Chef Daniel Bruce Simply New England

Author: Daniel Bruce
Publisher: Rowman & Littlefield
ISBN: 1493003240
Size: 73.27 MB
Format: PDF, ePub, Docs
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Ever since the Pilgrims sat down with the Indians on the first Thanksgiving, the foods of New England have been part of our national identity. In this beautiful cookbook, acclaimed chef Daniel Bruce of the Boston Harbor Hotel invites you into his home to enjoy contemporary New England cuisine. This is the new New England, as interpreted by a man who grew up eating off the land, then cooked professionally in Italy and France, worked alongside the legendary Alain Sailhac at Le Cirque, and was Executive Chef at the 21 Club--all by the age of 27. It’s food that’s respectful of tradition yet thoroughly modern, fiercely seasonal, and showcases local products. And it’s food that tastes hotel-dining-room luxurious but is shockingly simple to prepare. Because when Daniel is at home cooking for his wife and college-age kids, there’s not a lot of extra time to get dinner on the table. All 125 delectable recipes are easy enough and tasty enough to become part of everyone's permanent culinary repertoire.

Little Saigon Cookbook

Author: Ann Le
Publisher: Rowman & Littlefield
ISBN: 0762799498
Size: 40.39 MB
Format: PDF
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The Little Saigon Cookbook offers dozens of family recipes, many surviving through oral history alone. It takes readers on a tour of culinary landmarks and introduces them to the wealth of authentic dishes found in Little Saigon.

Simca S Cuisine

Author: Simone Beck
Publisher: Knopf
ISBN: 0804150478
Size: 27.34 MB
Format: PDF, Kindle
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Simone (“Simca”) Beck is known to millions of Americans as Julia Child’s French partner in the creation of the two classic volumes of Mastering the Art of French Cooking. Now, she gives us her own delectable recipes—the ones she most treasures out of a lifetime of cooking creativity that has made her one of the great cuisinières of her day. Here are recipes that were inspired by old French family specialties found in her mother’s and grandmother’s well-thumbed notebooks; recipes that grew out of Simca’s life in the provinces (particularly Normandy, Alsace, and Provence) where she has gardened, cooked, dined out, and entertained; simple delights and fabulous concoctions all set down with a beautiful French clarity. Skillfully adapting her French ways to American needs, she presents over 100 recipes in 31 alluring menus designed for every sort of occasion—a warming dinner after a winter walk in the woods, a feast to dazzle your friends, a buffet for winter and one for summer, even an elegant picnic. For each menu Simca has written a charming, altogether personal introduction filled with nuggets of useful information, like what can be cooked ahead of time or how long last-minute preparations will take. Specific wines are always suggested with the menus, along with specific cheeses when called for. In addition, this volume features a small collection of other favorite dishes that did not fit into the menus but were simply too good to leave out. All in all, Simca’s Cuisine is a lasting treasure for everyone in search of new delicacies to serve, new menus that will enchant, new aromas and flavors in the French tradition, and new ways to find expertise in the kitchen and joy at the table.

Student S Cookbook

Author: Keda Black
Publisher: Rowman & Littlefield
ISBN: 0762777036
Size: 50.92 MB
Format: PDF
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An illustrated and easy-to-follow guide to making delicious meals with limited utensils, time, and space

Korea The Impossible Country

Author: Daniel Tudor
Publisher: Tuttle Publishing
ISBN: 146291022X
Size: 33.26 MB
Format: PDF
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South Korea's amazing rise from the ashes: the inside story of an economic, political, and cultural phenomenon Long overshadowed by Japan and China, South Korea is a small country that happens to be one of the great national success stories of the postwar period. From a failed state with no democratic tradition, ruined and partitioned by war, and sapped by a half-century of colonial rule, South Korea transformed itself in just fifty years into an economic powerhouse and a democracy that serves as a model for other countries. With no natural resources and a tradition of authoritarian rule, Korea managed to accomplish a second Asian miracle. Daniel Tudor is a journalist who has lived in and written about Korea for almost a decade. In Korea: The Impossible Country, Tudor examines Korea's cultural foundations; the Korean character; the public sphere in politics, business, and the workplace as well as the family, dating, and marriage. In doing so, he touches on topics as diverse as shamanism, clan-ism, the dilemma posed by North Korea, the myths about doing business in Korea, the Koreans' renowned hard-partying ethos, and why the infatuation with learning English is now causing huge social problems. South Korea has undergone two miracles at once: economic development and complete democratization. The question now is, will it become as some see Japan, a rich yet aging society, devoid of energy and momentum? Or will the dynamism of Korean society and its willingness to change—as well as the opportunity it has now to welcome outsiders into its fold—enable it to experience a third miracle that will propel it into the ranks of the world's leading nations in terms of human culture, democracy, and wealth? More than just one journalist's account, Korea: The Impossible Country also draws on interviews with many of the people who made South Korea what it is today. These include: Choi Min-sik, the star of "Old Boy". Park Won-soon, Mayor of Seoul. Soyeon Yi, Korea's first astronaut Hong Myung-bo, legendary captain of Korea's 2002 FIFA World Cup team. Shin Joong-hyun, the 'Godfather of Korean Rock'. Ko Un, poet. Hong Seok-cheon, restaurateur, and the first Korean celebrity to 'come out'. And many more, including a former advisor to President Park Chung-hee; a Shaman priestess ('mudang'); the boss of Korea's largest matchmaking agency; a 'room salon' hostess; an architect; as well as chefs, musicians, academics, entrepreneurs, homemakers, and chaebol conglomerate employees.

Maine Classics

Author: Mark Gaier
Publisher: Running Press
ISBN: 0762438703
Size: 18.73 MB
Format: PDF, ePub, Mobi
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Features more than one hundred recipes from the state of Maine that are organized by the location of the main ingredients.

The Devil S Financial Dictionary

Author: Jason Zweig
Publisher: PublicAffairs
ISBN: 1610396065
Size: 64.92 MB
Format: PDF, ePub, Docs
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Your Survival Guide to the Hades of Wall Street The Devil's Financial Dictionary skewers the plutocrats and bureaucrats who gave us exploding mortgages, freakish risks, and banks too big to fail. And it distills the complexities, absurdities, and pomposities of Wall Street into plain truths and aphorisms anyone can understand. An indispensable survival guide to the hostile wilderness of today's financial markets, The Devil's Financial Dictionary delivers practical insights with a scorpion's sting. It cuts through the fads and fakery of Wall Street and clears a safe path for investors between euphoria and despair. Staying out of financial purgatory has never been this fun.

From The Wood Fired Oven

Author: Richard Miscovich
Publisher: Chelsea Green Publishing
ISBN: 1603583289
Size: 53.61 MB
Format: PDF, ePub, Docs
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Provides advice, techniques, and tips for building and working with wood-fired ovens along with recipes for different heat cycles.

The Third Plate

Author: Dan Barber
Publisher: Penguin
ISBN: 0143127152
Size: 50.28 MB
Format: PDF, Kindle
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"Barber explores the evolution of American food from the 'first plate,' or industrially-produced, meat-heavy dishes, to the 'second plate' of grass-fed meat and organic greens, and says that both of these approaches are ultimately neither sustainable nor healthy. Instead, Barber proposes Americans should move to the 'third plate,' a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat"--Provided by publishe

The Red Rooster Cookbook

Author: Marcus Samuelsson
Publisher: Houghton Mifflin Harcourt
ISBN: 0544639812
Size: 54.27 MB
Format: PDF, ePub, Mobi
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Southern comfort food and multicultural recipes from the New York Times best-selling superstar chef Marcus Samuelsson’s iconic Harlem restaurant. When the James Beard Award-winning chef Marcus Samuelsson opened Red Rooster on Malcolm X Boulevard in Harlem, he envisioned more than a restaurant. It would be the heart of his neighborhood and a meet-and-greet for both the downtown and the uptown sets, serving Southern black and cross-cultural food. It would reflect Harlem's history. Ever since the 1930s, Harlem has been a magnet for more than a million African Americans, a melting pot for Spanish, African, and Caribbean immigrants, and a mecca for artists. These traditions converge on Rooster’s menu, with Brown Butter Biscuits, Chicken and Waffle, Killer Collards, and Donuts with Sweet Potato Cream. They’re joined by global-influenced dishes such as Jerk Bacon and Baked Beans, Latino Pork and Plantains, and Chinese Steamed Bass and Fiery Noodles. Samuelsson’s Swedish-Ethiopian background shows in Ethiopian Spice-Crusted Lamb, Slow-Baked Blueberry Bread with Spiced Maple Syrup, and the Green Viking, sprightly Apple Sorbet with Caramel Sauce. Interspersed with lyrical essays that convey the flavor of the place and stunning archival and contemporary photos, The Red Rooster Cookbook is as layered as its inheritance.