| Search | About | Preferences | Interact | Help | |
| 150 million books. 1 search engine. | ||
books tagged “restaurant”
books tagged “restaurant”
›› Find signed collectible books by ''
English
-
Amish Country Cookbookby Bob Miller, Sue MillerISBN 0934998000 (0-934998-00-0)
Softcover, Bookworld Services
Find This Book
› Find signed collectible books: 'Amish Country Cookbook'Book summary:Free tracking/delivery confirmation for US/APO/FPO addresses. Free gift wrapping and book mark from local Spokane artist, J. Hess. Set of 3 books..all are used...like new. No marks, marginalia, or dog eared pages to these great spiral bound books. Minimal Shelf wear to edges and pages. Would make great gifts to that old fashioned cook. The only flaws to these books are sticker remnants covering the bar code of the books, and mild shelf wear. Book due has some mild browning to the back of the book, on the bottom last pages..but look to be sun damage/aging. From the cooking hub of Valleyford WA, from a former teacher turned espresso powered entrepreneur. [via]
-
Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cookingby Anthony Bourdain, Philippe Lajaunie, Jose de Meirelles, Jose De Meirelles, Robert DiScalfaniISBN 158234180X (1-58234-180-X)
Hardcover, Bloomsbury Pub Plc USA
Find This Book
› Find signed collectible books: 'Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking'Book summary:In this long-awaited cookbook, Anthony Bourdain reveals the hearty, delicious recipes of Les Halles and the provocative tricks of the trade that have made him a celebrated name across the globe.[via]
Before stunning the world with his bestselling Kitchen Confidential and A Cook's Tour, Anthony Bourdain spent years serving some of the best French brasserie food in New York. With its no-nonsense, down-to-earth atmosphere, Les Halles matches Bourdain's style perfectly: a restaurant where you can dress down, talk loudly, drink a little too much wine, and have a good time with friends. Now, Bourdain gives us his Les Halles Cookbook, a cookbook like no other: candid, funny, audacious, full of his signature charm and bravado.
So bring a sharp knife, a big appetite, and a willingness to learn, as Bourdain teaches you everything you need to know to prepare classic French bistro fare. While you're being guided, in simple steps, through recipes like roasted veal short ribs and steak frites, escargots aux noix, and foie gras aux pruneaux, you'll feel like he's in the kitchen beside you-reeling off a few insults when you've scorched the sauce, and then patting you on the back for finally getting the steak tartare right.
As practical as it is entertaining, Anthony Bourdain's Les Halles Cookbook is a can't-miss treat for cookbook lovers, aspiring chefs, and Bourdain fans everywhere.More editions of Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking:
The Blue Willow Inn Bible of Southern Cookingby Louis Van Dyke, Billie Van DykeISBN 1401602274 (1-4016-0227-4)
Hardcover, Thomas Nelson Inc
Find This Book
› Find signed collectible books: 'The Blue Willow Inn Bible of Southern Cooking'More editions of The Blue Willow Inn Bible of Southern Cooking:
Blue Willow Inn Cookbookby Michael Stern, Jane SternISBN 1558539913 (1-55853-991-3)
Hardcover, Thomas Nelson Inc
Find This Book
› Find signed collectible books: 'Blue Willow Inn Cookbook'More editions of Blue Willow Inn Cookbook:
The Cafe South Cookbookby Merry Ann FinchISBN 0970967500 (0-9709675-0-0)
Hardcover, Wimmer Book Dist
Find This Book
› Find signed collectible books: 'The Cafe South Cookbook'More editions of The Cafe South Cookbook:
Carbone's Cookbook: Old-World Elegance and the Best Italian Food in the Northeastby Jane Stern, Michael Stern, Gaetano Carbone, Vincent CarboneISBN 1401601227 (1-4016-0122-7)
Hardcover, Nelson Incorporated, Thomas
Find This Book
› Find signed collectible books: 'Carbone's Cookbook: Old-World Elegance and the Best Italian Food in the Northeast'More editions of Carbone's Cookbook: Old-World Elegance and the Best Italian Food in the Northeast:
Charlie Trotter Cooks at Homeby Charlie TrotterISBN 1580082505 (1-58008-250-5)
Hardcover, Ten Speed Press
Find This Book
› Find signed collectible books: 'Charlie Trotter Cooks at Home'More editions of Charlie Trotter Cooks at Home:
Charlie Trotter's Meat and Gameby Charlie TrotterISBN 1580082386 (1-58008-238-6)
Hardcover, Ten Speed Pr
Find This Book
› Find signed collectible books: 'Charlie Trotter's Meat and Game'More editions of Charlie Trotter's Meat and Game:
Charlie Trotter's Seafoodby Charlie TrotterISBN 0898158982 (0-89815-898-2)
Hardcover, Ten Speed Pr
Find This Book
› Find signed collectible books: 'Charlie Trotter's Seafood'More editions of Charlie Trotter's Seafood:
Charlie Trotter's Vegetablesby Charlie Trotter, Tim TurnerISBN 0898158389 (0-89815-838-9)
Hardcover, Ten Speed Pr
Find This Book
› Find signed collectible books: 'Charlie Trotter's Vegetables'More editions of Charlie Trotter's Vegetables:
Chef Daniel Boulud: Cooking in New York City 75 Recipesby Daniel Boulud, Peter Kaminsky, Herve Amiard, Martin H. M. SchreiberISBN 2843233704 (2-84323-370-4)
Hardcover, Editions Assouline
Find This Book
› Find signed collectible books: 'Chef Daniel Boulud: Cooking in New York City 75 Recipes'More editions of Chef Daniel Boulud: Cooking in New York City 75 Recipes:
-
Constantia Uitsig: The Cookbookby StruikISBN 186872445X (1-86872-445-X)
Hardcover, Struik Pub
Find This Book
› Find signed collectible books: 'Constantia Uitsig: The Cookbook'Book summary:The broad winelands of Constantia Uitsig spread along the foothills of the Constantiaberg and reach right up to the forest belt, dating back to 1796. Bought by the McCays in 1988, the farm has been restored to its former glory and now boasts three restaurants (two of which are award-winners), a private cricket oval, 16 luxurious cottages, and a wine shop. Constantia Uitsig offers a glimpse of this historic wine farm, but the majority of the book is devoted to recipes from the exclusive Constantia Uitsig Restaurant which serves Mediterranean food with a South African twist; La Colombe, in which Provincial cuisine is served in a relaxed atmosphere, and the Spaanshemat River Cafe. This book is a revealing look at current trends in South African cuisine, and is filled with mouth-watering images of the heavenly dishes served by this world class restaurant. Perfect for cooks, foodies, and anyone who cherishes great cooking. [via]
More editions of Constantia Uitsig: The Cookbook:
-
A Cook's Tour: In Search of the Perfect Mealby Anthony BourdainISBN 1582341400 (1-58234-140-0)
Hardcover, Bloomsbury Pub Plc USA
Find This Book
› Find signed collectible books: 'A Cook's Tour: In Search of the Perfect Meal'Book summary:A Cook's Tour is the written record of Anthony Bourdain's travels around the world in his search for the perfect meal. All too conscious of the state of his 44-year-old knees after a working life standing at restaurant stoves, but with the unlooked-for jackpot of Kitchen Confidential as collateral, Mr. Bourdain evidently concluded he needed a bit more wind under his wings.
The idea of "perfect meal" in this context is to be taken to mean not necessarily the most upscale, chi-chi, three-star dining experience, but the ideal combination of food, atmosphere, and company. This would take in fishing villages in Vietnam, bars in Cambodia, and Tuareg camps in Morocco (roasted sheep's testicle, as it happens); it would stretch to smoked fish and sauna in the frozen Russian countryside and the French Laundry in California's Napa Valley. It would mean exquisitely refined kaiseki rituals in Japan after yakitori with drunken salarymen. Deep-fried Mars Bars in Glasgow and Gordon Ramsay in London. The still-beating heart of a cobra in Saigon. Drink. Danger. Guns. All with a TV crew in tow for the accompanying series--22 episodes of video gold, we are assured, featuring many don't-try-this-at-home shots of the author in gastric distress or crawling into yet another storm drain at four in the morning.
You are unlikely to lay your hands on a more hectically, strenuously entertaining book for some time. Our hero eats and swashbuckles round the globe with perfect-pitch attitude and liberal use of judiciously placed profanities. Bourdain can write. His timing is great. He is very funny and is under no illusions whatsoever about himself or anyone else. But most of all, he is a chef who got himself out of his kitchen and found, all over the world, people who understand that eating well is the foundation of harmonious living. --Robin Davidson, Amazon.co.uk [via]
More editions of A Cook's Tour: In Search of the Perfect Meal:
-
Cooking at My Houseby John BishopISBN 1550548344 (1-55054-834-4)
Softcover, Douglas & McIntyre Ltd
Find This Book
› Find signed collectible books: 'Cooking at My House'Book summary:It's very easy to enjoy this second cookbook by Vancouver restaurateur John Bishop, which peeks into his home kitchen and reveals what he rustles up on his days off. He's one smart cook who understands the virtues of simplicity. Few top-end ingredients are called for; useful shortcuts abound. The recipe leads are clear, informative, and sometimes slyly funny; they can slot a dish into a season or provide a joke about his family's eating habits or a technical tip from the restaurant kitchen. Introducing Roast Lamb, he observes, "Restaurant chefs, when they are roasting small prime cuts of meat, always use pans that are made with metal handles, so they can go from stovetop directly into the oven. This enables the chef to cook the meat very quickly without having to transfer the meat from a hot pan into a cold one." And for Peanut Butter and Chocolate Chunk Cookies: "It's the classic case of the missing cookies--as soon as these are baked they disappear from the counter. The only visible evidence seems to be smiling faces. The finely ground oatmeal adds a nice texture."
You can create the following lovely dinner (or many others, similarly undemanding) during a late afternoon and early evening. Store-bought puff pastry encloses pear and onion slices in Pear and Onion Strudel. His lamb stew requires little work time--15 to 20 minutes, plus another 20 minutes if you decide that you'd fancy the rosemary dumplings. While the main course is in the oven, make that classic custard, Grape Clafoutis, which cooks while you're enjoying the meat and veg. "Faites simple," Escoffier famously remarked. John Bishop has taken that advice seriously to heart, and to tummy. --Ted Whittaker [via]
More editions of Cooking at My House:
-
Cooking in the Lowcountry from the Old Post Office Restaurant: Spanish Moss, Warm Carolina Nights, and Fabulous Southern Foodby Jane Stern, Michael Stern, Philip BardinISBN 1401601464 (1-4016-0146-4)
Hardcover, Nelson Incorporated, Thomas
Find This Book
› Find signed collectible books: 'Cooking in the Lowcountry from the Old Post Office Restaurant: Spanish Moss, Warm Carolina Nights, and Fabulous Southern Food'Book summary:The exquisite menu at The Old Post Office Restaurant on Edisto Island, SC, has garnered this one-of-a-kind establishment legions of fans from around the country. It has been written up in the New York Times, Travel and Leisure, USA Today, Wine Spectator and Gourmet.
This exciting new cookbook is part of the Roadfood Cookbook Series by Jane and Michael Stern, two of the most popular and successful food writers in America. Like a visit to this historic Southern island (less than an hour from Charleston), Lowcountry Cooking from The Old Post Office Restaurant contains more than 150 favorite recipes for Southern dishes with a classical twist, such as Fussed-Over Pork Chop, P.B.'s Ultimate Filet Mignon, Coca Cola Cake, and Key Lime Mousse. It includes an 8-page color insert.
Chef Philip Bardin says, "Breads and desserts are prepared daily and all of the produce and seafood are local and the freshest available in the area. Our stone-ground grits - milled to our specifications - have been a specialty since 1988."
Previous Roadfood cookbooks include: Blue Willow Inn Cookbook (1-55853-991-3), El Charo Cookbook (1-55853-992-1), Durgin-Park Cookbook (1-4016-0028-X), Harry Carey's Cookbook (1-4016-0095-6), Louie's Backyard Cookbook (1-4016-0038-7), Carbone's Cookbook (1-4016-0122-7), and The Famous Dutch Kitchen Restaurant Cookbook (1-4016-0138-3). [via]
More editions of Cooking in the Lowcountry from the Old Post Office Restaurant: Spanish Moss, Warm Carolina Nights, and Fabulous Southern Food:
-
Coyote's Pantry : Southwest Seasonings and at Home Flavoring Techniquesby Mark Miller, Mark KiffinISBN 089815930X (0-89815-930-X)
Softcover, Ten Speed Press
Find This Book
› Find signed collectible books: 'Coyote's Pantry : Southwest Seasonings and at Home Flavoring Techniques'Book summary:Mark Miller and Coyote Cafe head chef Mark Kiffin have combined talents to present the joys of making authentic, natural condiments and accompaniments at home, with 125 recipes for salsas, chutneys, flavored oils and dressings, sauces and pasta toppings, marinades and glazes, and much more.
From the Hardcover edition. [via]More editions of Coyote's Pantry : Southwest Seasonings and at Home Flavoring Techniques:
Craft of Cooking: Notes and Recipes from a Restaurant Kitchenby Catherine Young, Tom ColicchioISBN 0609610503 (0-609-61050-3)
Hardcover, Clarkson Potter
Find This Book
› Find signed collectible books: 'Craft of Cooking: Notes and Recipes from a Restaurant Kitchen'More editions of Craft of Cooking: Notes and Recipes from a Restaurant Kitchen:
-
Dickie Brennan's Palace Cafe: The Flavor of New Orleansby Gus Martin, Palace Cafe, Leslie Brennan, Dickie BrennanISBN 1931757003 (1-931757-00-3)
Hardcover, D. Brennan & Co
Find This Book
› Find signed collectible books: 'Dickie Brennan's Palace Cafe: The Flavor of New Orleans'Book summary:Palace Cafe: The Flavor of New Orleans tells the story of a restaurant, a city, and the Brennan family. Featuring home-cook-friendly recipes, serving tips, and sample menus. The color food photography and stylish black-and-white photos of this nationally acclaimed French Quarter restaurant make this book a delight to both the eye and the palate. [via]
More editions of Dickie Brennan's Palace Cafe: The Flavor of New Orleans:
Dining with Diane: The Austin Restaurant Cookbook Recipes and Profiles from 21 Fine Restaurants in Austin, Texasby Diane Payton GomezISBN 0944306004 (0-944306-00-4)
Softcover, Bougainvillea Press
Find This Book
› Find signed collectible books: 'Dining with Diane: The Austin Restaurant Cookbook Recipes and Profiles from 21 Fine Restaurants in Austin, Texas'More editions of Dining with Diane: The Austin Restaurant Cookbook Recipes and Profiles from 21 Fine Restaurants in Austin, Texas:
Durgin-Park Cookbook: Classic Yankee Cooking in the Shadow of Faneuil Hallby Jane Stern, Michael SternISBN 140160028X (1-4016-0028-X)
Hardcover, Nelson Incorporated, Thomas
Find This Book
› Find signed collectible books: 'Durgin-Park Cookbook: Classic Yankee Cooking in the Shadow of Faneuil Hall'More editions of Durgin-Park Cookbook: Classic Yankee Cooking in the Shadow of Faneuil Hall:
El Charro Cafe Cookbook: Flavors of Tucson from America's Oldest Family-Operated Mexican Restaurantby Jane Stern, Michael SternISBN 1558539921 (1-55853-992-1)
Hardcover, Nelson Incorporated, Thomas
Find This Book
› Find signed collectible books: 'El Charro Cafe Cookbook: Flavors of Tucson from America's Oldest Family-Operated Mexican Restaurant'More editions of El Charro Cafe Cookbook: Flavors of Tucson from America's Oldest Family-Operated Mexican Restaurant:
Elegant Comfort Food From Dorset Innby Michael Stern, Jane SternISBN 1401601987 (1-4016-0198-7)
Hardcover, Thomas Nelson Inc
Find This Book
› Find signed collectible books: 'Elegant Comfort Food From Dorset Inn'More editions of Elegant Comfort Food From Dorset Inn:
The English Rose Restaurant Cookbookby Marilyn SheppardISBN 1884550223 (1-884550-22-3)
Softcover, Wide World Pub Tetra
Find This Book
› Find signed collectible books: 'The English Rose Restaurant Cookbook'More editions of The English Rose Restaurant Cookbook:
-
Essence: Recipes from Le Champignon Sauvageby David Everitt-Matthias, Gordon RamsayISBN 1904573525 (1-904573-52-5)
Hardcover, Absolute Pr
Find This Book
› Find signed collectible books: 'Essence: Recipes from Le Champignon Sauvage'Book summary:David Everitt-Matthias, one of just a few highly respected chefs in Britain to have gained two Michelin stars, has been developing his unique cuisine over the past 25 years in a small restaurant in the Cotswold town of Cheltenham. Where other chefs have been seduced by the lure and bright lights of television and media stardom, David has been cooking relentlessly, not missing a single service since the day the restaurant's doors first opened in 1987. In the ensuing years he has established himself as a superb chef whose every new dish attracts the attention of fellow professionals and foodies alike. Amazingly, all this extraordinary food comes out of a kitchen with a brigade of just three! It is this necessary paring down of process and technique that makes his recipes so approachable for the domestic cook. His passion for wild food, which he searches out in the countryside near his home, adds a very singular and appealing dimension to his food and gives his book, Essence, its very special flavour. Beautiful photography by Lisa Barber completes this very special book. Foreword by Gordon Ramsay. David's follow-up book, Dessert, published in 2009, is also available.[via]More editions of Essence: Recipes from Le Champignon Sauvage:
-
The Famous Dutch Kitchen Restaurant Cookbook: Family-Style Diner Delights from the Heart of Pennsylvaniaby Michael Stern, Jane SternISBN 1401601383 (1-4016-0138-3)
Hardcover, Nelson Incorporated, Thomas
Find This Book
› Find signed collectible books: 'The Famous Dutch Kitchen Restaurant Cookbook: Family-Style Diner Delights from the Heart of Pennsylvania'More editions of The Famous Dutch Kitchen Restaurant Cookbook: Family-Style Diner Delights from the Heart of Pennsylvania:
Flying Biscuit Cafe Cookbook: Breakfast and Beyondby April MoonISBN 1563524651 (1-56352-465-1)
Softcover, Longstreet Press, Incorporated
Find This Book
› Find signed collectible books: 'Flying Biscuit Cafe Cookbook: Breakfast and Beyond'More editions of Flying Biscuit Cafe Cookbook: Breakfast and Beyond:
Food Network Best Of The Best Ofaby Marc Silverstein, Jill CordesISBN 1557884366 (1-55788-436-6)
Softcover, Hp Books
Find This Book
› Find signed collectible books: 'Food Network Best Of The Best Ofa'More editions of Food Network Best Of The Best Ofa:
-
The French Laundry Cookbookby Deborah Jones, Michael Ruhlman, Thomas Keller, Susie HellerISBN 1579651267 (1-57965-126-7)
Hardcover, Artisan
Find This Book
› Find signed collectible books: 'The French Laundry Cookbook'Book summary:To eat at Thomas Keller's Napa Valley restaurant, The French Laundry, is to experience a peak culinary experience. In The French Laundry Cookbook, Keller articulates his passions and offers home cooks a means to duplicate the level of perfection that makes him one of the best chefs in the U.S. and, arguably, the world.
This cookbook provides 150 recipes exactly as they are used at Keller's restaurant. It is also his culinary manifesto, in which he shares the unique creative processes that led him to invent Peas and Carrots--a succulent pillow of a lobster paired with pea shoots and creamy ginger-carrot sauce--and other high-wire culinary acts. It offers unimagined experiences, from extracting chlorophyll to use in coloring sauces to a recipe for chocolate cake accompanied by red beet ice cream and a walnut sauce. You are urged to follow Keller's recipes precisely and also to view them as blueprints. To keep them alive, they must be infused with your own commitment to perfection and pleasure, as you define those terms.
Keller's story, shared through the writing of Michael Ruhlman, shows how this chef was both born and made. After winning rave reviews when he was still in his 20s, it took a more experienced chef throwing a knife at him because he did not know how to truss a chicken to open his eyes to the importance of the discipline and techniques of classical French cooking. To acquire these fundamental skills, he apprenticed at eight of the finest restaurants in France.
Grounded in classic technique, Keller's cooking is characterized by traditional marriages of ingredients, assembled in breathtakingly daring new ways, such as Pearls and Oyster, glistening caviar and oysters served on a bed of creamy pearl tapioca. Continually piquing the palate, his meals are a procession of 5 to 10 dishes, all small portions vibrantly composed. For example, Pan Roasted Breast of Squab with Swiss Chard, Seared Foie Gras, and Oven-Dried Black Figs require just three birds to serve six. The result: you are never sated, always stimulated.
The 200 photographs by Deborah Jones include more than just beauty shots: they show how to prepare various dishes; how Keller, shown stroking a whole salmon, respects his ingredients; and how the perfection of baby fava beans still nestled in the downy lining of their succulent pod, or the seduction of an abundance of fresh caviar, calls out the best from the chef. --Dana Jacobi [via]
More editions of The French Laundry Cookbook:
-
From Muffins to Margaritas: Visit the Kitchens of Florida's Favorite InnsISBN 0966590708 (0-9665907-0-8)
Hardcover, Inn Route
Find This BookBook summary:Cookbook. Recipe collection from bed and breakfast inns around Florida. Published by the Florida Bed & Breakfast Inns, the statewide association of small lodging properties. Book includes line drawings of the inns, descriptions of the properties and historical tidbits about the towns in which they are located. [via]
More editions of From Muffins to Margaritas: Visit the Kitchens of Florida's Favorite Inns:
Georges Perrier Le Bec-Fin Recipesby Georges Perrier, Aliza GreenISBN 0762401702 (0-7624-0170-2)
Hardcover, Running Pr Book Pub
Find This Book
› Find signed collectible books: 'Georges Perrier Le Bec-Fin Recipes'More editions of Georges Perrier Le Bec-Fin Recipes:
Gourmet Getaways: A Taste of North America's Top Resortsby Paris Permenter, John BigleyISBN 1896511074 (1-896511-07-4)
Softcover, Callawind Pubns Inc
Find This Book
› Find signed collectible books: 'Gourmet Getaways: A Taste of North America's Top Resorts'More editions of Gourmet Getaways: A Taste of North America's Top Resorts:
-
The Grit Cookbook: World-wise, Down-home Recipesby Jessica Greene, Ted HaferISBN 1556526482 (1-55652-648-2)
Softcover, Chicago Review Pr
Find This Book
› Find signed collectible books: 'The Grit Cookbook: World-wise, Down-home Recipes'Book summary:The Grit, located in the quintessential boho town of Athens, Georgia, is known far and wide as the touring musicians' restaurant of choice. This classic cookbook features 150 of The Grit's most requested recipes, including 20 new recipes to celebrate the 20th anniversary of this famous establishment. True to its Southern roots, this hip vegetarian eatery combines soul-food sensibility with meatless cuisine, and while there are plenty of Italian, Indian, Mexican, and Middle Eastern favorites to satisfy the well-traveled vegetarian, the heart of this cuisine maintains the down-home, soul-food feeling of simple foods and classic combinations that are guaranteed to please.[via]More editions of The Grit Cookbook: World-wise, Down-home Recipes:
The Harry Caray's Restaurant Cookbook: The Official Home Plate of the Chicago Cubsby Jane Stern, Michael SternISBN 1401600956 (1-4016-0095-6)
Hardcover, Nelson Incorporated, Thomas
Find This Book
› Find signed collectible books: 'The Harry Caray's Restaurant Cookbook: The Official Home Plate of the Chicago Cubs'More editions of The Harry Caray's Restaurant Cookbook: The Official Home Plate of the Chicago Cubs:
-
Heatby Bill BufordISBN 1400041201 (1-4000-4120-1)
Hardcover, Random House Inc
Find This Book
› Find signed collectible books: 'Heat'Book summary:Bill Buford's funny and engaging book Heat offers readers a rare glimpse behind the scenes in Mario Batali's kitchen. Who better to review the book for Amazon.com, than Anthony Bourdain, the man who first introduced readers to the wide array of lusty and colorful characters in the restaurant business? We asked Anthony Bourdain to read Heat and give us his take. We loved it. So did he. Check out his review below. --Daphne Durham
Guest Reviewer: Anthony Bourdain
Anthony Bourdain is host of the Discovery Channel's No Reservations, executive chef at Les Halles in Manhattan, and author of the bestselling and groundbreaking Kitchen Confidential, Anthony Bourdain's Les Halles Cookbook, A Cook's Tour, Bone in the Throat, and many others. His latest book, The Nasty Bits will be released on May 16, 2006.
Heat is a remarkable work on a number of fronts--and for a number of reasons. First, watching the author, an untrained, inexperienced and middle-aged desk jockey slowly transform into not just a useful line cook--but an extraordinarily knowledgable one is pure pleasure. That he chooses to do so primarily in the notoriously difficult, cramped kitchens of New York's three star Babbo provides further sado-masochistic fun. Buford not only accurately and hilariously describes the painfully acquired techniques of the professional cook (and his own humiations), but chronicles as well the mental changes--the "kitchen awareness" and peculiar world view necessary to the kitchen dweller. By end of book, he's even talking like a line cook.Secondly, the book is a long overdue portrait of the real Mario Batali and of the real Marco Pierre White--two complicated and brilliant chefs whose coverage in the press--while appropriately fawning--has never described them in their fully debauched, delightful glory. Buford has--for the first time--managed to explain White's peculiar--almost freakish brilliance--while humanizing a man known for terrorizing cooks, customers (and Batali). As for Mario--he is finally revealed for the Falstaffian, larger than life, mercurial, frighteningly intelligent chef/enterpreneur he really is. No small accomplishment. Other cooks, chefs, butchers, artisans and restaurant lifers are described with similar insight.
Thirdly, Heat reveals a dead-on understanding--rare among non-chef writers--of the pleasures of "making" food; the real human cost, the real requirements and the real adrenelin-rush-inducing pleasures of cranking out hundreds of high quality meals. One is left with a truly unique appreciation of not only what is truly good about food--but as importantly, who cooks--and why. I can't think of another book which takes such an unsparing, uncompromising and ultimately thrilling look at the quest for culinary excellence. Heat brims with fascinating observations on cooking, incredible characters, useful discourse and argument-ending arcania. I read my copy and immediately started reading it again. It's going right in between Orwell's Down and Out in Paris and London and Zola's The Belly of Paris on my bookshelf. --Anthony Bourdain
More editions of Heat:
Heat: An Amateur's Adventures As Kitchen Slave, Line Cook, Pasta-maker, and Apprentice to a Dante-quoting Butcher in Tuscanyby Bill BufordISBN 0385662572 (0-385-66257-2)
Softcover, Bantam Dell Pub Group
Find This Book
› Find signed collectible books: 'Heat: An Amateur's Adventures As Kitchen Slave, Line Cook, Pasta-maker, and Apprentice to a Dante-quoting Butcher in Tuscany'Book summary:Bill Buford's funny and engaging book Heat offers readers a rare glimpse behind the scenes in Mario Batali's kitchen. Who better to review the book for Amazon.com, than Anthony Bourdain, the man who first introduced readers to the wide array of lusty and colorful characters in the restaurant business? We asked Anthony Bourdain to read Heat and give us his take. We loved it. So did he. Check out his review below. --Daphne Durham
Guest Reviewer: Anthony BourdainAnthony Bourdain is host of the Discovery Channel's No Reservations, executive chef at Les Halles in Manhattan, and author of the bestselling and groundbreaking Kitchen Confidential, Anthony Bourdain's Les Halles Cookbook, A Cook's Tour, Bone in the Throat, and many others. His latest book, The Nasty Bits will be released on May 16, 2006.
Heat is a remarkable work on a number of fronts--and for a number of reasons. First, watching the author, an untrained, inexperienced and middle-aged desk jockey slowly transform into not just a useful line cook--but an extraordinarily knowledgable one is pure pleasure. That he chooses to do so primarily in the notoriously difficult, cramped kitchens of New York's three star Babbo provides further sado-masochistic fun. Buford not only accurately and hilariously describes the painfully acquired techniques of the professional cook (and his own humiations), but chronicles as well the mental changes--the "kitchen awareness" and peculiar world view necessary to the kitchen dweller. By end of book, he's even talking like a line cook.Secondly, the book is a long overdue portrait of the real Mario Batali and of the real Marco Pierre White--two complicated and brilliant chefs whose coverage in the press--while appropriately fawning--has never described them in their fully debauched, delightful glory. Buford has--for the first time--managed to explain White's peculiar--almost freakish brilliance--while humanizing a man known for terrorizing cooks, customers (and Batali). As for Mario--he is finally revealed for the Falstaffian, larger than life, mercurial, frighteningly intelligent chef/enterpreneur he really is. No small accomplishment. Other cooks, chefs, butchers, artisans and restaurant lifers are described with similar insight.
Thirdly, Heat reveals a dead-on understanding--rare among non-chef writers--of the pleasures of "making" food; the real human cost, the real requirements and the real adrenelin-rush-inducing pleasures of cranking out hundreds of high quality meals. One is left with a truly unique appreciation of not only what is truly good about food--but as importantly, who cooks--and why. I can't think of another book which takes such an unsparing, uncompromising and ultimately thrilling look at the quest for culinary excellence. Heat brims with fascinating observations on cooking, incredible characters, useful discourse and argument-ending arcania. I read my copy and immediately started reading it again. It's going right in between Orwell's Down and Out in Paris and London and Zola's The Belly of Paris on my bookshelf. --Anthony Bourdain
More editions of Heat: An Amateur's Adventures As Kitchen Slave, Line Cook, Pasta-maker, and Apprentice to a Dante-quoting Butcher in Tuscany:
- Heat: An Amateur's Adventures As Kitchen Slave, Line Cook, Pasta-Maker, And Apprentice to a Dante-Quoting Butcher in Tuscany: ISBN 0786290579 (0-7862-9057-9)
Hardcover, Thorndike Pr - Heat: An Amateur's Adventures As Kitchen Slave, Line Cook, Pasta-maker, and Apprentice to a Dante-quoting Butcher in Tuscany: ISBN 0385662572 (0-385-66257-2)
Softcover, Bantam Dell Pub Group
The Holly Hill Inn Cookbookby Rex Lyons, Rose LyonsISBN 0962113409 (0-9621134-0-9)
Hardcover, Cider Press
Find This Book
› Find signed collectible books: 'The Holly Hill Inn Cookbook'More editions of The Holly Hill Inn Cookbook:
Jean-Louis, Cooking With the Seasons: Cooking With the Seasonsby Fred J. Maroon, Jean-Louis PalladinISBN 0934738491 (0-934738-49-1)
Hardcover, Lickle Pub Inc
Find This Book
› Find signed collectible books: 'Jean-Louis, Cooking With the Seasons: Cooking With the Seasons'More editions of Jean-Louis, Cooking With the Seasons: Cooking With the Seasons:
Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurantby Yoshihiro Murata, Ferran Adria, Nobu Matsuhisa, Masashi KumaISBN 4770030223 (4-7700-3022-3)
Hardcover, Kodansha Amer Inc
Find This Book
› Find signed collectible books: 'Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant'More editions of Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant:
Kitchen Confidentialby Anthony BourdainISBN 0747550727 (0-7475-5072-7)
Hardcover, Bloomsbury Pub Ltd
Find This Book
› Find signed collectible books: 'Kitchen Confidential'Book summary:Most diners believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined executive chef. The truth is more brutal. More likely, writes Anthony Bourdain in Kitchen Confidential, that elegant three-star concoction is the collaborative effort of a team of "wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts, and psychopaths," in all likelihood pierced or tattooed and incapable of uttering a sentence without an expletive or a foreign phrase. Such is the muscular view of the culinary trenches from one who's been groveling in them, with obvious sadomasochistic pleasure, for more than 20 years. CIA-trained Bourdain, currently the executive chef of the celebrated Les Halles, wrote two culinary mysteries before his first (and infamous) New Yorker essay launched this frank confessional about the lusty and larcenous real lives of cooks and restaurateurs. He is obscenely eloquent, unapologetically opinionated, and a damn fine storyteller--a Jack Kerouac of the kitchen. Those without the stomach for this kind of joyride should note his opening caveat: "There will be horror stories. Heavy drinking, drugs, screwing in the dry-goods area, unappetizing industry-wide practices. Talking about why you probably shouldn't order fish on a Monday, why those who favor well-done get the scrapings from the bottom of the barrel, and why seafood frittata is not a wise brunch selection.... But I'm simply not going to deceive anybody about the life as I've seen it." --Sumi Hahn [via]
More editions of Kitchen Confidential:
Kitchen Confidential: Adventures in the Culinary Underbellyby Anthony BourdainISBN 158234082X (1-58234-082-X)
Hardcover, Bloomsbury Pub Plc USA
Find This Book
› Find signed collectible books: 'Kitchen Confidential: Adventures in the Culinary Underbelly'Book summary:Most diners believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined executive chef. The truth is more brutal. More likely, writes Anthony Bourdain in Kitchen Confidential, that elegant three-star concoction is the collaborative effort of a team of "wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts, and psychopaths," in all likelihood pierced or tattooed and incapable of uttering a sentence without an expletive or a foreign phrase. Such is the muscular view of the culinary trenches from one who's been groveling in them, with obvious sadomasochistic pleasure, for more than 20 years. CIA-trained Bourdain, currently the executive chef of the celebrated Les Halles, wrote two culinary mysteries before his first (and infamous) New Yorker essay launched this frank confessional about the lusty and larcenous real lives of cooks and restaurateurs. He is obscenely eloquent, unapologetically opinionated, and a damn fine storyteller--a Jack Kerouac of the kitchen. Those without the stomach for this kind of joyride should note his opening caveat: "There will be horror stories. Heavy drinking, drugs, screwing in the dry-goods area, unappetizing industry-wide practices. Talking about why you probably shouldn't order fish on a Monday, why those who favor well-done get the scrapings from the bottom of the barrel, and why seafood frittata is not a wise brunch selection.... But I'm simply not going to deceive anybody about the life as I've seen it." --Sumi Hahn [via]
More editions of Kitchen Confidential: Adventures in the Culinary Underbelly:
- Kitchen Confidential: Adventures in the Culinary Underbelly: ISBN 0060899220 (0-06-089922-0)
Softcover, Perennial - Kitchen Confidential: Adventures in the Culinary Underbelly: ISBN 0060934913 (0-06-093491-3)
Softcover, Harpercollins - Kitchen Confidential: Adventures in the Culinary Underbelly: ISBN 158234082X (1-58234-082-X)
Hardcover, Bloomsbury Pub Plc USA
La Cuisine de Joel Robuchon: A Seasonal Cookbookby Joel RobuchonISBN 1841881341 (1-84188-134-1)
Softcover, Seven Dials
Find This Book
› Find signed collectible books: 'La Cuisine de Joel Robuchon: A Seasonal Cookbook'Book summary:From France's greatest chef--and one of the most famous of the last 100 years--come the distilled principles of his cooking. From spring to winter, he selects over 50 of the freshest products of each season to work with. Using everything from asparagus to eggplant, lamb to hare, olive oil to mushrooms, tuna to scallops, he whips up detailed, delicious recipes. Starting with soups and ending with sorbets, and including wines to accompany it all, he presents gourmet tastes with a simple sophistication that makes haute cuisine accessible to all--even beginner cooks. Over 130 specially commissioned photographs and original prints and engravings display dishes that will make your mouth water--and send you straight to the kitchen.[via]More editions of La Cuisine de Joel Robuchon: A Seasonal Cookbook:
Le Bernardin Cook Book: Four-Star Simplicityby Maguy Lecoze, Eric RipertISBN 0385488416 (0-385-48841-6)
Hardcover, Doubleday
Find This Book
› Find signed collectible books: 'Le Bernardin Cook Book: Four-Star Simplicity'More editions of Le Bernardin Cook Book: Four-Star Simplicity:
Lessons in Service from Charlie Trotterby Charlie Trotter, Ed LawlerISBN 1580083153 (1-58008-315-3)
Hardcover, Ten Speed Pr
Find This Book
› Find signed collectible books: 'Lessons in Service from Charlie Trotter'More editions of Lessons in Service from Charlie Trotter:
Lion House Classicsby Lion House (Restaurant)ISBN 1590383540 (1-59038-354-0)
Hardcover, Deseret Book Co
Find This Book
› Find signed collectible books: 'Lion House Classics'Book summary:These are the best recipes. great pictures and directions. [via]
More editions of Lion House Classics:
Lion House Dessertsby Melba DavisISBN 157345625X (1-57345-625-X)
Hardcover, Deseret Book Co
Find This Book
› Find signed collectible books: 'Lion House Desserts'More editions of Lion House Desserts:
Liquor: A Novelby Poppy Z. BriteISBN 1400050073 (1-4000-5007-3)
Softcover, Random House Inc
Find This Book
› Find signed collectible books: 'Liquor: A Novel'Book summary:New Orleans natives Rickey and G-man are lifetime friends and down-and-out line cooks desperate to make a quick buck. When Rickey concocts the idea of opening a restaurant in their alcohol-loving hometown where every dish packs a spirited punch, they know theyre on their way to the bank. With some wheeling and dealing, a slew of great recipes, and a few lucky breaks, Rickey and G-man are soon on their way to opening Liquor, their very own restaurant. But ?rst they need to pacify a local crank who doesnt want to see his neighborhood disturbed, sidestep Rickeys deranged ex-boss, rein in their big-mouth silent partner before he runs amok, and stay afloat in a stew of corruption in a town well known for its bottom feeders.
A manic, spicy romp through the kitchens, back alleys, dive bars, and drug deals of the countrys most sublimely ridiculous city, author Poppy Z. Brite masterfully shakes equal parts ambition, scandal, ?lé powder, cocaine, and murder, and serves Liquor straight up, with a twist. [via]More editions of Liquor: A Novel:
The Louie's Backyard Cookbookby Michael Stern, Jane Stern, Doug ShookISBN 1401600387 (1-4016-0038-7)
Hardcover, Thomas Nelson Inc
Find This Book
› Find signed collectible books: 'The Louie's Backyard Cookbook'More editions of The Louie's Backyard Cookbook:
New York City Rest Survey 2000by Zagat Survey StaffISBN 1570062021 (1-57006-202-1)
Softcover, Zagat Survey
Find This Book
› Find signed collectible books: 'New York City Rest Survey 2000'Book summary:Restaurant guide offering written commentary and ratings based on food, decor and service. [via]
More editions of New York City Rest Survey 2000:
Nobu: The Cookbookby Nobuyuki Matsuhisa, Fumihiko WatanabeISBN 4770025335 (4-7700-2533-5)
Hardcover, Kodansha Amer Inc
Find This Book
› Find signed collectible books: 'Nobu: The Cookbook'More editions of Nobu: The Cookbook:
Patrick O'Connell's Refined American Cuisine: The Inn at Little Washingtonby Patrick O'Connell, Tim TurnerISBN 0821228455 (0-8212-2845-5)
Hardcover, Bulfinch Pr
Find This Book
› Find signed collectible books: 'Patrick O'Connell's Refined American Cuisine: The Inn at Little Washington'More editions of Patrick O'Connell's Refined American Cuisine: The Inn at Little Washington:
The Peach Tree Tea Roomby Cynthia Collins PedregonISBN 0962759074 (0-9627590-7-4)
Hardcover, Wimmer Book Dist
Find This Book
› Find signed collectible books: 'The Peach Tree Tea Room'More editions of The Peach Tree Tea Room:
The Peanut Butter and Co. Cookbook : Recipes from the World's Nuttiest Sandwich Shopby Lee Zalben, Theresa Raffetto, Jerry SeinfeldISBN 1594740569 (1-59474-056-9)
Softcover, Quirk Books
Find This Book
› Find signed collectible books: 'The Peanut Butter and Co. Cookbook : Recipes from the World's Nuttiest Sandwich Shop'More editions of The Peanut Butter and Co. Cookbook : Recipes from the World's Nuttiest Sandwich Shop:
The Perfectionist: Life And Death In Haute Cuisineby Rudolph ChelminskiISBN 1592402046 (1-59240-204-6)
Softcover, Gotham Books
Find This Book
› Find signed collectible books: 'The Perfectionist: Life And Death in Haute Cuisine'Book summary:A riveting behind-the-scenes look at the world of three-star French haute cuisine as revealed through the biography of one of Frances most celebrated chefs, The Perfectionist is an unforgettable portrait of Bernard Loiseau, and the sophisticated, unforgiving world of French gastronomy. Loiseau was one of only twenty-five French chefs to hold Europes highest culinary award, three stars in the Michelin Red Guide, and only the second chef to be personally awarded the Legion of Honor by a head of state. Despite such triumphs, he shocked the culinary world by taking his own life in February, 2003. One of the ratings for his restaurant had taken a disappointing drop, and rumors swirled that he was on the verge of losing a Michelin star (a prediction that proved to be inaccurate). Recounting his ascension to wealth and fame, Chelminski unravels the complex character of Loiseau while giving a fascinating, unvarnished glimpse inside an echelon filled with competition, culture wars, and impossibly high standards. [via]
More editions of The Perfectionist: Life And Death In Haute Cuisine:
Petit Nicolas Et Les Copainsby Jean-Jacques SempeISBN 2070334759 (2-07-033475-9)
Softcover, Schoenhofs Foreign Books
Find This Book
› Find signed collectible books: 'Petit Nicolas Et Les Copains'More editions of Petit Nicolas Et Les Copains:
The Practical Guide to the New American Kitchen: Splatterproof, Waterproof, Sauceproof Durabookby Charlie PalmerISBN 1595910131 (1-59591-013-1)
Softcover, Dk Pub
Find This Book
› Find signed collectible books: 'The Practical Guide to the New American Kitchen: Splatterproof, Waterproof, Sauceproof Durabook'More editions of The Practical Guide to the New American Kitchen: Splatterproof, Waterproof, Sauceproof Durabook:
Rawby Charlie Trotter, Roxanne Klein, Jason Smith, Tim TurnerISBN 1580088341 (1-58008-834-1)
Softcover, Ten Speed Pr
Find This Book
› Find signed collectible books: 'Raw'Book summary:Prepared using basic techniques such as juicing, dehydrating, and blending, raw foods exalt the innate wholesomeness and splendor of fruits and vegetables. Charlie Trotter'¬?s raw-food tasting menus at his Chicago restaurant have showcased raw food at the highest level, while Roxanne Klein'¬?s eponymous restaurant in Larkspur, California, has become a fine-dining destination, earning her international recognition for her cuisine.Experience the revelation of this dynamic cuisine in RAW, a landmark volume that pairs visionary chefs Trotter and Klein. The authors pay the ultimate tribute to the culinary heights that raw food can scale in such dishes as Broccoflower Couscous with Curry Oil; Three Peppercorn-Crusted Cashew Cheese with Honeycomb and Balsamic Vinegar; Bleeding Heart Radish Ravioli with Yellow Tomato Sauce; and Watermelon Soup with Sharlyn Melon Granit?©. Each recipe is complemented by a detailed wine pairing, conceived to heighten the tastes, textures, and aromas of the ensemble. Juices, a natural extension of the raw-food repertoire, are also featured in such soothing preparations as Red Roxie, Prickly Pear and Pomegranate, and Cucumber-Lime Water.Artfully presented with Tim Turner'¬?s award-winning photography; healthful; and deeply satisfying, chefs Trotter and Klein'¬?s food celebrates ingredients in their glorious natural state. In such skilled hands, raw food is nothing short of a revolution in the the way we cook and eat. [via]
More editions of Raw:
Rawby Tim Turner, Charlie Trotter, Roxanne Klein, Jason SmithISBN 1580084702 (1-58008-470-2)
Hardcover, Ten Speed Pr
Find This Book
› Find signed collectible books: 'Raw'More editions of Raw:
Rebar Modern Food Cookbookby Audrey Alsterberg, Wanda Urbanowicz, David EllingsenISBN 0968862306 (0-9688623-0-6)
Softcover, Whitecap Books Ltd
Find This Book
› Find signed collectible books: 'Rebar Modern Food Cookbook'More editions of Rebar Modern Food Cookbook:
Recipe, Please: Favorite Recipes From Colorado Restaurantsby Marty MeitusISBN 155566332X (1-55566-332-X)
Softcover, Big Earth Pub
Find This Book
› Find signed collectible books: 'Recipe, Please: Favorite Recipes From Colorado Restaurants'More editions of Recipe, Please: Favorite Recipes From Colorado Restaurants:
The Red Cat Cookbook: 125 Recipes from New York City's Favorite Neighborhood Restaurantby Andrew Friedman, Jimmy Bradley, David SawyerISBN 1400082811 (1-4000-8281-1)
Hardcover, Random House Inc
Find This Book
› Find signed collectible books: 'The Red Cat Cookbook: 125 Recipes from New York City's Favorite Neighborhood Restaurant'More editions of The Red Cat Cookbook: 125 Recipes from New York City's Favorite Neighborhood Restaurant:
![[???]: Restaurant Journal](http://ecx.images-amazon.com/images/P/1551109530.01._SL160_SCLZZZZZZZ__.jpg "[???]: Restaurant Journal")
Restaurant JournalISBN 1551109530 (1-55110-953-0)
Hardcover, Firefly Books Ltd
Find This BookMore editions of Restaurant Journal:
Rockenwagnerby Hans Rockenwagner, Brigit Legere BinnsISBN 0898158753 (0-89815-875-3)
Hardcover, Ten Speed Pr
Find This Book
› Find signed collectible books: 'Rockenwagner'Book summary:Chefs' cookbooks are full of dishes that require hours of preparation. The steps are often simple, but each one must be performed precisely to ensure an ultimately successful outcome. Hans Röckenwagner's Pan-Roasted Chicken Breasts on Curried Eggplant with Polenta Fries and Lemon Chutney is a perfect example. It also exemplifies how he constructs complex dishes from what he calls "building blocks." Röckenwagner, the cookbook, features recipes from the similarly named, favorably rated California restaurant. The menus also include tempting, simpler choices such as apple pancake and a killer bread pudding; other offerings, such as goulash soup, pretzels, and spaetzle, reflect Röckenwagner's German roots. Among the showpieces, Medallions of Salmon with a Smoked Salmon and Horseradish Topping is a recipe that cooks who enjoy an afternoon in the kitchen might reasonably attempt. Beyond that, this cookbook is primarily for attracting customers to the restaurant. [via]
More editions of Rockenwagner:
Service That Sells! the Art of Profitable Hospitalityby Jim Sullivan, Phil RobertsISBN 1879239000 (1-879239-00-0)
Softcover, Red Book Solutions
Find This Book
› Find signed collectible books: 'Service That Sells! the Art of Profitable Hospitality'Book summary:"One of the best books ever written for the hospitality industry" -- Charles Bernstein, Editor Restaurants & Institutions [via]
More editions of Service That Sells! the Art of Profitable Hospitality:
Shunju : New Japanese Cuisineby Takashi Sugimoto, Marcia Iwatate, Charlie Trotter, Joan Jacobs BrumbergISBN 9625936181 (962-593-618-1)
Hardcover, Periplus Editions (HK), Limited
Find This Book
› Find signed collectible books: 'Shunju : New Japanese Cuisine'Book summary:Shunju: New Japanese Cuisine takes you on a tour of the restaurants at the forefront of Japans cooking revolution. Designer Takashi Sugimoto has revolutionized the act of dining in Japan, and Masano Kawanas award-winning photography portrays the experience in vibrant color.
Shunju: New Japanese Cuisine brings you the experience of dining at one of Tokyos most innovative and exciting restaurants: Shunju. Everything about the Shunju restaurants is unique their design, decoration, and lighting and especially the cuisine. At the Shunju restaurants the menu changes with the seasons and the specials change daily depending on what is available from the market. The chefs choose from hand-picked farmed and wild vegetables that arrive each morning. The food, though quintessentially Japanese, is fresh and innovative, with unexpected touches from other cuisines.
The restaurants designs are modern, funky, and often quite bizarre. Sugimoto, the famed interior designer, has incorporated such unusual installations as original sidewalk gratings from the London subway and hand plastered mud walls. In this way, the designs represent the new lifestyle philosophy of Japans urban, cultivated youth: that within the chaotic city of design and food, more value should be placed on nature and time, on the textures of genuine materials, the flavors of natural foods.
Shunju won the 2004 James Beard award for Photography in a Cookbook for its stunning color images, shot throughout the four seasons. The modern recipes are as beautiful in presentation as they are to taste, making Shunju: New Japanese Cuisine a must for both professional chefs and dedicated amateurs. [via]
More editions of Shunju : New Japanese Cuisine:
The Silver Palate Cookbookby Michael McLaughlin, Julee Rosso, Sheila LukinsISBN 1563052830 (1-56305-283-0)
Softcover, Workman Pub Co
Find This Book
› Find signed collectible books: 'The Silver Palate Cookbook'More editions of The Silver Palate Cookbook:
Southern California Cooking From The Cottageby Michael Stern, Jane SternISBN 1401601472 (1-4016-0147-2)
Hardcover, Thomas Nelson Inc
Find This Book
› Find signed collectible books: 'Southern California Cooking From The Cottage'More editions of Southern California Cooking From The Cottage:
Staff Meals from Chanterelleby Melicia Phillips, David WaltuckISBN 0761116982 (0-7611-1698-2)
Hardcover, Workman Pub Co
Find This Book
› Find signed collectible books: 'Staff Meals from Chanterelle'Book summary:Restaurant staff meals are a lot like family meals. In fact, most staffs call it exactly that--the family meal. And the challenges are the same: how to please the palates of people who know precisely what they like, and how to do it in a time- and cost-effective way. In this hefty volume (433 pages of recipes!), David Waltuck, chef and owner of Chanterelle, the award-winning, critically acclaimed restaurant in New York City, shares his solutions to this universal quandary.
The family meal at Chanterelle is a chance for the staff to "take an enjoyable and sociable break from their hectic schedule." Just like at home, they relax, "schmooze," and get to know each other. The key, of course, is that no one is slaving away in the kitchen. Whatever they eat must be made in advance, with minimum fuss, and left to simmer, braise, bake, or roast, until they're ready for it. A number of people share the responsibility for feeding the crew, and the diverse menu reflects the diversity of the staff. From Chicken Soup with Fresh Herbs and Homemade Matzoh Balls to Meat Loaf, Italian Style, to Chicken with Olives and Preserved Lemons to Chanterelle's Breakfast Waffles, these recipes are for quintessential comfort food. Restaurant work is physical, so portions must be ample and provide the energy everyone needs to work the next shift. The meals should be flavorful and interesting but appeal to a broad range of eaters. Every one of these extraordinary recipes delivers, from the luxurious Butternut Squash and Bourbon Soup and the tender, braised Lamb Shanks with Tomato and Rosemary to the nut-packed, mildly spicy Chicken with Cashews and the easily elegant Cream Cheese Pound Cake. These recipes can be put together quickly and easily and are either ready in a flash or can be left to cook unattended. There are a few more-elaborate recipes, for celebrations, perhaps, that require a little extra TLC, but between the easy-to-follow instructions and the useful tips (how to clean squid, saving a separated butter sauce, testing fish for doneness, and more), your family and your guests will be well fed--and you will be the hero. Just like the Chanterelle staff sweatshirt says, "Good food and plenty of it." --Leora Y. Bloom [via]
More editions of Staff Meals from Chanterelle:
The Stinking Rose Restaurant Cookbookby Andrea Froncillo, Jennifer Jeffrey, Caren AlpertISBN 1580086861 (1-58008-686-1)
Hardcover, Ten Speed Pr
Find This Book
› Find signed collectible books: 'The Stinking Rose Restaurant Cookbook'More editions of The Stinking Rose Restaurant Cookbook:
Streetwise Restaurant Management: A Comprehensive Guide to Successfully Owning and Running a Restaurantby John Baldwin, Dan BaldwinISBN 1580627811 (1-58062-781-1)
Softcover, Adams Media Corp
Find This Book
› Find signed collectible books: 'Streetwise Restaurant Management: A Comprehensive Guide to Successfully Owning and Running a Restaurant'More editions of Streetwise Restaurant Management: A Comprehensive Guide to Successfully Owning and Running a Restaurant:
Sunday Suppers At Lucques: Seasonal Recipes From Market To Tableby Teri Gelber, Suzanne Goin, Alice WatersISBN 1400042151 (1-4000-4215-1)
Hardcover, Random House Inc
Find This Book
› Find signed collectible books: 'Sunday Suppers At Lucques: Seasonal Recipes From Market To Table'More editions of Sunday Suppers At Lucques: Seasonal Recipes From Market To Table:
Sweet Serendipity: Delicious desserts and devilish dishby Stephen Bruce, Brett Bara, Liz StegerISBN 0789310759 (0-7893-1075-9)
Hardcover, Random House Inc
Find This Book
› Find signed collectible books: 'Sweet Serendipity: Delicious desserts and devilish dish'More editions of Sweet Serendipity: Delicious desserts and devilish dish:
Tantalizeby Cynthia SmithISBN 0763627917 (0-7636-2791-7)
Hardcover, Candlewick Pr
Find This Book
› Find signed collectible books: 'Tantalize'More editions of Tantalize:
The Union Square Cafe Cookbook: 160 Favorite Recipes Fron New York's Acclaimed Restaurantby Danny Meyer, Michael RomanoISBN 0060170131 (0-06-017013-1)
Hardcover, Harpercollins
Find This Book
› Find signed collectible books: 'The Union Square Cafe Cookbook: 160 Favorite Recipes Fron New York's Acclaimed Restaurant'Book summary:Danny Meyer is the owner of the three-star New York City Union Square Cafe, and Michael Romano has been chef there since 1988. Together they've compiled some of their best-loved recipes, some of which have been on the menu since the restaurants opening, peppering them with clever notations and excellent wine suggestions. Their style is Italian-inspired new American and includes dishes like Orange-Fennel Osso Buco and Ratatouille-Stuffed Zucchini Blossoms. There's also an entire section devoted to mashed potatoes. Prepared with everything from over-dried tomatoes to eggplant, ginger and garlic, the restaurant's variations on this distinctly American dish are among its most popular offerings. The book won the 1995 Julia Child Cookbook Award in the First Book Category. [via]
More editions of The Union Square Cafe Cookbook: 160 Favorite Recipes Fron New York's Acclaimed Restaurant:
Waiting: The True Confessions of a Waitressby Debra GinsbergISBN 0060932813 (0-06-093281-3)
Softcover, Harpercollins
Find This Book
› Find signed collectible books: 'Waiting: The True Confessions of a Waitress'Book summary:In a truly just world, everyone would have to wait tables for at least six months, just to know what it's like. Failing that, we have writer-waiter Debra Ginsberg's tasty memoir to remind us about life on the other side of those swinging doors. Horror stories? After 20 years of serving other people's food, she's got 'em--and being handed a drunk's vomit-soaked napkins certainly fits the bill. But even though she expresses the usual frustrations with bad tippers and control freaks, in the long run Ginsberg is anything but bitter. In fact, she recently left her publishing job to return to waiting tables, hooked on the freedom, spare time, and ready cash the lifestyle provides. Of course, there are other perks too. Sex thrives in the close quarters and steamy atmosphere of a typical restaurant (not to mention with the high-drama personalities who work there). Fans of Kitchen Confidential will be relieved to know there's as much bad behavior among the floor staff as there is in the back of the house. As in that book, Ginsberg also relates some eyebrow-raising tales about what can happen before your food gets to your table. (The moral here: "It really does pay to be nice to your server.") But Waiting is far more than just a sexual soap opera or a cautionary guide for dining out; it's also the story of one woman's coming of age, most of which just happens to take place while she's wearing an apron. During her tenure as a waitress, Ginsberg thrives as a single mother and comes into her own as a writer--and waiting (as she suggestively calls it) helps her do both. Most of us (including waiters) think of the profession as a stopgap, not a career, but what happens on the way to somewhere else, Ginsberg writes, is every bit as important as the final destination: "Perhaps the most valuable lesson I'd learned was that the act of waiting itself is an active one. That period of time between the anticipation and the beginning of life's events is when everything really happens--the time when actual living occurs." --Mary Park [via]
More editions of Waiting: The True Confessions of a Waitress:
- Waiting: The True Confessions of a Waitress: ISBN 0753196735 (0-7531-9673-5)
Softcover, Ulverscroft Large Print Books - Waiting : The True Confessions of a Waitress: ISBN 0060194790 (0-06-019479-0)
Hardcover, HarperCollins Canada, Limited - Waiting: The True Confessions of a Waitress: ISBN 0060932813 (0-06-093281-3)
Softcover, Harpercollins
Windows on the Worldby Frederic BeigbederISBN 1401359884 (1-4013-5988-4)
Softcover, Hyperion Books
Find This Book
› Find signed collectible books: 'Windows on the World'
With a Measure of Grace: The Story and Recipes of a Small Town Restaurantby Blake SpaldingISBN 0971936420 (0-9719364-2-0)
Hardcover, Paloma Pr
Find This Book
› Find signed collectible books: 'With a Measure of Grace: The Story and Recipes of a Small Town Restaurant'More editions of With a Measure of Grace: The Story and Recipes of a Small Town Restaurant:
Your Organic Kitchen: The Essential Guide to Selecting and Cookimg Organic Foodsby Jesse Ziff Cool, Lisa KoenigISBN 1579546625 (1-57954-662-5)
Softcover, Rodale Press, Incorporated
Find This Book
› Find signed collectible books: 'Your Organic Kitchen : The Essential Guide to Selecting and Cooking Organic Foods'More editions of Your Organic Kitchen: The Essential Guide to Selecting and Cookimg Organic Foods:
Zagat 2007 New York City Restaurantsby Zagat Survey, Carol DiuguidISBN 1570068151 (1-57006-815-1)
Softcover, Zagat Survey
Find This Book
› Find signed collectible books: 'Zagat 2007 New York City Restaurants'More editions of Zagat 2007 New York City Restaurants:
Zagat Survey: New York City Restaurantsby Curt Gathje, Carol DiuguidISBN 1570067457 (1-57006-745-7)
Softcover, Zagat Survey
Find This Book
› Find signed collectible books: 'Zagat Survey: New York City Restaurants'Book summary:All-new for 2006, New York City Restaurants covers some 1,900+ restaurants in the five boroughs. This handy guide contains Zagat Survey's trusted ratings and reviews for New York City-area restaurants based on the opinions of diners like you. The trademark reviews and corresponding ratings for Food, Décor, Service and Cost are organized alphabetically in a user-friendly format. Use the indexes arranged by cuisine, neighborhood and special features like "In" Places, Winning Wine Lists, or Romantic Places to find the perfect restaurant for any occasion. [via]
More editions of Zagat Survey: New York City Restaurants:
Zagatsurvey 1999 New York City RestaurantsISBN 1570061491 (1-57006-149-1)
Softcover, Zagat Survey
Find This BookMore editions of Zagatsurvey 1999 New York City Restaurants:
Zagatsurvey 2004 New York City Restaurantsby Zagat SurveyISBN 1570065470 (1-57006-547-0)
Softcover, Zagat Survey
Find This Book
› Find signed collectible books: 'Zagatsurvey 2004 New York City Restaurants'More editions of Zagatsurvey 2004 New York City Restaurants:
- Zagatsurvey 2004 New York City Restaurants: ISBN 1570065489 (1-57006-548-9)
Softcover, Zagat Survey - Zagatsurvey 2004 New York City Restaurants: Black Leather: ISBN 1570065519 (1-57006-551-9)
Softcover, Zagat Survey - Zagatsurvey 2004 New York City Restaurants: ISBN 1570065470 (1-57006-547-0)
Softcover, Zagat Survey
ZagatSurvey 2006/07 Paris Restaurantsby Zagat SurveyISBN 1570067759 (1-57006-775-9)
Softcover, Zagat Survey
Find This Book
› Find signed collectible books: 'ZagatSurvey 2006/07 Paris Restaurants'More editions of ZagatSurvey 2006/07 Paris Restaurants:
French
Le Petit Nicolas et les Copainsby Jean-Jacques SempeISBN 2070513424 (2-07-051342-4)
Softcover, Gallimard, Editions
Find This Book
› Find signed collectible books: 'Le Petit Nicolas et les Copains'More editions of Le Petit Nicolas et les Copains:
Windows On The World: A Novelby Frederic BeigbederISBN 2246633818 (2-246-63381-8)
Hardcover, Grasset
Find This Book
› Find signed collectible books: 'Windows On The World: A Novel'More editions of Windows On The World: A Novel:
![[powered by Muze Inc.]](http://i.bookfinder.com/images/site/muze/powered_by_muze.gif){kind=small}