Restaurant to Another World, Vol. 1 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 Restaurant to Another World, Vol. 1 PDF full book. Access full book title Restaurant to Another World, Vol. 1 by Junpei Inuzuka. Download full books in PDF and EPUB format.
Author: Junpei Inuzuka
Publisher: Yen Press LLC
ISBN: 1975309049
Category : Comics & Graphic Novels
Languages : en
Pages : 166
Get Book Here
Book Description
By all appearances, Western Restaurant Nekoya is a normal restaurant serving normal people-but unbeknownst to the regulars, it also attracts an alternative clientele. Every Saturday, all manner of fantastical beings come to dine, and what is familiar fare to humans can be downright exotic for visitors from beyond. To these customers, Nekoya is known by a different name: Restaurant to Another World. READERS BEWARE: Opening this book may lead to uncontrollable drooling and a grumbling belly!
Author: Junpei Inuzuka
Publisher: Yen Press LLC
ISBN: 1975309049
Category : Comics & Graphic Novels
Languages : en
Pages : 166
Get Book Here
Book Description
By all appearances, Western Restaurant Nekoya is a normal restaurant serving normal people-but unbeknownst to the regulars, it also attracts an alternative clientele. Every Saturday, all manner of fantastical beings come to dine, and what is familiar fare to humans can be downright exotic for visitors from beyond. To these customers, Nekoya is known by a different name: Restaurant to Another World. READERS BEWARE: Opening this book may lead to uncontrollable drooling and a grumbling belly!
Author: Junpei Inuzuka
Publisher: National Geographic Books
ISBN: 1645057240
Category : Comics & Graphic Novels
Languages : en
Pages : 0
Get Book Here
Book Description
NEW NAME, SAME RESTAURANT For 30 long years, Western Cuisine Nekoya has served delicious food and drink to customers across two worlds. But now, as the Master finally inherits full control of the restaurant from his grandmother, it’s time for a rebranding—and a new name! And so the newly christened Nekoya: Restaurant to Another World opens its doors to the public, as the bell rings on Saturday and the customers flood in...
Author: Junpei Inuzuka
Publisher: Restaurant to Another World
ISBN: 9781975309060
Category : Comics & Graphic Novels
Languages : en
Pages : 144
Get Book Here
Book Description
Every Saturday, customers from a parallel world come to dine at Western Restaurant Nekoya-across forests, deserts, towns, and more. What they desire is not merely to sate their hunger, but to truly savor the food only this Earthly restaurant has to offer!
Author: Junpei Inuzuka
Publisher: Seven Seas Entertainment
ISBN: 1645051706
Category : Young Adult Fiction
Languages : en
Pages : 300
Get Book Here
Book Description
In Tokyo lies a small restaurant called "Western Cuisine Nekoya," ordinary in every way--save one. Every Saturday, its door connects to another world! Follow along as a cavalcade of curious guests from half-elves to samurai, dragons, halflings and vampires enter its premises, all with the same goal in mind: to fill their stomachs with the most mouth-watering of foods.
Author: Christoph Ribbat
Publisher: Pushkin Press
ISBN: 1782273085
Category : Cooking
Languages : en
Pages : 225
Get Book Here
Book Description
The deliciously cosmopolitan story of the restaurant from eighteenth-century Paris to El Bulli What does eating out tell us about who we are? The restaurant is where we go to celebrate, to experience pleasure, to see and be seen - or, sometimes, just because we're hungry. But these temples of gastronomy hide countless stories. As this dazzlingly entertaining, eye-opening book shows, the restaurant is where performance, fashion, commerce, ritual, class, work and desire all come together. Through its windows, we can glimpse the world. This is the tale of the restaurant in all its guises, from the first formal establishments in eighteenth-century Paris serving 'restorative' bouillon, to today's new Nordic cuisine, via grand Viennese cafés and humble fast food joints. Here are tales of cooks who spend hours arranging rose petals for Michelin stars, of the university that teaches the consistency of the perfect shake, of the lunch counter that sparked a protest movement, of the writers - from Proust to George Orwell - who have been inspired or outraged by the restaurant's secrets.
Author: Tom Roston
Publisher: Abrams
ISBN: 1683356934
Category : Cooking
Languages : en
Pages : 320
Get Book Here
Book Description
An “engrossing” history of the restaurant atop the World Trade Center “that ruled the New York City skyline from April 1976 until September 11, 2001” (Booklist, starred review). In the 1970s, New York City was plagued by crime, filth, and an ineffective government. The city was falling apart, and even the newly constructed World Trade Center threatened to be a fiasco. But in April 1976, a quarter-mile up on the 107th floor of the North Tower, a new restaurant called Windows on the World opened its doors—a glittering sign that New York wasn’t done just yet. In The Most Spectacular Restaurant in the World, journalist Tom Roston tells the complete history of this incredible restaurant, from its stunning $14-million opening to 9/11 and its tragic end. There are stories of the people behind it, such as Joe Baum, the celebrated restaurateur, who was said to be the only man who could outspend an unlimited budget; the well-tipped waiters; and the cavalcade of famous guests as well as everyday people celebrating the key moments in their lives. Roston also charts the changes in American food, from baroque and theatrical to locally sourced and organic. Built on nearly 150 original interviews, The Most Spectacular Restaurant in the World is the story of New York City’s restaurant culture and the quintessential American drive to succeed. “Roston also digs deeply into the history of New York restaurants, and how Windows on the World was shaped by the politics and social conditions of its era.” —The New York Times “The city’s premier celebration venue, deeply woven into its social, culinary and business fabrics, deserved a proper history. Roston delivers it with power, detail, humor and heartbreak to spare.” ?New York Post “A rich, complex account.” ?Kirkus Reviews (starred review)
Author: Hirukuma
Publisher: Yen Press LLC
ISBN: 0316479128
Category : Fiction
Languages : en
Pages : 234
Get Book Here
Book Description
After dying in a traffic accident, I find myself standing near an unfamiliar lake. My body won't move, I can't hear my voice, and when I try to shout in confusion, words that I never expected come out! "Get one free with a winner." I-it seems I've turned into a vending machine...! I can only do what actual vending machines can. It's impossible to move by myself, and there's no way for me to have any meaningful conversation-how am I going to survive some fantasy world's dungeon like this?!
Author: Yuu Watase
Publisher: VIZ Media LLC
ISBN: 1974721892
Category : Comics & Graphic Novels
Languages : en
Pages : 195
Get Book Here
Book Description
The year is 1923. Suzuno Ohsugi’s father, Takao, warns her to stay away from The Universe of the Four Gods, telling her it’s a book that only men can touch. He knows that in order to enact its story, the book needs one last heroine: the Priestess of Byakko! After the Great Kanto Earthquake strikes, Suzuno and Takao are trapped in their burning home. Takao has only one chance to save his young daughter, and that is to send her into The Universe of the Four Gods! -- VIZ Media
Author: Mark Z. Danielewski
Publisher: Knopf
ISBN: 0375714952
Category : Fiction
Languages : en
Pages : 890
Get Book Here
Book Description
From the author of the international best seller House of Leaves and National Book Award–nominated Only Revolutions comes a monumental new novel as dazzling as it is riveting. The Familiar (Volume 1) ranges from Mexico to Southeast Asia, from Venice, Italy, to Venice, California, with nine lives hanging in the balance, each called upon to make a terrifying choice. They include a therapist-in-training grappling with daughters as demanding as her patients; an ambitious East L.A. gang member contracted for violence; two scientists in Marfa, Texas, on the run from an organization powerful beyond imagining; plus a recovering addict in Singapore summoned at midnight by a desperate billionaire; and a programmer near Silicon Beach whose game engine might unleash consequences far exceeding the entertainment he intends. At the very heart, though, is a twelve-year-old girl named Xanther who one rainy day in May sets out with her father to get a dog, only to end up trying to save a creature as fragile as it is dangerous . . . which will change not only her life and the lives of those she has yet to encounter, but this world, too—or at least the world we think we know and the future we take for granted. (With full-color illustrations throughout.) Like the print edition, this eBook contains a complex image-based layout. It is most readable on e-reading devices with larger screen sizes.
Author: Gabrielle Hamilton
Publisher: Random House
ISBN: 0812994108
Category : Cooking
Languages : en
Pages : 622
Get Book Here
Book Description
NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)
