par
Moffett, Bruce.
Numéro de rayon préféré
641.5973
Date de publication
2019
Format :
Ressources électroniques
Pertinence:
0.0663
par
Fitzgerald, Isaac, editor.
Numéro de rayon préféré
641.5092 KNI
Date de publication
2016
Résumé
Over 60 chefs share the personal stories of their tattoos, and many also share their signature recipes.
Format :
Livres
Pertinence:
43629.6133
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par
Kundrat, Dr Amy.
Numéro de rayon préféré
641.597469
Date de publication
2014
Résumé
Fairfield County stakes a claim to some of Connecticut's most diverse terrain, an enviable proximity to New York City, and a discerning community of food lovers driving the demand for a vibrant dining scene. The Gold Coast boasts some of the country's toniest neighborhoods, such as Greenwich and Southport, as well as the state's largest cities, including the historic port city of Norwalk, the corporate-minded Stamford, and the diverse Bridgeport. Fine dining, dense downtown dining districts, and neighborhood bodegas are equally at home along this dense and diverse corridor. Along Fairfield County's suburban center are such towns as Ridgefield, New Canaan, and Westport, whose historic Main Streets and cultural landmarks draw a family-oriented population. As a result, reclaimed taverns, farmers' markets, and upscale dining districts scattered with family-friendly options abound. At the landlocked northern fringes, quiet enclaves such as Easton, Wilton, and Newtown have large swaths of protected and undeveloped land, as well as bountiful farmland and a handful of farm-to-table restaurants.With recipes for the home cook from over fifty of the area's most celebrated restaurants and showcasing over 200 full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Fairfield County Chef's Table is the ultimate gift and keepsake cookbook for both tourists and locals.
Format :
Ressources électroniques
Pertinence:
54897.4375
par
Sexton, Julia.
Numéro de rayon préféré
641.5973
Date de publication
2014
Résumé
Thousands of years before Hendrik Hudson sailed his Half Moon up to modern day Albany in 1609, the glaciers that once blanketed the Hudson Valley retreated to the Arctic. What the ice left in its wake was a soil so rich that, in global satellite images taken today, the trench of its path still shows up as a jet black streak. Lured by this soil's fertility came the family farmers of the Hudson Valley, who, over time, learned to glean the finest products that the land could provide. Today the Hudson Valley is an area rich in history and art, antiques and architecture, charming towns, and farms that produce bountiful local produce. America's history comes alive here as does its beauty. Naturally, Hudson Valley restaurants boast outstanding chefs with a deep and growing commitment to supporting local agriculture. Hudson Valley farmers and artisans fill out the menus with sustainable raised produce, meats, poultry, eggs, cheese, wine and other fine foods. It's creative cuisine at its bestWith over 80 recipes for the home cook from the state's most celebrated eateries and showcasing full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Hudson Valley Chef's Table is a feast for the eyes as well as the palate. The delicious dishes featured here are personal histories--stories of people and place. Each recipe, chef profile, and photo tells its part of the story and magic of the Hudson Valley.
Format :
Ressources électroniques
Pertinence:
54899.1602
par
Pinnock, Dale.
Numéro de rayon préféré
641.302
Date de publication
2014
Résumé
The new book from the bestselling Medicinal Chef, Dale Pinnock, provides 80 new recipes to eat healthily day-in day-out. Dale acknowledges that breakfast is, for many people, the first hurdle in a healthy diet as time pressures force us to make unhealthy choices. Here Dale provides ideas from eggs royale, chilli chocamocha breakfast bomb, to an indulgent brunch of beetroot and smoked mackerel frittata. Throughout the day, snack on choc & nut oat bars or sesame chocolate fudge. Lunchbox ideas include Roast root and rocket salad with honey mustard dressing, Cheeky chicken & lettuce roll-ups and
Format :
Ressources électroniques
Pertinence:
0.0735
par
Patterson, Kathryn Wielech.
Numéro de rayon préféré
641.597526
Date de publication
2014
Résumé
In the midst of recent growth and downtown development, Baltimore is breaking away from its culinary stereotypes and emerging as city that is attracting some extraordinary restaurants and talented chefs. While embracing the local food movement, the city is now being recognized for an expanding culinary movement. Newcomers and homegrown chefs alike are charming diners with delicious variations staring the perennial favorite, crab, as well as offering unique options like frankenfish tacos and hearts of palm crab cakes that are becoming the taste of Charm City.With more than eighty recipes for the home cook from over fifty of the city's most celebrated eateries and showcasing photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Baltimore Chef's Table is the ultimate gift and keepsake cookbook for both tourists and locals alike.
Format :
Ressources électroniques
Pertinence:
52744.1133
par
Cornell, Tricia.
Numéro de rayon préféré
641.59775999999999
Date de publication
2014
Résumé
The Minnesota Farmers Market Cookbook is a guide to choosing, using, and preserving the food found at farmers markets, plus 80 recipes for using seasonal produce supplied by local chefs and farmers.
Format :
Ressources électroniques
Pertinence:
40547.0469
par
Van Aken, Norman.
Numéro de rayon préféré
641.5092
Date de publication
2013
Résumé
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 helpings of energy, creativity, and faith. After landing on the deceptively breezy shores of Key West, Van Aken faced hurricanes, economic downturns, an
Format :
Ressources électroniques
Pertinence:
0.0541
par
Fraioli, James O., 1968-
Numéro de rayon préféré
641.692 FRA
Date de publication
2013
Résumé
In Wild Alaskan Seafood, twenty-five of America's finest chefs-among them five James Beard award winners: Holly Smith, Bradley Ogden, John Ash, Christine Keff, and Allen Susser-share their favorite recipes using the Last Frontier's wild, natural, and sustainable seafood.
Format :
Ressources électroniques
Pertinence:
50824.5625
par
Zorn, Sarah.
Numéro de rayon préféré
641.59
Date de publication
2013
Résumé
It's become less of a trend to talk about how trendy the Brooklyn dining scene is, and just an accepted fact that from Crown Heights to Mill Basin, Prospect Heights to Bensonhurst, Brooklyn is home to some of the best and most varied and most destination-worthy restaurants, not just in New York City, but throughout the entire country. More than just a collection of recipes, Brooklyn Chef's Table uncovers a Brooklyn expressed through that glorious medium, food. By reading the stories of the members of Brooklyn's restaurant community, the ones that grew up here and never left, or that came from other countries in search of a dream, or merely migrated across the bridge in order to better articulate their craft, you'll discover Brooklyn as it was, Brooklyn as it is, and Brooklyn as it will be, far into the foreseeable future. With recipes for the home cook from 60 of the borough's most celebrated eateries and showcasing over 200 full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Brooklyn Chef's Table is the ultimate gift and keepsake cookbook for both tourists and New Yorkers.
Format :
Ressources électroniques
Pertinence:
54899.1680
par
Ferguson, Renee S.
Numéro de rayon préféré
641.66592000000003
Date de publication
2013
Format :
Ressources électroniques
Pertinence:
0.0566
par
Isabella, Maria.
Numéro de rayon préféré
641.5977132
Date de publication
2012
Format :
Ressources électroniques
Pertinence:
46125.4766
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