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Author: Sally Wright Cobb
Publisher: Rizzoli International Publications
Published: 1996
Total Pages: 0
ISBN-13: 9780847819256
DOWNLOAD EBOOKFeatures photographs and anecdotes from the famous Hollywood Brown Derby during its heyday in the 1930s and 1940s, and includes many of the restaurant's recipes.
Author: Robert H. Cobb
Publisher: Original Hollywood Brown Derby, Limited
Published: 2014-11-15
Total Pages: 258
ISBN-13: 9780984426720
DOWNLOAD EBOOKOne of the greatest cookbook values in many years. Now revised with additional photographs and a larger page size. THE BROWN DERBY COOKBOOK contains more than 650 choice recipes from the famous Brown Derby Restaurants. Each of these fine recipes were tested and edited by Marjorie Child Husted, the noted expert in advertising, public services and home service for General Mills, who headed their Betty Crocker staff for many years. It is a practical book -- designed to be used. Here you will find select recipes - for most of which the ingredients are readily available, in quantities for home use and parties. In addition, the book contains the history of The Brown Derbys, a glossary of terms used, specialties of the house, a section on how to read a menu and a complete index. Throughout the book are the famous names everyone associates with these famous restaurants and the technical information is laced with warm human touches, witty anecdotes, and telling photographs. These recipes are truly the creme de la creme, for they have been winnowed from the thousands accumulated by the staff of the various Brown Derby Restaurants. This NEW 4th Edition should add variety and spice to the menus of homes all over the world.
Author: George Geary
Publisher: Santa Monica Press
Published: 2016-09-19
Total Pages: 613
ISBN-13: 1595808019
DOWNLOAD EBOOKL.A.’s Legendary Restaurants is an illustrated history of dozens of landmark eateries from throughout the City of Angels. From such classics as Musso & Frank and The Brown Derby in the 1920s to the see-and-be-seen crowds at Chasen’s, Romanoffs, and Ciro’s in the mid-20th century to the dawn of California cuisine at Ma Maison and Spago Sunset in the 1970s and ’80s, L.A.’s Legendary Restaurants celebrates the famous locations where Hollywood ate, drank, and played. Author George Geary leads you into the glamorous restaurants inhabited by the stars through a lively narrative filled with colorful anecdotes and illustrated with vintage photographs, historic menus, and timeless ephemera. Over 100 iconic recipes for entrees, appetizers, desserts, and drinks are included. But L.A.’s Legendary Restaurants contains much more than the fancy, high-priced restaurants favored by the Hollywood cognoscenti. The glamour of the golden age of drive-ins, drugstores, nightclubs, and hotels are also honored. What book on L.A. restaurants would be complete without tales of ice cream sundaes at C.C. Brown’s, cafeteria-style meals at Clifton’s, or a mai tai at Don the Beachcomber? Most of the locations in L.A.’s Legendary Restaurants no longer exist, but thanks to George Geary, the memories are still with us.
Author: Leonard Louis Levinson
Publisher:
Published: 1949
Total Pages: 296
ISBN-13:
DOWNLOAD EBOOKOver 500 recipes prepared by the staff of the Brown Derby restaurants with the cooperation of Leonard L. Levinson (who did the actual writing), Robert Kreis (the supervising chef), Rudolf Friedrich/Rudolph Frederick (master pastry chef), Marjorie Child Husted, and James W. Warren, Vice-President and General Manager of the Brown Derbies. Consult Foreword.
Author: Nate Cianciola
Publisher: Lulu.com
Published: 2006-12-01
Total Pages: 114
ISBN-13: 1430306106
DOWNLOAD EBOOKFor thirty years, from 1967 to 1997, Nate's Brown Derby Restaurant was one of Rochester, New York's hidden treasures. It was the semi-secret haunt of entertainers and politicians of both national and international repute. Now the Brown Derby's owner, Nate Cianciola, and his brother Chef Vincenzo Cianciola, have gathered 73 of the recipes that made them famous into one volume: Frenching Food Italian Style. It's all here, from the award-winning Veal French to Linguine Mangione.
Author: Josh Kun
Publisher:
Published: 2015-06
Total Pages:
ISBN-13: 9781626400283
DOWNLOAD EBOOK"To Live and Dine in L.A. is a project of the Library Foundation of Los Angeles, based On The Menu Collection of The Los Angeles Public Library. This lavish pictorial work celebrates the rich - and untold - history of restaurants and food in the City of Angels"--
Author: Richard Godwin
Publisher: Square Peg
Published: 2015-09-24
Total Pages: 0
ISBN-13: 9780224101189
DOWNLOAD EBOOKRediscover the lost art of cocktailing. Of all the skills you might acquire in life, the ability to make a good cocktail is a never going to be a waste of your time. No lover will complain when you present them a well-iced Negroni as they walk through your door; no house-guest will complain at the suggestion of a round of Gin Sours. To cocktail was coined as a verb by F Scott Fitzgerald in 1928. This amateur guide to cocktailing, embodies Fitzgerald's Golden Age spirit while giving it a thoroughly modern makeover. Expressly structured for the amateur, the first chapter of this book shows how just 6 bottles are needed for 25 classic cocktails. From this simple start the book brings a wealth of cocktail recipes and knowledge, all the while reminding you of the pleasures of cocktailing chez toi. From a Pean to the Spritz and a rehabilitation of the Bromx, through cocktail history and cocktailonomics, to go-to lists like 'The Top 5 Girly Drinks', The Spirits is a perfect mix. Informative recipes blended with whimsy and anecdote, are given a dash of fun, and finished with a twist of brilliantly wry humour.
Author: Rhys A. Martin
Publisher: Arcadia Publishing
Published: 2018
Total Pages: 192
ISBN-13: 1625859104
DOWNLOAD EBOOK"In the early twentieth century, Tulsa was the "Oil Capital of the World." The rush of roughnecks and oil barons built a culinary foundation that not only provided traditional food and diner fare but also inspired upper-class experiences and international cuisine. Tulsans could reserve a candlelit dinner at the Louisiane or cruise along the Restless Ribbon with a pit stop at Pennington s. Generations of regulars depended on family-owned establishments such as Villa Venice, The Golden Drumstick and St. Michael's Alley. Join author Rhys Martin on a gastronomic journey through time, from the Great Depression to the days of "Liquor by the Wink" and the Oil Bust of the 1980s."--Back cover.
Author: Joyce Goldstein
Publisher: Univ of California Press
Published: 2013-09-06
Total Pages: 361
ISBN-13: 0520956702
DOWNLOAD EBOOKIn this authoritative and immensely readable insider’s account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its formative years in the 1970s to 2000, when farm-to-table, foraging, and fusion cooking had become part of the national vocabulary. Interviews with almost two hundred chefs, purveyors, artisans, winemakers, and food writers bring to life an approach to cooking grounded in passion, bold innovation, and a dedication to "flavor first." Goldstein explains how the counterculture movement in the West gave rise to a restaurant culture characterized by open kitchens, women in leadership positions, and a surprising number of chefs and artisanal food producers who lacked formal training. The new cuisine challenged the conventional kitchen hierarchy and French dominance in fine dining, leading to a more egalitarian and informal food scene. In weaving Goldstein’s views on California food culture with profiles of those who played a part in its development—from Alice Waters to Bill Niman to Wolfgang Puck—Inside the California Food Revolution demonstrates that, while fresh produce and locally sourced ingredients are iconic in California, what transforms these elements into a unique cuisine is a distinctly Western culture of openness, creativity, and collaboration. Engagingly written and full of captivating anecdotes, this book shows how the inspirations that emerged in California went on to transform the experience of eating throughout the United States and the world.
Author: Marcy Carriker Smothers
Publisher: Disney Editions
Published: 2017-09-19
Total Pages: 0
ISBN-13: 9781484782293
DOWNLOAD EBOOKEat Like Walt, explores the lore of each land, beginning with Main Street, U.S.A., an homage to Walt's childhood home of Marceline, Missouri, to Tomorrowland, set in futuristic 1986, a year Disney would not live long enough to see. Although Disneyland opened in 1955, its culinary history dates back to 1923 when Walt Disney first arrived in Hollywood. Walt was a simple eater yet a big dreamer. By 1934, four years before his first feature film, Snow White and the Seven Dwarfs, would be released, Mickey Mouse had made him famous enough to have a recipe published in Better Homes & Gardens magazine. Ask fans what Walt's favorite food was and most will say, "Chili." Chili has a cult status at Disneyland. People want to eat what Walt ate, the way he ate, where he ate it.
