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Author: Daniel Isengart
Publisher:
ISBN: 9781944853495
Category : Biography & Autobiography
Languages : en
Pages : 0
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Book Description
For Daniel Isengart, home cooking has always been an essential part of living a creative life. A cabaret performer and sought-after private chef in New York City, he knows how to deliver one delectable meal after another with the ease of a seasoned entertainer. The Art of Gay Cooking is a witty literary portrait that takes the reader from the author's grandmother's kitchen in southern Germany to his formative childhood years in Paris, from the attic apartment in Brooklyn Heights where he lives with his husband to his clients' posh homes in Manhattan and the Hamptons. Alternating intimate anecdotes and wry observations about the culinary world with over 250 easy-to-follow recipes, the book explores a rich, gay life devoted to beauty and art where the home kitchen always takes center stage. Jeremiah Tower, the eminent Godfather of modern American cooking, adds words of wisdom in his candid Foreword that describes how Isengart's inspired approach to cooking brought back memories of his own beginnings as the original chef of the legendary Chez Panisse restaurant in Berkeley. Cleverly composed as an homage to The Alice B. Toklas Cookbook, The Art of Gay Cooking adheres closely to Toklas's idiosyncratic style, mirroring specific passages and echoing her amusingly eccentric tone. A chapter devoted to recipes from friends presents a poignant contrast to the limelight on celebrity chefs and restaurant food, proving that, at least in Isengart's lively social circle of individualists, sophisticated yet unpretentious home-cooking is not a lost art.
Author: Daniel Isengart
Publisher:
ISBN: 9781944853495
Category : Biography & Autobiography
Languages : en
Pages : 0
Get Book Here
Book Description
For Daniel Isengart, home cooking has always been an essential part of living a creative life. A cabaret performer and sought-after private chef in New York City, he knows how to deliver one delectable meal after another with the ease of a seasoned entertainer. The Art of Gay Cooking is a witty literary portrait that takes the reader from the author's grandmother's kitchen in southern Germany to his formative childhood years in Paris, from the attic apartment in Brooklyn Heights where he lives with his husband to his clients' posh homes in Manhattan and the Hamptons. Alternating intimate anecdotes and wry observations about the culinary world with over 250 easy-to-follow recipes, the book explores a rich, gay life devoted to beauty and art where the home kitchen always takes center stage. Jeremiah Tower, the eminent Godfather of modern American cooking, adds words of wisdom in his candid Foreword that describes how Isengart's inspired approach to cooking brought back memories of his own beginnings as the original chef of the legendary Chez Panisse restaurant in Berkeley. Cleverly composed as an homage to The Alice B. Toklas Cookbook, The Art of Gay Cooking adheres closely to Toklas's idiosyncratic style, mirroring specific passages and echoing her amusingly eccentric tone. A chapter devoted to recipes from friends presents a poignant contrast to the limelight on celebrity chefs and restaurant food, proving that, at least in Isengart's lively social circle of individualists, sophisticated yet unpretentious home-cooking is not a lost art.
Author: Ron Moskowitz
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 236
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Book Description
Author: Skylar Blue
Publisher: Createspace Independent Publishing Platform
ISBN: 9781456496722
Category :
Languages : en
Pages : 96
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Book Description
From foolproof, dependable recipes to reliable how-to advice, The Gay Man's Cookbook(r) has everything you need for the way you cook today. Whether you're a new or experienced cook, The Gay Man's Cookbook is the book for you! There are few things more important in Gay culture than food and many of the most iconic Gay dishes have made their way firmly into mainstream culture. Who doesn't know that Beef soup -- or Boy Hole Stew - is guaranteed to help you if you have a cold or flu. And, whilst you may not associate the stereotype of the gay man with ever venturing remotely near the kitchen, Gay Men - and they know who they are - know that even in the 21st century eating remains at the heart of gay life. The authors of this irreverent cookbook have produced a host of fabulous traditional as well as nouveau dishes of Gay cuisine. A foolproof guide to the ultimate Friday night dinner sits alongside a delicious new twist on Stuffed Avocado -- Barebacked Avocado anyone? There are also hilarious gems of Gay Men wisdom scattered throughout - 'What does a Gay Man make for dinner?' 'Reservations!' Reading this book it's easy to see that we all have a little bit of the Gay Man inside us - it's more than just a cookbook - IT'S A WAY OF LIFE!
Author: Daniel J. Isengart
Publisher:
ISBN: 9781696050906
Category : Caterers and catering
Languages : en
Pages : 0
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Book Description
"For Daniel Isengart, home cooking has always been an essential part of living a creative life. A cabaret performer and sought-after private chef in New York City, he knows how to deliver one delectable meal after another with the ease of a seasoned entertainer. The Art of Gay Cooking is a witty literary portrait that takes the reader from the author's grandmother's kitchen in southern Germany to his formative childhood years in Paris, from the attic apartment in Brooklyn Heights where he lives with his husband to his clients' posh homes in Manhattan and the Hamptons. Alternating intimate anecdotes and wry observations about the culinary world with over 250 easy-to-follow recipes, the book explores a rich, gay life devoted to beauty and art where the home kitchen always takes center stage. Jeremiah Tower, the eminent Godfather of modern American cooking, adds words of wisdom in his candid Foreword that describes how Isengart's inspired approach to cooking brought back memories of his own beginnings as the original chef of the legendary Chez Panisse restaurant in Berkeley. Cleverly composed as an homage to The Alice B. Toklas Cookbook, The Art of Gay Cooking adheres closely to Toklas's idiosyncratic style, mirroring specific passages and echoing her amusingly eccentric tone. A chapter devoted to recipes from friends presents a poignant contrast to the limelight on celebrity chefs and restaurant food, proving that, at least in Isengart's lively social circle of individualists, sophisticated yet unpretentious home-cooking is not a lost art"--Back cover
Author: Chef Lou Rand Hogan
Publisher:
ISBN: 9781939438935
Category : Fiction
Languages : en
Pages : 290
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Book Description
In the sensous sixties, Chef Hogan wrote his Wild and Wacky book. A reprint of the original edition, when the author was decades ahead of his time. The Gay Cookbook is filled with the jokes and innuendo of the time. Even on the frontispiece, in the book's first pages, a line reads "All rights reserved, Mary." An essential part of mid-century campy dialogue, was the use of female nicknames among gay men: Hogan addresses the reader by many, including Myrtle, Mabel, and Mame. The recipes are lengthy and chatty. But while written humorously, the recipes often are complex and cosmopolitan. While his repertoire includes French and American classics, it also features Mexican, Southeast Asian, and Hawaiian recipes. For a guacamole recipe, Hogan gives the basics as avocado, tomatoes, fresh lime, and salt. Those wanting to mix it up can add onion and spices, he writes, but he forbids more variation. "This is an 'original' Mexican recipe," he writes, "before it's been crapped up by some Hollywood or Brooklyn chef." Hogan also explains how to prepare an elaborate rijsttafel buffet, a many-coursed Indonesian banquet with roots in Dutch colonialism. A chili recipe spans several pages and requires hours of cooking.
Author: Angelo Sindaco
Publisher: Drago (Roma)
ISBN: 9788898565061
Category : Cooking
Languages : en
Pages : 0
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Book Description
"Now there is a cookbook that rises above the junk--and it's specifically designed for a subculture of hirsute, hyper-masculine homosexuals. That's right: Bears just got their very own cookbook."-Vice Munchies.Cooking with the Bears is the first and only book that uniquely captures "bears" creating delicious Italian dishes in their own kitchens. Photographer Angelo Sindaco explores this fascinating culture through a series of "intimate portraits" that "seize the soul, the spirit, and the style of his subjects." -Satellite Magazine.From Gramigna with Sausages to Guinness Cake, from Folktronic Spaghetti to Alternative Caponata, the 32 distinctive recipes in this cook-book offer an entertaining insight into cooking in the bear's den. The book even features a foreword by Mike Enders, the founder of AccidentalBear.com, the benchmark for gay art, culture, fashion and music.
Author: Elissa Altman
Publisher: Chronicle Books
ISBN: 1452107599
Category : Biography & Autobiography
Languages : en
Pages : 292
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Book Description
In this engaging memoir, Elissa Altman, author of the popular Poor Man's Feast blog, chronicles her lifelong relationship with all things culinary, and the transformation she experiences -- from culinary trend-aholic to a champion of simplicity -- when she finally finds love. Short chapters sprinkled with recipes show that living and eating well are much simpler than we might think --
Author: Sonoko Sakai
Publisher: Shambhala Publications
ISBN: 0834842483
Category : Cooking
Languages : en
Pages : 306
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Book Description
“A beautifully photographed . . . introduction to Japanese cuisine.” —New York Times “A treasure trove for . . . Japanese recipes.” —Epicurious “Heartfelt, poetic.” —San Francisco Chronicle “Expand a home chef’s borders” with this “essential guide to Japanese home cooking” featuring 100+ recipes—for seasoned cooks and beginners who crave authentic Japanese food (Martha Stewart Living). Using high-quality, seasonal ingredients in simple preparations, Sonoko Sakai offers recipes with a gentle voice and a passion for authentic Japanese cooking. Beginning with the pantry, the flavors of this cuisine are explored alongside fundamental recipes, such as dashi and pickles, and traditional techniques, like making noodles and properly cooking rice. Use these building blocks to cook an abundance of everyday recipes with dishes like Grilled Onigiri (rice balls) and Japanese Chicken Curry. From there, the book expands into an exploration of dishes organized by breakfast; vegetables and grains; meat; fish; noodles, dumplings, and savory pancakes; and sweets and beverages. With classic dishes like Kenchin-jiru (Hearty Vegetable Soup with Sobagaki Buckwheat Dumplings), Temaki Zushi (Sushi Hand Rolls), and Oden (Vegetable, Seafood, and Meat Hot Pot) to more inventive dishes like Mochi Waffles with Tatsuta (Fried Chicken) and Maple Yuzu Kosho, First Garden Soba Salad with Lemon-White Miso Vinaigrette, and Amazake (Fermented Rice Drink) Ice Pops with Pickled Cherry Blossoms this is a rich guide to Japanese home cooking. Featuring stunning photographs by Rick Poon, the book also includes stories of food purveyors in California and Japan. This is a generous and authoritative book that will appeal to home cooks of all levels.
Author: Laura O'Neill
Publisher: HarperCollins
ISBN: 0062329596
Category : Cooking
Languages : en
Pages : 431
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Book Description
Naturally flavored, wholesome frozen treats from Brooklyn’s beloved ice cream emporium—including vegan variations! The Van Leeuwen Artisan Ice Cream Book includes recipes for every palate and season, from favorites like Vanilla to adventurous treats inspired by a host of international culinary influences, such as Masala Chai with Black Peppercorns and Apple Crumble with Calvados and Crème Fraîche. Each recipe—from the classic to the unexpected, from the simple to the advanced—features intense natural flavors, low sugar, and the best ingredients available. Determined to revive traditional ice cream making using only whole ingredients sourced from the finest small producers, Ben, Pete, and Laura opened their ice cream business in Greenpoint, Brooklyn, with little more than a pair of buttercup yellow trucks. In less than a decade, they’ve become a nationally recognized name while remaining steadfast to their commitment of bringing ice cream back to the basics: creating rich flavors using real ingredients. Richly illustrated, told in a whimsical style, and filled with easy-to-follow techniques and tips for making old-fashioned ice cream at home, The Van Leeuwen Artisan Ice Cream Book includes captivating stories—and an explanation of the basic science behind these delicious creations. Now you can enjoy these irresistible artisanal delights anytime. “The flavors created by Van Leeuwen are what you’d expect from a Willy Wonka ice cream factory—if it were in Brooklyn.” —Marie Claire “[The] vegan roasted banana ice cream blew my mind . . . For those who will never consider making vegan ice creams . . . there are ninety other inventive recipes to choose from. But it’s the 10 cream-free variations that make this cookbook rise to the top.” —The New York Times “The founders of Van Leeuwen Artisan Ice Cream chart their course from a humble pair of food trucks to a thriving business with several stores on both coasts. The secret to their success? Really good ice cream.” —Publishers Weekly
Author: John Birdsall
Publisher: W. W. Norton & Company
ISBN: 0393635724
Category : Biography & Autobiography
Languages : en
Pages : 480
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Book Description
A Finalist for the 2022 James Beard Foundation Cookbook Award (Writing) The definitive biography of America’s best-known and least-understood food personality, and the modern culinary landscape he shaped. In the first portrait of James Beard in twenty-five years, John Birdsall accomplishes what no prior telling of Beard’s life and work has done: He looks beyond the public image of the "Dean of American Cookery" to give voice to the gourmet’s complex, queer life and, in the process, illuminates the history of American food in the twentieth century. At a time when stuffy French restaurants and soulless Continental cuisine prevailed, Beard invented something strange and new: the notion of an American cuisine. Informed by previously overlooked correspondence, years of archival research, and a close reading of everything Beard wrote, this majestic biography traces the emergence of personality in American food while reckoning with the outwardly gregarious Beard’s own need for love and connection, arguing that Beard turned an unapologetic pursuit of pleasure into a new model for food authors and experts. Born in Portland, Oregon, in 1903, Beard would journey from the pristine Pacific Coast to New York’s Greenwich Village by way of gay undergrounds in London and Paris of the 1920s. The failed actor–turned–Manhattan canapé hawker–turned–author and cooking teacher was the jovial bachelor uncle presiding over America’s kitchens for nearly four decades. In the 1940s he hosted one of the first television cooking shows, and by flouting the rules of publishing would end up crafting some of the most expressive cookbooks of the twentieth century, with recipes and stories that laid the groundwork for how we cook and eat today. In stirring, novelistic detail, The Man Who Ate Too Much brings to life a towering figure, a man who still represents the best in eating and yet has never been fully understood—until now. This is biography of the highest order, a book about the rise of America’s food written by the celebrated writer who fills in Beard’s life with the color and meaning earlier generations were afraid to examine.
