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Author: Becky Rosenthal
Publisher: Rowman & Littlefield
ISBN: 1493013335
Category : Cooking
Languages : en
Pages : 225
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Book Description
Though the West was won years and years ago, the pioneer spirit lives on in Salt Lake City (SLC). The local food scene is ripe with opportunity and alive with food entrepreneurs filled with ideas that many thought would never take off in Salt Lake City?let alone fly. Salt Lake City may be known for a world-renowned choir and the Transcontinental Railroad’s Golden Spike, but it’s a modern, vibrant city that has held on to its pioneer spirit. And nowhere is that force stronger than in the local food scene, ripe with opportunity and ingenuity. The foodie community embraces collaboration and generosity, so local restaurants, bars, and suppliers—pardon the pun—feed on each other to reach greater heights. Entrepreneurs are serving everything from bone marrow to tumbleweed, while foraging for mushrooms and new ideas to elevate SLC and its culture. With 76 recipes for the home cook from the area's most celebrated eateries and showcasing over 200 full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Salt Lake City Chef's Table is the ultimate gift and keepsake cookbook for both tourists and residents alike.
Author: Becky Rosenthal
Publisher: Rowman & Littlefield
ISBN: 1493013335
Category : Cooking
Languages : en
Pages : 225
Get Book Here
Book Description
Though the West was won years and years ago, the pioneer spirit lives on in Salt Lake City (SLC). The local food scene is ripe with opportunity and alive with food entrepreneurs filled with ideas that many thought would never take off in Salt Lake City?let alone fly. Salt Lake City may be known for a world-renowned choir and the Transcontinental Railroad’s Golden Spike, but it’s a modern, vibrant city that has held on to its pioneer spirit. And nowhere is that force stronger than in the local food scene, ripe with opportunity and ingenuity. The foodie community embraces collaboration and generosity, so local restaurants, bars, and suppliers—pardon the pun—feed on each other to reach greater heights. Entrepreneurs are serving everything from bone marrow to tumbleweed, while foraging for mushrooms and new ideas to elevate SLC and its culture. With 76 recipes for the home cook from the area's most celebrated eateries and showcasing over 200 full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Salt Lake City Chef's Table is the ultimate gift and keepsake cookbook for both tourists and residents alike.
Author: Amelia Levin
Publisher: Rowman & Littlefield
ISBN: 1493044397
Category : Cooking
Languages : en
Pages : 161
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Book Description
Once considered a city simply of steakhouses and deep-dish pizza joints, Chicago has morphed into a vibrant and rich collection of second-generation, energetic chefs seeking to forge strong relationships with local producers and the diners they look to inspire. Master Chef Rick Bayless, Stephanie Izard of Girl & the Goat, Tony Mantuano of Spiaggia, and Paul Kahan with his slew of award-winning restaurants are just a few of the top chefs making headlines not only in Chicago’s food pubs but also nationwide. The Chicago Chef’s Table gathers Chicago’s best chefs and restaurants under one cover. Profiling over 60 signature “at home” recipes from some of Chicago’s beloved dining establishments. The book is a celebration of Chicago itself and its modern Midwestern cuisine.
Author: Christine Balaz
Publisher: The Countryman Press
ISBN: 1581579306
Category : Travel
Languages : en
Pages : 273
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Book Description
An updated edition of the most comprehensive guide to the area, full of spectacular scenery and ripe for outdoor adventure. In this definitive guide to Utah’s Wasatch Region, entertainment abounds, from the ski slopes of Park City to the theaters of Salt Lake. Set against the stunning backdrop of the Rockies’ impressive peaks, this region offers the perfect pairing of outdoor escapes and urban options—with convenience, accessibility, and affordability.
Author:
Publisher: Youguide International BV
ISBN:
Category :
Languages : en
Pages : 138
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Book Description
Author: Sean Sherman
Publisher: U of Minnesota Press
ISBN: 1452967431
Category : Cooking
Languages : en
Pages : 280
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Book Description
2018 James Beard Award Winner: Best American Cookbook Named one of the Best Cookbooks of 2017 by NPR, The Village Voice, Smithsonian Magazine, UPROXX, New York Magazine, San Francisco Chronicle, Mpls. St. PaulMagazine and others Here is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites. The Sioux Chef’s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.
Author: Amelia Levin
Publisher: Rowman & Littlefield
ISBN: 0762785934
Category : Cooking
Languages : en
Pages : 210
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Book Description
Once considered a city simply of steakhouses and deep-dish pizza joints, Chicago has morphed into a vibrant and rich collection of second-generation, energetic chefs seeking to forge strong relationships with local producers and the diners they look to inspire. Master Chef Rick Bayless, Stephanie Izard of Girl & the Goat, Tony Mantuano of Spiaggia, and Paul Kahan with his slew of award-winning restaurants are just a few of the top chefs making headlines not only in Chicago’s food pubs but also nationwide. Chicago Chef’s Table is the first cookbook to gather Chicago’s best chefs and restaurants under one cover. Profiling signature “at home” recipes from over fifty legendary dining establishments, the book is a celebration of the farm-to-table way of life and modern Midwestern cuisine. Full-color photos throughout highlight fabulous dishes, famous chefs, and Chicago landmarks.
Author: Teresa Politano
Publisher: Rutgers University Press
ISBN: 0813550246
Category : Cooking
Languages : en
Pages : 261
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Book Description
One demanding New Jersey chef once tied his cooks to the stove by their apron strings. Another was such a finicky eater as a child, he refused to allow his cereal to touch his milk. One was kissed by Fidel Castro, another played onstage with Todd Rundgren. Celebrity Chefs of New Jersey peeks into the kitchens and the lives of some of the most famous chefs in the Garden State, where foodies and other gourmands will discover passions, kitchen secrets, life lessons, and signature recipes. Not so long ago, perhaps even just at the turn of this century, it was easy to lament the lack of sophisticated food in New Jersey. Oh sure, a few restaurants always sparkled, but, for the most part, New Jerseyans looked across at the bright lights of the big city, wistfully yearning for a table in glamorous Manhattan. Now, however, the most sought- after tables are right here and we have the best seats in the house, made even sweeter perhaps because they're our own little secret. We can dine frequently and dine well, with a smug sense that if only New Yorkers knew, they'd be looking across the river wishing they were us. In Celebrity Chefs of New Jersey, Teresa Politano profiles Craig Shelton, the chef who crystallized New Jersey's place in culinary history with his legendary Ryland Inn, along with other chefs, telling their personal stories of both creativity and survival. Some of these men and women rose from humble or difficult childhoods to fame in the food world. Others were not only talented but lucky enough to be in the right place at the right time. Their stories are arranged into three categories: legends, stars, and chefs to watch, and then topped off with a sweet surprise finish. Politano includes photographs, cooking secrets, and some of their sought-after signature recipes that are sophisticated but manageable for the skilled home chef.
Author:
Publisher: YouGuide Ltd
ISBN: 1837044856
Category :
Languages : en
Pages : 138
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Book Description
At YouGuide™, we are dedicated to bringing you the finest travel guides on the market, meticulously crafted for every type of traveler. Our guides serve as your ultimate companions, helping you make the most of your journeys around the world. Our team of dedicated experts works tirelessly to create comprehensive, up-todate, and captivating travel guides. Each guide is a treasure trove of essential information, insider insights, and captivating visuals. We go beyond the tourist trail, uncovering hidden treasures and sharing local wisdom that transforms your travels into extraordinary adventures. Countries change, and so do our guides. We take pride in delivering the most current information, ensuring your journey is a success. Whether you're an intrepid solo traveler, an adventurous couple, or a family eager for new horizons, our guides are your trusted companions to every country. For more travel guides and information, please visit www.youguide.com
Author: Samin Nosrat
Publisher: Simon and Schuster
ISBN: 1476753830
Category : Cooking
Languages : en
Pages : 480
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Book Description
Now a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need. With a foreword by Michael Pollan.
Author: Erin French
Publisher: Clarkson Potter
ISBN: 0553448439
Category : Cooking
Languages : en
Pages : 258
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Book Description
From the New York Times bestselling author and founder of the beloved restaurant The Lost Kitchen comes a stunning collection of 100 Maine recipes for every season. “A sensory joy . . . simple seasonal fare, creatively elevated and beautifully photographed . . . The recipes in The Lost Kitchen beckon you to keep returning for more.”—The Philadelphia Inquirer Erin French grew up in Freedom, Maine (population 719), helping her father at the griddle in his diner. An entirely self-taught cook who used cookbooks to form her culinary education, she founded her acclaimed restaurant, the Lost Kitchen, in the same town, creating meals that draws locals and visitors from around the world to a dining room that feels like an extension of her home. No one can bring small-town America to life better than a native, especially when it comes to Maine, one of the country’s most off-the-beaten-path states, with an abundant natural bounty that comes from its coastline, rivers, farms, fields, and woods—a cook’s dream. Inspired by her lush locale and classic American cooking, Erin crafts deliciously satisfying and easy-to-make recipes such as Whole-Roasted Trout with Parsnip and Herb Hash, Maine Shrimp Rolls, Ramp and Fiddlehead Fried Rice, and Rhubarb Spoon Cake. Erin’s food has been called “brilliant in its simplicity and honesty” by Food & Wine, and it is exactly this pure approach that makes her style of cooking so appealing—and so easy to embrace at home, wherever you live.
