Capons and Caponizing
Author : George Q. Dow
Publisher :
Page : 80 pages
File Size : 18,4 MB
Release : 1890
Category : Capons and caponizing
ISBN :
Author : George Q. Dow
Publisher :
Page : 80 pages
File Size : 18,4 MB
Release : 1890
Category : Capons and caponizing
ISBN :
Author :
Publisher :
Page : 20 pages
File Size : 47,74 MB
Release : 1960
Category : Capons and caponizing
ISBN :
Author : George Beuoy
Publisher :
Page : 72 pages
File Size : 45,83 MB
Release : 1915
Category : Capons and caponizing
ISBN :
Author : Robert Farrar Capon
Publisher : Harvest
Page : 0 pages
File Size : 37,68 MB
Release : 1979
Category : Cookery
ISBN : 9780156868938
Reprint of the ed. published by Doubleday, Garden City, N.Y.
Author : Tuisco Greiner
Publisher :
Page : 72 pages
File Size : 30,51 MB
Release : 1903
Category : Capons
ISBN :
Author : George Beuoy
Publisher :
Page : 80 pages
File Size : 50,77 MB
Release : 1918
Category : Capons and caponizing
ISBN :
Author : George Ransom White
Publisher :
Page : 236 pages
File Size : 18,54 MB
Release : 1920
Category : Castration
ISBN :
Author : Gabrielle Hamilton
Publisher : Random House
Page : 619 pages
File Size : 17,72 MB
Release : 2014-11-04
Category : Cooking
ISBN : 0812994108
NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)
Author : Robert Farrar Capon
Publisher : Wm. B. Eerdmans Publishing
Page : 208 pages
File Size : 47,75 MB
Release : 1993
Category : Religion
ISBN : 9780802801210
This engaging book probes the meaning of salvation--peace, forgiveness, grace, reconciliation--spoken of in the New Testament as a "mystery". (back cover).
Author : Gennifer Choldenko
Publisher : Penguin
Page : 290 pages
File Size : 21,5 MB
Release : 2006-04-20
Category : Juvenile Fiction
ISBN : 1440629633
The Newbery Honor Book and New York Times Bestseller that is historical fiction with a hint of mystery about living at Alcatraz not as a prisoner, but as a kid meeting some of the most famous criminals in our history. Al Capone Does My Shirts has become an instant classic for all kids to read! Today I moved to Alcatraz, a twelve-acre rock covered with cement, topped with bird turd and surrounded by water. I'm not the only kid who lives here. There are twenty-three other kids who live on the island because their dads work as guards or cooks or doctors or electricians for the prison, like my dad does. And then there are a ton of murderers, rapists, hit men, con men, stickup men, embezzlers, connivers, burglars, kidnappers and maybe even an innocent man or two, though I doubt it. The convicts we have are the kind other prisons don't want. I never knew prisons could be picky, but I guess they can. You get to Alcatraz by being the worst of the worst. Unless you're me. I came here because my mother said I had to. A Newbery Honor Book A New York Times Bestseller A People magazine "Best kid's Book" An ALA Book for Young Adults An ALA Notable Book A School Library Journal Best Book of the Year A Krikus Reviews Editor's Choice A San Francisco Chronicle Best Book of the Year A Publishers Weekly Best Book of the Year A Parents' Choice Silver Honor Book A New York Public Library "100 Titles for Reading and Sharing" Selection A New York Public Library Best Book for the Teen Age *"Choldenko's pacing is exquisite. . . . [A] great read."—Kirkus Reviews, starred review *"Exceptionally atmospheric, fast-paced and memorable!"—Publishers Weekly, starred review *"The story, told with humor and skill, will fascinate readers."—School Library Journal, starred review "Al is the perfect novel for a young guy or moll who digs books by Gordon Korman, or Louis Sachar."—Time Out New York for Kids "Funny situations and plot twists abound!"—People magazine "Heartstopping in some places, heartrending in others, and most of all, it is heartwarming."—San Francisco Chronicle