickens and hand-crafted cheeses, celebrated in these 200 recipes.
