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Author : David S. Shields
Publisher : University of Chicago Press
Page : 589 pages
File Size : 50,6 Mb
Release : 2017-10-26
Category : Biography & Autobiography
ISBN : 9780226406893
Typed manuscript copy.
Author : David S. Shields
Publisher : University of Chicago Press
Page : 589 pages
File Size : 42,9 Mb
Release : 2017-10-26
Category : Cooking
ISBN : 9780226406923
“[A] first ever history of the nation’s foundational ‘culinarians’—the chefs, caterers, and restauranteurs who made cooking an art.” —Marcie Cohen Ferris, author of The Edible South In this encyclopedic history of the rise of professional cooking in America, the 175 biographies include the legendary Julien, founder in 1793 of America’s first restaurant, Boston’s Restorator; and Louis Diat and Oscar of the Waldorf, the men most responsible for keeping the ideal of fine dining alive between the World Wars. Though many of the gastronomic pioneers gathered here are less well known, their diverse influence on American dining should not be overlooked—plus, their stories are truly entertaining. We meet an African American oyster dealer who became the Congressional caterer, and, thus, a powerful broker of political patronage; a French chef who was a culinary savant of vegetables and drove the rise of California cuisine in the 1870s; and a rotund Philadelphia confectioner who prevailed in a culinary contest with a rival in New York by staging what many believed to be the greatest American meal of the nineteenth century. He later grew wealthy selling ice cream to the masses. Shields also introduces us to a French chef who brought haute cuisine to wealthy prospectors and a black restaurateur who hosted a reconciliation dinner for black and white citizens at the close of the Civil War in Charleston. Altogether, The Culinarians is a delightful compendium of charcuterie-makers, pastry-pipers, caterers, railroad chefs, and cooking school matrons—not to mention drunks, temperance converts, and gangsters—who all had a hand in creating the first age of American fine dining and its legacy of conviviality and innovation that continues today.
Author : Anonim
Publisher : Unknown
Page : 358 pages
File Size : 51,8 Mb
Release : 2002
Category : Cooking
ISBN : CORNELL:31924095694463
Author : Jennieke Cohen
Publisher : HarperCollins
Page : 352 pages
File Size : 50,8 Mb
Release : 2022-01-11
Category : Young Adult Fiction
ISBN : 9780063047556
Culinary delights abound, romance lingers in the air, and plans go terribly, wonderfully astray in this gender-bent take on My Fair Lady from Jennieke Cohen, author of Dangerous Alliance—perfect for fans of Bridgerton or A Gentleman’s Guide to Vice and Virtue. It’s 1830s England, and Culinarians—doyens who consult with society’s elite to create gorgeous food and confections—are the crème de la crème of high society. Helena Higgins, top of her class at the Royal Academy, has a sharp demeanor and an even sharper palate—and knows stardom awaits her if she can produce greatness in her final year. Penelope Pickering is going to prove the value of non-European cuisine to all of England. Her contemporaries may scorn her Filipina heritage and her dishes, but with her flawless social graces and culinary talents, Penelope is set to prove them wrong. Elijah Little has nothing to his name but a truly excellent instinct for flavors. London merchants won’t allow a Jewish boy to own a shop, so he hawks his pasties for a shilling a piece to passersby—but he knows with training he can break into the highest echelon of society. When Penelope and Helena meet Elijah, a golden opportunity arises: to pull off a project never seen before, and turn Elijah from a street vendor to a gentleman chef. But Elijah’s transformation will have a greater impact on this trio than they originally realize—and mayhem, unseemly faux pas, and a little romance will all be a part of the delicious recipe.
Author : Norzuwana Sumarjan,Zahari Mohd Salehuddin Mohd,Radzi Salleh Mohd,Mohi Zurinawati,Hanafiah Mohd Hafiz Mohd,Bakhtiar Mohd Faeez Saiful,Zainal Artinah,Saiful Bakhtiar,Mohd Hafiz,Mohd Hanafiah
Publisher : CRC Press
Page : 638 pages
File Size : 55,7 Mb
Release : 2013-11-18
Category : Technology & Engineering
ISBN : 9781138001510
Hospitality and Tourism - Synergizing creativity and innovation in research contains 116 accepted papers from the International Hospitality and Tourism Postgraduate Conference 2013 (Shah Alam, Malaysia, 2–3 September 2013). The book presents trends and practical ideas in the area of hospitality and tourism, and is divided into the sections below: - Hospitality and tourism management - Hospitality and tourism marketing - Current trends in hospitality & tourism - Technology, advancement and innovation in hospitality and tourism - Green hospitality and tourism - Food service and food safety - Relevant areas in hospitality and tourism Hospitality and Tourism - Synergizing creativity and innovation in research will be useful to postgraduate students, academia and professionals involved in the area of hospitality and tourism.
Author : Anonim
Publisher : Unknown
Page : 316 pages
File Size : 48,7 Mb
Release : 2009
Category : Cooking
ISBN : CORNELL:31924110485467
Author : Barbara Bell Matuszewski
Publisher : Unknown
Page : 84 pages
File Size : 50,6 Mb
Release : 1999-07
Category : Cooking
ISBN : 0967340306
Author : Anonim
Publisher : Unknown
Page : 730 pages
File Size : 47,7 Mb
Release : 2002
Category : Cooking
ISBN : CORNELL:31924095684787
Author : Anonim
Publisher : Unknown
Page : 1842 pages
File Size : 50,7 Mb
Release : 1981
Category : Cooking
ISBN : CORNELL:31924054958081
Author : Anonim
Publisher : Unknown
Page : 756 pages
File Size : 53,5 Mb
Release : 1990
Category : Electronic journals
ISBN : CORNELL:31924054943745
Author : Anonim
Publisher : Unknown
Page : 726 pages
File Size : 43,9 Mb
Release : 1942
Category : Hotels
ISBN : UFL:31262100669968
Author : Dan Barber
Publisher : Penguin
Page : 498 pages
File Size : 49,8 Mb
Release : 2014-05-20
Category : Social Science
ISBN : 9780698163751
“Not since Michael Pollan has such a powerful storyteller emerged to reform American food.” —The Washington Post Today’s optimistic farm-to-table food culture has a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. In his visionary New York Times–bestselling book, chef Dan Barber, recently showcased on Netflix’s Chef’s Table, offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future “third plate”: a new form of American eating where good farming and good food intersect. Barber’s The Third Plate charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious.
Author : Michael W. Twitty
Publisher : HarperCollins
Page : 504 pages
File Size : 47,6 Mb
Release : 2018-07-31
Category : Cooking
ISBN : 9780062876577
2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts
Author : Anthony Bourdain
Publisher : Bloomsbury Publishing USA
Page : 306 pages
File Size : 49,6 Mb
Release : 2008-12-10
Category : Biography & Autobiography
ISBN : 9781596917217
New York Times Bestseller The good, the bad, and the ugly, served up Bourdain-style. Bestselling chef and Parts Unknown host Anthony Bourdain has never been one to pull punches. In The Nasty Bits, he serves up a well-seasoned hellbroth of candid, often outrageous stories from his worldwide misadventures. Whether scrounging for eel in the backstreets of Hanoi, revealing what you didn't want to know about the more unglamorous aspects of making television, calling for the head of raw food activist Woody Harrelson, or confessing to lobster-killing guilt, Bourdain is as entertaining as ever. Bringing together the best of his previously uncollected nonfiction--and including new, never-before-published material--The Nasty Bits is a rude, funny, brutal and passionate stew for fans and the uninitiated alike.
Author : Ann Cooper
Publisher : International Thomson Publishing Services
Page : 340 pages
File Size : 44,5 Mb
Release : 1998
Category : Biography & Autobiography
ISBN : UCSC:32106012389265
Ann Cooper, Executive Chef, The Putney Inn, Putney, Vermont, chronicles the history of women's roles in cooking and kitchens, discusses what choices and sacrifices women have made to become successful chefs, and explores the future of women in restaurant kitchens.