by
Steele, Romney.
Call Number
641.59794
Publication Date
2009
Summary
"A very special book about a very special place." --Michael Pollan, author of The Omnivore's Dilemma and In Defense of Food "What a world Romney Steele has given us in My Nepenthe! This personal tale is as tender and bright as a bite of Nepenthe Cheese Pie and will transport me--and you--to Big Sur and the days and nights of this magical place. My Nepenthe serves a big, gorgeous slice of American culture that I loved visiting through words and memory." --Deborah Madison, author of What We Eat When We Eat Alone and Vegetarian Cooking for Everyone "Romney Steele grew up in the lively bohemian milieu of Nepenthe on the Big Sur coast and knows all the stories worth telling. In My Nepenthe, an intimate, richly illustrated memoir with recipes culled from the restaurant's 60 years, she writes marvelously about her "crazy stew of a family" and especially her beloved grandmother, whose kindness and hospitality were legendary. --Caroline Bates, contributing editor, Gourmet magazine My Nepenthe weaves together stories and tales about the famous California restaurant perched on the majestic cliffs of Big Sur. It celebrates the magic and history of place through food and the Fassett family who started Nepenthe. A lyrical feast written by the owners' granddaughter, Romney Steele, who grew up at the restaurant, My Nepenthe is as much about a family enterprise as it is about the Fassett family and their legacy. It recounts stories about the family's more than sixty-year history on the coast, the arts and architecture, and the colorful people who were the genesis of this legendary restaurant. My Nepenthe marks the restaurant's vibrant past as a gathering place and noted bohemian haunt, and its foray into the film industry during the shooting of The Sandpiper, featuring Elizabeth Taylor and Richard Burton. It also explores the lively scene that played out into the '70s, and onward through the current decade where it showcases Nepenthe's unique relationship with Pisoni Vineyards, owned by the renowned winemaker family. My Nepenthe includes more than seventy-five special recipes from the Fassetts, the restaurant, and the cafe, along with spectacular photography that completes the tale. Ultimately, My Nepenthe is a story about food, family, and the culture of place, and how it all unfolds around the table and why that matters. About Nepenthe Located on the Big Sur cliffs 808 feet above the Pacific Ocean, Nepenthe Restaurant boasts sweeping views of the rugged Santa Lucia Mountains and the wild south coast of Monterey County. Angular mountains plunge into the crashing surf below, and on a clear day there is no limit to the scenery, unspoiled and immense in nature. Opened in 1949 by the Fassett family, the restaurant is nestled among native oak trees and a historic log cabin (now faced by brick) that was once owned by Orson Welles and Rita Hayworth.
Format:
Electronic Resources
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0.0864
by
Wolcott, Imogene B., ed.
Call Number
ARC 641.5974 WOL
Publication Date
1979 1978 1977 1976 1975
Format:
Books
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0.0827
by
Miller, Richard K. (Richard Kendall), 1946- author.
Call Number
647.940688 23
Publication Date
2018
Summary
With a thorough and in-depth analysis of the $800 billion restaurant and foodservice industry, Restaurant, Food & Beverage Market Research Handbook 2018-2019 provides consumer spending data, market forecasts, and trends assessments. The trends assessments include discussions of consumer behavioral trends, dining trends, daypart analysis (including snacks and late-night), mealpart analysis, and more. Comprehensive demographic data for all dayparts at full-service and quick-service restaurants, as well as an analysis of restaurant spending in each state and dining statistics for metropolitan areas, are provided.
Format:
Electronic Resources
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0.0816
64.
by
Saveur, The Editors of.
Call Number
641.5945
Publication Date
2015
Summary
From the editors of America's favorite culinary magazine, comes the new iconic Italian cookbook. SAVEUR: Italian Comfort Food features 100 recipes from the magazine's archives and editors. Each fantastic recipe is paired with gorgeous full-color photography, sidebars, and more to celebrate this favorite cuisine. With classic and brand new recipes, this cookbook presents the flavors, ingredients and techniques you need for Italian comfort food. This masterful selection illuminates SAVEUR's authority, heritage, and culinary wealth.
Format:
Electronic Resources
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0.0816
by
Hooper, Amy.
Call Number
641.82
Publication Date
2014
Summary
From the editors of Hobby Farm Homes magazine, Pot Pies is a comfort-food feast for lovers of simple but delicious "eats." The humble pot pie cannot be beat for soul-warming winter fare, especially one that is crafted in your own kitchen. With its origins in England, the pot pie is not quite as American as apple pie, but it is the true melting pot of cuisines-adaptable, versatile, and often very surprising, as put forth in many recipes in this colorful book. In Pot Pies, editor Amy Hooper expands the traditional definition of a pot pie ("a mixture of meat and vegetables in a deep dish") to go beyond the usual savory blends and explores some nontraditional alternatives. Inside this book, readers will find forty-six original recipes, from the comfort-food classics, like chicken pot pie and (three versions of) shepherd's pie, to international variations, like Thai curried chicken pot pie and French Canadian Tourtière pot pie. With expert advice from Ashley English, author of A Year of Pies, Hooper's team of cooks and writers begin Pot Pies with some preliminary guidance for readers before they choose their fillings. The opening chapter, "Investing in Stocks," provides three foolproof recipes for rich, fortifying stocks (vegetable, chicken, and beef), followed by a chapter devoted to making the perfect, flaky, buttery crusts, the true secret to a great pot pie. The basic pot pies are described in the chapters "Poultry Pies" and "Meaty Pies," with recipes that are as innovative as they are easy to do. Six poultry recipes (including the perfect Thanksgiving pot pie and a delicious duck pot pie) and six beef recipes (including beef bourguignon pot pie, Reuben pot pie, and Italian sausage and potato pie) make for satisfying, inspiring reading and baking. For lucky seafood lovers, there are delicious recipes for lobster pot pie and salmon pot pie to be found in the "Seafood Pies" chapter. For brunch and breakfast fans, the book offers four terrific recipes, including sausage hash pot pie and smoked salmon, spinach, and potato pot pie, ideal for starting the day out right. For pot pie lovers on the run, there are two slow-cooker recipes, and for dessert lovers, there are four fun recipes that will keep you at the table for one last course (cranberry and white chocolate empanadas, anyone?). Pot Pies also offers ten special recipes for gluten-free, vegetarian, and vegan diets, such as chicken with rosemary and citrus for gluten-free dieters, BrocCauli-Cheddar pot pie for vegetarians, and savory tofu and potatoes for vegans. For pot pie lovers who wish to enjoy their favorite meal as the British do (aka pub food!), there's a fun chapter called "Hops and Harmony" devoted to pairing the perfect craft beers and ales with the pot pies of their liking. And finally, "For a Rainy Day" offers readers instructions for storing, freezing and reheating pot pies so that not a crumb of their perfect crust ever goes to waste!.
Format:
Electronic Resources
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0.0816
by
Life, The Editors of Outdoor.
Call Number
613.69
Publication Date
2016
Summary
With 110+ years behind them, the experts at Outdoor Life magazine have compiled the information-packed Wilderness Survival Handbook. Whether you're planning a three-day backcountry hike, a day trip, or a full-on Grizzly Adams experience this compact handbook has the essential information you need to stay safe. From the best-selling team at Outdoor Life this essential guide to surviving in the wilderness is for survivalists and hobbyists alike. This book covers making shelter, finding food and water, dealing with predators, signaling to rescuers, and making it out alive and well…probably even with all your limbs.
Format:
Electronic Resources
Relevance:
0.0638
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