The Underground Gourmet
Author : Milton Glaser, Jerome Snyder
Publisher :
Page : 260 pages
File Size : 18,37 MB
Release : 1970
Category :
ISBN :
Author : Milton Glaser, Jerome Snyder
Publisher :
Page : 260 pages
File Size : 18,37 MB
Release : 1970
Category :
ISBN :
Author : Barbie Baldwin
Publisher : Seaside Publishing
Page : 292 pages
File Size : 50,12 MB
Release : 1982
Category : Cooking
ISBN : 9780942084016
Author : Elizabeth M. Williams
Publisher : AltaMira Press
Page : 213 pages
File Size : 17,30 MB
Release : 2012-12-19
Category : Cooking
ISBN : 0759121389
Beignets, Po’ Boys, gumbo, jambalaya, Antoine’s. New Orleans’ celebrated status derives in large measure from its incredibly rich food culture, based mainly on Creole and Cajun traditions. At last, this world-class destination has its own food biography. Elizabeth M. Williams, a New Orleans native and founder of the Southern Food and Beverage Museum there, takes readers through the history of the city, showing how the natural environment and people have shaped the cooking we all love. The narrative starts with the indigenous population, resources and environment, then reveals the contributions of the immigrant populations, major industries, marketing networks, and retail and major food industries and finally discusses famous restaurants and signature dishes. This must-have book will inform and delight food aficionados and fans of the Big Easy itself.
Author : Odie Hawkins
Publisher : Author House
Page : 143 pages
File Size : 22,68 MB
Release : 2015-01-16
Category : Biography & Autobiography
ISBN : 149696117X
The Lil' Gourmet Cookbook focuses on food that is good for you. The best kind of food and exercise create a harmonious lifestyle. It's not about a lot of running and kicking but about being sensible and consistent. There are foods we must forget about in order to have a healthier lifestyle. They fall into many categories, but basically, they are foods that may taste good but will inevitably make you unhealthy. Let's eat right. Let's be right.
Author : Milton Glaser
Publisher : Simon & Schuster
Page : 0 pages
File Size : 30,47 MB
Release : 1970
Category : Business & Economics
ISBN : 9780671202859
Author : Merrill Shindler
Publisher : Citadel Press
Page : 170 pages
File Size : 11,77 MB
Release : 2003-05
Category : Cooking
ISBN : 9780806524887
American Dish commemorates the 20th century through beloved recipes that are not only delicious but which also represent the popular trends of each era from apple pie to Buffalo chicken wings. Illustrations.
Author : Rima Collin
Publisher : Knopf
Page : 266 pages
File Size : 18,16 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 : John Egerton
Publisher : Knopf
Page : 599 pages
File Size : 26,82 MB
Release : 2014-06-18
Category : Cooking
ISBN : 0307834565
This lively, handsomely illustrated, first-of-its-kind book celebrates the food of the American South in all its glorious variety—yesterday, today, at home, on the road, in history. It brings us the story of Southern cooking; a guide for more than 200 restaurants in eleven Southern states; a compilation of more than 150 time-honored Southern foods; a wonderfully useful annotated bibliography of more than 250 Southern cookbooks; and a collection of more than 200 opinionated, funny, nostalgic, or mouth-watering short selections (from George Washington Carver on sweet potatoes to Flannery O’Connor on collard greens). Here, in sum, is the flavor and feel of what it has meant for Southerners, over the generations, to gather at the table—in a book that’s for reading, for cooking, for eating (in or out), for referring to, for browsing in, and, above all, for enjoying.
Author : Walter Bernard
Publisher : Columbia University Press
Page : 598 pages
File Size : 42,50 MB
Release : 2019-12-31
Category : Language Arts & Disciplines
ISBN : 0231549539
For more than fifty years, Walter Bernard and Milton Glaser have revolutionized the look of magazine journalism. In Mag Men, Bernard and Glaser recount their storied careers, offering insiders’ perspective on some of the most iconic design work of the twentieth century. The authors look back on and analyze some of their most important and compelling projects, from the creation of New York magazine to redesigns of such publications as Time, Fortune, Paris Match, and The Nation, explaining how their designs complemented a story and shaped the visual identity of a magazine. Richly illustrated with the covers and interiors that defined their careers, Mag Men is bursting with vivid examples of Bernard and Glaser’s work, designed to encapsulate their distinctive approach to visual storytelling and capture the major events and trends of the past half century. Highlighting the importance of collaboration in magazine journalism, Bernard and Glaser detail their relationships with a variety of writers, editors, and artists, including Nora Ephron, Tom Wolfe, Gail Sheehy, David Levine, Seymour Chwast, Katherine Graham, Clay Felker, and Katrina vanden Heuvel. The book features a foreword by Gloria Steinem, who reflects on her work in magazines and her collaborations with Bernard and Glaser. At a time when uncertainty continues to cloud the future of print journalism, Mag Men offers not only a personal history from two of its most innovative figures but also a reminder and celebration of the visual impact and sense of style that only magazines can offer.
Author : Susan Tucker
Publisher : Univ. Press of Mississippi
Page : 277 pages
File Size : 48,97 MB
Release : 2009
Category : Cooking
ISBN : 1604736453
With contributions from Karen Leathem, Patricia Kennedy Livingston, Michael Mizell-Nelson, Cynthia LeJeune Nobles, Sharon Stallworth Nossiter, Sara Roahen, and Susan Tucker New Orleans Cuisine: Fourteen Signature Dishes and Their HistoriesNew Orleans Cuisine shows how ingredients, ethnicities, cooks, chefs, and consumers all converged over time to make the city a culinary capital.