The Underground Gourmet Cookbook
Author: Milton Glaser
Publisher: Simon & Schuster
Published: 1975
Total Pages: 320
ISBN-13: 9780671220761
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Author: Milton Glaser
Publisher: Simon & Schuster
Published: 1975
Total Pages: 320
ISBN-13: 9780671220761
DOWNLOAD EBOOKAuthor: Barbie Baldwin
Publisher: Seaside Publishing
Published: 1982
Total Pages: 292
ISBN-13: 9780942084016
DOWNLOAD EBOOKAuthor: Richard H. Collin
Publisher: Touchstone
Published: 1970
Total Pages: 248
ISBN-13: 9780671214449
DOWNLOAD EBOOKAuthor: Milton Glaser
Publisher: Simon & Schuster
Published: 1970
Total Pages: 0
ISBN-13: 9780671202859
DOWNLOAD EBOOKAuthor: Milton Glaser
Publisher: Simon & Schuster
Published: 1977
Total Pages: 370
ISBN-13: 9780671224431
DOWNLOAD EBOOKAuthor: Richard H. Collin
Publisher:
Published: 1970
Total Pages: 256
ISBN-13: 9780671205317
DOWNLOAD EBOOKAuthor: James A. Beard
Publisher: Random House (NY)
Published: 1977
Total Pages: 54
ISBN-13: 9780394736044
DOWNLOAD EBOOKAuthor: Jenn Garbee
Publisher: Sasquatch Books
Published: 2010-06-01
Total Pages: 221
ISBN-13: 1570617155
DOWNLOAD EBOOKIt’s happening in attics, garages, living rooms, parking lots and wine cellars across the nation – underground restaurant chefs are taking the food scene by storm, one dinner at a time. They’re throwing fabulous dinner parties at the drop of a hat for a hodge-podge of guests in offbeat, roving locations. They’re evading the cops, enticing the food-obsessed, and making headlines ("Restaurants on the Fringe, and Thriving"!). In short, they’re reinventing the dining experience. No wonder foodies are falling hard for the underground eating experience. And in Secret Suppers, LA Times journalist Jenn Garbee takes readers into this underground gourmet world as it’s taking place in Seattle, San Francisco, Washington, DC, Manhattan, Des Moines, Austin, and Sonoma County. Whether it’s steaks prepared in the parlor fireplace of a townhouse, or bacon-wrapped-bacon served on the deck of a charming little house in a sunny Seattle neighborhood, or a white-tablecloth affair set in an open field in Santa Barbara—chefs and food lovers are circumventing the restaurant altogether to cook what they want, to reinvent the serving ambiance whenever the whim strikes, and to attract the most adventurous diners. Sort of akin to speakeasies from an earlier era, some underground restaurants are the best-known secrets in town.
Author: Elizabeth M. Williams
Publisher: AltaMira Press
Published: 2012-12-19
Total Pages: 213
ISBN-13: 0759121389
DOWNLOAD EBOOKBeignets, Po’ Boys, gumbo, jambalaya, Antoine’s. New Orleans’ celebrated status derives in large measure from its incredibly rich food culture, based mainly on Creole and Cajun traditions. At last, this world-class destination has its own food biography. Elizabeth M. Williams, a New Orleans native and founder of the Southern Food and Beverage Museum there, takes readers through the history of the city, showing how the natural environment and people have shaped the cooking we all love. The narrative starts with the indigenous population, resources and environment, then reveals the contributions of the immigrant populations, major industries, marketing networks, and retail and major food industries and finally discusses famous restaurants and signature dishes. This must-have book will inform and delight food aficionados and fans of the Big Easy itself.
Author: James A. Beard
Publisher: Random House Incorporated
Published: 1978-02-12
Total Pages: 54
ISBN-13: 9780394736020
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