Emeril Lagasse is a culinary legend. New York is the greatest restaurant city the world has ever seen. In Appetite City, the former New York Times restaurant critic William Grimes leads us on a grand historical tour of New York's dining culture. This edition includes the full book as well as a comprehensive companion with historical notes, character overview, themes overview, and chapter summaries. Found insideAnd yet, pâtés, confits, rillettes, and similar dishes featured in this book were developed in the pursuit of frugality. Explains how to take advantage of Google's user interface, discussing how to filter results, use Google's special services, integrate Google applications into a Web site or Weblog, write information retrieval programs, and play games. New to the Williams-Sonoma Collection and an essential addition to every kitchen bookshelf, "Roasting" discusses this all-important aspect of a cook's knowledge. Found insideIn this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern ... Presents a selection of recipes for traditional breakfast favorites as well as newly created taste treats By simultaneously considering both of these stories, and studying how they operate in tension, a delicious sociology of food becomes available, perfect for teaching a broad range of cultural sociology courses. Found insideAdditionally, beautiful line-drawings and illustrations throughout make the book as beautiful to look at as well as entertaining to read. The Grumpy Gardener is sure to become the most trusted tool in your gardening shed! In this book, Ada Louise Huxtable aims to offer an outstanding look at the architect and the man that was Frank Lloyd Wright. Found insideYet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream ... Features updated classic recipes from chefs across the county with an introduction that includes the background and origin of the dish and a profile of the chef. Cast iron pots have been a mainstay of French cuisine for generations. In Le French Oven, Hillary Davis shares her love for this traditional cookware and the many delectable French foods that can be made with it. Found insideThis expanded new edition provides in-depth answers, and lets you experiment with several labs and more than 100 recipes--from the sweet (a patent-violating chocolate chip cookie) to the savory (pulled pork under pressure). Each organized by season, a colorfully illustrated collection of cookbooks from the experts at Williams-Sonoma presents innovative new twists on familiar foods with unpected flavor combinations, familiar cooking methods, and an bold ... First published in 2005. Routledge is an imprint of Taylor & Francis, an informa company. This book includes Snitzer's very best jazz photographs. He reveals the essences of the artists, their struggles, joys, and pains. Found insideInside this book, you’ll find more than thirty easy, innovative recipes for using a Vitamix® Professional SeriesTM blender for any meal of the day, from breakfast to dinner, and including snacks and desserts. Found insideButcher and Beast invites readers into this glamorous, gutsy, and forever-nocturnal world. With nearly 200 contemporary, easy-to-follow, seasonal recipes, this essential volume will help make every moment shared in the kitchen special. 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