The Most Spectacular Restaurant In The World

Author : Tom Roston
Publisher : Abrams
Page : 320 pages
File Size : 41,7 Mb
Release : 2019-09-10
Category : Cooking
ISBN : 9781683356936

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The Most Spectacular Restaurant in the World by Tom Roston Pdf

An “engrossing” history of the restaurant atop the World Trade Center “that ruled the New York City skyline from April 1976 until September 11, 2001” (Booklist, starred review). In the 1970s, New York City was plagued by crime, filth, and an ineffective government. The city was falling apart, and even the newly constructed World Trade Center threatened to be a fiasco. But in April 1976, a quarter-mile up on the 107th floor of the North Tower, a new restaurant called Windows on the World opened its doors—a glittering sign that New York wasn’t done just yet. In The Most Spectacular Restaurant in the World, journalist Tom Roston tells the complete history of this incredible restaurant, from its stunning $14-million opening to 9/11 and its tragic end. There are stories of the people behind it, such as Joe Baum, the celebrated restaurateur, who was said to be the only man who could outspend an unlimited budget; the well-tipped waiters; and the cavalcade of famous guests as well as everyday people celebrating the key moments in their lives. Roston also charts the changes in American food, from baroque and theatrical to locally sourced and organic. Built on nearly 150 original interviews, The Most Spectacular Restaurant in the World is the story of New York City’s restaurant culture and the quintessential American drive to succeed. “Roston also digs deeply into the history of New York restaurants, and how Windows on the World was shaped by the politics and social conditions of its era.” —The New York Times “The city’s premier celebration venue, deeply woven into its social, culinary and business fabrics, deserved a proper history. Roston delivers it with power, detail, humor and heartbreak to spare.” ?New York Post “A rich, complex account.” ?Kirkus Reviews (starred review)

Author : Gael Greene,Burt Glinn
Publisher : Unknown
Page : 11 pages
File Size : 46,5 Mb
Release : 1976
Category : Electronic
ISBN : OCLC:17294682

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The Most Spectacular Restaurant in the World by Gael Greene,Burt Glinn Pdf

Author : Gael Greene
Publisher : Grand Central Publishing
Page : 330 pages
File Size : 53,6 Mb
Release : 2006-04-04
Category : Biography & Autobiography
ISBN : 9780759515338

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Insatiable by Gael Greene Pdf

Acclaimed restaurant critic Gael Greene dishes up a delectable memoir-complete with her favorite recipes-from a lifelong love affair with food, men, and wine. In 1968, Gael Greene became the restaurant critic of the fledgling New York magazine. Before taking the job, she'd never written a restaurant review in her life. But she was a passionate foodie, and dining in the world's great restaurants on someone else's dime was too enticing to resist. Thus began a remarkable career charting the restaurants that changed the way Americans ate, the chefs who turned cooking into an art form, and the food and wines that launched a culinary revolution. Throughout it all, Gael is convinced that food and sex are inextricably linked, and in this exuberant account of her adventures in sensuous excess, she takes readers on a joyride from the world's best tables, to al fresco lunch with Julia Child and naughty dinners with Craig Claiborne and then to bed with the men she couldn't resist-including a porn star and two Hollywood titans. The recipes she includes reflect the decades, from childhood macaroni-and-cheese to Chocolate Wickedness. Greene's tale of pleasure and heartbreak will make you laugh. It may make you cry. It will certainly make you hungry.

Author : National Geographic
Publisher : National Geographic Books
Page : 328 pages
File Size : 50,9 Mb
Release : 2015-05-06
Category : Travel
ISBN : 9781426216091

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Food Journeys of a Lifetime by National Geographic Pdf

For pure pleasure, few experiences are as satisfying as a chance to explore the world’s great culinary traditions and landmarks—and here, in the latest title of our popular series of illustrated travel gift books, you’ll find a fabulous itinerary of foods, dishes, markets, and restaurants worth traveling far and wide to savor. On the menu is the best of the best from all over the globe: Tokyo’s freshest sushi; the spiciest Creole favorites in New Orleans; the finest vintages of the great French wineries; the juiciest cuts of beef in Argentina; and much, much more. You’ll sample the sophisticated dishes of fabled chefs and five-star restaurants, of course, but you’ll also discover the simpler pleasures of the side-street cafés that cater to local people and the classic specialties that give each region a distinctive flavor. Every cuisine tells a unique story about its countryside, climate, and culture, and in these pages you’ll meet the men and women who transform nature’s bounty into a thousand gustatory delights. Hundreds of appetizing full-color illustrations evoke an extraordinary range of tastes and cooking techniques; a wide selection of recipes invites you to create as well as consume; sidebars give a wealth of entertaining information about additional sites to visit as well as the cultural importance of the featured food; while lively top ten lists cover topics from chocolate factories to champagne bars, from historic food markets to wedding feasts, harvest celebrations, and festive occasions of every kind. In addition, detailed practical travel information provides all the ingredients you’ll need to cook up a truly delicious experience for even the most demanding of traveling gourmets.

Author : The Culinary Institute of America
Publisher : John Wiley & Sons
Page : 304 pages
File Size : 50,6 Mb
Release : 2009-05-04
Category : Cooking
ISBN : 9780470197400

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Remarkable Service by The Culinary Institute of America Pdf

As competition for customers is constantly increasing, contemporary restaurants must distinguish themselves by offering consistent, high-quality service. Service and hospitality can mean different things to different foodservice operations, and this book addresses the service needs of a wide range of dining establishments, from casual and outdoor dining to upscale restaurants and catering operations. Chapters cover everything from training and hiring staff, preparation for service, front-door hospitality to money handling, styles of modern table service, front-of-the-house safety and sanitation, serving diners with special needs, and service challenges—what to do when things go wrong. Remarkable Service is the most comprehensive guide to service and hospitality on the market, and this new edition includes the most up-to-date information available on serving customers in the contemporary restaurant world.

Author : Rachel Wharton
Publisher : Abrams
Page : 236 pages
File Size : 42,5 Mb
Release : 2019-10-08
Category : Travel
ISBN : 9781683356783

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American Food by Rachel Wharton Pdf

An illustrated journey through the lore and little-known history behind ambrosia, Ipswich clams, Buffalo hot wings, and more. This captivating and surprising tour of America’s culinary canon celebrates the variety, charm, and occasionally dubious lore of the foods we love to eat, as well as the under-sung heroes who made them. Every chapter, organized from A to Z, delves into the history of a classic dish or ingredient, most so common—like ketchup—that we take them for granted. These distinctly American foods, from Blueberries and Fortune Cookies to Pepperoni, Hot Wings, Shrimp and Grits, Queso, and yes, even Xanthan Gum, have rich and complex back stories that are often hidden in plain sight, lost to urban myth and misinformation. American Food: A Not-So-Serious History digs deep to tell the compelling tales of some of our most ordinary foods and what they say about who we are—and who, perhaps, we are becoming.

Author : Lonely Planet Food
Publisher : Lonely Planet
Page : 320 pages
File Size : 44,8 Mb
Release : 2018-08-01
Category : Travel
ISBN : 9781787019768

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Lonely Planet's Ultimate Eatlist by Lonely Planet Food Pdf

The world’s top 500 food experiences – ranked! We asked the planet’s top chefs and food writers to name their favourite gastronomic encounters. Discover Japanese bullet train bento boxes, Israeli shakshuka, San Sebastian pintxos bars and 497 more mouth-watering destinations in this must-own bucket list for foodies and those who love to travel.

Author : William Stadiem,Mara Gibbs
Publisher : Artisan Books
Page : 388 pages
File Size : 45,7 Mb
Release : 2007-01-01
Category : Cooking
ISBN : 1579653227

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Everybody Eats There by William Stadiem,Mara Gibbs Pdf

If you love restaurants and you love to travel, this book will be your bible! From the private tatami rooms at Ten-Ichi in Tokyo to the sidewalk tables at Da Silvano in New York City, EVERYBODY EATS THERE: Inside the World's Legendary Restaurants by William Stadiem and Mara Gibbs is the ultimate tour of the liveliest, most beautiful, most delicious, most glamorous, most exclusive 100 restaurants on earth-and how they got that way. Stadiem and Gibbs reveal the mystique and excitement of the world's most fabulous eateries that are packed with A-listers every night. Funny, acerbic, totally in-the-know, EVERYBODY EATS THERE is part travelogue, part social commentary to give readers the real inside dish. Dine topless with Pamela Anderson in St. Tropez, share roast suckling pig with Bill Clinton in Madrid, eat the best Italian food on earth in San Paolo, party with The Stones in Tokyo, join the Joint Chiefs of Staff in a Wild West saloon and get picked up by Warren Beatty in Los Angeles. EVERYBODY EATS THERE weaves together lavish celebrity stories and incisive biographies of the famed chefs and restaurateurs with descriptions of the food that will whet appetites and jump-start plans for future dining excursions. Stadiem and Gibbs-with their discerning palates and social antennae-tell us what to eat, what to wear and how to behave once we make it in. Most guidebooks are about one city, or one country, and overload you with bad choices. EVERYBODY EATS THERE looks at restaurants as one global food club. And we're invited to join in. The result-an engrossing read on the history of modern dining. Read how: Al Capone embraces JOE'S STONE CRAB in Miami as his favorite dining spot Henri Soule jumps ship after the 1939 World's Fair and invents Manhattan snob French cuisine at LE PAVILION Ernest Hemingway turns readers into foodies by mythologizing CASA BOTIN in Madrid and HARRY'S BAR in Venice Hairdresser Michael Chow opens the first MR CHOW in London during the swinging sixties. It was architecturally famous for its firehouse staircase for looking up miniskirts DAVE in Paris pushes the envelope of snob appeal by serving take-out level Chinese fare to the world's chic-est crowd Princess Diana anoints SAN LORENZO as London's royal trattoria Alice Waters builds a special bathroom for future presidential hopeful Hillary Clinton at CHEZ PANISSE And much, much more! The dream tour, EVERYBODY EATS THERE reveals the juiciest details from the backstories to the back rooms, from what's on the menus to what's even better off, from the glamorous (and sometimes scandalous) clientele to the high-powered chefs. And now, we can be a part of this international delight of food, fun and fame!

Author : Sharon Hudgins
Publisher : Reaktion Books
Page : 256 pages
File Size : 49,7 Mb
Release : 2018-10-15
Category : Cooking
ISBN : 9781789140187

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Food on the Move by Sharon Hudgins Pdf

All aboard for a delicious ride on nine legendary railway journeys! Meals associated with train travel have been an important ingredient of railway history for more than a century—from dinners in dining cars to lunches at station buffets and foods purchased from platform vendors. For many travelers, the experience of eating on a railway journey is often a highlight of the trip, a major part of the “romance of the rails.” A delight for rail enthusiasts, foodies, and armchair travelers alike, Food on the Move serves up the culinary history of these famous journeys on five continents, from the earliest days of rail travel to the present. Chapters invite us to table for the haute cuisine of the elegant dining carriages on the Orient Express; the classic American feast of steak-and-eggs on the Santa Fe Super Chief; and home-cooked regional foods along the Trans-Siberian tracks. We eat our way across Canada’s vast interior and Australia’s spectacular and colorful Outback; grab an infamous “British railway sandwich” to munch on the Flying Scotsman; snack on spicy samosas on the Darjeeling Himalayan Toy Train; dine at high speed on Japan’s bullet train, the Shinkansen; and sip South African wines in a Blue Train—a luxury lounge-car featuring windows of glass fused with gold dust. Written by eight authors who have traveled on those legendary lines, these chapters include recipes from the dining cars and station eateries, taken from historical menus and contributed by contemporary chefs, as well as a bounty of illustrations. A toothsome commingling of dinner triangles and train whistles, this collection is a veritable feast of meals on the move.

Author : Matty Matheson
Publisher : Abrams
Page : 743 pages
File Size : 49,9 Mb
Release : 2018-10-09
Category : Cooking
ISBN : 9781683353287

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Matty Matheson: A Cookbook by Matty Matheson Pdf

Known from Viceland and Just a Dash, the acclaimed chef shares personal stories and memories of the food that defined him in this bestselling cookbook. Matty Matheson is known as much for his amazing food as his love for life, positive mental attitude, and epic Instagram account. This debut cookbook is about Matty’s memories of the foods that have defined who he is. With a drive to share his zest for life, he creates dishes within these pages that reinterpret the flavors of his youth in Canada, as well as the restaurant fare for which he has become so well-known. Interpretations of classics like Seafood Chowder, Scumbo: Dad’s Gumbo, and Rappie Pie appear alongside restaurant recipes like Bavette, Pigtail Tacos, and his infamous P&L Burger. This is a very personal cookbook, full of essays and headnotes that share Matty’s life—from growing up in Fort Erie, exploring the wonders of Prince Edward Island, struggling and learning as a young chef in Toronto, and, eventually, his rise to popularity as one of the world’s most recognizable food personalities. His no-nonsense approach to food makes these recipes practical enough for all, while his creativity will entice seasoned cooks. This book is like cooking alongside Matty, sharing stories that are equal parts heartwarming and inappropriate while helping you cook dishes that are full of love. Matty Matheson: A Cookbook is a collection of recipes from one of today’s most beloved chefs. A New York Times Bestseller An Esquire Best Cookbook of 2018

Author : Andrew Dornenburg,Karen Page
Publisher : Little, Brown
Page : 805 pages
File Size : 49,9 Mb
Release : 2009-07-31
Category : Cooking
ISBN : 9780316077972

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What to Drink with What You Eat by Andrew Dornenburg,Karen Page Pdf

!--StartFragment--Winner of the 2007 IACP Cookbook of the Year Award Winner of the 2007 IACP Cookbook Award for Best Book on Wine, Beer or Spirits Winner of the 2006 Georges Duboeuf Wine Book of the Year Award Winner of the 2006 Gourmand World Cookbook Award - U.S. for Best Book on Matching Food and Wine !--EndFragment-- Prepared by a James Beard Award-winning author team, "What to Drink with What You Eat" provides the most comprehensive guide to matching food and drink ever compiled--complete with practical advice from the best wine stewards and chefs in America. 70 full-color photos.

Author : Jay Rayner
Publisher : Henry Holt and Company
Page : 288 pages
File Size : 50,8 Mb
Release : 2009-05-26
Category : Cooking
ISBN : 9781429950848

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The Man Who Ate the World by Jay Rayner Pdf

An astronomical gastronomical undertaking —one of the world's preeminent restaurant critics takes on the giants of haute cuisine, one tasting menu at a time Like the luxury fashion companies Gucci and Chanel, high-end dining has gone global, and Jay Rayner has watched, amazed, as the great names of the restaurant business have turned themselves from artisans into international brands. Long suspecting that his job was too good to be true, Rayner uses his entrée into this world to probe the larger issues behind the globalization of dinner. Combining memoir with vivid scenes at the table; interviews with the world's most renowned chefs, restaurateurs, and eaters; and a few well-placed rants and raves about life as a paid gourmand, Rayner puts his thoughtful, innovative, and hilarious stamp on food writing. He reports on high-end gastronomy from Vegas to Dubai, Moscow to Tokyo, London to New York, ending in Paris where he attempts to do with Michelin-starred restaurants what Morgan Spurlock did with McDonald's in Super Size Me—eating at those establishments on consecutive days and never refusing a sixteen-course tasting menu when it's offered. The Man Who Ate the World is a fascinating and riotous look at the business and pleasure of fine dining.

Author : Jean-Georges Vongerichten,Mark Bittman
Publisher : Clarkson Potter
Page : 0 pages
File Size : 47,9 Mb
Release : 2000
Category : Cookbooks
ISBN : 0767903609

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Simple to Spectacular by Jean-Georges Vongerichten,Mark Bittman Pdf

Begins with one simple recipe utilizing only a few ingredients and continues by presenting four increasingly complex and elaborate variations, featuring a total of 250 recipes for soups, salads, entrees, side dishes, and desserts.

Author : Kevin Zraly
Publisher : Sterling Publishing Company, Inc.
Page : 318 pages
File Size : 49,6 Mb
Release : 2006
Category : Wine and wine making
ISBN : 1402739281

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Windows on the World Complete Wine Course by Kevin Zraly Pdf

Looks at how and where wine is made and how this affects its quality and pricing, including information on how the professionals taste and rate wine and a country-by-country tour of the latest vintages.

Author : Massimo Bottura
Publisher : Phaidon Press
Page : 296 pages
File Size : 55,7 Mb
Release : 2014-10-06
Category : Cooking
ISBN : 0714867144

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Massimo Bottura: Never Trust A Skinny Italian Chef by Massimo Bottura Pdf

Never Trust a Skinny Italian Chef is a tribute to three-michelin star restaurant, Osteria Francescana and the twenty-five year career of its chef, Massimo Bottura, 'the Jimi Hendrix of Italian chefs'. Voted #1 in the S. Pellegrino World's 50 Best Restaurants Awards 2016. Osteria Francescana is Italy's most celebrated restaurant. At Osteria Francescana, chef Massimo Bottura (as featured on Netflix's Chef's Table) takes inspiration from contemporary art to create highly innovative dishes that play with Italian culinary traditions. Never Trust a Skinny Italian Chef is a tribute to Bottura's twenty-five year career and the evolution of Osteria Francescana. Divided into four chapters, each one dealing with a different period, the book features 50 recipes and accompanying texts explaining Bottura's inspiration, ingredients and techniques. Illustrated with photography by Stefano Graziani and Carlo Benvenuto, Never Trust a Skinny Italian Chef is the first book from Bottura - the leading figure in modern Italian gastronomy.