Chez Panisse Cafe Cookbook

Author: Alice L. Waters

Publisher: Harper Collins

ISBN: 0062354000

Category: Cooking

Page: 288

View: 3034

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We hung the walls with old French movie posters advertising the films of Marcel Pagnol, films that had already provided us with both a name and an ideal: to create a community of friends, lovers, and relatives that span generations and is in tune with the seasons, the land, and human appetites. So writes Alice Waters of the opening of Berkeley's Chez Panisse Café on April Fool's Day, 1980. Located above the more formal Chez Panisse Restaurant, the Café is a bustling neighborhood bistro where guests needn't reserve far in advance and can choose from the ever-changing à la carte menu. It's the place where Alice Waters's inventive chefs cook in a more impromptu and earthy vein, drawing on the healthful, low-tech traditions of the cuisines of such Mediterranean regions as Catalonia, Campania, and Provence, while improvising and experimenting with the best products of Chez Panisse's own regional network of small farms and producers. In the Chez Panisse Café Cookbook, the follow-up to the award-winning Chez Panisse Vegetables, Alice Waters and her team of talented cooks offer more than 140 of the café's best-recipes--some that have been on the menu since the day café opened and others freshly reinvented with the honesty and ingenuity that have made Chez Panisse so famous. In addition to irresistible recipes, the Chez Panisse Café Cookbook is filled with chapter-opening essays on the relationships Alice has cultivated with the farmers, foragers and purveyors--most of them within an hour's drive of Berkeley--who make it possible for Chez Panisse to boast that nearly all food is locally grown, certifiably organic, and sustainably grown and harvested. Alice encourages her chefs and cookbook readers alike to decide what to cook only after visiting the farmer's market or produce stand. Then we can all fully appreciate the advantages of eating according to season--fresh spring lamb in late March, ripe tomato salads in late summer, Comice pear crisps in autumn. This book begins with a chapter of inspired vegetable recipes, from a vivid salad of avocados and beets to elegant Morel Mushroom Toasts to straightforward side dishes of Spicy Broccoli Raab and Garlicky Kale. The Chapter on eggs and cheese includes two of the café's most famous dishes, a garden lettuce salad with baked goat cheese and the Crostata di Perrella, the café's version of a calzone. Later chapters focus on fish and shellfish, beef, pork, lamb, and poultry, each offering its share of delightful dishes. You'll find recipes for curing your own pancetta, for simple grills and succulent braises, and for the definitive simple roast chicken--as well as sumptuous truffed chicken breasts. Finally the pastry cooks of Chez Panisse serve forth a chapter of uncomplicated sweets, including Apricot Bread Pudding, Chocolate Almond Cookies, and Wood Oven-baked Figs with Raspberries. Gorgeously designed and illustrated throughout with colored block prints by David Lance Goines, who has eaten at the café since the day it opened, Chez Panisse Café Cookbook is destined to become an indispensable classic. Fans of Alice Waters's restaurant and café will be thrilled to discover the recipes that keep them coming back for more. Loyal readers of her earlier cookbooks will delight in this latest collection of time-tested, deceptively simple recipes. And anyone who loves pure, vibrant, delicious fare made from the finest ingredients will be honored to add these new recipes to his or her repertoire.

It's All About the Guest

Exceeding Expectations in Business and in Life, the Davio's Way

Author: Steve Difillippo

Publisher: Rowman & Littlefield

ISBN: 1493001108

Category: Business & Economics

Page: 288

View: 9528

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When’s the last time you picked up a business book that was so engaging you couldn’t put it down? Steve Difillippo was only 24 when he opened his first Davio’s restaurant. Since then, he’s wowed Julia Child with his pomodoro, overlooked some triple-X rated shenanigans at Table 7, taken on American Express, gotten himself into Time and Newsweek (for taking on American Express), cooked a rabbit for Stevie Ray Vaughn, inadvertently gotten a guest divorced, whipped up some tasty eats at the Super Bowl--and that’s just the beginning. The money hasn’t been bad, either: that first restaurant is now the hub of a rapidly growing $50 million restaurant brand group and a $10 million Davio’s brand food line. With guests constantly asking how he did it, Steve has written the ultimate guide to starting a restaurant, running a successful business, enjoying food, and living life. The 5.9 million restaurant workers who say they want to open their own restaurant will go nuts over this book, but so will anybody who loves food and the restaurant world--heck, anybody who wants to make money and have a blast doing it. As a special bonus, Steve includes twelve classic Davio’s recipes.

American Psycho

Author: Bret Easton Ellis

Publisher: Vintage

ISBN: 9780307756435

Category: Fiction

Page: 416

View: 8403

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The modern classic, the basis of a Broadway musical, and major motion picture from Lion's Gate Films starring Christian Bale, Chloe Sevigny, Jared Leto, and Reese Witherspoon, and directed by Mary Harron. In American Psycho, Bret Easton Ellis imaginatively explores the incomprehensible depths of madness and captures the insanity of violence in our time or any other. Patrick Bateman moves among the young and trendy in 1980s Manhattan. Young, handsome, and well educated, Bateman earns his fortune on Wall Street by day while spending his nights in ways we cannot begin to fathom. Expressing his true self through torture and murder, Bateman prefigures an apocalyptic horror that no society could bear to confront.

Zahav

A World of Israeli Cooking

Author: Michael Solomonov,Steven Cook

Publisher: Houghton Mifflin Harcourt

ISBN: 0544373286

Category: Cooking

Page: 352

View: 9826

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The James Beard Award-winning chef and co-owner of Philadelphia's Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens. Ever since he opened Zahav in 2008, chef Michael Solomonov has been turning heads with his original interpretations of modern Israeli cuisine, attracting notice from the New York Times, Bon Appétit, ("an utter and total revelation"), and Eater ("Zahav defines Israeli cooking in America"). Zahav showcases the melting-pot cooking of Israel, especially the influences of the Middle East, North Africa, the Mediterranean, and Eastern Europe. Solomonov's food includes little dishes called mezze, such as the restaurant's insanely popular fried cauliflower; a hummus so ethereal that it put Zahav on the culinary map; and a pink lentil soup with lamb meatballs that one critic called "Jerusalem in a bowl." It also includes a majestic dome of Persian wedding rice and a whole roasted lamb shoulder with pomegranate and chickpeas that's a celebration in itself. All Solomonov's dishes are brilliantly adapted to local and seasonal ingredients. Zahav tells an authoritative and personal story of how Solomonov embraced the food of his birthplace. With its blend of technique and passion, this book shows readers how to make his food their own.

The Restaurant at the End of the Universe

Author: Douglas Adams

Publisher: Del Rey

ISBN: 9780307497567

Category: Fiction

Page: 256

View: 4039

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"DOUGLAS ADAMS IS A TERRIFIC SATIRIST." --The Washington Post Book World Facing annihilation at the hands of the warlike Vogons is a curious time to have a craving for tea. It could only happen to the cosmically displaced Arthur Dent and his curious comrades in arms as they hurtle across space powered by pure improbability--and desperately in search of a place to eat. Among Arthur's motley shipmates are Ford Prefect, a longtime friend and expert contributor to the Hitchhiker's Guide to the Galaxy; Zaphod Beeblebrox, the three-armed, two-headed ex-president of the galaxy; Tricia McMillan, a fellow Earth refugee who's gone native (her name is Trillian now); and Marvin, the moody android who suffers nothing and no one very gladly. Their destination? The ultimate hot spot for an evening of apocalyptic entertainment and fine dining, where the food (literally) speaks for itself. Will they make it? The answer: hard to say. But bear in mind that the Hitchhiker's Guide deleted the term "Future Perfect" from its pages, since it was discovered not to be! "What's such fun is how amusing the galaxy looks through Adams' sardonically silly eyes." --Detroit Free Press From the Paperback edition.

The Lost Kitchen

Recipes and a Good Life Found in Freedom, Maine

Author: Erin French (Chef)

Publisher: Clarkson Potter Publishers

ISBN: 0553448439

Category: Cooking

Page: 256

View: 503

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Subtitle in pre-publication: Recipes and a life found in Freedom, Maine.

The Last Chance Hotel

Author: Nicki Thornton

Publisher: Chicken House

ISBN: 1911490419

Category: Juvenile Fiction

Page: 272

View: 1680

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Seth is the oppressed kitchen boy at the remote Last Chance Hotel. But when a strange gathering of magicians arrives for dinner, their leader is poisoned. A locked-room murder investigation ensues - and Seth is the main suspect. Can he solve the mystery and clear his name, especially when magic's afoot?

Where Chefs Eat

A Guide to Chefs' Favorite Restaurants (2015)

Author: Joe Warwick

Publisher: Phaidon Press

ISBN: 9780714868660

Category: Cooking

Page: 975

View: 4215

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The completely revised new edition of the best‐selling restaurant guidebook, which sold over 100,000 copies. This is the ultimate restaurant guide written by the real experts: more than 600 of the world’s best chefs, including recommendations from René Redzepi, David Chang, Jason Atherton, Shannon Bennett, Helena Rizzo, Massimo Bottura, Yotam Ottolenghi, Yoshihiro Narisawa and hundreds more. The book features more than 3,000 restaurants in more than 70 countries, including detailed city maps, reviews, reservation policies, key information and honest comments from the chefs themselves. Where Chefs Eat will once again be available as an App released to coincide with publication.

The French Laundry Cookbook

Author: Thomas Keller

Publisher: Artisan Books

ISBN: 1579657567

Category: Cooking

Page: 336

View: 915

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2014 marks the twentieth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes. From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique. One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as “as close to dining perfection as it gets.”

Multiaccess, Reservations & Queues

Author: Dee Denteneer,J.S.H. van Leeuwaarden

Publisher: Springer Science & Business Media

ISBN: 3540693173

Category: Computers

Page: 254

View: 8442

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Reservation procedures constitute the core of many popular data transmission protocols. They consist of two steps: A request phase in which a station reserves the communication channel and a transmission phase in which the actual data transmission takes place. Such procedures are often applied in communication networks that are characterised by a shared communication channel with large round-trip times. In this book, we propose queuing models for situations that require a reservation procedure and validate their applicability in the context of cable networks. We offer various mathematical models to better understand the performance of these reservation procedures. The book covers four key performance models, and modifications to these: Contention trees, the repairman model, the bulk service queue, and tandem queues. The relevance of this book is not limited to reservation procedures and cable networks, and performance analysts from a variety of areas may benefit, as all models have found application in other fields as well.

Bouchon

Author: Thomas Keller

Publisher: Artisan Books

ISBN: 1579657540

Category: Cooking

Page: 360

View: 4878

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Thomas Keller, chef/proprieter of Napa Valley's French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please. So enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratinéed onion soup, or a simple but irresistible roasted chicken. Now Bouchon, the cookbook, embodies this cuisine in all its sublime simplicity. But let's begin at the real beginning. For Keller, great cooking is all about the virtue of process and attention to detail. Even in the humblest dish, the extra thought is evident, which is why this food tastes so amazing: The onions for the onion soup are caramelized for five hours; lamb cheeks are used for the navarin; basic but essential refinements every step of the way make for the cleanest flavors, the brightest vegetables, the perfect balance—whether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a duck confit. Because versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far to caramelize sugar for different uses. But learning and refinement aside—oh those recipes! Steamed mussels with saffron, bourride, trout grenobloise with its parsley, lemon, and croutons; steak frites, beef bourguignon, chicken in the pot—all exquisitely crafted. And those immortal desserts: the tarte Tatin, the chocolate mousse, the lemon tart, the profiteroles with chocolate sauce. In Bouchon, you get to experience them in impeccably realized form. This is a book to cherish, with its alluring mix of recipes and the author's knowledge, warmth, and wit: "I find this a hopeful time for the pig," says Keller about our yearning for the flavor that has been bred out of pork. So let your imagination transport you back to the burnished warmth of an old-fashioned French bistro, pull up a stool to the zinc bar or slide into a banquette, and treat yourself to truly great preparations that have not just withstood the vagaries of fashion, but have improved with time. Welcome to Bouchon.

Lutèce

A Day in the Life of America's Greatest Restaurant

Author: Irene Daria

Publisher: Random House Incorporated

ISBN: N.A

Category: Cooking

Page: 230

View: 8271

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A history of the famous dining establishment chronicles its life over three decades and discusses how the restaurant survives and competes

Israeli Soul

Easy, Essential, Delicious

Author: Michael Solomonov,Steven Cook

Publisher: Houghton Mifflin Harcourt

ISBN: 0544971272

Category: Cooking

Page: 384

View: 6041

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For their first major book since the trailblazing Zahav, Michael Solomonov and Steven Cook go straight to the food of the people—the great dishes that are the soul of Israeli cuisine. Usually served from tiny eateries, hole-in-the-wall restaurants, or market stalls, these specialties have passed from father to son or mother to daughter for generations. To find the best versions, the authors scoured bustling cities like Tel Aviv, Jerusalem, and Haifa, and sleepy towns on mountaintops. They visited bakeries, juice carts, beaches, even weddings. Their finds include meals in the hand like falafel and pita; juicy, grilled and roasted spice-rubbed meats; stuffed vegetables; a wealth of chopped vegetable salads; a five-minute fluffy hummus with more than two dozen toppings; pastries, ice creams, and shakes. Solomonov has perfected and adapted every recipe for the home kitchen. Each chapter weaves history with contemporary portrayals of the food. Striking photographs capture all its flavor and vitality, while step-by-step how-tos and closeups of finished dishes make everything simple and accessible.