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Author: Jaya Saxena
Publisher: Macmillan
ISBN: 1624142397
Category : Cooking
Languages : en
Pages : 243
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Book Description
A contributor to Serious Eats and Gothamist among others with an obsession for great food made it her mission to dig up the best and vintage recipes from glamorous and now defunct restaurants in this nostalgic celebration of great food.Jaya Saxena takes readers on a tour around the country, into some of the once most popular restaurants in America to discuss the history and how-to's of their most infamous dishes. It is sort of vintage meets foodie. In their heyday, the legendary restaurants profiled by The Book of Lost Recipes were frequented by celebrity clientele and served food that became institutions of the American restaurant landscape, many of which are still reminisced about by those who had the opportunity to experience their cuisines. Read the stories of some of the most legendary restaurants in America and follow the recipes to recreate their most celebrated dishes. Depart from New York's Moskowitz & Lupowitz after learning all about their M & L Chopped Liver, of course, to Horn & Hardart Automat in Philadelphia to find out the secrets behind their Fried Fish Cakes and Famous Baked Beans. Discover the story behind the Blintzes at Ashkenaz's Deli in Chicago to Paoli's Baked Canneloni in San Francisco. Take a step back in history to visit some of the most iconic restaurants in America and learn to make the dishes that helped re-shape the industry forever.
Author: Jaya Saxena
Publisher: Macmillan
ISBN: 1624142397
Category : Cooking
Languages : en
Pages : 243
Get Book Here
Book Description
A contributor to Serious Eats and Gothamist among others with an obsession for great food made it her mission to dig up the best and vintage recipes from glamorous and now defunct restaurants in this nostalgic celebration of great food.Jaya Saxena takes readers on a tour around the country, into some of the once most popular restaurants in America to discuss the history and how-to's of their most infamous dishes. It is sort of vintage meets foodie. In their heyday, the legendary restaurants profiled by The Book of Lost Recipes were frequented by celebrity clientele and served food that became institutions of the American restaurant landscape, many of which are still reminisced about by those who had the opportunity to experience their cuisines. Read the stories of some of the most legendary restaurants in America and follow the recipes to recreate their most celebrated dishes. Depart from New York's Moskowitz & Lupowitz after learning all about their M & L Chopped Liver, of course, to Horn & Hardart Automat in Philadelphia to find out the secrets behind their Fried Fish Cakes and Famous Baked Beans. Discover the story behind the Blintzes at Ashkenaz's Deli in Chicago to Paoli's Baked Canneloni in San Francisco. Take a step back in history to visit some of the most iconic restaurants in America and learn to make the dishes that helped re-shape the industry forever.
Author: Marion Cunningham
Publisher: Knopf
ISBN: 0375411984
Category : Cooking
Languages : en
Pages : 242
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Book Description
From:Marion Cunningham To:The American home cook Subject (URGENT):The family table We need to lure our families, friends, and neighbors back to the table, to sit down and eat together. It is important that we be in charge again of our cooking, working with fresh, unadulterated ingredients. Enclosed you will find many simple-to-make, good-tasting, inexpensive dishes from the past that taste better than ever today. I urge you to try them. · Good soups—satisfying one-dish meals that can be made ahead · Dishes that can be made with what’s on hand—First-Prize Onion Casserole, Shepherd’s Pie, Salmon or Tuna Loaf · Vegetables baked and ready for the table · Real salads, substantial enough for lunch or supper, with snappy dressings · Breads and cookies, puddings and cakes that you loved as a child PS: There is nothing like the satisfaction of sharing with others something you have cooked yourself
Author: Betty Crocker
Publisher: HarperCollins
ISBN: 1328710378
Category : Cooking
Languages : en
Pages : 243
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Book Description
A captivating collection that celebrates the wonderful recipes from the Betty Crocker archives in a package that appeals to the modern cook Betty Crocker Lost Recipes is the ultimate treasure for the most devoted Betty Crocker fans, as well as cooks who are interested in recipes with a retro/nostalgic twist. Eighty percent of the book includes tried-and-true recipes that simply aren’t in today’s cooking repertoire—mainly from-scratch recipes that are hard to find. Twenty percent is a fun look back at some of the cooking customs of the past that may not be worth repeating, but are worth remembering. Features include ideas like “How to Throw a Hawaiian Tiki Party,” and the robust introductory pages contain interesting stories, anecdotes, and artwork from Betty Crocker’s history. Recipes are carefully curated to ensure that they are still relevant, achievable, and made with available ingredients—think Beef Stroganoff, Chicken à la King, Waldorf Salad, and Chiffon Cake. These lost recipes are ready to grace the tables of a whole new generation of cooks.
Author: Erin French
Publisher: Clarkson Potter
ISBN: 0553448439
Category : Cooking
Languages : en
Pages : 258
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Book Description
From the New York Times bestselling author and founder of the beloved restaurant The Lost Kitchen comes a stunning collection of 100 Maine recipes for every season. “A sensory joy . . . simple seasonal fare, creatively elevated and beautifully photographed . . . The recipes in The Lost Kitchen beckon you to keep returning for more.”—The Philadelphia Inquirer Erin French grew up in Freedom, Maine (population 719), helping her father at the griddle in his diner. An entirely self-taught cook who used cookbooks to form her culinary education, she founded her acclaimed restaurant, the Lost Kitchen, in the same town, creating meals that draws locals and visitors from around the world to a dining room that feels like an extension of her home. No one can bring small-town America to life better than a native, especially when it comes to Maine, one of the country’s most off-the-beaten-path states, with an abundant natural bounty that comes from its coastline, rivers, farms, fields, and woods—a cook’s dream. Inspired by her lush locale and classic American cooking, Erin crafts deliciously satisfying and easy-to-make recipes such as Whole-Roasted Trout with Parsnip and Herb Hash, Maine Shrimp Rolls, Ramp and Fiddlehead Fried Rice, and Rhubarb Spoon Cake. Erin’s food has been called “brilliant in its simplicity and honesty” by Food & Wine, and it is exactly this pure approach that makes her style of cooking so appealing—and so easy to embrace at home, wherever you live.
Author: Domingos Paes
Publisher: Asian Educational Services
ISBN: 9788120606845
Category : Vijayanagar (Empire)
Languages : en
Pages : 186
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Book Description
Written About A.D. 1520 To 1522 And A.D. 1535 To 1537 Respectively.
Author:
Publisher:
ISBN: 9781933615189
Category : Cooking, American
Languages : en
Pages : 0
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Book Description
Presents a collection of recipes for appetizers, main courses, and desserts, including Brooklyn cheese puffs, Texas chili dogs, Brunswick stew, and hot milk cake.
Author: Matthew Rowley
Publisher: The Countryman Press
ISBN: 1581576358
Category : Cooking
Languages : en
Pages : 342
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Book Description
Prompted by a found notebook of illicit booze recipes, here are more than 100 secret and forgotten formulas for cordials, bitters, spirits, and cocktails, gorgeously illustrated and explained. American Prohibition was far from watertight. If you knew the right people, or the right place to be, you could get a drink—most likely a variation of the real thing, made by blending smuggled, industrial alcohol or homemade moonshines with extracts, herbs, and oils to imitate the aroma and taste of familiar spirits. Most of the illegal recipes were written out by hand and secretly shared. The “lost recipes” in this book come from one such compilation, a journal hidden within an antique book of poetry, with 300 entries on making liquors, cordials, absinthe, bitters, and wine. Lost Recipes of Prohibition features more than 70 pages from this notebook, with explanations and descriptions for real and faked spirits. Readers will also find historic and modern cocktails from some of today's leading bartenders, including rum shrubs, DIY summer cups, sugar-frosted "ice" cordials, 19th- and 21st-century cinnamon whiskeys, homemade crème de menthe, absinthe-spiked cocktail onions, caramel lemonade, and more.
Author: Barbara O'Neal
Publisher: Bantam Discovery
ISBN: 0553906151
Category : Fiction
Languages : en
Pages : 466
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Book Description
In this sumptuous novel, Barbara O’Neal offers readers a celebration of food, family, and love as a woman searches for the elusive ingredient we’re all hoping to find. . . . It’s the opportunity Elena Alvarez has been waiting for—the challenge of running her own kitchen in a world-class restaurant. Haunted by an accident of which she was the lone survivor, Elena knows better than anyone how to survive the odds. With her faithful dog, Alvin, and her grandmother’s recipes, Elena arrives in Colorado to find a restaurant in as desperate need of a fresh start as she is—and a man whose passionate approach to food and life rivals her own. Owner Julian Liswood is a name many people know but a man few do. He’s come to Aspen with a troubled teenage daughter and a dream of the kind of stability and love only a family can provide. But for Elena, old ghosts don’t die quietly, yet a chance to find happiness at last is worth the risk.
Author: Katie Parla
Publisher: Clarkson Potter
ISBN: 1524760463
Category : Cooking
Languages : en
Pages : 258
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Book Description
85 authentic recipes and 100 stunning photographs that capture the cultural and cooking traditions of the Italian South, from the mountains to the coast. In most cultures, exploring food means exploring history—and the Italian south has plenty of both to offer. The pasta-heavy, tomato-forward “Italian food” the world knows and loves does not actually represent the entire country; rather, these beloved and widespread culinary traditions hail from the regional cuisines of the south. Acclaimed author and food journalist Katie Parla takes you on a tour through these vibrant destinations so you can sink your teeth into the secrets of their rustic, romantic dishes. Parla shares rich recipes, both original and reimagined, along with historical and cultural insights that encapsulate the miles of rugged beaches, sheep-dotted mountains, meditatively quiet towns, and, most important, culinary traditions unique to this precious piece of Italy. With just a bite of the Involtini alla Piazzetta from farm-rich Campania, a taste of Giurgiulena from the sugar-happy kitchens of Calabria, a forkful of ’U Pan’ Cuott’ from mountainous Basilicata, a morsel of Focaccia from coastal Puglia, or a mouthful of Pizz e Foje from quaint Molise, you’ll discover what makes the food of the Italian south unique. Praise for Food of the Italian South “Parla clearly crafted every recipe with reverence and restraint, balancing authenticity with accessibility for the modern home cook.”—Fine Cooking “Parla’s knowledge and voice shine in this outstanding meditation on the food of South Italy from the Molise, Campania, Puglia, Basilicata, and Calabria regions. . . . This excellent volume proves that no matter how well-trodden the Italian cookbook path is, an expert with genuine curiosity and a well-developed voice can still find new material.”—Publishers Weekly (starred review) “There's There’s Italian food, and then there's there’s Italian food. Not just pizza, pasta, and prosciutto, but obscure recipes that have been passed down through generations and are only found in Italy… . . . and in this book.”—Woman’s Day (Best Cookbooks Coming Out in 2019) “[With] Food of the Italian South, Parla wanted to branch out from Rome and celebrate the lower half of the country.”—Punch “Acclaimed culinary journalist Katie Parla takes cookbook readers and home cooks on a culinary journey.”—The Parkersburg News and Sentinel
Author: Kathleen Harward
Publisher:
ISBN: 9781954833036
Category :
Languages : en
Pages :
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Book Description
A "Let's-Solve-the-Mystery-about-Gramma" book. The storyteller leads the readers on a search for clues to find the long-lost recipe for Gramma's incredible toasting bread. They look into Gramma's life for clues and learn her unique recipes for making more than just bread! Includes a recipe for children to make their own bread, quickly and easily.
