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Arthur Schwartz’s New York City Food:
Now in paper. Arthur Schwartz is the Big Apple’s official foodie-about-town, a fellow who has fork-and-knived his way through the five boroughs. He knows his knish from his kasha, his bok choy from his bruschetta, his falafel from his frittata. And in Arthur Schwartz’s New York City Food, which won the IACP Award for Cookbook of the Year in 2005, he shared his gastronomic expertise, chronicling the city’s culinary history from its Dutch colonial start to its current status as the multicultural food capital of the world. The affordable new paperback edition is chock-full of the same fascinating lore, along with 160 recipes for American classics that either originated or were perfected in New York: Manhattan Clam Chowder, Eggs Benedict, Lindy’s cheesecake. Throughout the book, Schwartz’s text is transporting, taking readers back to Delmonico’s, the Colony, and the Horn & Hardart Automats. Whether revealing how an obscure dish known as Omelet Surprise was transformed into the decidedly chichi dessert Baked Alaska; investigating why some Jewish restaurants came to be known as Roumanian steakhouses; or instructing readers on the way to bake a molten chocolate minicake worthy of Jean-Georges Vongerichten, Arthur Schwartz’s New York City Food is the ideal dining companion..-.
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Golden Pear Cafe Cookbook:
More than 75 delicious breakfast and lunch recipes from The Golden Pear Cafe, a four-location Hamptons hotspot.At the Golden Pear Cafe, the popular Hamptons gourmet eatery, life is one long brunch. This is a collection of the restaurant’s best-loved and most-requested recipes, all easy enough to recreate at home.Each recipe here is more mouthwatering than the last. Try the rich Apple Crumb Muffins or the crusty Scones. For a later brunch, try the zesty Gazpacho, the hearty Texas Turkey Chili, or the Southwestern-style Grilled Chicken Wrap with homemade Guacamole and Salsa. Round out a meal with a delicious Lemon Pound Cake or an over-the-top Chocolate Pecan Bar.The Golden Pear Cafe Cookbook is full of doable recipes for simple, luscious food, plus cooking tips and shortcuts from Davis’ chefs and bakers, beautiful photography with a 2-color text, and sinfully delicious armchair Hamptons watching..-.
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Mickey Mantle’s
Following in the tradition of such famed New York City hot spots as Toot Shor’s, Mickey Mantle’s Restaurant–on Manhattan’s Central Park South between the St. Moritz and Plaza hotels–has stood as both a restaurant and a blue-plate gathering place for athletes and celebrities ever since its opening in 1988. William Liederman, who founded the restaurant with the official endorsement of Mantle himself, knew he was on to something big. What he didn’t know was the number of funny, poignant, and often outrageous tales that would play themselves out under his watch. Liederman offers a behind-the-scenes look from his days running the world’s most famous sports bar. But more than just a personal memoir, Mickey Mantle’s is also a wickedly funny account of the comings and goings of such storied athletes as Muhammad Ali, O. J. Simpson, Reggie Jackson, Joe Pepitone, and Wilt Chamberlain, as well as encounters with Donald Trump, Marla Maples, Lizzie Grubman, and Larry King–not to mention the police, health inspectors, and the Mafia..-.
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The Red Cat Cookbook:
The Red Cat is the quintessential modern American restaurant—casual and fun but still a little elegant, with food that is familiar yet sophisticated. Jimmy Bradley brings that same spot-on sensibility to his cookbook, filled with delicious recipes for real home cooks.” —John Willoughby, executive editor of Gourmet Jimmy Bradley’s inviting and spirited take on food comes alive every night at The Red Cat, a convivial American restaurant that has anchored New York City’s Chelsea district since 1999. As the New York Times put it, “It’s the exceedingly rare place where unabashedly hearty preparations and ingredients meet seasonal produce and whimsical flourishes, where comfort and classicism welcome innovation without letting it run roughshod.” Now you can enjoy the charm and the food of The Red Cat in your own kitchen, with Bradley’s straightforward, thoroughly satisfying, and fun-to-read first cookbook. In Bradley’s cuisine, the Italian-American classics of his childhood meet sensible New England accents and the creative energy of Manhattan in dishes like a pristine sauté of zucchini and toasted almonds topped with salty Pecorino Romano cheese; a surprising—and surprisingly delicious—peach and pancetta risotto; or a lusty prime New York shell steak with Yukon Gold potatoes, fennel, aïoli, and Cabernet. The techniques are basic, not fussy; the ingredients easy-to-find, not esoteric; the flavors bold, not flighty. The Red Cat Cookbook is more than just a collection of fabulous recipes—it’s Bradley’s unique take on feeding loved ones and making guests feel at home, and it’s for everyone who wants home to be as warm and welcoming as The Red Cat..-.
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New York City
Gibbs Smith, Publisher, offers this installment in our groundbreaking new series of restaurant guidebooks for vegetarian and vegan diners. VegOut vegetarian guide books virtually eliminate the difficulty of finding vegetarian and vegan offerings in a world of shish-kabob street vendors and hot dog hawkers. VegOut vegetarian guide books provide a rating for each restaurant, along with price, cuisine, location, and contact information, plus must-know details about each venue’s culinary offerings. And VegOut vegetarian guidebooks aren’t just for vegetarian and vegan diners-anyone seeking healthy, nutritious fare will find these guides indispensable! VegOut Vegetarian Guide to New York City focuses on the hundreds of restaurants, greenmarkets, and cafés in New York City..-.
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The New Brooklyn Cookbook:
For a video about this book click here. Filled with mouthwatering recipes, beautiful photographs, and scenes from some of the most vibrant restaurants in America today, The New Brooklyn Cookbook celebrates the wave of culinary energy that has transformed this thriving borough and infused its kitchens and dining rooms with passion, vigor, and big flavors. Starring the trail-blazing chefs and entrepreneurs who made it all happen, this gorgeous book helps readers recreate the signature dishes of Brooklyn in the comfort of their own kitchens. With enthusiasm and insight, husband-and-wife duo Melissa and Brendan Vaughan highlight the “new” tastes of Brooklyn, including: Steak and Eggs Korean Style (The Good Fork) Cast-Iron Chicken with Caramelized Shallots and Sherry Pan Sauce (Vinegar Hill House) Seared Swordfish with Sautéed Grape Tomatoes, Fresh Corn and Kohlrabi Salad, and Avocado Aioli (Rose Water) Beef Sauerbraten with Red Cabbage and Pretzel Dumplings (Prime Meats) Doug’s Pecan Pie Sundae (Buttermilk Channel) Hoppy American Brown Ale–Home Brew Version (Sixpoint Craft Ales brewery) The Vaughans also profile some of Brooklyn’s best food makers and purveyors, from cheesemakers and picklers to chocolatiers and bakers, giving readers an inside look at the ingredients behind their favorite restaurant dishes and the food culture that supports their creation. Featured Restaurants: Al Di LÀ The Grocery Saul Rose Water Convivium Osteria DuMont Aliseo Osteria del Borgo Marlow & Sons Franny’s iCi Applewood Egg Northeast Kingdom The Good Fork Dressler The Farm on Adderley Flatbush Farm Palo Santo Lunetta Beer Table James The General Greene Five Leaves Char No. 4 No. 7 Plus: Interviews with Ten of Brooklyn’s most popular artisanal food producers..-.
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