Search Results for Chefs - Narrowed by: Cooking -- New York (State) -- New York.

Brooklyn Chef's Table : Extraordinary Recipes from Coney Island to Brooklyn Heights.

2024-05-21T07:09:35Z

by Zorn, Sarah.
Call Number 641.59
Publication Date 2013
Summary 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: Electronic Resources
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New York cooks : 100 recipes from the city's best chefs / Joan Krellenstein and Barbara Winkler.

2024-05-21T07:09:35Z

by Krellenstein, Joan
Call Number 641.59747 KRE
Publication Date 2009
Summary Recipes from some of New York City's most famous restaurants.
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy1209/2008936329-d.html

Gastropolis [electronic resource] : food and New York City / edited by Annie Hauck-Lawson and Jonathan Deutsch; foreword by Michael Lomonaco.

2024-05-21T07:09:35Z

by Hauck-Lawson, Annie.
Call Number 394.1 HAU
Publication Date 2008
Summary An irresistible sampling of the city's rich food heritage, Gastropolis explores the personal and historical relationship between New Yorkers and food. Beginning with the origins of New York's fusion cuisine, such as Mt. Olympus bagels and Puerto Rican lasagna, the book describes the nature of food and drink before the arrival of Europeans in 1624 and offers a history of early farming practices. Specially written essays trace the function of place and memory in Asian cuisine, the rise of Jewish food icons, the evolution of food enterprises in Harlem, the relationship between res
Format: Electronic Resources
Click here to view book