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Elaine's was a world-famous New York restaurant that became home to writers and celebrities. Owner Elaine Kaufman was known to be "New York feisty", controversial, often rude, always blunt, with the flare of Gertrude Stein and Dorothy Parker. Elaine was highly respected and frequently feared, and Elaine's the restaurant received the public's love and praise time and time again. Woody Allen held a regular table there, and Elaine's was even featured in Allen's Manhattan and Billy Joel's song "Big Shot".

Violeta Sanoguera had always done what she was told. She left the man she loved in Colombia in pursuit of a better life for herself and because her mother and grandmother didn’t approve of him. Chasing dreams of education and art in New York City, and with a new love, twenty-eight-year-old Violeta establishes a new life for herself, on her terms. But when her grandmother suddenly dies, everything changes.

As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

Mitāhāra is a celebration of mindful eating, seasonal living, and India’s rich culinary heritage. It contains a collection of carefully curated nourishing, vegetarian recipes from Maharashtra and India’s western coast. Woven through the audiobook are Rujuta’s philosophy towards food, explorations of indigenous ingredients, and memories of cooking with her family and friends.

Express Your Love Through the Language of Food, Add Awesome Recipes to Your Pasta Collection, and Celebrate Every Time Your Family and Friends Visit Do you have family and friends who visit you and you want to give them a delightful dining experience? Would you like to know how to add to your recipes and discover amazing varieties of pasta dishes? If you answered “yes” to any of these questions, this book was written for you. Food goes hand-in-hand with family. No gathering is complete without food. Preparing delicious meals is how we show our love to our family and friends. However...

James Beard Award–winning restaurateur Kevin Boehm has opened forty restaurants in his thirty-year career. He's worked with hard-core line cooks and celebrity chefs, suffered embarrassing setbacks, and won Michelin stars. Today his Boka Group is one of the most successful restaurant companies in the world. But Boehm's path was a complicated one. A turbulent family life and a shocking revelation about his father drove him out into the world in search of a home.

Get into Great shape by Eating What You Love, Enjoy a Wide Variety of Delectable Cuisines and Lose Weight Are you a health-conscious individual looking to get into great shape while eating what you love? Would you like to lose weight, get more active and improve your mood? If you answered “yes” to any of these questions, keep reading. Most of us aspire to be healthier and at the same time enjoy eating our favorite foods. Previously, it was not possible to have both. But, with advancements in food science, it is now possible to live better and enjoy the tasty cuisines you are fond ...

Once fall hits and the chilly weather settles in, the holiday season has begun! And nothing embodies holiday spirit more than the continuing of family traditions that have been passed down from generation to generation. May it be sharing stories at the dinner table, laughs on the porch, or just time spent alone - everyone has their own ritual. Join Dana Cowin, author and former editor-in-chief of Food & Wine, as she chats with some of today’s most popular chefs and food personalities.

Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco's the Mandarin, evoking the richness of Italian food through Mamma Leone's, or chronicling French haute cuisine through Henri Soulé's Le Pavillon, Paul Freedman uses each restaurant to tell a story of race and class, immigration and assimilation.

Journeying 2,000 years into the past, food critic and writer William Sitwell artfully traces the earliest origins of the widespread cultural practice of eating out, from its most basic to most sophisticated forms. Whether he’s traversing the inns and taverns of Pompeii before its destruction in AD 79, witnessing the tumultuous emergence of fine dining during the French Revolution, or recounting the mid-20th-century invention of the taco machine in New York City, Sitwell’s engaging prose gives listeners a front-row seat to the restaurant experience across cultures and millennia.

American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories? A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country.

How does a nice Italian boy from Queens turn his passion for food and wine into a nationwide empire? In his intrepid, irreverent, and terrifically entertaining memoir, Restaurant Man, Joe Bastianich charts his remarkable culinary journey from his parents’ neighborhood eatery to becoming one of the country’s most successful restaurateurs, along with his superstar chef partners: his mother, Lidia Bastianich, and Mario Batali.

From Scratch looks at 10 favorite meals, including roast chicken, the perfect omelet, and paella, then explores myriad alternative pathways that the kitchen invites. A delicious lasagna can be ready in about an hour, or you could turn it into a project: Try making and adding some homemade sausage. Explore the limits of from-scratch cooking: Make your own pasta, grow your own tomatoes, and make your own homemade mozzarella and ricotta. Ruhlman tells you how. Includes an audio extra featuring discussion with the author/narrator and best-selling author, Ann Hood.

In the follow-up to his well-received Counter Culture: An Essential Guide for Service, Joshua Farrell helps restaurant professionals level up their service game at sit-down establishments, from casual eateries to three-star Michelin restaurants.

A strict, career-minded lawyer, an easygoing flirtatious cowboy, a mysterious disappearance, and a mischievous puppy… Can childhood friends with opposing personalities become more? Back in her small coastal town, divorced and heartbroken lawyer Marina Helms is a fish out of water helping in her mom’s seafood restaurant kitchen. Then Marina lands in hot water when she agrees to help her best friend, Kai Lawrence, find the brother he didn't know he had. She just needs to keep her crush on Kai under wraps until she goes back to her demanding job and lackluster life. A part-time cowboy, ...

If you want to create the most delicious and popular dishes, then keep reading... How many times would you have liked to recreate those delicious dishes that you tried while eating out, but you never managed? How many times when you went to a restaurant with friends and family did you find yourself eating fantastic dishes that you would love to cook at home? Wouldn’t it be nice to be able to make them in your kitchen and while also saving money? Well, then this is the book for you! Not only will you learn all these things, but you will have an overview of the problems you will face while ...

Why are there restaurants? Why would anybody consider eating alongside perfect strangers in a loud and crowded room to be an enjoyable pastime? To find the answer, Rebecca Spang takes us back to France in the eighteenth century, when a restaurant was not a place to eat but a quasi-medicinal bouillon not unlike the bone broths of today.

With the current economic climate many people can't afford to go out to eat any more. On top of that, many restaurants had to close either temporarily or permanently. Many chain restaurants are regional and when people move to different parts of the United States or to different parts of the world, they no longer have access to their favorite fast food or chain restaurants. People love dessert and many restaurants have their signature favorite pies, cookies, brownies or cakes. Creating a copycat version will save the home chef and their family a lot of money. This cookbook is here to help. ...

En las ya clásicas memorias del chef Anthony Bourdain, éste nos llevó a través de las puertas giratorias de la cocina y puso patas arriba el oficio culinario. Bourdain lo cuenta todo: desde su primera ostra en la Gironda hasta su humilde puesto de friegaplatos en un restaurante de pescado de Provincetown (donde se enganchó al trabajo de chef de por vida); desde los fogones del Rainbow Room en lo alto del Rockefeller Center hasta los traficantes de drogas del East Village, pasando por Tokio, París y de vuelta en Nueva York.

Chez Panisse opened its doors in 1971. Founded by Alice Waters, the restaurant is rooted in her conviction that the best-tasting food is organic, locally grown, and harvested in ecologically sound ways by people who are taking care of the land for future generations. The quest for such ingredients has always determined the restaurant’s cuisine, and over the course of 40 years, Chez Panisse has helped create a community of local farmers and ranchers.