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Автор: Tobias Ruth Название: Denver & Boulder Chef`s Table ISBN: 149304446X ISBN-13(EAN): 9781493044467 Издательство: Rowman & Littlefield Publishers Рейтинг: Цена: 3166.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Denver & Boulder Chef`s Table gathers the cities` best chefs and restaurants under one roof, featuring recipes for the home cook from over fifty of the region`s most celebrated restaurants and showcasing full-color photos of mouth-watering dishes, award-winning chefs, and lots of local flavor.
Автор: Wolf, Laurie Название: Portland, oregon chef`s table ISBN: 1493044478 ISBN-13(EAN): 9781493044474 Издательство: Rowman & Littlefield Publishers Рейтинг: Цена: 3166.00 р. Наличие на складе: Поставка под заказ.
Описание: Celebrating Portland`s best restaurants and eateries with recipes and photograph, Portland, Oregon Chef`s Table profiles signature "at home" recipes from over 40 legendary dining establishments. A keepsake cookbook for tourists and locals alike, the book is a celebration of Portland`s farm-to-table way of life.
Описание: Celebrating Chicago`s best restaurants and eateries with recipes and photograph, The New Chicago Chef`s Table profiles signature "at home" recipes from over 50 legendary dining establishments. A keepsake cookbook for tourists and locals alike, the book is a celebration of Chicago`s farm-to-table way of life.
Описание: Baltimore Chef`s Table features more than eighty recipes for the home cook from over fifty of the city`s most celebrated eateries and showcasing photos featuring mouth-watering dishes, famous chefs, and lots of local flavor.
Автор: Leschziner Vanina Название: At the Chef`s Table: Culinary Creativity in Elite Restaurants ISBN: 0804787972 ISBN-13(EAN): 9780804787970 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 4013.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
This book is about the creative work of chefs at top restaurants in New York and San Francisco. Based on interviews with chefs and observation in restaurant kitchens, the book explores the question of how and why chefs make choices about the dishes they put on their menus. It answers this question by examining a whole range of areas, including chefs' careers, restaurant ratings and reviews, social networks, how chefs think about food and go about creating new dishes, and how status influences their work and careers.
Chefs at top restaurants face competing pressures to deliver complex and creative dishes, and navigate market forces to run a profitable business in an industry with exceptionally high costs and low profit margins. Creating a distinctive and original culinary style allows them to stand out in the market, but making the familiar food that many customers want ensures that they can stay in business. Chefs must make choices between these competing pressures. In explaining how they do so, this book uses the case study of high cuisine to analyze, more generally, how people in creative occupations navigate a context that is rife with uncertainty, high pressures, and contradicting forces.
Автор: Stewart-Howard Stephanie Название: The New Nashville Chef`s Table: Extraordinary Recipes from Music City ISBN: 1493034189 ISBN-13(EAN): 9781493034185 Издательство: Rowman & Littlefield Publishers Рейтинг: Цена: 6336.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Food, cooking and restaurants reflect the down-home spirit of Nashville, the people who live there, and their many cultures and cuisines. Culinary traditions here are firm, but there is a dynamic food/dining evolution taking place--from homey mom and pop cafes to chic new eateries. The New Nashville Chef`s Table features recipes for the home cook from the city`s most celebrated eateries alongside beautiful photography.
Описание: Ten years ago, former "New York Times "food columnist Molly O'Neill embarked on a transcontinental road trip to investigate reports that Americans had stopped cooking at home. As she traveled highways, dirt roads, bayous, and coastlines gathering stories and recipes, it was immediately apparent that dire predictions about the end of American cuisine were vastly overstated. From Park Avenue to trailer parks, from tidy suburbs to isolated outposts, home cooks were channeling their family histories as well as their tastes and personal ambitions into delicious meals. One decade and over 300,000 miles later, "One Big Table "is a celebration of these cooks, a mouthwatering portrait of the nation at the table.
Meticulously selected from more than 20,000 contributions, the cookbook's 600 recipes are a definitive portrait of what we eat and why. In this lavish volume--illustrated throughout with historic photographs, folk art, vintage advertisements, and family snapshots--O'Neill celebrates heirloom recipes like the Doughty family's old-fashioned black duck and dumplings that originated on a long-vanished island off Virginia's Eastern Shore, the Pueblo tamales that Norma Naranjo makes in her horno in New Mexico, as well as modern riffs such as a Boston teenager's recipe for asparagus soup scented with nigella seeds and truffle oil. Many recipes offer a bridge between first-generation immigrants and their progeny--the bucatini with dandelion greens and spring garlic that an Italian immigrant and his grandson forage for in the Vermont woods--while others are contemporary variations that embody each generation's restless obsession with distinguishing itself from its predecessors. O'Neill cooks with artists, writers, doctors, truck drivers, food bloggers, scallop divers, horse trainers, potluckers, and gourmet club members.
In a world where takeout is just a phone call away, "One Big Table "reminds us of the importance of remaining connected to the food we put on our tables. As this brilliantly edited collection shows on every page, the glories of a home-cooked meal prove how every generation has enriched and expanded our idea of American food. Every recipe in this book is a testament to the way our memories--historical, cultural, and personal--are bound up in our favorite and best family dishes.
As O'Neill writes, "Most Americans cook from the heart as well as from a distinctly American yearning, something I could feel but couldn't describe until thousands of miles of highway helped me identify it in myself: hometown appetite. This book is a journey through hundreds of 'hometowns' that fuel the American appetite, recipe by recipe, bite by bite."
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