Author:
Publisher:
ISBN:
Category : New business enterprises
Languages : en
Pages : 456

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Author: Ted Merwin
Publisher: NYU Press
ISBN: 0814760317
Category : Cooking
Languages : en
Pages : 265

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Book Description
For much of the twentieth century, the New York Jewish deli rivaled-- and in some ways surpassed-- the synagogue as the primary gathering place for the Jewish community. The deli, argues Merwin, reached its full flowering not in the immigrant period but in the interwar era, when the children of Jewish immigrants celebrated the first flush of their success in America by downing sandwiches and cheesecake in theater district delis. But it was the kosher deli that followed Jews to the outer boroughs of the city, and became the most tangible symbol of their continuing desire to maintain a connection to their heritage.

Author: Milton Parker
Publisher: John Wiley & Sons
ISBN: 0471710350
Category : Business & Economics
Languages : en
Pages : 194

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Book Description
Full of insightful wisdom, hilarious anecdotes, and tasty recipes, How to Feed Friends and Influence People tells the savory story of the Carnegie Deli, home of the world-famous gargantuan sandwich. Revealing the core business principles that have made the deli such a success, the book explains why and how the Carnegie became the delicatessen of choice for presidents, celebrities, at least one sultan, and millions of other (extremely) hungry diners from around the world. More than just a delightful and delicious tale of business success, this fascinating and funny book covers the deli?s history, shows you how to make a real Brooklyn egg cream, and piles up loads of New York history. So get cooking!

Author: Nancy Silverton
Publisher: Knopf
ISBN: 0375711147
Category : Cooking
Languages : en
Pages : 258

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Book Description
Silverton instituted many of these lighter menu recipes at her Los Angeles eatery, Campanile, the 2001 winner of the James Beard Award for Best Restaurant. Separate sections on spreads, condiments, and breads are accompanied by a list of suppliers. 41 full-color photos.

Author: David Alan
Publisher: Andrews Mcmeel+ORM
ISBN: 1449446930
Category : Cooking
Languages : en
Pages : 212

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Book Description
“Don’t let the Tipsy Texan’s clever nickname fool you: Here’s a man who seriously understands the art and the lore of the cocktail.” —Rebecca Rather, author of The Pastry Queen From the man at the forefront of Texas mixology, get recipes for Big & Boozy drinks for when hearty, spirit-forward cocktails are the order; Light, Bright, and Refreshing cocktails that will get you through those long, hot summers; and Sweet, Creamy, and Desserty cocktails that will satisfy the sweet tooth. A section on techniques reveals tricks of the trade, with each recipe accompanied by ingredient notes for anything that’s out of the ordinary or must be house-made. Recipes include the author's own creations as well as classics with local and regional twists, such as the Old Austin, a Texas update on the Old Fashioned sweetened with toasted pecan syrup. The Peach Tom Collins is a simple variation on the classic that tastes like Hill Country in a glass. The Harvest Punch showcases local rum, seasonal spices, and fresh pressed apple cider. A bowl of Absinthe Eggnog or a Golden Sleigh, an eggnog variation on the old Golden Cadillac, bring extra cheer to the holidays. Succulent red grapefruits—the crown jewels of Texas’s indigenous cocktail ingredients from the Rio Grande valley—figure prominently here. You’ll also meet the bartenders who ushered in the Texas cocktail revival; see the places where they ply their trade; and read about the distillers who’ve put Texas on the national craft distilling map—and all the wonderful cocktails that Texas bartenders (and bar patrons!) have devised in which to use these homegrown spirits. You’ll even join a tour of the gardens and farmers’ markets that give Texans an incredible year-round assortment of fruits and vegetables, ripe for the picking—and ripe for the drinking. “Thanks to his truly delicious book, we can all mix up our own tastes of David’s Texas—from Austin loquats to Hill Country peaches, blended with the state’s finest artisan liquors. Cheers!” —Jim Hightower, New York Times-bestselling author of Swim Against the Current Includes color photos

Author: In Demand Business Plans
Publisher:
ISBN: 9781310372728
Category :
Languages : en
Pages : 0

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Author: Sara Reistad-Long
Publisher: Running Press Adult
ISBN: 0762442255
Category : Cooking
Languages : en
Pages : 274

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Book Description
What better way to celebrate the Golden Age of the Sandwich than with the Big New York Sandwich Book. A gorgeous collection of more than 99 delicious sandwich recipes from a "who's who" of talented chefs, such as Dan Barber, Daniel Boulud, Jean-Georges Vongherichten, Mario Batali, and beloved restaurants in New York City, it is a virtual map -- in sandwiches -- of New York's diversity. From the classic deli-style sandwich to the exotic haute sandwiches, there is a sandwich for everyone. Heavily illustrated with images of the chefs and restaurants as well as beautiful full-color photographs of the sandwiches themselves, this book is a keepsake as well as a practical recipe book for big New York sandwiches.

Author: Jerre G. Lewis
Publisher: Lewis & Renn Associates Incorporated
ISBN: 9781579160777
Category : New business enterprises
Languages : en
Pages : 125

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Author: Jerre G. Lewis
Publisher:
ISBN: 9781579163341
Category : Delicatessens
Languages : en
Pages : 120

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Author: Matty Matheson
Publisher: Abrams
ISBN: 1647001730
Category : Cooking
Languages : en
Pages : 524

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Book Description
The acclaimed New York Times–bestselling chef, author, and TV star returns with an even bigger book that is all about quality home cooking. Matty returns with 135 of his absolute favorite recipes to cook at home for his family and friends, so you can cook them for the people you love. Home Style Cookery is his definitive guide to mastering your kitchen, covering everything from pantry staples (breads, stocks, and pickles) to party favorites (dips, fried foods, and grilled meats), to weeknight go-tos (stews, pastas, salads), and special occasion show-stoppers (roasts, smoked meats, and desserts). It starts with basics like Molasses Bread in an Apple Juice Can, Beef and Bone Marrow Stock, Kitchen Sink Salad, Thanksgiving Stuffing Butternut Squash, and the tallest Seven-Layer Dip you have ever seen. Next it covers comforting recipes like Littleneck Clam Orecchiette, Pho Ga, Sichuan Newfoundland Cod, Double Beef Patty Melt with Gruyere and Molasses Bread, and Matty’s take on the ultimate Submarine sandwich. And it closes with bangers like Fish Sticks with Kewpie Tartar Sauce, Salt Crust Leg of Lamb and Yukon Golds with Creamed Spinach, Texas-Style Prime Rib, T-bone Steak and Fine Herb Chimichurri, and Lobster Thermidor with Bearnaise and Salt and Vinegar Chips. It even has desserts like his wife Trish’s Chocolate Chip Cookies and Creme Caramel. In Home Style Cookery, Matty shares his bold style of cooking. Along with beautiful photographs of Matty’s dishes and his farm, this book is filled with signature recipes that are equal parts approachable and tasty. Matty’s first book shared his culinary story, Home Style Cookery will help you build yours.