Author : Nancy Noel Marra
Publisher : iUniverse
Page : 137 pages
File Size : 21,54 MB
Release : 2001-01-09
Category : Fiction
ISBN : 0595148794
The Gourmet Club: A Full Course Deal tells the story of six couples as they form a group designed to share fine dining experiences. However, over the years these 12 people find they have come to share much more than just food! The Gourmet Club: A Full Course Deal has it all: an entertaining storyline plus recipes for all the delicious food served at the club 'meetings'. Bon Appetit!
Author : Jun'ichiro Tanizaki
Publisher : University of Michigan Press
Page : 187 pages
File Size : 36,42 MB
Release : 2017-01-03
Category : Fiction
ISBN : 0472053353
Six short stories by Tanizaki Jun'ichiro (1886-1965), capturing the breadth of his literary oeuvre
Author : Cynthia Nims
Publisher : Ten Speed Press
Page : 162 pages
File Size : 45,13 MB
Release : 2011-05-18
Category : Cooking
ISBN : 160774175X
Have you ever accompanied an evening of game-playing with a bowl of salty chips or slabs of pizza? If so, you know that greasy fingers can be a distraction, with players interrupting the game to grab napkins or even lick their fingers—immediately before grabbing the communal spinner. Gourmet Game Night has the solution: instead of relying on conventional convenience snacks and standbys, you’ve got imaginative, homemade options; instead of greasy hands and game pieces, you’ve got mess-free, bite-sized snacks. Cookbook writer, magazine contributor, and culinary blogger Cynthia Nims offers inventive alternatives that make hands-clean dining easy, including: • Edible wrappers around savory centers (Shrimp Cakes in Shiso Leaves, page 66) • Bite-sized versions of unwieldy classics for easy grabbing between moves (Caesar Dip with Big Croutons and Romaine, page 18) • Edible bases to support tender ingredients (Tuna Tartare on Daikon Slices, page 58) • Innovative mini containers such as shot glasses for liquid fare (Chilled Avocado Soup with Roasted Poblano Cream, page 112) • Neat sweet treats paired with gooey dippers (Brown Butter Pound Cake with Caramel Dip, page 34) • And of course, party-friendly drinks poured by the pitcherful (Pomegranate-Mint Fizz, page 138) Cynthia Nims’s creative and contemporary recipes will liven up any event where free hands are of the essence, whether you’re gathering friends for a poker night, rolling those dice for a board-game party, spicing up your bridge club, planning a family Scrabble tournament, or impressing your book club or knitting group! Indeed, Gourmet Game Night proves that you don’t need a fancy night on the town to have fun; instead, gather your friends for satisfying small bites—and hopefully a winning streak—at home. From the Trade Paperback edition.
Author : Emily Zants
Publisher : Lulu.com
Page : 194 pages
File Size : 41,49 MB
Release : 2009-02-05
Category :
ISBN : 0557041562
When you don't want to go on statins, how do you eat without sacrificing your gourmet palate? This book attempts to answer the question. Inspired by years of photography and travel around the world, the recipes reflect, in many ways, the images.
Author : James Robert Parish
Publisher : John Wiley & Sons
Page : 321 pages
File Size : 12,26 MB
Release : 2008-02-26
Category : Biography & Autobiography
ISBN : 0470225262
Discusses the personal life and professional career of comedy writer/actor/filmmaker Mel Brooks.
Author : Muriel Barbery
Publisher : Europa Editions
Page : 100 pages
File Size : 47,21 MB
Release : 2009-08-25
Category : Fiction
ISBN : 1609452216
A French food critic faces his mortality in an “entertaining [and] witty” novel by the New York Times–bestselling author of The Elegance of the Hedgehog (Newsday). In the heart of Paris, in the same posh building made famous in The Elegance of the Hedgehog, Pierre Arthens, the greatest food critic in the world, is dying. Revered by some and reviled by many, Monsieur Arthens has been lording it over the world’s most esteemed chefs for years, passing judgment on their creations, deciding their fates with a stroke of his pen, destroying and building reputations on a whim. But now, during his final hours, his mind has turned to simpler things. He is desperately searching for that singular flavor, that sublime something once sampled, never forgotten, the flavor par excellence. Indeed, this flamboyant and self-absorbed man desires only one thing before he dies: one last taste. Thus begins a charming voyage that traces the career of Monsieur Arthens from childhood to maturity across a celebration of all manner of culinary delights. Alternating with the voice of the supercilious Arthens is a chorus belonging to his acquaintances and familiars—relatives, lovers, a would-be protégé, even a cat. Each will have his or her say about M. Arthens, a man who has inspired only extreme emotions in people. Here, as in The Elegance of the Hedgehog, Muriel Barbery’s story celebrates life’s simple pleasures and sublime moments while condemning the arrogance and vulgarity of power. “Lush and satisfying prose.” —Publishers Weekly
Author : Daniel Nelson
Publisher : Boone & Crockett Club
Page : 0 pages
File Size : 44,2 MB
Release : 2014
Category : Cooking
ISBN : 9780940864931
Looking for new ways to prepare the wild game you harvested this season? Do you need tips for processing your venison that will all but guarantee top-notch flavor? America s most respected chefs share their favorite recipes covering a menagerie of wild meats and a world of flavors. This illustrated cookbook features easy, step-by-step recipes that will please the most discriminating eaters. Napa winemaker Marc Mondavi lends his expertise to suggest wine pairings for each recipe."
Author : United States. Adjutant General Center. Club and Community Activities Management Directorate
Publisher :
Page : 148 pages
File Size : 20,51 MB
Release : 1979
Category :
ISBN :
Author : Nancy K. Stalker
Publisher : Oxford University Press
Page : 369 pages
File Size : 28,19 MB
Release : 2018-03-26
Category : History
ISBN : 0190240431
In recent years Japan's cuisine, or washoku, has been eclipsing that of France as the world's most desirable food. UNESCO recognized washoku as an intangible cultural treasure in 2013 and Tokyo boasts more Michelin-starred restaurants than Paris and New York combined. International enthusiasm for Japanese food is not limited to haute cuisine; it also encompasses comfort foods like ramen, which has reached cult status in the U.S. and many world capitals. Together with anime, pop music, fashion, and cute goods, cuisine is part of the "Cool Japan" brand that promotes the country as a new kind of cultural superpower. This collection of essays offers original insights into many different aspects of Japanese culinary history and practice, from the evolution and characteristics of particular foodstuffs to their representation in literature and film, to the role of foods in individual, regional, and national identity. It features contributions by both noted Japan specialists and experts in food history. The authors collectively pose the question "what is washoku?" What culinary values are imposed or implied by this term? Which elements of Japanese cuisine are most visible in the global gourmet landscape and why? Essays from a variety of disciplinary perspectives interrogate how foodways have come to represent aspects of a "unique" Japanese identity and are infused with official and unofficial ideologies. They reveal how Japanese culinary values and choices, past and present, reflect beliefs about gender, class, and race; how they are represented in mass media; and how they are interpreted by state and non-state actors, at home and abroad. They examine the thoughts, actions, and motives of those who produce, consume, promote, and represent Japanese foods.
Author : Ron Faiola
Publisher : Agate Publishing
Page : 467 pages
File Size : 42,2 MB
Release : 2023-11-21
Category : History
ISBN : 1572848804
Supper clubs guru Ron Faiola is back with updated chronicles and beautiful new photographs from the clubs that captured the attention of readers in Wisconsin Supper Clubs, and also features several new venues shaking up this midwestern tradition. Wisconsin Supper Clubs, Second Edition is a resource for and about supper clubs throughout Wisconsin that includes charming photographs of the unique supper club interiors, proprietors, and customers, as well as fascinating archival materials. Also recorded in this book are the regional specialties served at these clubs, ranging from popovers and fried pickles in the northern part of the state to Shrimp de Jonghe in the south. One Northwoods supper club even features fry bread, a traditional Native American dish uncommon to most restaurants. In this updated second edition, Faiola revisits many of the clubs across the Dairy State that starred in his first edition, recording their struggles and triumphs in the years following widespread pandemic shutdowns. New to this edition are fifteen extra clubs that have entered the scene in the past decade, striving to be a part of this custom that is hugely popular with Wisconsin locals and regularly frequented by all midwestern foodies in the know. The "supper club experience" is a tradition embodied by many long-standing restaurants scattered throughout the small towns of Wisconsin. It is based around a bygone idea that going out to dinner should be an experience that lasts an entire evening, emphasizing food made from scratch, slow-paced dining, and family-run businesses. Combine this with stately dark-panel decor, complimentary relish trays, and the best brandy Old Fashioned sweet you'll ever have, and you have barely scratched the surface of the Wisconsin supper club's appeal.
