Lodging and Restaurant Index
Author :
Publisher :
Page : 548 pages
File Size : 49,98 MB
Release : 1993
Category : Food service management
ISBN :
Author :
Publisher :
Page : 548 pages
File Size : 49,98 MB
Release : 1993
Category : Food service management
ISBN :
Author :
Publisher :
Page : 570 pages
File Size : 29,38 MB
Release : 2001
Category : Food service management
ISBN :
Author :
Publisher :
Page : 586 pages
File Size : 30,18 MB
Release : 1994
Category : Food service management
ISBN :
Author :
Publisher :
Page : 514 pages
File Size : 18,5 MB
Release : 1999
Category : Food service management
ISBN :
Author : Judith M. Nixon
Publisher :
Page : 400 pages
File Size : 10,58 MB
Release : 1985
Category : Food service management
ISBN :
Author : Automobile Association (Great Britain)
Publisher :
Page : pages
File Size : 29,93 MB
Release : 1998
Category : Hotels
ISBN :
Author : Judith M. Nixon
Publisher :
Page : 308 pages
File Size : 25,4 MB
Release : 1985
Category : Food service management
ISBN :
Author : Runzheimer International
Publisher :
Page : pages
File Size : 46,16 MB
Release : 1989
Category : Hotels
ISBN :
Author : Stuart Brioza
Publisher : Ten Speed Press
Page : 370 pages
File Size : 44,5 MB
Release : 2017-10-24
Category : Cooking
ISBN : 1607748444
Finalist for the 2018 James Beard Foundation Book Awards for "Restaurant and Professional" category The debut cookbook from one of the country's most celebrated and pioneering restaurants, Michelin-starred State Bird Provisions in San Francisco. Few restaurants have taken the nation by storm in the way that State Bird Provisions has. Inspired by their years catering parties, chefs Stuart Brioza and Nicole Krasinski use dim sum style carts to offer guests small but finely crafted dishes ranging from Potato Chips with Crème Fraiche and Cured Trout Roe, to Black Butter-Balsamic Figs with Wagon Wheel Cheese Fondue, to their famous savory pancakes (such as Chanterelle Pancakes with Lardo and Maple Vinegar), along with a menu of more substantial dishes such as their signature fried quail with stewed onions. Their singular and original approach to cooking, which expertly blends seemingly disparate influences, flavors, and textures, is a style that has influenced other restaurants throughout the country and is beloved by diners, chefs, and critics alike. In the debut cookbook from this acclaimed restaurant, Brioza and Krasinski share recipes for their most popular dishes along with stunning photography, and inspire readers to craft an unforgettable meal of textures, temperatures, aromas, and colors that excite all of the senses.
Author : Christina Tree
Publisher : The Countryman Press
Page : 793 pages
File Size : 24,76 MB
Release : 2012-06-04
Category : Travel
ISBN : 0881509647
Contains up-to-date information on travel in the state of Maine, with recommendations on lodging, restaurants, regional events, family activities, entertainment, and natural landmarks.