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Marc Forgione

Marc Forgione
Author: Marc Forgione
Publisher: Houghton Mifflin Harcourt
Total Pages: 437
Release: 2014
Genre: Cooking
ISBN: 1118302788
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The eagerly awaited first cookbook from one of Food Network's favorite competitors on the wildly popular Iron Chef America Chef Marc Forgione opened his eponymous New York City restaurant in 2008 to widespread acclaim, becoming the youngest American-born chef and owner to receive a Michelin star in consecutive years. Upon winning Season 3 of Food Network's The Next Iron Chef, Forgione joined the ranks of former and current stars and best-selling authors such as Mario Batali and Bobby Flay. He can now be seen competing as one of the stars of the beloved Iron Chef America. Forgione's first cookbook features gorgeous photos throughout and 170 recipes with restaurant signature favorites including Chili Lobster and Chicken Under a Brick. The cookbook features not only recipes but also stories of an unlikely journey to where Chef Forgione and the restaurant are now. Flavor comes first, but Forgione is like an artist in the way he presents food. His goal with the book is not to just present a collection of recipes but to challenge home cooks and aspiring chefs, helping them to elevate their skills in the kitchen.

Marc Forgione

Marc Forgione
Author: Forgione, Marc
Publisher: HarperCollins
Total Pages: 437
Release: 2014-04-29
Genre: Cooking
ISBN: 0544187288
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The eagerly awaited first cookbook from one of Food Network’s favorite competitors on the wildly popular Iron Chef America Chef Marc Forgione opened his eponymous New York City restaurant in 2008 to widespread acclaim, becoming the youngest American-born chef and owner to receive a Michelin star in consecutive years. Upon winning Season 3 of Food Network’s The Next Iron Chef, Forgione joined the ranks of former and current stars and best-selling authors such as Mario Batali and Bobby Flay. He can now be seen competing as one of the stars of the beloved Iron Chef America. Forgione’s first cookbook features gorgeous photos throughout and 170 recipes with restaurant signature favorites including Chili Lobster and Chicken Under a Brick. The cookbook features not only recipes but also stories of an unlikely journey to where Chef Forgione and the restaurant are now. Flavor comes first, but Forgione is like an artist in the way he presents food. His goal with the book is not to just present a collection of recipes but to challenge home cooks and aspiring chefs, helping them to elevate their skills in the kitchen.

An American Place

An American Place
Author: Larry Forgione
Publisher: William Morrow
Total Pages: 0
Release: 1996
Genre: Cookery, American
ISBN: 9780688087166
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Forgione, whose culinary vision resulted in the rebirth of farmers' markets across the country and the new availability of such quality ingredients as "free-range chicken", has finally produced his master cookbook. These 200 mouth-watering recipes reclaim the honest, soul-satisfying flavors of classic American cooking, often with a distinctive twist. Three 8-page color inserts. Color glossary.

The Way We Ate

The Way We Ate
Author: Noah Fecks
Publisher: Simon and Schuster
Total Pages: 368
Release: 2013-10-29
Genre: Cooking
ISBN: 1476732752
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From the food photographers and creators of the popular blog The Way We Ate comes a lavishly illustrated journey through the rich culinary tradition of the last American century, with 100 recipes from the nation's top chefs and food personalities. Take a trip back in time through the rich culinary tradition of the last American century with more than 100 of the nation’s top chefs and food personalities. The Way We Ate captures the twentieth century through the food we’ve shared and prepared. Noah Fecks and Paul Wagtouicz (creators of the hugely popular blog The Way We Ate) are your guides to a dazzling display of culinary impressionism: For each year from 1901 to 2000, they invite a well-known chef or food connoisseur to translate the essence or idea of a historical event into a beautifully realized dish or cocktail. The result is an eclectic array of modern takes and memorable classics, featuring original recipes conjured by culinary notables, including: Daniel Boulud, Jacques Pépin, Marc Forgione, José Andrés, Ruth Reichl, Marcus Samuelsson, Michael White, Andrew Carmellini, Anita Lo, Gael Greene, Michael Lomonaco, Melissa Clark, Justin Warner, Michael Laiskonis, Sara Jenkins, Shanna Pacifico, Jeremiah Tower, and Ashley Christensen An innovative work of history and a cookbook like no other, The Way We Ate is the story of a nation’s cravings—and how they continue to influence the way we cook, eat, and talk about food today.

In the Weeds

In the Weeds
Author: Tom Vitale
Publisher: Hachette Books
Total Pages: 379
Release: 2021-10-05
Genre: Biography & Autobiography
ISBN: 0306924072
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**Nominated for the 2022 BookTube Prize in Nonfiction** Anthony Bourdain's long time director and producer takes readers behind the scenes to reveal the insanity of filming television in some of the most volatile places in the world and what it was like to work with a legend. In the nearly two years since Anthony Bourdain's death, no one else has come close to filling the void he left. His passion for and genuine curiosity about the people and cultures he visited made the world feel smaller and more connected. Despite his affable, confident, and trademark snarky TV persona, the real Tony was intensely private, deeply conflicted about his fame, and an enigma even to those close to him. Tony’s devoted crew knew him best, and no one else had a front-row seat for as long as his director and producer, Tom Vitale. Over the course of more than a decade traveling together, Tony became a boss, a friend, a hero and, sometimes, a tormentor.In the Weeds takes readers behind the scenes to reveal not just the insanity that went into filming in some of the most far-flung and volatile parts of the world, but what Tony was like unedited and off-camera. From the outside, the job looked like an all-expenses-paid adventure to places like Borneo, Vietnam, Iran, the Democratic Republic of Congo, and Libya. What happened off-camera was far more interesting than what made it to air. The more things went wrong, the better it was for the show. Fortunately, everything fell apart constantly.

Eat Ink

Eat Ink
Author: Birk O'Halloran
Publisher: Simon and Schuster
Total Pages: 304
Release: 2013-11-01
Genre: Cooking
ISBN: 1440543445
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Explore the connection between culinary inspiration and one of the world's oldest forms of rebel art! From James Beard Award winners, Top Chef competitors, and Food Network stars to prep cooks, interns, and sous chefs, few other people are more closely associated with tattoos than chefs. Professional kitchens have traditionally been an unseen haven for many of society's misfits, but recently they have been transformed into stages as the world's obsession with great food and great chefs continues to grow. Knuckle tattoos that once excluded a person from many careers have become a badge of honor and the tattoos are now a testament to their commitment to their craft. Eat Ink goes beyond their Michelin stars and chef's coats to explore what lies beneath: seasoned cooks who love preparing original plates and wear their tattoos proudly as they share the experiences that led them to the kitchen. Inside this cookbook, you'll discover a range of recipes as diverse as the chefs themselves, as well as personal details about the chef's remarkable journeys through the kitchen (and the tattoo parlor). From Lish Steiling's Roasted Parsnip and Kale Salad to Rick Tramonto's Gemelli with Chicken and Spring Herb Sauce to Duff Goldman's Pineapple Hummingbird Cake, each revealing profile offers a never-before-seen peek behind the kitchen door and into the mind of a chef. Complete with hundreds of full-color photographs and 60 delicious recipes from today's top chefs, Eat Ink invites you into their kitchens to sample some of world's best plates.

Darryl's Dream

Darryl's Dream
Author: Darryl "DMC" McDaniels
Publisher: Random House Books for Young Readers
Total Pages: 32
Release: 2022-01-04
Genre: Juvenile Fiction
ISBN: 059348830X
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From hip-hop pioneer Darryl “DMC” McDaniels comes Darryl’s Dream, a new picture book about creativity, confidence, and finding your voice. Meet Darryl, a quiet third grader with big hopes and dreams. He loves writing and wants to share his talents, but he’s shy—and the kids who make fun of his glasses only make things worse. Will the school talent show be his chance to shine? Darryl’s Dream, by iconic performer Darryl "DMC" McDaniels, is a story about finding confidence, facing bullies, and celebrating yourself. This full-color picture book is certain to entertain children and parents with its charming art and important message.

MEAT

MEAT
Author: Pat LaFrieda
Publisher: Simon and Schuster
Total Pages: 256
Release: 2014-09-02
Genre: Cooking
ISBN: 1476725993
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Collects more than seventy recipes for meat dishes provided by the author and other celebrated New York City chefs, describing the best butchering techniques that can be done at home and special cooking instructions for creating the perfect burger.

Genuine Pizza

Genuine Pizza
Author: Michael Schwartz
Publisher: Abrams
Total Pages: 417
Release: 2019-05-14
Genre: Cooking
ISBN: 1683355040
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“Homemade pizza has never been as good as restaurant pizza—until now” —thanks to recipes from the James Beard Award-winning celebrity chef (Tom Colicchio). Throughout his acclaimed career, chef Michael Schwartz has been celebrated for his skilled use of quality ingredients, and with his pizzas, this talent is on full display. Genuine Pizza is Schwartz’s vibrantly illustrated guidebook for creating unforgettable pies at home. His cookbook makes the pizza process approachable and fun, giving the reader the tools they need to make better pizza and then run with them. First providing a clear and simple view of the fundamentals—with detailed step-by-step methods for making the best pizza doughs—Schwartz then empowers home cooks to mix and match ingredients, playing with different sauces, cheeses, meats, vegetables, and more, to build pies both classic and innovative. Pizza is just the beginning—it’s a jumping off point to colorful, delicious meals. “To put it simply, every recipe in this book makes my mouth water.” —Wolfgang Puck, from the Foreword “With Michael Schwartz’s culinary brilliance as our North Star, we can all impress our loved ones as true pizzaiolos!” —Andrew Zimmern

Because Without Cause

Because Without Cause
Author: Marc Lange
Publisher: Oxford University Press
Total Pages: 513
Release: 2017
Genre: Mathematics
ISBN: 0190269480
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Not all scientific explanations work by describing causal connections between events or the world's overall causal structure. Some mathematical proofs explain why the theorems being proved hold. In this book, Marc Lange proposes philosophical accounts of many kinds of non-causal explanations in science and mathematics. These topics have been unjustly neglected in the philosophy of science and mathematics. One important kind of non-causal scientific explanation is termed explanation by constraint. These explanations work by providing information about what makes certain facts especially inevitable - more necessary than the ordinary laws of nature connecting causes to their effects. Facts explained in this way transcend the hurly-burly of cause and effect. Many physicists have regarded the laws of kinematics, the great conservation laws, the coordinate transformations, and the parallelogram of forces as having explanations by constraint. This book presents an original account of explanations by constraint, concentrating on a variety of examples from classical physics and special relativity. This book also offers original accounts of several other varieties of non-causal scientific explanation. Dimensional explanations work by showing how some law of nature arises merely from the dimensional relations among the quantities involved. Really statistical explanations include explanations that appeal to regression toward the mean and other canonical manifestations of chance. Lange provides an original account of what makes certain mathematical proofs but not others explain what they prove. Mathematical explanation connects to a host of other important mathematical ideas, including coincidences in mathematics, the significance of giving multiple proofs of the same result, and natural properties in mathematics. Introducing many examples drawn from actual science and mathematics, with extended discussions of examples from Lagrange, Desargues, Thomson, Sylvester, Maxwell, Rayleigh, Einstein, and Feynman, Because Without Cause's proposals and examples should set the agenda for future work on non-causal explanation.