2003 San Francisco Bay Area Restaurants PDF Download
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Author: Zagat Survey
Publisher:
ISBN: 9781570064104
Category : Travel
Languages : en
Pages : 260
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Book Description
Author: Zagat Survey
Publisher:
ISBN: 9781570064104
Category : Travel
Languages : en
Pages : 260
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Book Description
Author: Josh Tickell
Publisher: Simon and Schuster
ISBN: 1501170252
Category : Family & Relationships
Languages : en
Pages : 352
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Book Description
Pre-publication subtitle: A food revolutionary's guide to reversing climate change.
Author: Marion Cunningham
Publisher: Knopf
ISBN: 0375411984
Category : Cooking
Languages : en
Pages : 242
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Book Description
From:Marion Cunningham To:The American home cook Subject (URGENT):The family table We need to lure our families, friends, and neighbors back to the table, to sit down and eat together. It is important that we be in charge again of our cooking, working with fresh, unadulterated ingredients. Enclosed you will find many simple-to-make, good-tasting, inexpensive dishes from the past that taste better than ever today. I urge you to try them. · Good soups—satisfying one-dish meals that can be made ahead · Dishes that can be made with what’s on hand—First-Prize Onion Casserole, Shepherd’s Pie, Salmon or Tuna Loaf · Vegetables baked and ready for the table · Real salads, substantial enough for lunch or supper, with snappy dressings · Breads and cookies, puddings and cakes that you loved as a child PS: There is nothing like the satisfaction of sharing with others something you have cooked yourself
Author: Not For Tourists
Publisher: Simon and Schuster
ISBN: 1628735864
Category : Travel
Languages : en
Pages : 343
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Book Description
The Not For Tourists Guide to San Francisco is the urban manual to the city that no San Franciscan should be without. This map-based guidebook organizes the city into forty mapped neighborhoods, and marks each map with user-friendly icons locating all of the essential services and entertainment hotspots. From post offices, libraries, restaurants, bars, and hardware stores to information on hotels, airports, public transportation, and city parks, NFT puts everything you need to know at your fingertips. The book also includes: · A foldout map showing highways, rail transit, and bike routes · Over 125 neighborhood maps · Coverage of Berkeley, Oakland, and Emeryville · Listings for sports and outdoor activities · Details on bookstores and shopping NFT: the OTHER San Francisco treat.
Author: Amy B. Trubek
Publisher: Univ of California Press
ISBN: 052093413X
Category : Cooking
Languages : en
Pages : 317
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Book Description
How and why do we think about food, taste it, and cook it? While much has been written about the concept of terroir as it relates to wine, in this vibrant, personal book, Amy Trubek, a pioneering voice in the new culinary revolution, expands the concept of terroir beyond wine and into cuisine and culture more broadly. Bringing together lively stories of people farming, cooking, and eating, she focuses on a series of examples ranging from shagbark hickory nuts in Wisconsin and maple syrup in Vermont to wines from northern California. She explains how the complex concepts of terroir and goût de terroir are instrumental to France's food and wine culture and then explores the multifaceted connections between taste and place in both cuisine and agriculture in the United States. How can we reclaim the taste of place, and what can it mean for us in a country where, on average, any food has traveled at least fifteen hundred miles from farm to table? Written for anyone interested in food, this book shows how the taste of place matters now, and how it can mediate between our local desires and our global reality to define and challenge American food practices.
Author: Michael Reich
Publisher: Univ of California Press
ISBN: 0520278143
Category : Business & Economics
Languages : en
Pages : 342
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Book Description
Starting in the 1990s, San Francisco launched a series of bold but relatively unknown public policy experiments to improve wages and benefits for thousands of local workers. Since then, scholars have documented the effects of those policies on compensation, productivity, job creation, and health coverage. Opponents predicted a range of negative impacts, but the evidence tells a decidedly different tale. This book brings together that evidence for the first time, reviews it as a whole, and considers its lessons for local, state, and federal policymakers.
Author: Philip Sloan
Publisher: Routledge
ISBN: 1134457332
Category : Business & Economics
Languages : en
Pages : 459
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Book Description
The issues surrounding the provision, preparation and development of food products is fundamental to every human being on the planet. Given the scarcity of agricultural land, environmental pollution, climate change and the exponential growth of the world’s population where starvation and obesity are both widespread it is little wonder that exploring the frontiers of food is now a major focus for researchers and practitioners. This timely Handbook provides a systematic guide to the current state of knowledge on sustainable food. It begins by analyzing the historical development surrounding food production and consumption, then moves on to discuss the current food crisis and challenges as well as the impacts linked to modern agriculture and food security. Finally, it concludes with a section that examines emerging sustainable food trends and movements in addition to an analysis of current food science innovations. Developed from specifically commissioned original contributions the Handbook’s inherent multidisciplinary approach paves the way for deeper understanding of all aspects linked to the evolution of food in society, including insights into local food, food and tourism, organic food, indigenous and traditional food, sustainable restaurant practices, consumption patterns and sourcing. This book is essential reading for students, researches and academics interested in the possibilities of sustainable forms of gastronomy and gastronomy’s contribution to sustainable development. The title includes a foreword written by Roberto Flore, Head Chef at the Nordic Food Lab, Copenhagen, Denmark.
Author: Carol Helstosky
Publisher: Routledge
ISBN: 1317621131
Category : History
Languages : en
Pages : 404
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Book Description
The history of food is one of the fastest growing areas of historical investigation, incorporating methods and theories from cultural, social, and women’s history while forging a unique perspective on the past. The Routledge History of Food takes a global approach to this topic, focusing on the period from 1500 to the present day. Arranged chronologically, this title contains 17 originally commissioned chapters by experts in food history or related topics. Each chapter focuses on a particular theme, idea or issue in the history of food. The case studies discussed in these essays illuminate the more general trends of the period, providing the reader with insight into the large-scale and dramatic changes in food history through an understanding of how these developments sprang from a specific geographic and historical context. Examining the history of economic, technological, and cultural interactions between cultures and charting the corresponding developments in food history, The Routledge History of Food challenges readers' assumptions about what and how people have eaten, bringing fresh perspectives to well-known historical developments. It is the perfect guide for all students of social and cultural history.
Author: Nick Edwards
Publisher: Penguin
ISBN: 1848360606
Category : Travel
Languages : en
Pages : 460
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Book Description
Presents guidance and tools for visitors to San Francisco and the Bay Area, including maps, lodging and restaurant suggestions, and details on history, culture, and things to see and do.
Author: Jennifer Reichardt
Publisher: Abrams
ISBN: 1647008034
Category : Cooking
Languages : en
Pages : 397
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Book Description
From the lauded multigenerational farming family behind Liberty Ducks, an all-encompassing guide for everything you need to know about preparing and cooking duck Showcasing more than eighty recipes from the owners of the farm along with over fifty top chefs and butchers from around the country, this indispensable cookbook takes the mystery out of cooking the sometimes-intimidating waterfowl. Straightforward instructions will enable you to master the basics, including butchering, the secret to crispy skin, making stock, and rendering fat, and pairing the ideal drink with your dishes. A collection of must-have charcuterie recipes along with irresistible starters, soups, salads, main courses, and (even) desserts offer a depth of global flavors. Kick off a cocktail party with Hatcho Miso Duck Liver Pâté, Smokey Black Cardamom Duck Momos, or Duck Carnitas Street Tacos or enjoy an al fresco lunch with Crispy Duck, Kumquat, and Date Salad with Pistachios or Tangy Duck Noodle Salad with Herbs and Cucumber. Enjoy comforting Duck Sugo Cavatelli with Herbs and Orange Zest, Duck Jambalaya, or Granny's Duck Meat Loaf for a weeknight family dinner, or pull out all the stops with Moroccan Duck Confit Basteeya or Roasted Maple-Glazed Duck with Butternut Squash Hash for a special occasion meal. And no meal is complete without a decadent dessert, like Duck Egg Custards with Plum Compote or Double Chocolate Duck Fat Cabernet Cake. Inviting you to create and savor restaurant-inspired dishes in the comfort of your home, The Whole Duck will have you cooking duck like a pro.
