The Ivy Now

Author: Fernando Peire

Publisher: Hardie Grant Publishing

ISBN: 1787130959

Category: Cooking

Page: 256

View: 3590

The Ivy

The Restaurant and Its Recipes

Author: A. A. Gill

Publisher: Trafalgar Square Publishing

ISBN: 9780340693131

Category: Cooking

Page: 208

View: 1913

Ginger Pig

natürlich Fleisch

Author: Tim Wilson,Fran Warde

Publisher: N.A

ISBN: 9783832194031

Category:

Page: 335

View: 2316

New York

Die Kultrezepte

Author: Marc Grossman

Publisher: N.A

ISBN: 9783862443826

Category:

Page: 272

View: 2530

London: The Cookbook

Author: Cara Frost-Sharratt

Publisher: Frances Lincoln

ISBN: 9780711238275

Category: Cooking

Page: 224

View: 6183

Get a taste of the history and culture of London. From haute cuisine to traditional greasy spoons, London: The Cookbook tells the story of this vibrant city through the food most beloved by its inhabitants. London’s top chefs offer up recipes for signature dishes alongside traditional fare from local favourites. Part recipe collection and part travel guide, the book takes a tour of London’s foodie hotspots,from Borough Market to Brixton, classic restaurants and the new world-beaters. Features 50 recipes from London’s best restaurants, including classics like The Ivy, The Wolseley, Bentley’s and Sweetings, and new classics including Portland, Koya, Caravan, Lyles and Barafina.

A Treasury of Great Recipes, 50th Anniversary Edition

Famous Specialties of the World's Foremost Restaurants Adapted for the American Kitchen

Author: Price, Vincent,Price, Mary

Publisher: Courier Dover Publications

ISBN: 1606600729

Category: Cooking

Page: 512

View: 1136

"Good cooking is where you find it," according to the authors of this unique collection, whose international smorgasbord ranges from the haute cuisine of Europe's finest restaurants to the juicy hot dogs at Dodger Stadium. In perhaps the first celebrity cookbook, famed actor Vincent Price and his wife, Mary, present mouthwatering recipes from around the world in simplified, unpretentious forms that anyone can make and enjoy. Selected from London's The Ivy, Madrid's Palace Hotel, New York's Sardi's, and other legendary establishments, the recipes are accompanied by witty commentaries, while color photos and atmospheric drawings by Fritz Kredel make this one of the most beautiful books of its kind. Includes a Retrospective Preface by the couple's daughter, Victoria Price, and a new Foreword by Wolfgang Puck.

A Modern Way to Eat

Über 200 vegetarische und vegane Rezepte für jeden Tag

Author: Anna Jones

Publisher: Mosaik Verlag

ISBN: 3641173698

Category: Cooking

Page: 360

View: 5308

Raffiniert leichte vegetarische Küche! Bewusst genießen, ohne stundenlang am Herd zu stehen – Anna Jones' leichte, frische Rezepte passen perfekt zur modernen Lebensweise. Ihre raffinierten Kreationen erkunden die Vielfalt des saisonalen Angebots und bieten neue Geschmackserlebnisse. So bringt sie einen neuen Dreh in die vegetarische Küche mit Gerichten, die gesund und lecker sind, satt und einfach glücklich machen, wie: • Blaubeer-Amaranth-Porridge für einen guten Start in den Tag, • Rote-Bete-Curry mit Hüttenkäse zum Lunch, • Safran-Ratatouille zum Abendessen, • jede Menge Ideen für Desserts, Kuchen, Brot und Chutneys, • und zahlreichen veganen und glutenfreien Alternativen. Einfach gut essen!

Breakfast at the Wolseley

Author: A. A. Gill,Lewis Esson

Publisher: Quadrille Publishing

ISBN: 9781844004447

Category: Breakfasts

Page: 128

View: 9558

Breakfast is said to be the most important meal of the day and nowhere is that fact more appreciated than at the Wolseley restaurant in London's Piccadilly. The brainchild of Jeremy King and Chris Corbin - celebrated restaurateurs - the Wolseley is a cross between the traditional robustness of the Parisian brasserie and the gloriously grand but cosy comfort of the Viennese cafe. Breakfast is an institution at the Wolseley and whether you want a healthy breakfast of fruit, cereal and yoghurt, or a full no-fuss English, every need is catered for using the finest ingredients from the best of British and European producers. "Breakfast at the Wolseley" serves up the ultimate guide to producing and enjoying a superb breakfast in the Wolseley style. There is a host of delicious recipes. You can also learn more about the background and ethos of the Wolseley with a description of the building and how it became the icon it is today.

Los Angeles

Die Kultrezepte

Author: Victor Garnier Astorino

Publisher: N.A

ISBN: 9783959611237

Category:

Page: 269

View: 9227

Geständnisse eines Küchenchefs

Was Sie über Restaurants nie wissen wollten

Author: Anthony Bourdain

Publisher: Karl Blessing Verlag

ISBN: 3641106206

Category: Biography & Autobiography

Page: 352

View: 8515

Montags keine Meeresfrüchte! Das ist noch eine der harmloseren Gefahren, auf die Anthony Bourdain in seinen gnadenlosen, abgründig witzigen Memoiren hinweist. Von der Strandkneipe bis zum Nobelrestaurant hat er alles durchlebt, was diese wahrhaft heiße Szene zu bieten hat. Ein unvergesslicher Blick hinter die Küchentür und eine abenteuerliche Reise in die dunklen Gefilde der kulinarischen Welt.

The London Cookbook

Recipes from the Restaurants, Cafes, and Hole-in-the-Wall Gems of a Modern City

Author: Aleksandra Crapanzano

Publisher: Ten Speed Press

ISBN: 1607748142

Category: Cooking

Page: 320

View: 5160

From an award-winning food writer comes this intimate portrait of London--the global epicenter of cuisine--with 100 recipes from the city's best restaurants, dessert boutiques, tea and coffee houses, cocktail lounges, and hole-in-the-wall gems--all lovingly adapted for the home kitchen. Once known for its watery potatoes, stringy mutton, and grayed vegetables, London is now considered to be the most vibrant city on the global food map. The London Cookbook reflects the contemporary energy and culinary rebirth of this lively, hip, sophisticated, and very international city. It is a love letter to the city and an insider's guide to its most delicious haunts, as well as a highly curated and tested collection of the city's best recipes. This timeless book explores London's incredibly diverse cuisine through an eclectic mix of dishes, from The Cinnamon Club's Seared Aubergine Steaks with Sesame and Tamarind to the River Cafe's Tagliatelle with Lemon, and from Tramshed's Indian Rock Chicken Curry to Nopi's Sage and Cardamom Gin. Striking the perfect balance between armchair travel and approachable home cooking, The London Cookbook is both a resource and keepsake, a book as much for the well-travelled cook as for the dreaming novice.

Die Frau des Teehändlers

Roman

Author: Dinah Jefferies

Publisher: BASTEI LÜBBE

ISBN: 3732513092

Category: Fiction

Page: 448

View: 4444

Eine emotionale Familiengeschichte voller Geheimnisse vor der exotischen Kulisse Sri Lankas Sri Lanka in den 1920er Jahren. Die junge Engländerin Gwen Hooper trifft mit ihrem frisch angetrauten Ehemann Laurence in der familieneigenen Teeplantage ein. Dort bezieht das Paar eine traumhafte Villa, und Gwen fühlt sich wie im Paradies. Doch warum verhält sich ihr eigentlich sehr liebevoller Ehemann bisweilen so seltsam? Und warum macht er ein Geheimnis um seine verstorbene erste Ehefrau? Als Gwen schließlich Zwillinge zur Welt bringt, wird sie mit einer entsetzlichen Wahrheit konfrontiert, die sie zu zerstören droht ... Eine fesselnde Geschichte um die Selbstfindung einer jungen Frau, um Schuld, Verrat und wohlgehütete Geheimnisse Platz 1 der Sunday Times Bestsellerliste

Stand Up and Be Laughed At

Author: Brad Ashton

Publisher: Lulu Press, Inc

ISBN: 1326063472

Category: Humor

Page: N.A

View: 2279

The eBook that's smiles ahead because it actually sets the gags in workable routines with additional gags to mix and match. Its myriad of merry quips will ensure both professional and amateurs the performance of a laughtime. Veteran comedy writer Brad Ashton's treatment of the fifty different subjects are cause for applause. If laughter really is the best medicine, you'll find no better prescription. Whether you want to liven up an after-dinner speech, entertain an audience, just amuse your friends, or simply put a smile on your own face, this is the book for you. Over 4,000 gags and a foreword by Ken Dodd.

Appetites

Ein Kochbuch

Author: Anthony Bourdain

Publisher: Riva Verlag

ISBN: 3959716672

Category: Cooking

Page: 304

View: 7022

In Appetites stellt Anthony Bourdain seine Lieblingsgerichte vor, die ihm schon während seiner Kindheit, später in seiner Karriere als Koch und natürlich auf seinen Reisen ans Herz gewachsen sind. Doch Appetites ist weit mehr als ein Kochbuch. Es ist ein Kunstwerk. Ein Manifest. Eine Reflexion über das (richtige) Leben und ein Schlachtplan für die Küche, der dabei hilft, Gäste mit atemberaubender Effizienz in Schrecken zu versetzen. Die Fotos sind rebellisch, frech, ungeschönt, unkonventionell. Sie zeigen, wie es in einer Küche wirklich zugeht, und zelebrieren Bourdains Bad-Boy-Image auf schaurig-schöne Weise. Die Gerichte schmecken dennoch fantastisch und sollten – in Bourdains Augen – wirklich von jedem gekocht werden können.

NOPI - Das Kochbuch

orientalisch · asiatisch · raffiniert

Author: Yotam Ottolenghi,Ramael Scully

Publisher: N.A

ISBN: 9783831028948

Category:

Page: 352

View: 3251

Chef on a Shoestring

More Than 120 Delicious, Easy-on-the-budget Recipes from America's Best Chefs

Author: Andrew Freidman

Publisher: Simon and Schuster

ISBN: 0743200721

Category: Cooking

Page: 252

View: 2577

Some of the nation's best chefs--including Michael Lomonaco, Rick Moonen, John Doherty, and others--have contributed recipes and advice to this special guide to eating well on a budget based on a popular cooking segment of CBS's Saturday Early Show. 30,000 first printing.

Hubert Keller's Souvenirs

Stories and Recipes from My Life

Author: Hubert Keller,Penelope Wisner

Publisher: Andrews McMeel Publishing

ISBN: 1449423418

Category: Cooking

Page: 304

View: 6379

Souvenirs is a memoir cookbook written by the multitalented Hubert Keller: chef, restaurateur, and Frenchman. Through personal stories and 120 recipes, the book explores his classical training and traces his development as a creative superstar chef. Keller apprentices in a Michelin three star–rated restaurant at the age of 16. He moves from his native Alsace, to southern France, and is inspired by the cuisine of the sun while working with the great French chefs of his time, Roger Vergé, Paul Bocuse, and Gaston Lenôtre. He learns to adapt to challenging new environments in South America, and the United States, and charts his own path into the newest frontiers of the restaurant business. The book is organized by seminal themes in his life; it starts with his family in France, and ends back there in the “Holiday” chapter. The myriad recipes, which have been adapted for the home cook, are intertwined with 125 of Eric Wolfinger's luscious images of family and friends, food and cuisine, and the places and landscapes of France, Las Vegas, and San Francisco, which all make up chef Keller’s life.