The Underground Gourmet
Author : Milton Glaser, Jerome Snyder
Publisher :
Page : 260 pages
File Size : 20,18 MB
Release : 1970
Category :
ISBN :
Author : Milton Glaser, Jerome Snyder
Publisher :
Page : 260 pages
File Size : 20,18 MB
Release : 1970
Category :
ISBN :
Author : Milton Glaser
Publisher : Simon & Schuster
Page : 370 pages
File Size : 25,29 MB
Release : 1977
Category : New York (N.Y.)
ISBN : 9780671224431
Author : Barbie Baldwin
Publisher : Seaside Publishing
Page : 292 pages
File Size : 48,74 MB
Release : 1982
Category : Cooking
ISBN : 9780942084016
Author : Richard H. Collin
Publisher :
Page : 256 pages
File Size : 16,31 MB
Release : 1970
Category : New Orleans (La.)
ISBN : 9780671205317
Author : Richard H. Collin
Publisher : Touchstone
Page : 248 pages
File Size : 43,15 MB
Release : 1970
Category : New Orleans (La.)
ISBN : 9780671214449
Author : Richard H. Collin
Publisher :
Page : 248 pages
File Size : 34,61 MB
Release : 1970
Category :
ISBN :
Author : Jenn Garbee
Publisher : Sasquatch Books
Page : 221 pages
File Size : 40,36 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 : 47,42 MB
Release : 1975
Category : International cooking
ISBN : 9780671220761
Author : Rima Collin
Publisher : Knopf
Page : 266 pages
File Size : 14,19 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 : Ruth Reichl
Publisher : Random House
Page : 431 pages
File Size : 18,65 MB
Release : 2001-06-12
Category : Biography & Autobiography
ISBN : 0375507043
BONUS: This edition contains a Comfort Me with Apples discussion guide and an excerpt from Ruth Reichl's Delicious! In this delightful sequel to her bestseller Tender at the Bone, Ruth Reichl returns with more tales of love, life, and marvelous meals. Comfort Me with Apples picks up Reichl’s story in 1978, when she puts down her chef’s toque and embarks on a career as a restaurant critic. Her pursuit of good food and good company leads her to New York and China, France and Los Angeles, and her stories of cooking and dining with world-famous chefs range from the madcap to the sublime. Through it all, Reichl makes each and every course a hilarious and instructive occasion for novices and experts alike. She shares some of her favorite recipes while also sharing the intimacies of her personal life in a style so honest and warm that readers will feel they are enjoying a conversation over a meal with a friend.