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Author: Chris Caldicott
Publisher: Frances Lincoln Limited
ISBN: 9780711225404
Category : Vegetarian cooking
Languages : en
Pages : 192
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Book Description
Chris and Carolyn Caldicott run the famous World Food Cafe in London's Covent Garden, where they serve vegetarian food from recipes collected on their travels. This sequel to World Food Cafe is a travelogue, with photography and vegetarian recipes from around the globe.
Author: Chris Caldicott
Publisher: Frances Lincoln Limited
ISBN: 9780711225404
Category : Vegetarian cooking
Languages : en
Pages : 192
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Book Description
Chris and Carolyn Caldicott run the famous World Food Cafe in London's Covent Garden, where they serve vegetarian food from recipes collected on their travels. This sequel to World Food Cafe is a travelogue, with photography and vegetarian recipes from around the globe.
Author: Chris Caldicott
Publisher:
ISBN: 9789062558711
Category :
Languages : en
Pages : 192
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Book Description
Author: Chris Caldicott
Publisher:
ISBN: 9781484452011
Category :
Languages : en
Pages : 32
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Book Description
Presents words for foods, food production, and food consumption for each letter of the alphabet, and explains what and how people all over the world eat.
Author: Chris Caldicott
Publisher: Frances Lincoln
ISBN: 1781011389
Category : Cooking
Languages : en
Pages : 765
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Book Description
‘Will make you want to try out spicy city street-food stalls and beach cafés. While you’re waiting, you can try out the recipes at home.’ Daily Telegraph Chris and Carolyn Caldicott are the godparents of global vegetarian cuisine in the UK. For twenty years their World Food Cafe in London's Covent Garden was the hub of new flavours, colours and combinations in vegetarian cooking. World Food Cafe Vegetarian Bible collects the best recipes from two decades of globetrotting, tried and tested to be easy to make at home. ‘Tasty recipes that are an antidote to the blandness of many vegetarian meals.’ Independent Vegetarian Bible gathers together recipes previously published in World Food Cafe, World Food Cafe 2 and The Spice Routes. It forms the perfect companion to the brand new collection World Food Cafe Quick and Easy, published September 2012. More than 130 of the recipes are suitable for vegans. ‘For those who love to gaze and dream while they eat, a book of street food with a magnetic sense of place’ Food and Travel
Author: Tom Roston
Publisher: Abrams
ISBN: 1683356934
Category : Cooking
Languages : en
Pages : 320
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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: Joyce Esersky Goldstein
Publisher: William Morrow
ISBN: 9780688101220
Category : Cookery, International
Languages : en
Pages : 0
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Book Description
"Since bursting onto the American food scene in the 1980s with her ground-breaking San Francisco restaurant, Square One, Joyce Goldstein has been expanding our culinary horizons and cooking habits. In her new book, Back to Square One: Old-World Food in a New-World Kitchen, this award-winning restaurateur, teacher, food columnist, and cookbook author presents a rich sampling of the global cuisine that has been her creative hallmark." "In her generous volume she shares over 240 of her favorite recipes from the multitude of regional and national traditions she has studied and cooked for years. As in her acclaimed first book, The Mediterranean Kitchen, she delves into the cuisines of Greece, Portugal, Morocco, Italy, Turkey, Spain, and France, then travels to the Balkans and the Caucasus, to South America, the Indian subcontinent, and the islands of Indonesia and Japan - a journey that celebrates the power of food to "connect us with our cultural roots." "We need to keep in touch with our own food history," she writes, "before our taste memories are lost forever."" "All of Goldstein's offerings are as exciting and direct as her globe-circling inquiry. First courses include Indonesian Hot and Sour Fruit Salad, combining citrus, mangoes, pineapple, and cucumber with Thai basil and mint, and a Latin American Ajiaco Bogotano, a creamy potato soup enriched with avocado, chicken, and corn. Goldstein happily combines Portuguese ingredients with Italian techniques in a Duck and Sausage Risotto, and turns to the traditions of the Pacific Northwest coastal Indians for Potlatch Salmon with Juniper Marinade. From Georgia (the newly independent Russian republic, not the Peach State) comes a tangy Beef Ragout, with cilantro, lemon, and walnuts." "Back to Square One shares a naturally healthy cuisine, with modest fats and ample use of grains, starches, legumes, and a cornucopia of herbs and spices. But a celebration of global gustatory pleasure calls for an occasional indulgence, and Goldstein offers desserts like Cannoli dei Sogni ("Cannoli of Dreams") and Chocolate Mouse Torte with Mocha Ganache. To toast the splendid marriage of fine food and wine, her son, Evan Goldstein, master sommelier and director of the Sterling Vineyards School of Service and Hospitality, makes detailed and enticing wine recommendations for every recipe in the volume."--BOOK JACKET.Title Summary field provided by Blackwell North America, Inc. All Rights Reserved
Author: James Oseland
Publisher: Ten Speed Press
ISBN: 0399579834
Category : Cooking
Languages : en
Pages : 225
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Book Description
“This book embodies the culinary soul of Paris. It describes the incredible diversity of France’s capital’s food scene and markets and provides quintessential French recipes, as well as stories from passionate home cooks and bistros alike. Accompanied by superb photos of the city, dishes, and ingredients, from cheeses to wines to bread, World Food: Paris is useful and fun to read and cook from.”—Jacques Pépin A definitive user’s guide that unlocks the secrets to real Parisian cooking, while the beautiful photography tells the tale of the world’s most dazzling food city. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY MINNEAPOLIS STAR TRIBUNE Seasoned cooks and beginners alike will be inspired by this authoritative and delightful book, a new classic for everyone who loves Paris. With more than fifty accessible recipes and contributions from the city’s leading home cooks and chefs, World Food: Paris—part of the World Food series from award-winning author and food expert James Oseland—intimately captures the Parisian way with food as never before. Included are recipes for time-honored dishes such as Burgundy-style beef braised in red wine and bacon, as well as new ones like roast pork seasoned with preserved lemon and ginger. Readers will also find fundamentals such as how to grill a bistro-style steak to perfection along with tips for recreating a classic Parisian apéro, or appetizer party, complete with wine, cheese, and small plates. There are also desserts such as crème brûlée and Grand Marnier soufflé, a dish as luscious as it is makeable. Paris has long been synonymous with the best in dining. But until now no single book has explained why it continues to matter so much to cooks and food lovers. With more than one hundred fifty photographs, information about ingredients and history, and a comprehensive glossary, World Food: Paris captures a vital modern city where cooks from all walks of life are continuing a glorious culinary tradition.
Author: Junpei Inuzuka
Publisher: Yen Press LLC
ISBN: 1975309049
Category : Comics & Graphic Novels
Languages : en
Pages : 166
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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: Debbie Johnson
Publisher: HarperCollins UK
ISBN: 0008205884
Category : Fiction
Languages : en
Pages : 193
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Book Description
‘Full of quirky characters, friendship and humour, you will devour this engaging and heartwarming novel in one sitting’ – Sunday Express‘My new favourite author’ – Holly Martin
Author: Helen Myhre
Publisher: Univ of Wisconsin Press
ISBN: 9780299172343
Category : Cooking
Languages : en
Pages : 292
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Book Description
A collection of poems which reveal the inner workings of the human psyche and show us that sometimes the best defense against terror is making mischief.
