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Author: John Uglesich
Publisher: Pelican Publishing
ISBN: 9781589802094
Category : Cookery
Languages : en
Pages : 0
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Book Description
Uglesich's Seafood Restaurant was a New Orleans institution founded in 1924. This anticipated compilation offers the family's personal home dishes as well as newly developed recipes from the business such as Hakon and Watcha Doin' Shrimp, along with explanations of how they were named or developed. Chapters include photographs of the last day that the restaurant was open and messages to the family after their home and business were damaged by Hurricane Katrina. These words of encouragement from friends and strangers across the country pay tribute to the family business and make this book a history and a legacy.
Author: Uglesich, John
Publisher:
ISBN: 9781455613458
Category :
Languages : en
Pages :
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Book Description
Author: John Uglesich
Publisher: Pelican Publishing
ISBN: 9781589802094
Category : Cookery
Languages : en
Pages : 0
Get Book Here
Book Description
Uglesich's Seafood Restaurant was a New Orleans institution founded in 1924. This anticipated compilation offers the family's personal home dishes as well as newly developed recipes from the business such as Hakon and Watcha Doin' Shrimp, along with explanations of how they were named or developed. Chapters include photographs of the last day that the restaurant was open and messages to the family after their home and business were damaged by Hurricane Katrina. These words of encouragement from friends and strangers across the country pay tribute to the family business and make this book a history and a legacy.
Author: John Uglesich
Publisher: Pelican Publishing
ISBN: 9781589805514
Category : Cooking
Languages : en
Pages : 0
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Book Description
"In 'Cooking with the Uglesiches', Anthony and Gail's son John showcases traditional Italian and American dishes, as well as new seafood creations. The recipes, divided into appetizers, side dishes and main courses, provide numerous possibilities for any occasion. Explanations of how they were named or developed accompany each recipe, and desserts, which were never offered in the restaurant, have been provided by family members"--Inside cover.
Author:
Publisher:
ISBN: 9781455602971
Category :
Languages : en
Pages :
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Book Description
Author: John LaFemina
Publisher: Harper Collins
ISBN: 9780060853358
Category : Cooking
Languages : en
Pages : 270
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Book Description
A hilariously funny cookbook–cum–how–I–did–it memoir by the chef/restaurateur who created New York's dazzling Ápizz restaurant. At the age of thirty–seven, John LaFemina left a lucrative career as a jeweler to become a chef. Instead of going back to school, or getting on–the–job training, he did it the hard way: he bought the restaurant and then taught himself to cook. Today he owns two of New York's great Italian restaurants–Ápizz and Peasant–and is one of the city's most–talked–about chefs, earning rave reviews from fans and critics. In this gorgeous cookbook, he not only shares scores of recipes, but describes his life as a Canarsie boy learning about meatballs and macaroni in his mother's kitchen–and reveals how he drew on a lifetime of Italian cooking, and his own hard work and exquisite taste to create his dream restaurant from scratch. LaFemina takes us step–by–step through the process of finding the perfect location (and figuring out how many meatballs you have to sell to pay the rent), designing a restaurant, procuring all the necessary permits and licenses, and creating the menu. And this is just the first part of running a restaurant. He shares his experiences in dealing with the public and the press, unexpected disasters, and finally, basking in the glory of a popular restaurant. Along with his inspiring story, John LaFemina also shares 100 mouthwatering recipes, including: Lasagna with Braised Wild Boar Mushroom Risotto Veal, Beef, and Pork Meatballs with Ricotta Filling Open Ravioli with Roasted Butternut Squash Creamsicle Panna Cotta Chocolate Banana Bread Pudding
Author: Heston Blumenthal
Publisher: Bloomsbury USA
ISBN: 9781608190201
Category : Cooking
Languages : en
Pages : 0
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Book Description
The cookbook hailed by the Los Angeles Times as a "showstopper" and by Jeffrey Steingarten of Vogue as "the most glorious spectacle of the season...like no other book I have seen in the past twenty years" is now available in a reduced-price edition. With a reduced trim size but an identical interior, this lavishly illustrated, stunningly designed, and gorgeously photographed masterpiece takes you inside the head of maverick restaurateur Heston Blumenthal. Separated into three sections (History; Recipes; Science), the book chronicles Blumenthal's improbable rise to fame and, for the first time, offers a mouth-watering and eye-popping selection of recipes from his award-winning restaurant. He also explains the science behind his culinary masterpieces, the technology and implements that make his alchemical dishes come to life. Designed by acclaimed artist Dave McKean-and filled with photographs by Dominic Davies-this artfully rendered celebration of one of the world's most innovative and renowned chefs is a foodie's dream.
Author: Heston Blumenthal
Publisher: Bloomsbury USA
ISBN: 9781596915503
Category : Cooking
Languages : en
Pages : 0
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Book Description
In August 1995 self-taught chef Heston Blumenthal opened the Fat Duck restaurant, which gained three Michelin stars in January 2004 when Heston was only thirty-seven-years old. In April 2005 the Fat Duck received worldwide recognition for its unique approach to gastronomy and was proclaimed The Best Restaurant in the world by the "50 Best" Academy of over 600 international food critics, journalists and chefs. This lavishly-illustrated, stunningly-designed, and gorgeously-photographed masterpiece will take you inside the head of the world's most maverick restaurateur. The Fat Duck Book will be carefully separated into the following three sections: Part I, History: Heston's improbable background and the unorthodox path he took to acheive his goal; his early ideas and early days running The Fat Duck, as well as his philosophy for what a food should be and what a chef's responsibility is in forwarding cuisine. Part II, Recipes: For the first time ever, a large selection of recipes from the award-winning restaurant. Some are broken down into their many component parts, but they will remain very "cheffy." Part III, Science: The science of it all, the technology and implements that make the dishes work. Various food scientists and taste experts will contribute to this section. It will be a foodie's dream to open up The Fat Duck Book and discover just what goes on in the head of one of the world's most famous chefs. How did he come up with the idea to open The Fat Duck? What book made him fascinated with cooking and the idea of opening a restaurant? How does he make dishes involving cans of nitrous not just delicious, but even comforting? And just what are his plans for the future...
Author: Tom Fitzmorris
Publisher: ABRAMS
ISBN: 1613127979
Category : Travel
Languages : en
Pages : 270
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Book Description
A cuisine lover’s history of New Orleans—from the Creole craze to rebuilding after Hurricane Katrina—from one of the city’s best-known food critics. Tom Fitzmorris covers the New Orleans food scene like powdered sugar covers a beignet. For more than forty years he’s written a weekly restaurant review, but he’s best known for his long-running radio talk show devoted to New Orleans restaurants and cooking. In Tom Fitzmorris’s Hungry Town, Fitzmorris movingly describes the disappearance of New Orleans’s food culture in the aftermath of Hurricane Katrina—and its triumphant comeback, an essential element in the city’s recovery. He leads up to the disaster with a history of New Orleans dining prior, including the opening of restaurants by big-name chefs like Paul Prudhomme and Emeril Lagasse. Fitzmorris’s coverage of the heroic return of his beloved city’s chefs after Katrina highlights the importance of local cooking traditions to a community. The book also includes some of the author’s favorite local recipes and numerous sidebars informed by his long career writing about the Big Easy. “New Orleanians are passionate about a lot of things, especially food! Nobody understands this better than Tom Fitzmorris. In Hungry Town, Tom gives readers insight into this amazing and one-of-a-kind city, and shows how food and the restaurant industry helped the city to survive and thrive after Katrina.” —Emeril Lagasse, chef, restaurateur, and TV host
Author: Ludovic Lefebvre
Publisher: Ecco
ISBN: 9780062114839
Category : Cooking
Languages : en
Pages : 0
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Book Description
The cookbook chronicles of the visionary, charismatic chef Ludo Lefebvre and his cult hit pop-up restaurant, LudoBites, worshiped by critics and foodies alike. Ludo Lefebvre is a culinary prodigy who worked at his first three-star Michelin restaurant at age fourteen. By twenty-five he was running his own kitchen in Los Angeles—winning accolades for serving the most imaginative, forward-thinking food the city had ever seen. In 2007, he traded fine dining—with its endless pomp and bottomless resources—for the freedom to cook outside the box, even if it meant sacrificing his skilled kitchen brigade and drafting an eight-year-old to clean green beans and separate eggs. The result was LudoBites, a "touring" restaurant that, like a rock 'n' roll band, roved the streets of Los Angeles, playing to different sold-out crowds every four months, bringing together old-money customers with a new generation of ambitious eaters who cram in elbow to elbow and cheek to cheek for the chance to sample Lefebvre's inspired, wildly imaginative food. LudoBites is the chronicle of that journey. Each chapter showcases the story and the outrageously inventive food of the seven different LudoBites incarnations, featuring recipes that merge the techniques Lefebvre perfected in his years at the finest French restaurants with the simplicity forced upon him by the limits of a pop-up kitchen. Essays prefacing each chapter give an unprecedented glimpse into the mind of "the chef of the future" (Time), a culinary genius who breaks all the rules, and beautiful, full-color photographs offer behind-the-scenes glimpses of the pain, drama, and triumph inherent in his creative process. As innovative and inviting as the unique chef it captures, LudoBites is a fascinating look at food and a revolutionary new way of cooking.
Author: Marissa Guggiana
Publisher: Rizzoli Publications
ISBN: 1599621029
Category : Cooking
Languages : en
Pages : 290
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Book Description
Marissa Guggiana spent months on the road, interviewing, travelling, photographing, and sharing staff (or family) meals at more than fifty of America’s top sustainable restaurants from coast to coast. For every lunch or dinner service, there is a staff meal. The best chefs in the best restaurants take their limitations—affordability, ingredients, and time—and create meals worthy of their compatriots. Ranging from small plates to multi course extravaganzas, the concept is simple: A well-fed staff is a happy one. Guggiana looked for chefs that sourced locally, thoughtfully, with a big eco-picture in mind and a well-fed staff at their heart. The result is simply unprecedented: a no-holds-barred trip behind the kitchen door, introducing you to every chef, sous-chef, line cook, server, bus boy, bartender, hostess, sommelier, dishwasher, and manager—all of whom you will come to adore. Off the Menu, an homage to cooking with love and leftovers, makes accessibility a delight. Lush, colorful, homegrown, and delicious, it is packed with lessons, tips, substitutes, anecdotes, and American wine and beer suggestions. At Vetri in Philadelphia, we get a family recipe from Chef Marc Vetri’s father and at Anne Quatrano’s Bacchanalia, we are whisked into the adjoining Star Provisions, described as a “culinary dream shop,” for bahn mi sandwiches. We go from gumbo to hot dogs, chicken and biscuits to duck and lettuce wraps, Tuscan kale salad to Chile Verde. It’s all here. The icing on the cake is the chef’s profile: Guggiana’s own Escoffier Questionnaire, is a playful epicurean take on the Proust questionnaire. Who better to recommend the best coffee shop or the perfect restaurant for a splurge, than the top chefs in the country? Find out where Paul Liebrandt of Corton goes for an after-work meal and the go-to-guilty-pleasure treat of Chef Michael White of Marea. The restaurants included vary from vegetarian to rustic, old-world Italian cuisine, from Asian-fusion to contemporary Mexican, from Scandinavian to Oyster bar. These are the meals that make a staff a family and family part of the staff. Inside Off the Menu you will find 100 recipes from more than 50 of the nation's top restaurants. Each entry includes profiles of the restaurants, Q&As with the chefs, behind-the-scenes trips to the kitchens, and dining out tips, restaurant tricks, and cooking techniques from the cream of the culinary crop. Pull back the curtain on the staff meal, and find new, exciting ways to feed your family from the best in the business. • More than 50 Profiles of America’s Top Restaurants. • "Escoffier Questionnaires": Interviews with America’s Best Chefs. • Behind-the-scenes at America's best restaurants, featuring tips and tricks from the nation's best chefs. • More than 150 delicious, affordable, family-style recipes refined for the home cook. • More than 150 photos. A selection of the Good Cook Book Club.
