The Underground Gourmet
Author : Milton Glaser, Jerome Snyder
Publisher :
Page : 260 pages
File Size : 43,9 MB
Release : 1970
Category :
ISBN :
Author : Milton Glaser, Jerome Snyder
Publisher :
Page : 260 pages
File Size : 43,9 MB
Release : 1970
Category :
ISBN :
Author : Milton Glaser
Publisher : Simon & Schuster
Page : 370 pages
File Size : 18,17 MB
Release : 1977
Category : New York (N.Y.)
ISBN : 9780671224431
Author : Barbie Baldwin
Publisher : Seaside Publishing
Page : 292 pages
File Size : 15,10 MB
Release : 1982
Category : Cooking
ISBN : 9780942084016
Author : Richard H. Collin
Publisher :
Page : 256 pages
File Size : 31,34 MB
Release : 1970
Category : New Orleans (La.)
ISBN : 9780671205317
Author : Richard H. Collin
Publisher : Touchstone
Page : 248 pages
File Size : 29,91 MB
Release : 1970
Category : New Orleans (La.)
ISBN : 9780671214449
Author : Richard H. Collin
Publisher :
Page : 248 pages
File Size : 35,41 MB
Release : 1970
Category :
ISBN :
Author : Jenn Garbee
Publisher : Sasquatch Books
Page : 221 pages
File Size : 47,12 MB
Release : 2010-06-01
Category : Cooking
ISBN : 1570617155
It’s happening in attics, garages, living rooms, parking lots and wine cellars across the nation – underground restaurant chefs are taking the food scene by storm, one dinner at a time. They’re throwing fabulous dinner parties at the drop of a hat for a hodge-podge of guests in offbeat, roving locations. They’re evading the cops, enticing the food-obsessed, and making headlines ("Restaurants on the Fringe, and Thriving"!). In short, they’re reinventing the dining experience. No wonder foodies are falling hard for the underground eating experience. And in Secret Suppers, LA Times journalist Jenn Garbee takes readers into this underground gourmet world as it’s taking place in Seattle, San Francisco, Washington, DC, Manhattan, Des Moines, Austin, and Sonoma County. Whether it’s steaks prepared in the parlor fireplace of a townhouse, or bacon-wrapped-bacon served on the deck of a charming little house in a sunny Seattle neighborhood, or a white-tablecloth affair set in an open field in Santa Barbara—chefs and food lovers are circumventing the restaurant altogether to cook what they want, to reinvent the serving ambiance whenever the whim strikes, and to attract the most adventurous diners. Sort of akin to speakeasies from an earlier era, some underground restaurants are the best-known secrets in town.
Author : Milton Glaser
Publisher : Simon & Schuster
Page : 320 pages
File Size : 26,42 MB
Release : 1975
Category : International cooking
ISBN : 9780671220761
Author : Rima Collin
Publisher : Knopf
Page : 266 pages
File Size : 36,55 MB
Release : 1987-03-12
Category : Cooking
ISBN : 0394752759
Two hundred eighty-eight delicious recipes carefully worked out so that you can reproduce, in your own kitchen, the true flavors of Cajun and Creole dishes. The New Orleans cookbook whose authenticity dependability, and wealth of information have made it a classic.
Author : Tom Roston
Publisher : Abrams
Page : 320 pages
File Size : 33,30 MB
Release : 2019-09-10
Category : Cooking
ISBN : 1683356934
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)