Metropolitan Cook Book
Author | : |
Publisher | : |
Total Pages | : 214 |
Release | : 1922 |
Genre | : Chafing dish cooking |
ISBN | : |
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Author | : |
Publisher | : |
Total Pages | : 214 |
Release | : 1922 |
Genre | : Chafing dish cooking |
ISBN | : |
Author | : James Barrett |
Publisher | : Rodale |
Total Pages | : 288 |
Release | : 2003-11-22 |
Genre | : Cooking |
ISBN | : 9781579547592 |
Presents a selection of recipes for pastries, cookies, breads, muffins, and more, all coinciding with the award-winning bakery's tenth anniversary celebration in Philadelphia.
Author | : Jules Jerome Bond |
Publisher | : Stewart, Tabori, & Chang |
Total Pages | : 244 |
Release | : 1988 |
Genre | : Cooking |
ISBN | : 9781556700392 |
Features 180 recipes from past and present stars of the chorus and orchestra of the New York Metropolitan Opera, including Luciano Pavarotti, Marilyn Horne, and Maria Callas. Includes brief biographies, 200 photographs, and more. "The ultimate operatic dining experience".--Harper's Bazaar.
Author | : Metropolitan Life Insurance Company |
Publisher | : |
Total Pages | : 56 |
Release | : 1960 |
Genre | : Cookbooks |
ISBN | : |
Author | : Metropolitan Life Insurance Company (Ottawa, ON) |
Publisher | : |
Total Pages | : 56 |
Release | : 1945 |
Genre | : |
ISBN | : |
Author | : Metropolitan Life Insurance Company |
Publisher | : |
Total Pages | : 64 |
Release | : 1930 |
Genre | : Cooking, Canadian |
ISBN | : |
Author | : Nancy Silverton |
Publisher | : Knopf |
Total Pages | : 273 |
Release | : 2007 |
Genre | : Cooking |
ISBN | : 1400044073 |
Presents more than 130 easy-to-prepare recipes for dishes that use prepared foods from supermarkets or specialty stores as a base, from salads and pasta to meats and desserts.
Author | : |
Publisher | : |
Total Pages | : 0 |
Release | : 1926 |
Genre | : Cookbooks |
ISBN | : |
Author | : Stephanie Pierson |
Publisher | : Andrews Mcmeel+ORM |
Total Pages | : 229 |
Release | : 2011-10-04 |
Genre | : Cooking |
ISBN | : 1449418988 |
An entertaining homage to a Sunday-supper staple packed with thirty recipes (some from notable chefs), as well as tips, stories, photos, and illustrations. Food writer, cookbook author, and brisket zealot Stephanie Pierson contends, “Some foods will improve your meal, your mood, your day, your buttered noodles. Brisket will improve your life.” Brisket is so easy to warm up to, no wonder everyone loves it. Families pass brisket recipes down like heirlooms. Chat rooms are full of passionate foodies giving passionate opinions about their briskets–and each one claims to have the best brisket recipe ever! When Angel Stadium of Anaheim introduced a BBQ brisket sandwich, it promptly won a national contest for best ballpark cuisine. This lively book offers everything from brisket cooking tips to chef interviews to butcher wisdom. Color photographs, illustrations, and graphics ensure that brisket has never looked better. The recipes include something for everyone: Beef Brisket with Fresh Tangy Peaches, Scandinavian Aquavit Brisket, Sweet-and-Sour Brisket, Barbecued Brisket Sandwiches with Firecracker Sauce, a Seitan Brisket (even people who don’t like meat love brisket), and a 100% Foolproof Bride’s Brisket. If brisket does indeed improve your life, then The Brisket Book promises to be the ultimate life-affirming resource for anyone who has savored–or should savor–this succulent comfort food. “A fun little book, very entertaining with terrific recipes from friends, family and chefs. It is indeed as intended, “A Love Story with Recipes.” —Sara Moulton, author of Sara Moulton’s Home Cooking 101 “The Brisket Book has a recipe for everyone, and it’ll turn you into the star of any potluck.” —The Jewish Journal of Greater Los Angeles “Packed with history, wit, and expert opinions (including a list of fifty things about brisket that people disagree on), this book presents one of the world’s great comfort foods in all its lovable, chameleonlike glory, with recipes for corned beef, smoked brisket, Korean brisket soup, brisket burgers, and myriad Jewish braises, including Nach Waxman’s supposedly “most-Googled brisket recipe” of all, smothered in onions and virtually no liquid.” —The Philadelphia Inquirer
Author | : Michael Anthony |
Publisher | : Clarkson Potter |
Total Pages | : 353 |
Release | : 2013-10-29 |
Genre | : Cooking |
ISBN | : 0385346182 |
One of the best New York restaurants, a culinary landmark that has been changing the face of American dining for decades, now shares its beloved recipes, stories, and pioneering philosophy. Opened in 1994, Gramercy Tavern is more than just a restaurant. It has become a New York institution earning dozens of accolades, including six James Beard awards. Its impeccable, fiercely seasonal cooking, welcoming and convivial atmosphere, and steadfast commitment to hospitality are unparalleled. The restaurant has its own magic—a sense of community and generosity—that’s captured in these pages for everyone to bring home and savor through 125 recipes. Restaurateur Danny Meyer’s intimate story of how Gramercy was born sets the stage for executive chef-partner Michael Anthony’s appealing approach to American cooking and recipes that highlight the bounty of the farmer’s market. With 200 sumptuous photographs and personal stories, The Gramercy Tavern Cookbook also gives an insider look into the things that make this establishment unique, from the artists who have shaped its décor and ambience, to the staff members who share what it is like to be a part of this close-knit restaurant family. Above all, food lovers will be inspired to make memorable meals and bring the warmth of Gramercy into their homes.