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Author: Alfred Portale
Publisher: Broadway Books
Published: 1997
Total Pages: 406
ISBN-13: 0385482108
DOWNLOAD EBOOKThe acclaimed chef and co-owner of New York City's well-known restaurant presents one hundred complete recipes, explaining why he uses particular combinations of foods and showing how to present each dish in the signature Gotham style. Tour.
Author: Alfred Portale
Publisher: Haute Life Press
Published: 2013-06-21
Total Pages: 0
ISBN-13: 9780615830698
DOWNLOAD EBOOKThirty Six market-inspired recipes from Gotham Bar and Grill Chef Alfred Portale. This collection of vegetarian recipes from an iconic New York institution is an homage to the summer produce season and the rise of the American farmers market. Following the summer produce offerings at Union Square Greenmarket in New York City these recipes reflect dishes Chef Portale created for his menu at Gotham. Ranging from simple to more complex, these recipes are a window into how one of America's most recognized kitchens creates seasonal deliciousness.
Author: Michelle Kazensky
Publisher: Saint James Press
Published: 2007-06
Total Pages: 1286
ISBN-13: 9781558626003
DOWNLOAD EBOOKFeatures bibliographical, biographical and contact information for living authors worldwide who have at least one English publication. Entries include name, pseudonyms, addresses, citizenship, birth date, specialization, career information and a bibliography.
Author: Alfred Portale
Publisher: Broadway
Published: 2000
Total Pages: 0
ISBN-13: 9780767906067
DOWNLOAD EBOOK"When it comes to cooking, there are twelve seasons," says Alfred Portale, the world-renowned chef of the Gotham Bar and Grill restaurant. To him, each month is a season unto itself--not just because crucial ingredients peak at different points during the traditional four seasons, but also because each month carries with it a unique set of emotions and associations. Alfred Portale's 12 Seasons Cookbook takes the home cook on a deeply personal journey through the year in food. Many chapters are ingredient-driven, such as May, which Portale dubs "The Big Bang of the Culinary Year," because of the proliferation of vegetables such as fava beans, asparagus, and morel mushrooms. August, entitled "Seize the Day," presents recipes that lend themselves to late-summer entertaining. "November--Giving Thanks" is devoted entirely to Portale's interpretations of Thanksgiving standards while "December--Celebrations" shares elegant holiday dishes as well as a selection of canapes and food to give as gifts. Portale also offers his unique approach to months like September in which he responds to the post-Labor Day return to work and school with "Recipes for Busy Times." As in his award-winning Alfred Portale's Gotham Bar and Grill Cookbook, Portale provides instructions for planning ahead and for how to vary or expand recipes to accommodate ingredient availability and seasonality. He also includes essays on favorite foods and techniques, tips on preserving, advice on what to drink, and suggestions for thematic menus. Brought to breathtaking life with more than one hundred full-color photographs, Alfred Portale's 12 Seasons Cookbook captures the glory and possibility of every month of the year.
Author: Ed Bowker Staff
Publisher: R. R. Bowker
Published: 2004
Total Pages: 3274
ISBN-13: 9780835246422
DOWNLOAD EBOOKAuthor: Joel Patraker
Publisher: Viking Adult
Published: 2000
Total Pages: 254
ISBN-13:
DOWNLOAD EBOOKFresh, natural, seasonal, and deliciously packaged, The Greenmarket Cookbook offers 100 recipes and 150 color and b&w photographs from the country's leading greenmarket.
Author: John Ross
Publisher: Bold Type Books
Published: 2009-11-24
Total Pages: 516
ISBN-13: 1568586116
DOWNLOAD EBOOKJohn Ross has been living in the old colonial quarter of Mexico City for the last three decades, a rebel journalist covering Mexico and the region from the bottom up. He is filled with a gnawing sense that his beloved Mexico City's days as the most gargantuan, chaotic, crime-ridden, toxically contaminated urban stain in the western world are doomed, and the monster he has grown to know and love through a quarter century of reporting on its foibles and tragedies and blight will be globalized into one more McCity. El Monstruo is a defense of place and the history of that place. No one has told the gritty, vibrant histories of this city of 23 million faceless souls from the ground up, listened to the stories of those who have not been crushed, deconstructed the Monstruo's very monstrousness, and lived to tell its secrets. In El Monstruo, Ross now does.
Author: Fred Plotkin
Publisher: Little Brown & Company
Published: 1997
Total Pages: 480
ISBN-13: 9780316710718
DOWNLOAD EBOOKComing from Liguria, an area of the Italian Riviera that spawned pesto and foccacia, this cookbook delves further into the food of the region, providing more than two hundred Ligurian recipes, such as braised duck with green olives and cherry tart genovese.
Author: Erik Olin Wright
Publisher:
Published: 1994
Total Pages: 298
ISBN-13:
DOWNLOAD EBOOKThis lively new collection from one of America's leading sociologists covers a wide range of theoretical problems of interest to radical social scientists and political activists. The book opens with a fascinating autobiographical essay exploring the challenges and benefits of being a Marxist scholar in the present era. Following this is a discussion of various issues in class analysis, with particular attention being paid to two overarching themes: class and inequality, and the relationship between class and power. The second section of the book engages the problem of socialism as a possible future to capitalism. Wright attempts to clarify the conceptual status of socialism, and discusses why certain reforms such as basic income grants may ultimately require the introduction of some form of socialism for their full realization. Interrogating Inequality concludes by examining the general problem of Marxism as a tradition of radical social theory. Three issues in particular are discussed: the central principles of "analytical Marxism" as a strategy for reconstructing Marxism as a social scientific theory; the relationship between Marxism and feminism as emancipatory social theories; and the prospects for Marxism in the aftermath of the collapse of communist regimes.
Author: Andrew Weil, M.D.
Publisher: Knopf
Published: 2009-06-17
Total Pages: 384
ISBN-13: 0307495841
DOWNLOAD EBOOKTwo of America’s most popular authorities on healthy eating and cooking join forces in this inspiring, easy-to-use cookbook. This is not a diet book. It is a lively guide to healthy cooking, day-by-day, packed with essential information and, above all, filled with enticing food. Andrew Weil, M.D.—author of the best-selling Eating Well for Optimum Health—brings to this perfect collaboration a comprehensive philosophy of nutrition grounded in science. Rosie Daley—acclaimed for her best-seller, In the Kitchen with Rosie—brings to it her innovative and highly flavorful spa cuisine. The recipes are eclectic, drawing from the healthy and delicious cooking of the Middle East, the Mediterranean, and Asia, among other cuisines. For starters, you might try Grilled Satay or a Miso Pâté; for soup, often a meal in itself, a hearty Mixed-Bean Minestrone Stew or a Roasted Winter Squash and Apple Soup with Cilantro Walnut Pesto; a special entrée could be the Savory Roasted Cornish Hens with Roasted Garlic or Baked Spicy Tofu with Bean Thread Noodles, Corn, and Mango; for a simple supper, Turkey Burgers or Portobello Burgers; and for the occasional indulgence, a dessert of Almond Fruit Tart or Peach and Blueberry Cobbler. Andy and Rosie do not always agree. When Rosie calls for chicken, Andy offers a tofu alternative; she likes the flavor of coconut milk, whereas he prefers ground nut milk; when she makes a pastry with butter, he suggests using Spectrum Spread. There are no hard-and-fast rules. Lifelong health begins in the kitchen, so this is a lifestyle book as well as a cookbook. In it you will learn from Dr. Weil: • how to make use of nutritional information in everyday cooking • what is organic . . . and how to buy organic foods • the importance of reading labels and what to look for • sensible advice about eggs, milk, cheese, salt, spicy foods, wine, coffee • the facts about sugar and artificial sweeteners . . . and from Rosie: • how to get kids involved—from skinning almonds to layering lasagna • ways to have fun in the kitchen—creating scallion firecrackers and radish rosettes • low-fat and nondairy alternatives for those with special concerns • smart menu planning—letting the seasons be your guide . . . and lots more. This revolutionary book will change forever the way you cook for yourself and your family. With 58 photographs in full color.
