Author : Tommy Baratta
Publisher : Simon and Schuster
Page : 184 pages
File Size : 47,80 MB
Release : 1997-11
Category : Cooking
ISBN : 0671535617
When Jack Nicholson needed to lose weight for a movie, his long-time pal, Greenwich Village chef Tommy Baratta, created a powerhouse repertoire of quick, full-flavored dishes that just happen to be low in fat and calories. Now Tommy shares this collection with readers everywhere. Two-color interior. Illustrations throughout.
Author : Tommy Baratta
Publisher :
Page : 176 pages
File Size : 50,31 MB
Release : 1999-03
Category :
ISBN : 9780788161865
When Jack Nicholson needed to lose the 25 pounds he'd gained to portray the lead character in the film Hoffa in order to star in Wolf, he called on his longtime pal, chef Tommy Baratta. The Jack Nicholson Diet,Ó now on the menu of Baratta's popular Greenwich Village restaurant, Marylou's, is the basis for the simple, low-fat, yet soul-satisfying recipes in this book. He created a powerhouse repertoire of quick, full-flavored dishes that are low in fat & calories. Includes more than 100 of the recipes that keep Jack lean & energized. Complete with festive snacks, appetizers, & side dishes.
Author : Tommy Baratta
Publisher : Beyond Words/Atria Books
Page : 178 pages
File Size : 21,29 MB
Release : 1996
Category : Cooking
ISBN : 9780671535605
When Jack Nicholson needed to lose the twenty-five pounds he'd gained to portray the lead character in the film Hoffa in order to star in Wolf, he called on his longtime pal, chef Tommy Baratta. The "Jack Nicholson Diet", now on the menu of Baratta's popular Greenwich Village restaurant, Marylou's, is the basis for the simple, low-fat, yet soul-satisfying recipes in Cooking for Jack. To help Jack slim down, Tommy drew on the philosophy that fine Italian food means fresh ingredients, simply prepared, and he created a powerhouse repertoire of quick, full-flavored dishes that are low in fat and calories. Eating Tommy's way, Jack dropped those extra pounds - and so did Tommy! Cooking for Jack includes more that one hundred of the recipes that keep Jack lean and energized, from breakfasts such as Basic Frittata and No Problem French Toast to his favorite dessert, a luscious but light Rice Pudding with rum-soaked raisins.
Author : Nick Grippo
Publisher :
Page : 0 pages
File Size : 23,41 MB
Release : 1998
Category : Business & Economics
ISBN : 9781883318093
Hollywood caterer Nick Grippo provides dozens of star-tested, easy to use recipes and complete menus. With full-colour food photography plus personal snapshos, Grippo shares the upclose and personal side of Hollywood parties and the gorgeous food they demand. Includes a foreword by Elizabeth Taylor and the delectable fare Grippo served at events for Barbra Streissad, Robin Williams, Meryl Streep, Jack Nicholson, Robert De Niro, Barry Manilow and more.
Author : Jessica Harper
Publisher : Workman Publishing
Page : 274 pages
File Size : 29,25 MB
Release : 2010-01-01
Category : Cooking
ISBN : 0761155260
Introducing a very funny, slightly edgy, winning new kind of cookbook Jessica Harper—that Jessica Harper, star of Minority Report, Stardust Memories, Love and Death, Pennies from Heaven, and more—is a working mother of two who faces the same problems of every other woman who's the designated home cook: How do you feed a family of picky eaters when you're not crazy about being in the kitchen in the first place? A natural-born storyteller and terrifically engaging writer, she does what she's done all her life—entertain us—while at the same time offering 100 not just easy but really easy-to-make, really tasty recipes. Her stories are filled with charming crabbiness—of cooking early in the day for the two kids who eat only six things, then later for the husband who eats only about eight things, none of which share common ground with those first six; of inviting her mother-in-law for dinner and handing her an apron; of suffering HAS—Hostess Anxiety Syndrome—having the book club over and picking The Good Earth because it matches the neighborhood's great new Chinese take-out, so no cooking involved! She wants to give a Nobel Prize to the person who invented bagged salad, and she recounts a wonderful story of making homemade turkey pot pie for the very first time—its crust tasted like rosemary-scented Play-Doh—to serve to Richard Gere and Cindy Crawford. But crabby or not, she's found a way to make it work, and work brilliantly. The Crabby Cook is about how to change your food-i-tude—no more garnish guilt, for example, and why “sort of homemade” is just as good as homemade (ie, knowing when to go all out with Pain-in-the-Ass Minestrone and when to settle for the almost-as-tasty Lazy-Ass Minestrone). It's how to identify those Miracle Foods—the stuff that everyone loves, like Gobble-It-Up Turkey Chili and Tony's Rigatoni. And even a whole survival guide—despite her HAS—to entertaining, including drinks, Whore's
Author : Sam Sifton
Publisher : Random House
Page : 386 pages
File Size : 22,23 MB
Release : 2020-02-18
Category : Cooking
ISBN : 1400069920
NEW YORK TIMES BESTSELLER • From the New York Times food editor and former restaurant critic comes a cookbook to help us rediscover the art of Sunday supper and the joy of gathering with friends and family “A book to make home cooks, and those they feed, very happy indeed.”—Nigella Lawson NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR • Town & Country • Garden & Gun “People are lonely,” Sam Sifton writes. “They want to be part of something, even when they can’t identify that longing as a need. They show up. Feed them. It isn’t much more complicated than that.” Regular dinners with family and friends, he argues, are a metaphor for connection, a space where memories can be shared as easily as salt or hot sauce, where deliciousness reigns. The point of Sunday supper is to gather around a table with good company and eat. From years spent talking to restaurant chefs, cookbook authors, and home cooks in connection with his daily work at The New York Times, Sam Sifton’s See You on Sunday is a book to make those dinners possible. It is a guide to preparing meals for groups larger than the average American family (though everything here can be scaled down, or up). The 200 recipes are mostly simple and inexpensive (“You are not a feudal landowner entertaining the serfs”), and they derive from decades spent cooking for family and groups ranging from six to sixty. From big meats to big pots, with a few words on salad, and a diatribe on the needless complexity of desserts, See You on Sunday is an indispensable addition to any home cook’s library. From how to shuck an oyster to the perfection of Mallomars with flutes of milk, from the joys of grilled eggplant to those of gumbo and bog, this book is devoted to the preparation of delicious proteins and grains, vegetables and desserts, taco nights and pizza parties.
Author : Lambert Rowst
Publisher : A Blokes Guide to Cooking
Page : 103 pages
File Size : 42,22 MB
Release : 2008-10
Category : Cooking
ISBN : 0980496314
Blokes in their natural environment have hectic lives, what between Cricket, Baseball, World Cups, World Series, Friday Night Football and Test Matches. Its amazing we have anytime left for work let alone romance or learning how to cook. A Blokes Guide to Cooking The Ultimate Bluffers Guide delves into the world of bluffing to show easy and creative international recipes within the grasps of the common man Bloke. It unravels the whole process from what utensils you need, picking the right menu then all the way to hiding the evidence after cooking to protect the innocent (mainly us). Now this isnt just another heres the recipes and this is what it should look like type of book. It covers all you need to know to get what you want from cooking, which by the way usually doesn't have much to do with just eating. The mere survival of the bloke species could be threatened if the Bloke does not go forth and multiply (or at least get out of the dog house with the Mrss for just being a bloke). The staple diet of meat and 3 veg still has its place in the blokes natural habitat but cooking to impress (see, I told you cooking didnt have much to do with just eating) takes a little bit more contemplation. Especially if you want to be rocketed to legend status, with the latest fling. We are man, we created fire! So we should be able to cook if someone just gives us a few tips, right?
Author : Drew Barrymore
Publisher : Simon and Schuster
Page : 334 pages
File Size : 18,29 MB
Release : 1991
Category : Motion picture actors and actresses
ISBN : 0671689231
She was a modern-day Shirley Temple, but at the age of nine Drew Barrymore was drinking alcohol. At ten she took up marijuana, and by twelve she began snorting cocaine. Here is her gripping, heart-wrenching story--a story of a childhood gone awry and a young woman battling to restore order to her chaotic life.
Author : Deborah A. Harris
Publisher : Rutgers University Press
Page : 248 pages
File Size : 37,87 MB
Release : 2015-05-20
Category : Business & Economics
ISBN : 0813571278
A number of recent books, magazines, and television programs have emerged that promise to take viewers inside the exciting world of professional chefs. While media suggest that the occupation is undergoing a transformation, one thing remains clear: being a chef is a decidedly male-dominated job. Over the past six years, the prestigious James Beard Foundation has presented 84 awards for excellence as a chef, but only 19 were given to women. Likewise, Food and Wine magazine has recognized the talent of 110 chefs on its annual “Best New Chef” list since 2000, and to date, only 16 women have been included. How is it that women—the gender most associated with cooking—have lagged behind men in this occupation? Taking the Heat examines how the world of professional chefs is gendered, what conditions have led to this gender segregation, and how women chefs feel about their work in relation to men. Tracing the historical evolution of the profession and analyzing over two thousand examples of chef profiles and restaurant reviews, as well as in-depth interviews with thirty-three women chefs, Deborah A. Harris and Patti Giuffre reveal a great irony between the present realities of the culinary profession and the traditional, cultural associations of cooking and gender. Since occupations filled with women are often culturally and economically devalued, male members exclude women to enhance the job’s legitimacy. For women chefs, these professional obstacles and other challenges, such as how to balance work and family, ultimately push some of the women out of the career. Although female chefs may be outsiders in many professional kitchens, the participants in Taking the Heat recount advantages that women chefs offer their workplaces and strengths that Harris and Giuffre argue can help offer women chefs—and women in other male-dominated occupations—opportunities for greater representation within their fields. Click here to access the Taking the Heat teaching guide (http://rutgerspress.rutgers.edu/pages/teaching_guide_for_taking_the_heat.aspx).
Author : Brian Kellow
Publisher : Penguin
Page : 441 pages
File Size : 12,80 MB
Release : 2012-10-30
Category : Biography & Autobiography
ISBN : 0143122207
“A smart and eminently readable examination of the life and career of one of the twentieth century’s most influential movie critics.”—Los Angeles Times “Engrossing and thoroughly researched.”—Entertainment Weekly • A New York Times Book Review Notable Book of 2011 • The first major biography of the most influential, powerful, and controversial film critic of the twentieth century Pauline Kael was, in the words of Entertainment Weekly's movie reviewer Owen Gleiberman, "the Elvis or Beatles of film criticism." During her tenure at The New Yorker from 1968 to 1991, she was the most widely read and, often enough, the most provocative critic in America. In this first full-length biography of the legend who changed the face of film criticism, acclaimed author Brian Kellow (author of Can I Go Now?: The Life of Sue Mengers, Hollywood's First Superagent) gives readers a richly detailed view of Kael's remarkable life—from her youth in rural California to her early struggles to establish her writing career to her peak years at The New Yorker.
