Cooking the Nouvelle Cuisine in America
Author | : Michele Urvater |
Publisher | : Workman Publishing |
Total Pages | : 484 |
Release | : 1982 |
Genre | : Cooking |
ISBN | : 9780894802157 |
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Author | : Michele Urvater |
Publisher | : Workman Publishing |
Total Pages | : 484 |
Release | : 1982 |
Genre | : Cooking |
ISBN | : 9780894802157 |
Author | : Michele Urvater |
Publisher | : |
Total Pages | : 468 |
Release | : 1979 |
Genre | : Cooking, French |
ISBN | : |
Author | : Andrew F. Smith |
Publisher | : Oxford University Press |
Total Pages | : 720 |
Release | : 2007-05 |
Genre | : Cooking |
ISBN | : 0195307968 |
Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food!Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors.Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink. DT Nearly 1,000 articles on American food and drink, from the curious to the commonplace DT Beautifully illustrated with hundreds of historical photographs and color images DT Includes informative lists of food websites, museums, organizations, and festivals
Author | : The Great American Recipe |
Publisher | : BenBella Books |
Total Pages | : 265 |
Release | : 2022-08-16 |
Genre | : Cooking |
ISBN | : 1637740158 |
This beautiful cookbook showcases the best of American regional cooking from the cooks and judges featured in PBS’ The Great American Recipe In the first season of The Great American Recipe, 10 home chefs representing distinct culinary backgrounds brought with them a rich collection of recipes. Some were secret family recipes passed down through the generations, some were new twists on regional classics, and others were their own deeply personal recipes crafted with love . . . and, together, they represent the dynamic story of America told through the diversity of its food. Now, you can bring all the fun of this new series to your kitchen with more than 100 delicious, easy-to-follow recipes from the cast, host, and judges. These recipes are accessible and taste like home—evoking nostalgia while inspiring you to explore new flavors with your loved ones. Inside, you’ll find new staples and rediscover family favorites, such as: Southern Smoke Mac and Cheese Red Chilaquiles Rhode Island–Style Fried Calamari Shakshuka with Chive Flatbread Chicken and Waffle Sandwiches Pizza Calabrese L’Italiano Burgers Crowd-Pleaser Tostadas Korean-Style Meatloaf and Potatoes Cast Iron Ribeye with Blue Cheese and Balsamic Steak Sauce Cranberry White Chocolate Oatmeal Cookies with Sour Cream Frosting Cannoli Dip Packed with amazing dishes and warm personal stories, and illustrated with gorgeous food photography and stills from the series, The Great American Recipe Cookbook is a must-have for fans of the show, food lovers, and every person who believes that food tells the story of who we are.
Author | : David Kamp |
Publisher | : Crown |
Total Pages | : 418 |
Release | : 2007-07-17 |
Genre | : Cooking |
ISBN | : 0767915801 |
The wickedly entertaining, hunger-inducing, behind-the-scenes story of the revolution in American food that has made exotic ingredients, celebrity chefs, rarefied cooking tools, and destination restaurants familiar aspects of our everyday lives. Amazingly enough, just twenty years ago eating sushi was a daring novelty and many Americans had never even heard of salsa. Today, we don't bat an eye at a construction worker dipping a croissant into robust specialty coffee, city dwellers buying just-picked farmstand produce, or suburbanites stocking up on artisanal cheeses and extra virgin oils at supermarkets. The United States of Arugula is a rollicking, revealing stew of culinary innovation, food politics, and kitchen confidences chronicling how gourmet eating in America went from obscure to pervasive—and became the cultural success story of our era.
Author | : Andrew Smith |
Publisher | : |
Total Pages | : 2556 |
Release | : 2013-01-31 |
Genre | : Business & Economics |
ISBN | : 0199734968 |
Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.
Author | : Joan Nathan |
Publisher | : Knopf |
Total Pages | : 552 |
Release | : 1998-09-08 |
Genre | : Cooking |
ISBN | : |
Traces three centuries of Jewish-American culinary history, with more than three hundred kosher recipes, a historical overview, and an explanation of dietary laws.
Author | : Norman Van Aken |
Publisher | : Random House (NY) |
Total Pages | : 0 |
Release | : 1997 |
Genre | : Cooking |
ISBN | : 9780679432029 |
The chef/proprietor of Norman's, the widely acclaimed Miami restaurant, offers a collection of recipes for his dazzling and multicultural New World cuisine--a blend of Latin, Caribbean, Asian and American flavors.
Author | : Joyce Goldstein |
Publisher | : Univ of California Press |
Total Pages | : 361 |
Release | : 2013-09-06 |
Genre | : Cooking |
ISBN | : 0520956702 |
In this authoritative and immensely readable insider’s account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its formative years in the 1970s to 2000, when farm-to-table, foraging, and fusion cooking had become part of the national vocabulary. Interviews with almost two hundred chefs, purveyors, artisans, winemakers, and food writers bring to life an approach to cooking grounded in passion, bold innovation, and a dedication to "flavor first." Goldstein explains how the counterculture movement in the West gave rise to a restaurant culture characterized by open kitchens, women in leadership positions, and a surprising number of chefs and artisanal food producers who lacked formal training. The new cuisine challenged the conventional kitchen hierarchy and French dominance in fine dining, leading to a more egalitarian and informal food scene. In weaving Goldstein’s views on California food culture with profiles of those who played a part in its development—from Alice Waters to Bill Niman to Wolfgang Puck—Inside the California Food Revolution demonstrates that, while fresh produce and locally sourced ingredients are iconic in California, what transforms these elements into a unique cuisine is a distinctly Western culture of openness, creativity, and collaboration. Engagingly written and full of captivating anecdotes, this book shows how the inspirations that emerged in California went on to transform the experience of eating throughout the United States and the world.
Author | : Editors of Fine Cooking |
Publisher | : Taunton Press |
Total Pages | : 258 |
Release | : 2004 |
Genre | : Cookery, American |
ISBN | : 1561587281 |
American chefs present two hundred recipes that provide sophisticated flavors with ingredients available at the average supermarket; includes photo-illustrated instructions for cooking techniques and tips for saving time, cooking ahead, and serving.