Catalog Search Results
Author
Language
English
Description
""What are my qualifications to write this book? None really. So why should you read it? Here's why: I'm a little fat. If a thin guy were to write about a love of food and eating I'd highly recommend that you do not read his book." Bacon. McDonalds. Cinnabon. Hot Pockets. Kale. Stand-up comedian and author Jim Gaffigan has made his career rhapsodizing over the most treasured dishes of the American diet ("choking on bacon is like getting murdered by...
Author
Series
Pub. Date
2022.
Language
English
Description
"Embracing a sweet escape from her usual routine at The Cookie Jar, Hannah gets asked for her help in baking pastries at the local inn for a flashy fishing competition with big prizes and even bigger names. But the fun stops when she spots a runaway boat on the water and, on board, the lifeless body of the event's renowned celebrity spokesperson...Famed TV show host Sonny Bowman wasn't humble about his ability to reel in winning catches, and no one...
Author
Language
English
Description
Get the Summary of Stanley Tucci's Taste in 20 minutes. Please note: This is a summary & not the original book. Original book introduction: Taste is a reflection on the intersection of food and life, filled with anecdotes about his growing up in Westchester, New York, preparing for and shooting the foodie films Big Night and Julie & Julia, falling in love over dinner, and teaming up with his wife to create meals for a multitude of children. Each morsel...
Author
Language
English
Formats
Description
"When Lars Thorvald's wife, Cynthia, falls in love with wine--and a dashing sommelier--he's left to raise their baby, Eva, on his own. He's determined to pass on his love of food to his daughter--starting with puréed pork shoulder. As Eva grows, she finds her solace and salvation in the flavors of her native Minnesota. From Scandinavian lutefisk to hydroponic chocolate habaneros, each ingredient represents one part of Eva's journey as she becomes...
Author
Language
English
Formats
Description
“No Experience Necessary” is Chef Norman Van Aken's joyride of a memoir. In it he spans twenty-plus years and nearly as many jobs-including the fateful job advertisement in the local paper for a short-order cook with "no experience necessary."
Long considered a culinary renegade and a pioneering chef, Van Aken is an American original who chopped and charred, sweated and seared his way to cooking stardom with no formal training, but with extra...
Author
Language
English
Formats
Description
" An irresistible account of bread, bread baking, and one home baker's journey to master his craft In 2009, journalist Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie. So began his quest to hone not just his homemade baguette-which later beat out professional bakeries to win the "Best Baguette of D.C."-but his knowledge of bread, from seed to table. For the next four years, Fromartz traveled across...
Author
Language
English
Description
"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....
Author
Language
English
Formats
Description
"Valerie Bertinelli shares an inspiring blueprint that offers women in midlife support and hope. She shares personal stories that many women will relate to from her past decade: hitting her fifties, taking care of her dying mother, the evolving relationship with her husband, a career change, her relationship with food, and the battle to believe in herself as she is"--
Author
Language
Español
Description
Morcilla. Una historia rellena de sangre y amor narra algunas historias, anécdotas y leyendas provenientes de rigurosas fuentes de información, y muchas otras avaladas por la tradición oral expresada a través de la sabiduría de Juan Pueblo; comenta con lujo de detalles sobre la existencia de morcillas en países antípodas e igualmente menciona recetas y entreverados que jamás imaginamos: morcillas especiadas, morcillas dulces, morcillas oreadas....
Author
Language
Español
Description
¿Cuál es su veneno?
Cómo los cócteles obtuvieron sus nombres.
Publicado Por MRPwebmedia
¿Por qué llamamos "cócteles" a las bebidas alcohólicas combinadas? ¿Cómo obtuvieron sus exóticos nombres: nombres como Singapore Sling, Destornillador, Alamagoozlum, Beso del Ángel, Hanky Panky, Harvey Wallbanger, Sex On The Beach, Monkey Gland, Brass Monkey, Margarita, Japalac, El Lion's Tail y muchos, muchos más? ¿Quién inventó estos nombres?,...
13) Catalan Cuisine
Author
Language
Español
Description
Este libro ofrece un alegre y placentero viaje a través de la variedad gastronómica propia de Cataluña, acercándonos a la costa catalana, los huertos y jardines, las tierras secas, las zonas de montaña y, finalmente, la ciudad de Barcelona.
Un delicioso viaje por los paisajes de la cocina catalana y su historia, con más de 30 recetas compiladas por el Institut Català de la Cuina i la Cultura Gastronòmica.
Author
Language
English
Description
Get the Summary of Gabrielle Hamilton's Blood Bones Butter in 20 minutes. Please note: This is a summary & not the original book. "Blood, Bones & Butter" by Gabrielle Hamilton is a memoir that traces the author's journey from her unconventional childhood in rural Pennsylvania to her establishment as a renowned chef and restaurant owner. Hamilton grew up in a family that celebrated food and community, with her mother's culinary skills and her father's...
Author
Language
English
Description
Get the Summary of Marco Pierre White's The Devil in the Kitchen in 20 minutes. Please note: This is a summary & not the original book. "The Devil in the Kitchen" is the autobiography of Marco Pierre White, a celebrated chef with a reputation for perfectionism and a fiery temperament. White's journey begins with his childhood in Leeds, marked by the loss of his mother and the influence of his chef father. His father's strict discipline and gambling...
Author
Language
English
Description
If you have ever thought about becoming a Chef, Raymond's account of his career is a must read. Watching cooking shows and competitions along with making great meals at home has little resemblance to the hard life of being a Chef. Raymond's insider view of the realities and the journey a young cook must take to become a Chef are honest, insightful, descriptive and above all motivating. Until now there was little information to provide a real view...
Author
Language
English
Description
Get the Summary of Michael Cecchi-Azzolina's Your Table Is Ready in 20 minutes. Please note: This is a summary & not the original book. "Your Table Is Ready" chronicles Michael Cecchi-Azzolina's journey through the high-stakes world of New York City's restaurant scene. From his early days in Bensonhurst, Brooklyn, learning the ropes as an altar boy and candy store worker, to his encounters with the Mob, Cecchi-Azzolina's path is marked by colorful...
Author
Language
English
Description
Meet Sarah Jane, a woman with a reputation for culinary catastrophe who tries to keep her family fed in challenging circumstances in rural France. Frugal living was not part of the plan when they arrived from Australia to undertake the renovation of a quaint cottage in the Charente. However, when life throws them a curve ball the challenge was set. How to survive in France with very little money and two Australian cattle dogs. The answer came in the...
Author
Language
Français
Description
Vous Buvez Quao? L'Origine Du Nom Des Cocktails. Publié par MRPwebmedia. Pourquoi nomme-t-on les boissons à base d'alcool 'cocktails'? D'o tirent-ils leur nom exotique: des noms comme Singapore Sling, Screwdriver, Alamagoozlum, Angel's Kiss, Hanky Panky, Harvey Wallbanger, Sex On The Beach, Monkey Gland, Brass Monkey, Margarita, Japalac, Lion's Tail, et bien d'autres encore ? Qui a trouvé leur nom, o ont-ils été inventés, pourquoi, et comment...
Author
Language
English
Description
Carol Durst, an important New York City caterer for fifteen years starting in the early '80s, celebrates her craft and its unsung heroes," writes Sara Moulton, chef, author of "Home Cooking 101: How to Make Everything Taste Better," and host of TV's "Sara's Weeknight Meals." "The food industry was more collegial then; co-workers and fellow chefs were family. There were no big egos; it was about getting the job done and done well-sometimes in daunting...
Didn't find it?
Can't find what you are looking for? Try our Materials Request Service. Submit Request