Lost Restaurants of New Orleans PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Lost Restaurants of New Orleans PDF full book. Access full book title Lost Restaurants of New Orleans by Peggy Scott Laborde. Download full books in PDF and EPUB format.
Author: Peggy Scott Laborde
Publisher: Pelican Publishing Company, Inc.
ISBN: 1589809971
Category : Cooking
Languages : en
Pages : 276
Get Book Here
Book Description
From Café de Réfugiés, the city's first eatery that later became Antoine's, to Toney's Spaghetti House, Houlihan's, and Bali Hai, this guide recalls restaurants from New Orleans' past. Period photographs provide a glimpse into the history of New Orleans' famous and culturally diverse culinary scene. Recipes offer the reader a chance to try the dishes once served.
Author: Peggy Scott Laborde
Publisher: Pelican Publishing Company, Inc.
ISBN: 1589809971
Category : Cooking
Languages : en
Pages : 276
Get Book Here
Book Description
From Café de Réfugiés, the city's first eatery that later became Antoine's, to Toney's Spaghetti House, Houlihan's, and Bali Hai, this guide recalls restaurants from New Orleans' past. Period photographs provide a glimpse into the history of New Orleans' famous and culturally diverse culinary scene. Recipes offer the reader a chance to try the dishes once served.
Author: Laborde, Peggy Scott
Publisher: Pelican Publishing
ISBN: 9781455602179
Category : History
Languages : en
Pages : 248
Get Book Here
Book Description
"From the festivities of yesteryear, revolving around religion and faith, to today's events, such as City Park's Celebration in the Oaks, New Orleanians observe Christmas with inimitable style. Late-night feasts, or réveillions, and rare occurrences of a winter-white Christmas are jsut a couple of nostalgic moments readers may stumble upon while perusing the pictures and warm recollections of notable locals, including Irma Thomas, Anne Rice, and Decon John Moore. In a celebration that has become as unique as the city itself, the images of a Christmas in New Orleans are classic and unforgettable. Descriptions of merriment, dating from the 1800s to post-Katrina, delicious recipes from Chef John Besh, bonfires along the levees, and the seasonal melodies of a city world renowned for its music are presented in this brilliant volume" -- inside cover.
Author: Jessica Surface
Publisher: Arcadia Publishing
ISBN: 1467142298
Category : History
Languages : en
Pages : 144
Get Book Here
Book Description
Once a sleepy city of taverns and coffeehouses, Charleston's reputation as a culinary powerhouse is rooted in its rich history. The origins of she-crab soup trace back through Everett's Restaurant. The fine dining of Henry's evolved from a Prohibition-era speakeasy. Desserts were flamb ed from the pulpit of a deconsecrated church at Chapel Market Place, and Robert's hosted Charleston's famous singing chef. Diners became regulars at Kitty's Fine Foods or Brooks Restaurant on their first visit, while the rise of French cuisine from the Wine Cellar, Marianne and Philippe Million helped elevate the dining scene. From blind tigers to James Beard Awards, author and local tour guide Jessica Surface explores the stories and history of Charleston's love of food.
Author: Jeff Korbelik
Publisher: Arcadia Publishing
ISBN: 1467139491
Category : Business & Economics
Languages : en
Pages : 1
Get Book Here
Book Description
Home to the beloved Miller & Paine cinnamon rolls, Lincoln boasts a restaurant history rich with delicious food and unique stories. Tony & Luigi's, once considered the city's premier restaurant, grossed just $6.50 on its opening day in 1945. Legendary Nebraska football coach and athletic director Bob Devaney made the Legionnaire Club his home away from home. Paramount Pictures chose K's Restaurant to film scenes for the Academy Award-winning Terms of Endearment because of its Norman Rockwell-like atmosphere, and touring musicians didn't realize that the Drumstick was named for a fried chicken leg until after arriving to perform. Author and longtime Lincoln Journal Star restaurant critic Jeff Korbelik remembers the Star City's most memorable eateries.
Author: Rhys A. Martin
Publisher: Arcadia Publishing
ISBN: 1625859104
Category : Cooking
Languages : en
Pages : 192
Get Book Here
Book Description
"In the early twentieth century, Tulsa was the "Oil Capital of the World." The rush of roughnecks and oil barons built a culinary foundation that not only provided traditional food and diner fare but also inspired upper-class experiences and international cuisine. Tulsans could reserve a candlelit dinner at the Louisiane or cruise along the Restless Ribbon with a pit stop at Pennington s. Generations of regulars depended on family-owned establishments such as Villa Venice, The Golden Drumstick and St. Michael's Alley. Join author Rhys Martin on a gastronomic journey through time, from the Great Depression to the days of "Liquor by the Wink" and the Oil Bust of the 1980s."--Back cover.
Author: Alon Shaya
Publisher: Knopf
ISBN: 0451494164
Category : Cooking
Languages : en
Pages : 441
Get Book Here
Book Description
An exciting debut cookbook that confirms the arrival of a new guru chef . . . A moving, deeply personal journey of survival and discovery that tells of the evolution of a cuisine and of the transformative power and magic of food and cooking. From the two-time James Beard Award-winning chef whose celebrated New Orleans restaurants have been hailed as the country's most innovative and best by Bon Appétit, Food & Wine, Saveur, GQ, and Esquire. "Alon's journey is as gripping and as seductive as his cooking . . . Lovely stories, terrific food." --Yotam Ottolenghi, author of Jerusalem: A Cookbook "Breathtaking. Bravo." --Joan Nathan, author of King Solomon's Table Alon Shaya's is no ordinary cookbook. It is a memoir of a culinary sensibility that begins in Israel and wends its way from the U.S.A. (Philadelphia) to Italy (Milan and Bergamo), back to Israel (Jerusalem) and comes together in the American South, in the heart of New Orleans. It's a book that tells of how food saved the author's life and how, through a circuitous path of (cooking) twists and (life-affirming) turns the author's celebrated cuisine--food of his native Israel with a creole New Orleans kick came to be, along with his award-winning New Orleans restaurants: Shaya, Domenica, and Pizza Domenica, ranked by Esquire, Bon Appétit, and others as the best new restaurants in the United States. These are stories of place, of people, and of the food that connects them, a memoir of one man's culinary sensibility, with food as the continuum throughout his journey--guiding his personal and professional decisions, punctuating every memory, choice, every turning point in his life. Interspersed with glorious full-color photographs and illustrations that follow the course of all the flavors Shaya has tried, places he's traveled, things he's experienced, lessons he's learned--more than one hundred recipes--from Roasted Chicken with Harissa to Speckled Trout with Tahini and Pine Nuts; Crab Cakes with Preserved Lemon Aioli; Roasted Cast-Iron Ribeye; Marinated Soft Cheese with Herbs and Spices; Buttermilk Biscuits; and Whole Roasted Cauliflower with Whipped Feta.
Author: Maryellen Burns
Publisher: History Press
ISBN: 9781609499730
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
"Historical profiles of restaurants in Sacramento, California, that operated during the 19th and 20th centuries"--
Author: Robert Autobee
Publisher: Arcadia Publishing
ISBN: 1625852398
Category : Cooking
Languages : en
Pages : 190
Get Book Here
Book Description
Sample the hearty helpings at the Hungry Dutchman and the dainty morsels at the Denver Dry Goods Tearoom to get a taste of a tradition rich with innovation, hard work, and crazy ideas. Waitresses, chefs, owners, and suppliers bring back the restaurants of yesteryear by sharing success stories and signature recipes. Just don't be surprised by sudden cravings for savory cannolis from Carbones, rich Mija Pie from Baur's, egg rolls at the Lotus Room, or chile rellenos at Casa Mayan.
Author: Stephen Hacker & Michelle Turner
Publisher: Arcadia Publishing
ISBN: 1467118125
Category : Business & Economics
Languages : en
Pages : 1
Get Book Here
Book Description
Louisville was home to fine cuisine long before the famous restaurant rows on Bardstown Road, Frankfort Avenue and East Market Street. Mazzoni's served the area's first rolled oyster. At the C-54 Grill, guests dined inside a remodeled aircraft, and Kaelin's prepared its classic cheeseburger. Hasenour's sauerbraten and Hoe Kow's war sui gai are two dishes that still make local mouths water when mentioned. Authors Stephen Hacker and Michelle Turner revisit the vivid personalities, celebrated spaces and unique recipes that made Louisville's historic eateries unforgettable.
Author: Erin French
Publisher: Clarkson Potter
ISBN: 0553448439
Category : Cooking
Languages : en
Pages : 258
Get Book Here
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.
