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books tagged “restaurants”
books tagged “restaurants”
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1999 Interstate Exit Authorityby Interstate AmericaISBN 1880477181 (1-880477-18-1)
Softcover, Globe Pequot Pr
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American Fried: Adventures of a Happy Eaterby Calvin TrillinISBN 0394741722 (0-394-74172-2)
Softcover, Random House Inc
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Arne Jacobsen/Spanish/Englishby Felix Solaguren-Beascoa De CorralISBN 8425214041 (84-252-1404-1)
Softcover, Gustavo Gili
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› Find signed collectible books: 'Arne Jacobsen/Spanish/English'Book summary:With a world-wide reputation for his furniture and other designs, Jacobsen is, together with Erik Gunnar Asplund and Alvar Aalto, one of the great figures of Scandinavian architecture. The abstraction which the new materials of his day made possible was to become increasingly evident in his work: spare yet elegant exteriors counterpoint the mannerist logic of his interiors with an insistence which emerges in the very first sketches, for Jacobsen a working process which drew the real, almost literally, from the imaginary. This book is a rediscovery of his work. It contains more than 200 pages full of illustrations in seven typological chapters that order all his architectural and design projects. [via]
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The Best of Chicagoby Andre GayotISBN 1881066452 (1-881066-45-2)
Softcover, Pub Group West
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The Book Of Tikiby Taschen StaffISBN 382282433X (3-8228-2433-X)
Softcover, Taschen America Llc
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› Find signed collectible books: 'The Book Of Tiki'Book summary:[via]Tiki is the manifestation of exotic visions of island culture borrowed from tales told by American soldiers stationed in the South Pacific during World War II: trees loaded with exotic fruits, sleepy lagoons, white-sand beaches, and gorgeous people wearing grass feathers as they danced half-naked during all-night orgies of food and music. Americans seized these visions and incorporated fantasy into reality: mid-century fashion, popular music, eating and drinking, and even architecture were influenced by the Tiki trend.
This enlightening and hilarious guide casts the reader as an "urban archaeologist," exploring the lost remnants of the Tiki culture across the United States and discovering relics from this forgotten civilization in thrift stores, yard sales, and used book and record emporia. A combination of nostalgia and fascinating pop cultural study, this volume is a long overdue investigation into the cult of the Tiki. Almost makes you want to dig up those old grass skirts and throw luauMore editions of The Book Of Tiki:
The Book of Tiki: The Cult of Polynesian Pop in Fifties Americaby Sven A. KirstenISBN 382286417X (3-8228-6417-X)
Hardcover, Taschen America Llc
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California Pizza Kitchen: Pasta, Salads, Soups, and Sidesby Larry Flax, Rick Rosenfield, California Pizza KitchenISBN 0688164668 (0-688-16466-8)
Hardcover, William Morrow & Co
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› Find signed collectible books: 'California Pizza Kitchen: Pasta, Salads, Soups, and Sides'Book summary:At California Pizza Kitchen restaurants across the country, many of the favorite dishes (and most-requested recipes) are not the pizzas! Customers keep coming back for the boldly flavored pastas, soups, salads, and side dishes. The follow-up to the bestselling California Pizza Kitchen Cookbook, this new cookbook serves CPK customers just what they ordered -- secret restaurant recipes, never available before. With gorgeous color photographs of the finished dishes throughout the book, CPK fans will be tempted by recipes for Oriental Chicken Salad, Spinach Artichoke Dip, and Kung Pao Spaghetti, to name just a few.
The new cookbook will include stories and anecdotes from CPK employees from around the country about favorite recipes, customers, and more. In the generous spirit they're best known for, CPK owners Larry Flax and Rick Rosenfield will donate all royalties and proceeds from sales of the book in the restaurants to children's charities.
Just like the first CPK cookbook, expect Pasta, Salads, Soups, and Sides to be one of the hottest cookbooks of the year. The CPK chain of restaurants is bigger than ever, and thi5 new hook will be published in the cool California style that has made the first book and the restaurants themselves so popular.
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The Candle Cafe Cookbook: More Than 150 Enlightened Recipes from New York's Renowned Vegan Restaurantby Barbara Scott-Goodman, Joy Pierson, Bart PotenzaISBN 0609809814 (0-609-80981-4)
Softcover, Random House Inc
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Car Hops and Curb Service : A History of American Drive-In Restaurants 1920-1960by Jim HeimannISBN 0811811158 (0-8118-1115-8)
Softcover, Chronicle Books LLC
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› Find signed collectible books: 'Car Hops and Curb Service : A History of American Drive-In Restaurants 1920-1960'Book summary:Once upon a time in the United States, before the ubiquitous yellow arches of a certain hamburger chain spread like chicken pox, eating on the go was an occasion. Those long-gone days when customer service was number one--and meals were dished up by enthusiastic young women costumed to resemble drum majorettes--are captured in this compilation of vintage photographs and memorabilia, crammed to overflowing with nostalgia. [via]
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A Chair for My Motherby Vera B. WilliamsISBN 1931016038 (1-931016-03-8)
Softcover, Finney Co
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› Find signed collectible books: 'A Chair for My Mother'Book summary:This bilingual edition is part of the Hmong Translation Initiative coordinated by Motheread.Fatheread MN, a curriculum-based family literacy program of the Minnesota Humanities Commission (MHC). The purpose of this project is to help Hmong families develop literacy skills in their first language as well as in English. Because of the Moob Ntsuab (Green Mong) and Hmoob Dawb (White Hmong) dialects are different, the translation committee has translated the English text into both. The Hmong text is featured next to the English, and the books original artwork is maintained. [via]
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Cheap Chow Chicagoby A. LabanISBN 1556522932 (1-55652-293-2)
Softcover, Independent Pub Group
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› Find signed collectible books: 'Cheap Chow Chicago'Book summary:Eat well, eat diversely, and eat economically! Cheap Chow Chicago, newly revised and even more gastronomically encompassing, shows just where to find the perfect delectable edible according to cuisine, neighborhood, price, time of day, and state of mind.
Chock full of insightful reviews, tips about the tastiest and cheapest treats, and snippets of local lore, this book is a must for the Chicago shoestring gourmand. This new edition includes an index of restaurants organized by neighborhood and in-depth editorials of featured restaurants. [via]
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Chez Panisse Cookingby Alice Waters, Paul Bertolli, Gail SkoffISBN 0679755357 (0-679-75535-7)
Softcover, Random House Inc
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Chez Panisse Cookingby Paul BertolliISBN 0394559088 (0-394-55908-8)
Hardcover, Random House Inc
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› Find signed collectible books: 'Chez Panisse Cooking'Book summary:Alice Waters's Chez Panisse restaurant in Berkeley, California, sparked a movement toward simple, elegant cooking using fresh, seasonal, regional ingredients. In Chez Panisse Cooking, Chef Paul Bertolli collaborates with Waters to adapt many of the restaurant's trademark recipes for home cooking. Look here for fresh, innovative salads, soothing soups, and delightful desserts. Waters's fondness for exotic vegetables and greens may have you searching a little harder in the grocery store, but the results will make your efforts worthwhile. [via]
The China Moon Cookbookby Barbara Tropp, Arminda Asprer SchreilISBN 0894807544 (0-89480-754-4)
Softcover, Workman Pub Co
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Chow Venice: Savoring the Food and Wine of LA Serenissimaby Ruth Edenbaum, Shannon EssaISBN 1934259004 (1-934259-00-4)
Softcover, Wine Appreciation Guild
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The Chowhound's Guide To New York Tristate Areaby Jim LeffISBN 0143034405 (0-14-303440-5)
Softcover, Penguin Group USA
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Cooking by Hand: Paul Bertolli Executive Chef & Co-Owner of Oliveto Restaurantby Gail Skoff, Paul Bertolli, Judy DaterISBN 0609608932 (0-609-60893-2)
Hardcover, Clarkson Potter
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› Find signed collectible books: 'Cooking by Hand: Paul Bertolli Executive Chef & Co-Owner of Oliveto Restaurant'Book summary:One of the most respected chefs in the country, Paul Bertolli earns glowing praise for the food at Californias renowned Oliveto restaurant. Now he shares his most personal thoughts about cooking in his long-awaited book, Cooking by Hand. In this groundbreaking collection of essays and recipes, Bertolli evocatively explores the philosophy behind the food that Molly ONeill of the New York Times described as deceptively simple, [with] favors clean, deep, and layered more profusely than a mille-feuille.
From Twelve Ways of Looking at Tomatoes to Italian salumi in The Whole Hog, Bertolli explores his favorite foods with the vividness of a natural writer and the instincts of a superlative chef. Scattered throughout are more than 140 recipes remarkable for their clarity, simplicity, and seductive appeal, from Salad of Bitter Greens, Walnuts, Tesa, and Parmigiano and Chilled Shellfish with Salsa Verde to Short Ribs Agrodolce and Tagliolini Pasta with Crab. Unforgettable desserts, such as Semifreddo of Peaches and Mascarpone and Hazelnut Meringata with Chocolate and Espresso Sauce, round out a collection thats destined to become required reading for any food lover.
Rich with the remarkable food memories that inspire him, from the taste of ripe Santa Rosa plums and the aroma of dried porcini mushrooms in his mothers ragu to eating grilled bistecca alla Fiorentina on a foggy late autumn day in Chianti, Cooking by Hand will ignite a passion within you to become more creatively involved in the food you cook. [via]More editions of Cooking by Hand: Paul Bertolli Executive Chef & Co-Owner of Oliveto Restaurant:
Cool Restaurants Londonby Martin Nicholas KunzISBN 3823845683 (3-8238-4568-3)
Softcover, Te Neues Pub Group
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Craft of Cooking: Notes and Recipes from a Restaurant Kitchenby Catherine Young, Tom ColicchioISBN 0609610503 (0-609-61050-3)
Hardcover, Clarkson Potter
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Eating New Orleans: From French Quarter Creole Dining To The Perfect Poboyby Pableaux JohnsonISBN 088150629X (0-88150-629-X)
Softcover, W W Norton & Co Inc
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![[???]: Exit Authority](http://ecx.images-amazon.com/images/P/1880477114.01._SL160_SCLZZZZZZZ__.jpg "[???]: Exit Authority")
Exit AuthorityISBN 1880477114 (1-880477-11-4)
Softcover, Globe Pequot Pr
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The Fat and the Thinby Emile Zola, Ernest Alfred VizetellyISBN 0750904496 (0-7509-0449-6)
Softcover, Sutton Pub Ltd
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The French Cafeby Marie-France Boyer, Eric MorinISBN 0500016224 (0-500-01622-4)
Hardcover, W W Norton & Co Inc
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› Find signed collectible books: 'The French Cafe'Book summary:The French cafe epitomises the French art of living. Through its timeless glass doors float the aromas of strong coffee and black-tobacco, hot milk and fresh croissants. The cafe, open early until late, is both focus and microcosm of society. Friends talk; lovers linger; the white saucers pile up as the world goes by; a lone customer comes in to read the newspapers or for a petit verre at the bar. The French cafe is a refuge, a place to meet, to sit inside or out, somewhere to see and be seen. For anyone interested in French life and culture, here is a an intimate look at a great institution, from the grand establishments dating from the all rural bistro from the workers' local cafes to the legendary Parisian cafes where the poets, painters and philosophers gathered. From Directoire decoration to Starck style, this book reveals the rich variety and extraordinary inventiveness of cafe design. Marie-France Boyer is a freelance journalist, and represents in Paris the magazine "The World of Interiors". Her last book wass "Cabin Fever: Sheds and Shelters, Huts and Hideaways" (1993), also published by Thames and Hudson. Eric Morin is a Paris-based photographer who contributes to many magazines on interior design including "The World of Interiors". [via]
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From Here, You Can't See Paris: Seasons of a French Village and Its Restaurantby Michael S. SandersISBN 0060959207 (0-06-095920-7)
Softcover, Harpercollins
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![[???]: Georgina Campbell's Jamson Guide Ireland 2004: The Best Places to Eat, Drink and Stay](http://ecx.images-amazon.com/images/P/1903164109.01._SL160_SCLZZZZZZZ__.jpg "[???]: Georgina Campbell's Jamson Guide Ireland 2004: The Best Places to Eat, Drink and Stay")
Georgina Campbell's Jamson Guide Ireland 2004: The Best Places to Eat, Drink and StayISBN 1903164109 (1-903164-10-9)
Softcover, Irish Books & Media
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Gerry Frank's Where to Find It, Buy It, Eat It in New York: 2004-2005 Editionby Gerry FrankISBN 187933318X (1-879333-18-X)
Softcover, Gerrys Frankly Speaking
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› Find signed collectible books: 'Gerry Frank's Where to Find it, Buy it, Eat it in New York 2008-2009'Book summary:condensed pocket edition (restaurants only) [via]
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- Gerry Frank's Where to Find It, Buy It, Eat It in New York: 2004-2005 Edition: ISBN 1879333147 (1-879333-14-7)
Softcover, Gerrys Frankly Speaking - Gerry Frank's Where to Find It, Buy It, Eat It in New York: 2004-2005 Edition: ISBN 1879333171 (1-879333-17-1)
Softcover, Gerrys Frankly Speaking - Gerry Frank's Where to Find it, Buy it, Eat it in New York 2008-2009: ISBN 187933318X (1-879333-18-X)
Softcover, Gerrys Frankly Speaking
- Gerry Frank's Where to Find It, Buy It, Eat It in New York: 2004-2005 Edition: ISBN 1879333147 (1-879333-14-7)
Girl Cookby Hannah McCouchISBN 1400060427 (1-4000-6042-7)
Hardcover, Random House Publishing Group
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Glove Box Hungry? Los Angeles: The Lowdown on Where the Real People Eat!by Kristin L. PetersenISBN 1893329089 (1-893329-08-9)
Softcover, Really Great Books
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Good & Cheap Ethnic Eats in New York Cityby Robert SietsemaISBN 1885492294 (1-885492-29-4)
Softcover, City & Co
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Healthy Dining in Los Angeles: Restaurant Nutrition Guideby Anita Jones, Susan Goldstein, Anita Jones-Mueller, Esther Hill, Erica Bohm, Mikah FelagoISBN 1879754231 (1-879754-23-1)
Softcover, Accents on Health Inc
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› Find signed collectible books: 'Healthy Dining in Los Angeles: Restaurant Nutrition Guide'Book summary:Dazzle your senses...tantalize your taste buds ... with the fourth edition of "Healthy Dining in Los Angeles."
Did you know that most restaurant meals contain 1000-2000 calories and 50-100 grams of fat? Even the most nutrition-savvy person can't detect the hidden calories and fat in most restaurant foods. The "Healthy Dining" book gives you 'inside' information on what & how to order at your favorite local restaurants...and leads you to a spectacular selection of healthy items that are bursting with flavor.
"Healthy Dining in Los Angeles" is written by an award-winning team of nutrition experts who look inside chefs' secret recipes, analyze them, and select menu items that meet recommended nutrition guidelines. NO other source reveals such comprehensive, valuable information.
Each edition features: 1) Easy-to-read "nutrition labels" for hundreds of menu items (i.e., calories, fat, cholesterol, sodium, protein, carbohydrates, diabetic exchanges); 2) Over 40 delicious, healthy recipes from Los Angeles chefs; 3) Valuable restaurant coupons; and, 4) More than 40 pages of nutrition tips and advice for healthier dining.
With the "Healthy Dining" books, you'll discover a whole new world of restaurant dining that's fun, full of flavor, and wonderfully good for you!
Available for Southern California in three separate editions: Healthy Dining in Los Angeles (4th Edition), Healthy Dining in Orange County (4th Edition), Healthy Dining in San Diego (5th Edition). [via]
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Historic Restaurants of Paris: A Guide to Century-Old Cafes, Bistros, and Gourmet Food Shopsby Ellen WilliamsISBN 1892145030 (1-892145-03-0)
Hardcover, Random House Inc
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The Historic Shops & Restaurants of New York: A Guide to Century-Old Establishments in the Cityby Ellen Williams, Steve RadlauerISBN 1892145154 (1-892145-15-4)
Hardcover, Random House Inc
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› Find signed collectible books: 'The Historic Shops & Restaurants of New York: A Guide to Century-Old Establishments in the City'Book summary:Discover the bygone city of Mark Twain and Stanford White, Harry Houdini and Edith Wharton in the venerable shops and restaurants that have served discriminating New Yorkers for generations. In Old World dining rooms, gaslit saloons, at jewelers, tobacconists, apothecaries, and more, these are the establishments that have endured by offering highly desirable goods and dining experiences. Visit the tavern where George Washington bade farewell to his troops, the haberdashery where Abe Lincoln traded in his backwoods cap for a more distinguished stovepipe hat, the Lower East Side delis, the coffee merchants of Greenwich Village, the purveyors of riding boots, andirons, brass beds, and nautical charts. From world-famous department stores to humble pasta-makers, this volume is a charming and useful guide to the living landmarks of New York. [via]
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Hungry? Thirsty? Las Vegas: The Real Lowdown on Where the Real People Eat and Drink!by Tod GoldbergISBN 1893329100 (1-893329-10-0)
Softcover, Really Great Books
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Industrial Interiors Bars And Restaurantsby Not AvailableISBN 2940361029 (2-940361-02-9)
Softcover, Quayside Pub Group
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Industrial Interiors Officesby Not AvailableISBN 2940361045 (2-940361-04-5)
Softcover, Rotovision
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Industrial Interiors Shopsby Not AvailableISBN 2940361037 (2-940361-03-7)
Softcover, Quayside Pub Group
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The Invention of the Restaurant: Paris and Modern Gastronomic Cultureby Rebecca L. SpangISBN 0674006852 (0-674-00685-2)
Softcover, Harvard Univ Pr
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Mainstreet Ventures: Distinctive Recipes from Distinctive Eateriesby Simon PesusichISBN 1932399089 (1-932399-08-9)
Hardcover, Huron River Press
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The Making of a Chef: Mastering Heat at the Culinary Iby Michael RuhlmanISBN 0805061738 (0-8050-6173-8)
Softcover, Henry Holt & Co
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› Find signed collectible books: 'The Making of a Chef: Mastering Heat at the Culinary I'Book summary:Journalist Michael Ruhlman talked his way into the CIA: the Culinary Institute of America, the Harvard of cooking schools. It had something to do with potatoes a grand-uncle had eaten deacades earlier, how the man could remember them so well for so long, buried as they had been in the middle of an elegant meal. Ruhlman wanted to learn how to cook potatoes like that--like an art--and the CIA seemed the place to go. The fun part of this book is that we all get to go along for the ride without having to endure the trauma of cooking school.
Ever wonder what goes on in a busy kitchen, why your meal comes late or shows up poorly cooked? The temptation is to blame the waiter, but there are a world of cooks behind those swinging doors, and Ruhlman marches you right into it. It's a world where, when everything is going right, time halts and consciousness expands. And when a few things go wrong, the earth begins to wobble on its axis. Ruhlamn has the writerly skills to make the education of a chef a visceral experience. [via]
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The Making of a Chef : Mastering Heat at the Culinary Institute of Americaby Michael RuhlmanISBN 0805046747 (0-8050-4674-7)
Hardcover, Holt & Company, Henry
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› Find signed collectible books: 'The Making of a Chef : Mastering Heat at the Culinary Institute of America'Book summary:Journalist Michael Ruhlman talked his way into the CIA: the Culinary Institute of America, the Harvard of cooking schools. It had something to do with potatoes a grand-uncle had eaten deacades earlier, how the man could remember them so well for so long, buried as they had been in the middle of an elegant meal. Ruhlman wanted to learn how to cook potatoes like that--like an art--and the CIA seemed the place to go. The fun part of this book is that we all get to go along for the ride without having to endure the trauma of cooking school.
Ever wonder what goes on in a busy kitchen, why your meal comes late or shows up poorly cooked? The temptation is to blame the waiter, but there are a world of cooks behind those swinging doors, and Ruhlman marches you right into it. It's a world where, when everything is going right, time halts and consciousness expands. And when a few things go wrong, the earth begins to wobble on its axis. Ruhlamn has the writerly skills to make the education of a chef a visceral experience. [via]
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Michelin Red Guide 2000 France: Hotels & Restaurantsby Michelin StaffISBN 2068640910 (2-06-864091-0)
Hardcover, Langenscheidt Pub Inc
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Michelin Red Guide 2003 France: Hotels & Restaurantsby Michelin Travel PublicationsISBN 2061006892 (2-06-100689-2)
Hardcover, Michelin Travel Pubns
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› Find signed collectible books: 'Michelin Red Guide 2003 France: Hotels & Restaurants'Book summary:C'est la bible des restaurateurs, le mètre étalon de la gastronomie. C'est aussi le seul respecté et respectable dans un univers où le critique rassasié s'acquitte rarement de ses additions. Dans les coulisses de la haute cuisine, on reconnaît que ses inspecteurs ne se présentent jamais, payent la note avant de revenir plus tard visiter les soutes de l'établissement. Le Guide Michelin, désormais appelé le Guide Rouge (par opposition à la couverture jaune du Gault-Millau), plus que centenaire (il est né de l'imagination d'André Michelin, en 1900), n'a pas d'autre véritable rival que lui-même ! Cette édition 2003, riche de 10 000 hôtels et restaurants, a choisi cette année la sobriété. Pas de concert de casseroles, pas de tapage. Alain Ducasse retrouve tranquillement sa troisième étoile au Louis XV de Monaco (c'est tant mieux pour son chef de cuisine, Franck Cerutti), se plaçant ainsi au firmament culinaire, avec ses trois autres étoiles au Plaza Athénée à Paris, et donc à égalité avec Marc Veyrat (six étoiles entre ses deux restaurants de Megève et Annecy). Autre promu à trois étoiles, Philippe Legendre, chef du Cinq à Paris, père d'une cuisine simple et émotive. Ce sont donc 25 restaurants qui sont en haut de l'affiche ! À coté, le Guide Rouge est une mine d'adresses. Celle de Patrick Frénot à Ribeauvillé par exemple, où le gourmet se régale d'un sandre doré, d'un foie gras de canard aux six épices, celle de Maximin à Vence, magnifiant des petits rougets d'Antibes& À ces quelques tables remarquées et remarquables, ici et là s'ajoutent le Bib Gourmand, saluant les bonnes maisons à prix modestes. Et la nouveauté éditoriale de cette édition, dans le même esprit, repose sur des Bib hôtels, recensant une nuit à moins de 60 euros en province, 75 dans les grandes villes. On s'en doute, le travail des inspecteurs est titanesque& Ce qui ne justifie pas pour autant de laisser stagner les fourneaux d'artistes tels que Roellinger à Cancale et Dutournier à Paris (à deux étoiles). On a beau payer ses additions, on n'en est pas moins aveugle ! En somme, cette bible est un guide, un conseil. Il restera aux clients et lecteurs de faire leur opinion. --Céline Darner [via]
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Michelin Red Guide 2004 France: Hotels & Restaurantsby MichelinISBN 2067102370 (2-06-710237-0)
Hardcover, Langenscheidt Pub Inc
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![[???]: Michelin Red Guide: France 1995/645](http://ecx.images-amazon.com/images/P/2060064597.01._SL160_SCLZZZZZZZ__.jpg "[???]: Michelin Red Guide: France 1995/645")
Michelin Red Guide: France 1995/645ISBN 2060064597 (2-06-006459-7)
Hardcover, Michelin Travel Pubns
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![[???]: Michelin Red Guide France, 1898 1998: Hotels-Restaurants](http://ecx.images-amazon.com/images/P/206064089X.01._SL160_SCLZZZZZZZ__.jpg "[???]: Michelin Red Guide France, 1898 1998: Hotels-Restaurants")
Michelin Red Guide France, 1898 1998: Hotels-RestaurantsISBN 206064089X (2-06-064089-X)
Hardcover, Michelin Travel Pubns
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![[???]: Michelin Red Guide: Great Britain & Ireland 1994/654](http://ecx.images-amazon.com/images/P/2060065496.01._SL160_SCLZZZZZZZ__.jpg "[???]: Michelin Red Guide: Great Britain & Ireland 1994/654")
Michelin Red Guide: Great Britain & Ireland 1994/654ISBN 2060065496 (2-06-006549-6)
Hardcover, Langenscheidt Pub Inc
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Michelin the Green Guide Pragueby Michelin StaffISBN 2061565018 (2-06-156501-8)
Softcover, Michelin Travel Pubns
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Minnesota Eats Out: An Illustrated Historyby Eleanor Ostman, Kathryn Koutsky, Linda KoutskyISBN 0873514521 (0-87351-452-1)
Hardcover, Minnesota Historical Society Pr
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› Find signed collectible books: 'Minnesota Eats Out: An Illustrated History'Book summary:This is a virtual romp through the state's dining spots, from early health resorts to Prohibition-era speakeasies to A&W drive-ins, illustrated with nearly one thousand photographs, postcards, menus, matchbooks, and collectible dishes. Kathryn Strand Koutsky and Linda Koutsky narrate the history of dining in the North Star State, highlighting innovative foods, inspired restaurant architecture, and cutting-edge graphic design, along with anecdotes about beloved restaurants remembered through the decades. Accompanying this rich history is a priceless collection of recipes for dishes made famous through the years, like the pioneers' Indian Pudding and old favourites from Eibner's Bakery in New Ulm or Ruttger's Resort in Brainerd. Eleanor Ostman revised these recipes for preparation in modern kitchens. Embellished with photographs of historic restaurants, collectible tableware, and restaurant ephemera, the recipes invite today's readers to re-create cherished food memories. This is a one-of-a-kind venture into the state's history which serves up over a century of fine and fun Minnesota dining. [via]
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Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Dayby Moosewood CollectiveISBN 0671679929 (0-671-67992-9)
Softcover, Fireside
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The New Orleans Underground Gourmetby Richard H. CollinISBN 0671205315 (0-671-20531-5)
Hardcover, Simon and Schuster
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The New York Book of Tea: Where to Take Tea and Buy Tea & Teawareby Bo Niles, Veronica McNiffISBN 1885492065 (1-885492-06-5)
Hardcover, City & Co
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New York's 50 Best Places to Eat Southern: Where to Find Hoppin' John, Grits, Barbecue, and Fried Everythingby Bruce Lane, Scott WyattISBN 188549257X (1-885492-57-X)
Softcover, City & Co
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On the Town in New York: The Landmark History of Eating, Drinking, and Entertainments from the American Revolution to the Food Revolutionby Michael Batterberry, Ariane BatterberryISBN 0415920205 (0-415-92020-5)
Hardcover, Routledge
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Orange Roofs, Golden Arches: The Architecture of American Chain Restaurantsby Philip LangdonISBN 0394741293 (0-394-74129-3)
Softcover, Random House Inc
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› Find signed collectible books: 'Orange Roofs, Golden Arches: The Architecture of American Chain Restaurants'Book summary:Softcover by Philip Langdon -Orange Roofs, Golden Arches. The story of fast-food restaurant architecture thru the years. [via]
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Phantom Gourmet Guide to Boston's Best Restaurantsby Phantom GourmetISBN 0312349599 (0-312-34959-9)
Softcover, St Martins Pr
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Pomegranate Soupby Marsha MehranISBN 1400062411 (1-4000-6241-1)
Hardcover, Random House Inc
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› Find signed collectible books: 'Pomegranate Soup'Book summary:Beneath the holy mountain Croagh Patrick, in damp and lovely County Mayo, sits the small, sheltered village of Ballinacroagh. To the exotic Aminpour sisters, Ireland looks like a much-needed safe haven. It has been seven years since Marjan Aminpour fled Iran with her younger sisters, Bahar and Layla, and she hopes that in Ballinacroagh, a land of crazed sheep and dizzying roads, they might finally find a home.
From the kitchen of an old pastry shop on Main Mall, the sisters set about creating a Persian oasis. Soon sensuous wafts of cardamom, cinnamon, and saffron float through the streetsan exotic aroma that announces the opening of the Babylon Café, and a shock to a town that generally subsists on boiled cabbage and Guinness served at the local tavern. And it is an affront to the senses of Ballinacroaghs uncrowned king, Thomas McGuire. After trying to buy the old pastry shop for years and failing, Thomas is enraged to find it occupiedand by foreigners, no less.
But the mysterious, spicy fragrances work their magic on the townsfolk, and soon, business is booming. Marjan is thrilled with the demand for her red lentil soup, abgusht stew, and rosewater baklavaand with the transformation in her sisters. Young Layla finds first love, and even tense, haunted Bahar seems to be less nervous.
And in the stand-up-comedian-turned-priest Father Fergal Mahoney, the gentle, lonely widow Estelle Delmonico, and the headstrong hairdresser Fiona Athey, the sisters find a merry band of supporters against the close-minded opposition of less welcoming villagers stuck in their ways. But the idyll is soon broken when the past rushes back to threaten the Amnipours once more, and the lives they left behind in revolution-era Iran bleed into the present.
Infused with the textures and scents, trials and triumph,s of two distinct cultures, Pomegranate Soup is an infectious novel of magical realism. This richly detailed story, highlighted with delicious recipes, is a delectable journey into the heart of Persian cooking and Irish living. [via] -
Quentinsby Maeve BinchyISBN 1410401626 (1-4104-0162-6)
Softcover, Gale / Cengage Learning
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› Find signed collectible books: 'Quentins'Book summary:In Maeve Binchy's timely and topical tale, Quentins, Ella Brady is a documentary filmmaker who wants to bring the tale of the eponymous Dublin restaurant to the screen. Quentins has had its fair share of ups and downs over the years and has become the meeting point for a lot of characters, including some familiar faces from previous Binchy novels. As Ella makes more and more headway with her documentary, the secrets, betrayals, and stories of love that emerge make her question whether or not she wants to bring the tale of Quentins to the screen after all; especially as she is also forced to confront a devastating dilemma from her own past.
Regarded by many as the true queen of the romantic Irish drama, Binchy has once again produced another fine page-turner that will please her army of loyal fans and hopefully win her many more. She has a real eye for character and exploring the often painful choices people are forced to make in their everyday lives. This is a tale of normal people, ordinary folk and the heartaches that have made them who they are. Fans will welcome the return of some familiar Binchy characters and Ella is a strong, likeable heroine, a woman who, in exploring the lives of these people, is forced to consider some choices she has made in her own life. So make a reservation at Quentins, sit back, and relax--you'll be in very good company. --Jane Warren, Amazon.co.uk [via]
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- Quentins: ISBN 0451209907 (0-451-20990-7)
Softcover, Signet - Quentins: ISBN 0752853503 (0-7528-5350-3)
Softcover, Orion - Quentins: ISBN 0525946829 (0-525-94682-9)
Hardcover, E P Dutton - Quentins: ISBN 0752851659 (0-7528-5165-9)
Hardcover, Orion - Quentins: ISBN 0786248629 (0-7862-4862-9)
Hardcover, Thorndike Pr - Quentins: ISBN 1410401626 (1-4104-0162-6)
Softcover, Gale / Cengage Learning
- Quentins: ISBN 0451209907 (0-451-20990-7)
Rachael Ray's Best Eats in Town on $40 a Dayby Rachael RayISBN 1891105175 (1-891105-17-5)
Softcover, Lake Isle Pr
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Secrets of the Tsil Cafeby Thomas Fox AverillISBN 0399147551 (0-399-14755-1)
Hardcover, Putnam Pub Group
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Secrets of the Tsil Cafe : A Novel with Recipesby Thomas Fox AverillISBN 0425185338 (0-425-18533-8)
Softcover, Penguin Group (USA) Incorporated
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Selling 'Em by the Sack: White Castle and the Creation of American Foodby David Gerard HoganISBN 0814735673 (0-8147-3567-3)
Softcover, New York Univ Pr
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Soul Kitchenby Poppy Z. BriteISBN 0307237656 (0-307-23765-6)
Softcover, Random House Inc
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› Find signed collectible books: 'Soul Kitchen'Book summary:If you can't stand the heat...Get the hell out of New Orleans!
Liquor has become one of the hottest restaurants in town, thanks in part to chefs Rickey and G-mans wildly creative, booze-laced food. At the tail end of a busy Mardi Gras, Milford Goodman walks into their kitchenhes spent the last ten years in Angola Prison for murdering his boss, a wealthy New Orleans restaurateur, but has recently been exonerated on new evidence and released. Rickey remembers him as an ingenious chef and hires him on the spot.
When a pill-pushing doctor and a Carnival scion talk Rickey into consulting at the restaurant theyre opening in one of the citys floating casinos, Rickey recommends Milford for the head chef position and stays on to supervise. But soon Rickey finds himself medicating a kitchen injury with the doctors wares, and G-man grows tired of holding down the fort at Liquor alone. As the new restaurant moves toward its opening, Rickey learns that Milfords past is inextricably linked with one of the projects backers, a man whose intentions begin to seem more and more sinister.
Full of the flavor of one of Americas greatest cities, Soul Kitchen is a sharp commentary on race relations in pre-Katrina New Orleans and a fast ride through the dark side of haute cuisine. [via]More editions of Soul Kitchen:
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Sundays at Moosewood Restaurantby Moosewood CollectiveISBN 0671679902 (0-671-67990-2)
Softcover, Simon & Schuster
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› Find signed collectible books: 'Sundays at Moosewood Restaurant'Book summary:In Sundays at Moosewood Restaurant, 18 of the Moosewood Collective's chefs each contribute a chapter of vegetarian recipes from a different regional cuisine. Recipes are straightforward, and sources (and substitutes!) are given for hard-to-find ingredients. In addition to the Asian cuisine one might expect to find in an international vegetarian cookbook, there are some surprising and tasty options from Eastern Europe, Armenia, and the Middle East, as well as both Ashkenazi and Sephardic Jewish recipes. The suggested menus encourage mixing; tomorrow's dinner could include Sopa de Ajo (garlic soup) from Chile, Spinach Nori Rolls from Japan, and Mango with Yogurt from India. The main dishes are so hearty that your guests may not notice they're meatless. [via]
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Sundays at Moosewood Restaurant/Ethnic and Regional Recipes from the Cooks at the Legendary Restaurantby Moosewood CollectiveISBN 0671679899 (0-671-67989-9)
Hardcover, Simon & Schuster
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Time Out Eating & Drinking In Great Britain And Irelandby Sarah GuyISBN 1904978231 (1-904978-23-1)
Softcover, Time Out Guides
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Time Out London 2006 Eating & Drinkingby Cathy PhillipsISBN 0903446553 (0-903446-55-3)
Softcover, Pgw
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Time Out London Eating & Drinking 2005: The Best Of The Capital's Restaurants, Cafes, Bars and Gastropubsby Cathy PhillipsISBN 0903446995 (0-903446-99-5)
Softcover, Pub Group West
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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
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› 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]
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Vegetarian Britain: 600 Places to Eat and Sleepby Alex Bourke, Jennifer Wharton, Katrina HollandISBN 1902259041 (1-902259-04-1)
Softcover, Casemate Pub & Book Dist Llc
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› Find signed collectible books: 'Vegetarian Britain: 600 Places to Eat and Sleep'Book summary:The second edition of this popular guide to everything vegetarian for Britain and Ireland's five million veggies. This book features more than 400 vegetarian restaurants, cafes and takeaways and a further 100 ethnic eateries with big veggie menus with prices and sample dishes. It includes information on 200 vegetarian and veggie friendly hotels, 500 whole-food and cruelty-free shops, mail order, juice bars and local veggie groups. Enhanced by directions, maps and three indexes, this book is in an easy-to-use guide of interest to anyone vegetarian. [via]
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Venice Osterie: Bars, Wine Bars, Trattorias, Restaurants a Handbook for Discriminating Dinersby Michela ScibiliaISBN 8872001935 (88-7200-193-5)
Softcover, Vianello Libri
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› Find signed collectible books: 'Venice Osterie: Bars, Wine Bars, Trattorias, Restaurants a Handbook for Discriminating Diners'Book summary:Eating out in Venice can be a traumatic affair especially for your wallet yet the local food has much to offer the inquiring diner. That's why this compact guide to the eateries of the city is so useful. Most of the eateries in the guide offer one or both of two distinct eating formats. Some serve traditional Italian sit-down meals of anti-pasto, primo, secondo and dolce (starter, pasta, meat or fish and dessert) while others concentrate on the typically Venetian cicheto, or snack, to be consumed standing at the bar with a glass of wine, known as an ombra. This guide will tell you where to find tasty traditional and innovative cicheti. To keep explanations in the eatery profiles to a minimum, Venetian and Italian terms are explained in the glossary. The great virtue of this guide is that it tells you how much you can expect to pay in each of the restaurants featured. It is a given that everything in Venice costs more than elsewhere in Italy but sometimes the disparity can ruin the visitor's dig [via]
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Washington Post Dining Guide 2005-2006by Tom SietsemaISBN 193069105X (1-930691-05-X)
Softcover, Washington Book Distributors
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The Washington Post Dining Guide: The Definitive Word on Where to Eat in and around the Nation's Capitalby Tom SietsemaISBN 1930691033 (1-930691-03-3)
Softcover, The Washington Post
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What's What in Japanese Restaurants: A Guide to Ordering Eating and Enjoyingby Bob SatterwhiteISBN 4770020864 (4-7700-2086-4)
Softcover, Kodansha Amer Inc
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Where To Eat In Canada 05-06: Thirty-Fifth Yearby Anne HardyISBN 0778012689 (0-7780-1268-9)
Softcover, Oberon Pr
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The Wife of a Chefby Courtney FebbrorielloISBN 0609611062 (0-609-61106-2)
Hardcover, Crown Publishing Group
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Wife of the Chefby Courtney FebbrorielloISBN 1400051444 (1-4000-5144-4)
Softcover, Random House Inc
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French
Michelin Red Guide 2005 Parisby Michelin StaffISBN 2067109383 (2-06-710938-3)
Softcover, Michelin Travel Pubns
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Michelin Red Guide 2005 France: Selection d'Hotels Et De Restaurants / Selection Of Hotels And Restaurantsby Michelin StaffISBN 2067109375 (2-06-710937-5)
Hardcover, Michelin Travel Pubns
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Michelin Red Guide: Hotels-Restaurants 1997 FranceISBN 2060064791 (2-06-006479-1)
Hardcover, Langenscheidt Pub Inc
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German
Michelin Red Guide 2004 Deutschlandby MichelinISBN 2067102443 (2-06-710244-3)
Hardcover, Michelin Travel Pubns
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Italian
Cinque Quartri D'Aranciaby Joanne HarrisISBN 8811685508 (88-11-68550-8)
Softcover, Distribooks Inc
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Spanish
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Michelin Red Guide Espana & Portugal 2001: Hotels & RestaurantsISBN 2060002931 (2-06-000293-1)
Hardcover, Michelin Travel Pubns
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