Author : Tom Doorley
Publisher : Rux Martin/Houghton Mifflin Harcourt
Page : 0 pages
File Size : 44,50 MB
Release : 2009-12
Category : Cooking, Irish
ISBN : 9780547338279
An exciting celebration of local traditions and ingredients from Ireland's only Michelin-starred hotel restaurant
Author : Mary Germain Hountalas
Publisher : Random House Digital, Inc.
Page : 226 pages
File Size : 43,19 MB
Release : 2009
Category : Architecture
ISBN : 158008995X
The history of this fabled site spans 150 years, beginning in
Author : Linda Bauer
Publisher : Taylor Trade Publishing
Page : 308 pages
File Size : 50,9 MB
Release : 2008-04-28
Category : Cooking
ISBN : 1461635853
Some of the best cuisine in Colorado can be enjoyed at a diversity of historic locales, from classic diners, to dude ranches, to old hotels, and even a former filling station. Please your palate as well as your appetite for historical trivia as you prepare chilled zucchini soup from Denver's Castle Marne, Spanish flan from the Twin Owls Steakhouse in Estes Park, coconut barbecue sauce from the Laramie River Ranch in North Park, or seafood gumbo from the Royal Gorge Route Railroad. A number of the recipes are historic in themselves, offering such time-honored delicacies as prime rib of buffalo from Denver's Buckhorn Exchange to The Fort in Morrison's cast iron cobbler. Intriguing stories combined with delicious recipes from some of the finest restaurants in the world are your tickets to discovering the wonders of dining in historic Colorado!
Author : Chuck Johnsons
Publisher : Wilderness Adventures Press
Page : 292 pages
File Size : 41,41 MB
Release : 2004
Category : Cooking
ISBN : 9781932098099
The third book in the Wilderness Adventures series features 132 recipes for entrees, appetizers, and desserts from 34 of the Denver area's premier restaurants, along with photographs, descriptions, and historical information.
Author : Victor Hirtzler
Publisher :
Page : 460 pages
File Size : 50,3 MB
Release : 1919
Category : Cookery
ISBN :
Recipes given as part of daily menus for the year.
Author : Ceil Dyer
Publisher : Yankee Publishing, Incorporated
Page : 280 pages
File Size : 44,82 MB
Release : 1986
Category : Cooking
ISBN : 9780899090566
The Newport Cookbook is an evocative display of Americana providing authentic recipes from each era- clearly and skillfully presented to be made today - provide a treasury of superb dishes.
Author : Carol Faino
Publisher : Big Earth Publishing
Page : 322 pages
File Size : 29,62 MB
Release : 2002-07
Category : Cooking
ISBN : 9780965375108
Includes information about each bed and breakfast, the innkeepers, rates and other considerations, in addition to a selected recipe.
Author : Steve Bauer
Publisher : Taylor Trade Publications
Page : 338 pages
File Size : 41,77 MB
Release : 2008-10-03
Category : Cooking
ISBN : 1589794001
Linda and Steve Bauer guide readers through a culinary journey across California, detailing some of the most interesting histories and delicious recipes from California's landmark restaurants. Each of the restaurants visited reveals several signature dishes to be easily replicated at home. California's cuisine comes alive as the Bauers discover the state's most historic restaurants.
Author : Victor Hirtzler
Publisher : Good Press
Page : 620 pages
File Size : 34,84 MB
Release : 2021-04-26
Category : Cooking
ISBN :
The Hotel St. Francis Cook Book is a book by Victor Hirtzler. A cookbook for high profile hotel guests, each day of the year with a different menu provides culinarians with hundreds of recipes for eating pleasure.
Author : Clementine Paddleford
Publisher : Rizzoli Publications
Page : 850 pages
File Size : 40,21 MB
Release : 2011-10-11
Category : Cooking
ISBN : 0847837475
The first and greatest book of regional American cuisine, now revised for today’s home cook. Imagine a person with the culinary acumen of Julia Child, the inquisitiveness of Margaret Mead, and the daring of Amelia Earhart. This is Clementine Paddleford, America’s first food journalist. In the 1930s, Paddleford set out to do something no one had done before: chronicle regional American food. Writing for the New York Herald Tribune, Gourmet, and This Week, she crisscrossed the nation, piloting a propeller plane, to interview real home cooks and discover their local specialties. The Great American Cookbook is the culmination of Paddleford’s career. A best seller when first published in 1960 as How America Eats, this coveted classic has been out of print for thirty years. Here are more than 500 of Paddleford’s best recipes, all adapted for contemporary kitchens. From New England there is Real Clam Chowder; from the South, Fresh Peach Ice Cream; from the Southwest, Albondigas Soup; from California, Arroz con Pollo. Behind all the recipes are extraordinary stories, which make this not just a cookbook but also a portrait of America.
