Tavern on the Green 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 Tavern on the Green PDF full book. Access full book title Tavern on the Green by Jennifer Oz LeRoy. Download full books in PDF and EPUB format.
Author: Jennifer Oz LeRoy
Publisher: Artisan Books
ISBN: 9781579653576
Category : Cooking
Languages : en
Pages : 328
Get Book Here
Book Description
A tribute to one of New York City's premier eateries traces the rich history of Tavern on the Green from its 1870s origins its evolution into a one-of-a-kind restaurant and highlights its memorable food with 150 delicious recipes for some of its signature dishes, menus, entertaining and decorating tips, and celebrity photographs.
Author: Jennifer Oz LeRoy
Publisher: Artisan Books
ISBN: 9781579653576
Category : Cooking
Languages : en
Pages : 328
Get Book Here
Book Description
A tribute to one of New York City's premier eateries traces the rich history of Tavern on the Green from its 1870s origins its evolution into a one-of-a-kind restaurant and highlights its memorable food with 150 delicious recipes for some of its signature dishes, menus, entertaining and decorating tips, and celebrity photographs.
Author: John Donohue
Publisher: Abrams
ISBN: 1683354915
Category : Art
Languages : en
Pages : 246
Get Book Here
Book Description
“An emotional trip down memory lane for those of us who count our favorite restaurants as cherished personalities and members of our family.” —Danny Meyer, founder of Shake Shack From romantic spots like Le Bernardin to beloved holes-in-the-wall like Corner Bistro, John Donohue renders people’s favorite restaurants in a manner that captures the emotional pull a certain place can have on the hearts of New Yorkers. All the Restaurants in New York is a collection of these drawings, characterized by their appealingly loose and gently distorted lines. These transportive images are intentionally spare, leaving the viewer room to layer on their own meaning and draw connections to their own memories of a place, of a time, of an atmosphere. Featuring an eclectic mix of 100 restaurants—from Minetta Tavern to Frankies 457 and River Café—this charming collection of drawings is accompanied by interviews with the owners, chefs, and loyal patrons of these much-loved restaurants. “I love John’s spare, romantic, quirky portrayals of iconic New York restaurants so much that I purchased over a dozen of his prints to hang around my office. These places come to define our lives in New York—that job right next to Balthazar, that boyfriend who lived above Prune, that interview that took place at ‘21’ . . . They deserve this spotlight, this tribute.” —Amanda Kludt, Editor in Chief, Eater “John Donohue is the Rembrandt of New York City’s restaurant facades. His collection is an invaluable, evocative guide to the ever-changing, slowly vanishing landscape of the city’s great dining scene. It belongs on the bookshelf of every devout chowhound and fresser.” —Adam Platt, Restaurant Critic, New York magazine
Author: Lawrence George Green
Publisher:
ISBN:
Category : Cape Town (South Africa)
Languages : en
Pages : 240
Get Book Here
Book Description
Author: Larry Niven
Publisher: Macmillan + ORM
ISBN: 1429914084
Category : Fiction
Languages : en
Pages : 342
Get Book Here
Book Description
From the mind of #1 New York Times bestselling author Larry Niven, come twenty-six tales and vignettes from this interplanetary gathering place, collected for the first time in one volume. When a tremendous spacecraft took orbit around the Earth's moon and began sending smaller landers down toward the North Pole, the newly arrived visitors quickly set up a permanent spaceport at Mount Forel in Siberia. Their presence attracted many, and a few people grew conspicuously rich from secrets they learned from talking to the aliens. One of these men, Rick Schumann established a tavern catering to all of various species of visiting aliens, a place he named the Draco Tavern. This collection includes: "The Subject Is Closed": A priest visits the tavern and goes one-on-one with a chirpsithra alien on the subject of God and life after death. "Table Mannners: A Folk Tale": Rick Schumann is invited to hunt with five folk aliens, but he's not quite sure what their hunt entails, or if he will be the hunted. "Wisdom of Demons": The age-old question of wisdom vs. knowledge is asked when Rick is confronted by a human who has been granted the wisdom of an individual gligstith(click)optok alien. "Losing Mars" in this unpublished tale, a group of aliens who call Mars and its moon home, arrive at the Tavern only to find that humans have mostly forgotten about their neighboring planet. At the Publisher's request, this title is being sold without Digital Rights Management Software (DRM) applied.
Author: Dan Aykroyd
Publisher:
ISBN:
Category : Performing Arts
Languages : es
Pages : 236
Get Book Here
Book Description
Una madre soltera y sus dos hijos llegan a una pequeña ciudad, descubriendo su conexión con los cazafantasmas originales y el legado secreto que dejó su abuelo tras de sí
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: Bruce H Axler
Publisher:
ISBN: 9788126542659
Category : Beverage service
Languages : en
Pages : 222
Get Book Here
Book Description
Author: Dan Wakefield
Publisher: Open Road Media
ISBN: 1504026209
Category : Fiction
Languages : en
Pages : 250
Get Book Here
Book Description
Two friends return home from the Korean War to find their world—and themselves—irrevocably altered in this novel hailed by Kurt Vonnegut as “gruesomely accurate and enchanting” and “wildly sexy” Willard “Sonny” Burns and Tom “Gunner” Casselman, Korean War vets and former classmates, reunite on the train ride home to Indianapolis. Despite their shared history, the two young men could not be more different: Sonny had been an introverted, bookish student, whereas Gunner had been the consummate Casanova and athlete—and a popular source of macho pride throughout the high school. Reunited by the pains of war, they go in search of finding love, rebuilding their lives, and shedding the repressive expectations of their families. As Sonny and Gunner seek their true passions, the stage is set for a wounded, gripping account of disillusionment and self-discovery as seen through the lens of the conservative Midwest in the summer of 1954. Rendered in honest prose, national bestseller Going All the Way expertly and astutely captures the joys and struggles of working-class Middle America, and the risks of challenging the status quo. Author Dan Wakefield crafts this enduring coming-of-age tale with fluidity, grace, and deep humanity.
Author: Christine Sismondo
Publisher: Oxford University Press
ISBN: 0199752931
Category : History
Languages : en
Pages : 334
Get Book Here
Book Description
When George Washington bade farewell to his officers, he did so in New York's Fraunces Tavern. When Andrew Jackson planned his defense of New Orleans against the British in 1815, he met Jean Lafitte in a grog shop. And when John Wilkes Booth plotted with his accomplices to carry out an assassination, they gathered in Surratt Tavern. In America Walks into a Bar, Christine Sismondo recounts the rich and fascinating history of an institution often reviled, yet always central to American life. She traces the tavern from England to New England, showing how even the Puritans valued "a good Beere." With fast-paced narration and lively characters, she carries the story through the twentieth century and beyond, from repeated struggles over licensing and Sunday liquor sales, from the Whiskey Rebellion to the temperance movement, from attempts to ban "treating" to Prohibition and repeal. As the cockpit of organized crime, politics, and everyday social life, the bar has remained vital--and controversial--down to the present. In 2006, when the Hurricane Katrina Emergency Tax Relief Act was passed, a rider excluded bars from applying for aid or tax breaks on the grounds that they contributed nothing to the community. Sismondo proves otherwise: the bar has contributed everything to the American story. Now in paperback, Sismondo's heady cocktail of agile prose and telling anecdotes offers a resounding toast to taprooms, taverns, saloons, speakeasies, and the local hangout where everybody knows your name.
Author: Michael Gibney
Publisher: Ballantine Books
ISBN: 0804177880
Category : Biography & Autobiography
Languages : en
Pages : 241
Get Book Here
Book Description
NAMED ONE OF THE TEN BEST NONFICTION BOOKS OF THE YEAR BY TIME The back must slave to feed the belly. . . . In this urgent and unique book, chef Michael Gibney uses twenty-four hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here readers will find all the details, in rapid-fire succession, of what it takes to deliver an exceptional plate of food—the journey to excellence by way of exhaustion. Told in second-person narrative, Sous Chef is an immersive, adrenaline-fueled run that offers a fly-on-the-wall perspective on the food service industry, allowing readers to briefly inhabit the hidden world behind the kitchen doors, in real time. This exhilarating account provides regular diners and food enthusiasts alike a detailed insider’s perspective, while offering fledgling professional cooks an honest picture of what the future holds, ultimately giving voice to the hard work and dedication around which chefs have built their careers. In a kitchen where the highest standards are upheld and one misstep can result in disaster, Sous Chef conjures a greater appreciation for the thought, care, and focus that go into creating memorable and delicious fare. With grit, wit, and remarkable prose, Michael Gibney renders a beautiful and raw account of this demanding and sometimes overlooked profession, offering a nuanced perspective on the craft and art of food and service. Praise for Sous Chef “This is excellent writing—excellent!—and it is thrilling to see a debut author who has language and story and craft so well in hand. Though I would never ask my staff to read my own book, I would happily require them to read Michael Gibney’s.”—Gabrielle Hamilton “[Michael] Gibney has the soul of a poet and the stamina of a stevedore. . . . Tender and profane, his book will leave you with a permanent appreciation for all those people who ‘desire to feed, to nourish, to dish out the tasty bits of life.’”—The New York Times Book Review “A terrific nuts-and-bolts account of the real business of cooking as told from the trenches. No nonsense. This is what it takes.”—Anthony Bourdain “A wild ride, not unlike a roller coaster, and the reader experiences all the drama, tension, exhilaration, exhaustion and relief that accompany cooking in an upscale Manhattan restaurant.”—USA Today “Vibrantly written.”—Entertainment Weekly “Sizzling . . . Such culinary experience paired with linguistic panache is a rarity.”—The Daily Beast “Reveals the high-adrenaline dance behind your dinner.”—NPR
